I had to fight off a vicious apple at lunch

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bdmicarta

Joined
Feb 16, 2012
Messages
6,170
It's pretty safe around my office, but when a vicious apple tried to attack me I had to retaliate...

The flat grind on the BK11 slices a hard apple pretty well.

photo714b_zpsdc9f7a18.jpg



I haven't decided if I want to strip it or not, the knife that is.
 
The 11 is a good knife, not my favourite in the line up but still a decent blade. I think if you're gonna use it for food (or around it) you should strip the blade. Either cos theres going to be little pieces of coating coming off in your meal or cos the rough coating may hold onto bacteria or other stuff you don't want to mix.
 
Those apples can be vicious! Looks like it ate up all your BBQ and left you with the health food. :D
 
CamH_16 said:
I think if you're gonna use it for food (or around it) you should strip the blade.
Click to expand...

I think you are right. I've seen people on this forum strip their knives for a long time so I'm ready to do it.

Now the decision is whether to do a dark patina on it, maybe even a firearms blue, or do a satin finish with fine grit sandpaper. I would like to try the fine grit finish but I may be too lazy for that.


Looks like it ate up all your BBQ and left you with the health food.
Click to expand...

Recognizing that napkin is an impressive feat.
 
bdmicarta said:
I think you are right. I've seen people on this forum strip their knives for a long time so I'm ready to do it.

Now the decision is whether to do a dark patina on it, maybe even a firearms blue, or do a satin finish with fine grit sandpaper. I would like to try the fine grit finish but I may be too lazy for that.
Click to expand...

Gun blue and food? Yeah, wouldn't do that. You can just strip the blade and let it patina naturally from food. Another apple would work, just cut it up and let it sit in the juice. Brushing on a little mustard is my preferred way to get a patina and it turns out something like this...


015 by CamH_16, on Flickr
 
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