- Joined
- Apr 9, 2010
- Messages
- 360
Preppin’ for a meet-up with some PNW B’heads, I had a coupl’a blade related things to do. I wanted to vinegar patina my sanitized BK5. Remembering something from my HS chemistry that heat enhances and/or speeds chemical reactions, I prepared a hot bath in a roasting pan on the BBQ.
The other blade is a BK2 (KaBar gen. 1) getting re-treated. Note intense activity on the brite shiny part.
While the blades were soaking in the CH3COOH bath, I decided to start dinner while the BBQ was hot. And partake of a Pike’s Place Brewing Kilt-Lifter (1st of a few)
While bacon and sausages were fryin’, I figured I had time to start strippin’ grey finish offa’ one of my BK1s…did I say Brute?
Why yes I did!
That grey finish comes off a LOT easier than KaBar black.
With things well in hand, I prepped the veggies. With my new BK5 and veteran BK2 in the spa, I was forced to fall back on another old hand to do the slicin’.
Din-din all put together, but for another Kilt-Lifter. (toasted bun, tomato, red onion, ham, bacon, sweet sausage, bun w/ Dijon.) I'm gonna call it the Multi-Tusker. Yummy.
In from the spa, and re-scaled.
The other blade is a BK2 (KaBar gen. 1) getting re-treated. Note intense activity on the brite shiny part.
While the blades were soaking in the CH3COOH bath, I decided to start dinner while the BBQ was hot. And partake of a Pike’s Place Brewing Kilt-Lifter (1st of a few)
While bacon and sausages were fryin’, I figured I had time to start strippin’ grey finish offa’ one of my BK1s…did I say Brute?
Why yes I did!
That grey finish comes off a LOT easier than KaBar black.
With things well in hand, I prepped the veggies. With my new BK5 and veteran BK2 in the spa, I was forced to fall back on another old hand to do the slicin’.
Din-din all put together, but for another Kilt-Lifter. (toasted bun, tomato, red onion, ham, bacon, sweet sausage, bun w/ Dijon.) I'm gonna call it the Multi-Tusker. Yummy.
In from the spa, and re-scaled.
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