Holiday Preparation

[David Martin]

In this season we are preparing a turkey for Christmas dinner. Any one care to guess what we are about to do? A photo will follow. Thanks, DM

 

[afishhunter]

Pluck it, stuff it, kill it, roast it, in that order?

 

[David Martin]

Having some technical difficulties getting my photo out for you. DM

 

[DocT]

I do not think pluck it and stuff it will come before kill it

 

[BuckShack]

 

[Stumps]

This came to mind David....

 

[Old Hunter]

You going to deep fry it in Duke's Peanut oil? OH

 

[David Martin]

You guys are great. DM

 

[jbmonkey]

^Daves pic. my fault. i couldnt get the photo in the email to come through. had to play with it for awhile. my apologies Sir.

 

[David Martin]

Thank you. We now have the start. DM

 

[ItsKYRO]

Thank you. We now have the start. DM

Dave, is that the Buck 110 with the blue micarta scales and S90v blade? If so wow that's probably at the top of my wishlist.

 

[K-Lastima]

Looks like you are forcing a patina by soaking it in a brine solution.

 

[jbmonkey]

more of Daves pictures.....
so whats going on with your blade there Sir?

 

[David Martin]

Ok, I always brine our turkey before cooking. This time, I left my ole blue 110 in the bucket with the turkey and salt. Nearly 1 1/2 cup of kosher
salt for a little over 15 hours. As I wanted to see what it would do to this blade steel. I had done a early 110 in this manner (a 440C blade).
I'll admit this is an extreme conditions test for any knife steel to go thru. The last photo is how it came out. NOTHING. Not one thing looks different about the knife later. The residue washed right off, leaving no spots on the blade or frame. I then oiled the pivot and put it away.
This could simulate cleaning some salt water fish and leaving the knife over night on your boat. Those of us that got one have a real knife we can have confidence in. DM

 

[300Bucks]

You don't inject it with hot sauce ? At least some Cajun sauce or melted butter. 300

 

[David Martin]

It's in the frig going thru a marinade stage w/ spices on it. Nothing over powering, pepper, basal & cloves. In the morning early it goes on the grill. The smoke flavor is what we like. Thanks, DM

 

[jbmonkey]

Ok, I always brine our turkey before cooking. This time, I left my ole blue 110 in the bucket with the turkey and salt. Nearly 1 1/2 cup of kosher
salt for a little over 15 hours. As I wanted to see what it would do to this blade steel. I had done a early 110 in this manner (a 440C blade).
I'll admit this is an extreme conditions test for any knife steel to go thru. The last photo is how it came out. NOTHING. Not one thing looks different about the knife later. The residue washed right off, leaving no spots on the blade or frame. I then oiled the pivot and put it away.
This could simulate cleaning some salt water fish and leaving the knife over night on your boat. Those of us that got one have a real knife we can have confidence in. DM

Sir, so in the last pic it almost looks like a patina, but maybe thats the picture coloring more than what i think im seeing? its still clean stainless steel right? thank you.

 

[David Martin]

jbm, what residue was on the blade rinsed off. There was some white on the micarta, it rinsed off.
KYRO, it is a 110 with S90V steel. You best contact Steve at SK knives and order one as there were not many left. Here you go: stephen.silverknights@gmail.com

DM

 

[Hawkeye5]

Thanks for the link David. I may have to get one when I get some after Christmas money.

 

[David Martin]

So, good to see you Hawk. I've been looking at your weather and my brother and your area is getting wet. Your welcome. Have a
Happy New Year. DM