I Am Thinking of Applying a Satin Finish to My SFNO

No grab some pizza and beer and bring it here.
I'm closer. and the pizza and beer will be cheaper! :eek:
I found out how much JBL costs not too long ago.
It's like liquid gold.
 
wm, you're fricking nuts!!! lmao,

ok,
ok,
ok.....

he can bring the beer AND pizza (simple pepperoni or a fat assed meat lovers special will do... make it three of them) and we can all three butcher his knife together!!! IN TRUE HOG STYLE!!!!!!!!!!!! :thumbup: :D :p :thumbup: :)
 
WAIT!!!!!!!! peter, be careful to tell the pizza guy not to put any of that laughing cow or mad ass cow meat on our pizza!!

i guess they must check your beef at the border huh? :confused: :confused: :confused:
 
I've got a better idea, let's let Peter swing by Chicago on the way over and get us some GOOD pizza........ UMMMMMM!!!!!
chicago7.jpg

Damn, that looks TASTY!!!!
Why can't Blade be in Chicago?
Oh well, did you guys get Chicago pizza at the show?
 
idahoskunk said:
wm, you're fricking nuts!!! lmao,

ok,
ok,
ok.....

he can bring the beer AND pizza (simple pepperoni or a fat assed meat lovers special will do... make it three of them) and we can all three butcher his knife together!!! IN TRUE HOG STYLE!!!!!!!!!!!! :thumbup: :D :p :thumbup: :)
Click to expand...

Damn, I haven't laughed that hard in a while! :D

Mmm...meat lovers supreme (and Pizza Pizza pizzas in general)...mmm :thumbup: That is the best pizza! EVER! :thumbup:

I am going to try out the straight acetone when I get a chance.

If you are that worried about BSE, I will stick to bacon and sausage! :D I guess I will have to tripple top it though, more meat...more goodness. :thumbup:
 
OMG... that's not a pizza. That's a pie....Chicago pizza pie that is! ;)

Stay Strong & No Regrets!
 
Crushenator 500 said:
A part of me dies when people order plain cheese pizzas
Click to expand...
You know, since we're WAY off topic now anyway, let's talk about one of my favorite foods, the Pizza. As far as toppings go, yeah, they're good. But sometimes, I like to get a cheese pizza. It allows you to understand what a pizza really is, no frills, no extra flavors to make things complicated. Besides, I need to watch what I'm eating these days, and when you start piling up sausage and pepperoni, forget about it, you have twice the fat and calories (and the greesy orange liquid floating on top of the cheese). So, let's say.... a cheese pizza = purebred fighter, simple, understated. Works = Busse fighter with serration and penetrator tip and snakeskin micarta handles. Both great, just for different people.
 
Did you know that you can order Chicago style pies to be delivered by mail (FedEx)? http://www.giordanos.com/

You are limited to vegetarian versions, but you can make a hell of a good pie with only plants and fungi. I have flat out loved Giordano's ever since trying it twenty-odd years ago with my sister (who was going to med school at Northwestern at the time).

Rick - who prefers mushroom, sausage, and pepperoni, TYVM
 
I myself am partial to: sausage, ham, pepperoni, green olives, black olives, tomatos, and of course, assorted dipping sauces for that extra kick. :thumbup:

Crushenator, I could not agree more. The poor pizza just looks so...so dead without enough toppings you have to struggle to keep them off the table. :cool:

WM, I agree but sometimes you need the additional extras to make the difference bewteen a PBF and an Uncle MOFO! What can I say. I am a MOFO kind of person. :D
 
Peter,

I just discovered this thread, and it looks like I am a little too late to comment on the original subject. I haven't read through every post here but in case no one else has mentioned this I'll do it now.

I happen to have a jungle camo SF-NO like yours. My only advice to you on this is that I think that you may regret stripping the finish SHOULD YOU DECIDE TO SELL OR TRADE THE KNIFE DOWN THE ROAD. You may also wish you kept it stock if you keep collecting Busse's year after year and a decade later you have a comprehensive collection a'la Skunk, in which you have already picked up a number of SF-NO's with factory satin finishes. I say this mainly because a Busse in its original condition typically commands a higher price than one that is not. Beyond that, judging by all the pics I've seen of everyone's SF-NO's, the green linen mic / jungle camo SF-NO's are much more scarce than the BB and satin finish SF-NO's. Then add to that Jerry's announcement that Busse is switching over to the new shadow camo pattern and will no longer be making the pattern that you and I have on ours. Have you considered posting a trade offer to swap yours for a factory satin or BB SF-NO?

Having said all that, it's 100% YOUR KNIFE, and you should be pleased with it (otherwise why keep it?) and you should do whatever you please with it, or to it. I don't know if someone has already brought this up, but why not take it to a machine shop or wherever and just sand blast the coating off?
 
I was thinking along those lines when I noticed that a new camo pattern was being introduced. I may keep it mint and look for another in the future. Thanks for the advice.
 
PS--I should also mention that a number of forumites have stripped the coatings off their Busse's, Busse Basics, and Swamp Rats, and have discovered that there was a LOT more work involved to get the knife looking decent. The problem many of them ran into was some rather deep grinding marks (gouges) hidden underneath the coating that required a lot more sanding and finishing to get them out than was expected. You should have access to lots of sanding paper of various grits, lots of elbow grease, and lots of time if you're going to do this.
 
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