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majormountaineer

majormountaineer

Joined
May 8, 2012
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Well I went out today and bought myself a BK-16. Played with one previously; went back and forth between the 16-17-15 but decided on the BK16 with some advice from DerekH. He and I made a couple kydex sheath's for it already (used his BK16 to form). I will post some pics of those once I get home. Think I am going to strip this one in the near future and read on here about doing an apple cider vinegar patina to get a dark gray color. Here are a few pics of the unboxing:
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Good lookin knife you got there Major. You got the stuff to strip it?
 
Lowe's has it, Get the spray can stuff.
 
that's a fine knife you have there.. i used klean strip thing. it took few try to get everything off.. then i had to use brass brush and razor to scrape everything off. use 1/4 white vinegar, and 3/4 red wine vinegar on mine for 45 min.

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I use Citristrip in a spray can....with my 16 i sprayed it on waited 30-45 min and it came right off with a razor blade (a lot less effort than a wire brush and it comes off with one pass)
 
Congrats! I still need to get a FFG one, I still only have the FPR. It's kind of at the bottom of my To-Buy list since I already have a 16, just not both grinds.

bullet08 said:
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Have you read that yet? I thought it was an awesome book. I happened to be in NYC a short while after reading it and I made it a point to go to the Momofuku Noodle Bar since he talks about David Chang and his restaurants for like a full chapter. Definitely did not dissapoint.
 
majormountaineer said:
(...)Think I am going to strip this one in the near future and read on here about doing an apple cider vinegar patina to get a dark gray color. (...)
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Congrats on the new blade! I recently stripped my 17 and placed in a white vinegar bath for a few hours. It took on a nice even dark charcoal colour. For comparison, here's a pic next to some factory black coated blades...

patina01.jpg
 
Nice purchase the 16 is just the right amount of blade for most tasks (IMHOP) I only wish I could edc it legally :( In any case the 16 is a great knife, If I had the money I'd get all the tweeners (heck if I had the money I'd get the whole becker lineup...like 4 times)

p.s. anybody know if there's any states that allow fixed carry over 4 inches?
 
TheWambo said:
Nice purchase the 16 is just the right amount of blade for most tasks (IMHOP) I only wish I could edc it legally :( In any case the 16 is a great knife, If I had the money I'd get all the tweeners (heck if I had the money I'd get the whole becker lineup...like 4 times)

p.s. anybody know if there's any states that allow fixed carry over 4 inches?
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massachusetts, oddly. (NOT Boston)
but they have silly gun laws.
 
roguebowie,

yupe. got the book when it came out. his books are funny. but his first one "kitchen confidential" was the best. oh.. his "les halles cookbook" is also good. easy to follow recipes.
 
Texas of course. Anything up to 5.5" is legal. And congrats on your 16 I love mine! It's second to my 14 in most often carried.
 
rkmoore said:
Texas of course. Anything up to 5.5" is legal. And congrats on your 16 I love mine! It's second to my 14 in most often carried.
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Texas is just getting cooler and cooler as the east coast pisses me off more and more :D
 
TheWambo said:
Nice purchase the 16 is just the right amount of blade for most tasks (IMHOP) I only wish I could edc it legally :( In any case the 16 is a great knife, If I had the money I'd get all the tweeners (heck if I had the money I'd get the whole becker lineup...like 4 times)

p.s. anybody know if there's any states that allow fixed carry over 4 inches?
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Missouri is AT 4" But I can carry my 16 without getting harassed.
 
bullet08 said:
roguebowie,

yupe. got the book when it came out. his books are funny. but his first one "kitchen confidential" was the best. oh.. his "les halles cookbook" is also good. easy to follow recipes.
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Kitchen Confidential was the first one I read by him. I loved the juxtaposition of the serious culinary world with the drug culture of that time. Haven't picked up Les Halles cookbook yet, but I stood right outside of the real Les Halles and almost went in but my uncle who has lived in NYC since I was born told me "Eh, it's okay, it's just a french steak and fries joint. I would only eat there if it was someone else's treat". So I went somewhere else. So many amazing places to eat there you have to be really selective if you only get short visits.
 
i'll be doing patian on my 16 again. after spending some time trying to learn how to sharpen the knife, patina has rubbed off a lot. my wife is going to wonder where all our vinegar is going.
 
RogueBowie said:
I made it a point to go to the Momofuku Noodle Bar since he talks about David Chang and his restaurants for like a full chapter. Definitely did not dissapoint.
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I use to live four blocks away and go there all the time. It's changed over time a little but last I went food was great but servers were a little too snotty. Bust that's usual in NY especially nice places. :rolleyes:

Incidentally my favorite pizza place is called Artichoke and it's only 3 blocks north on 14th so as hard as I'd try to go to a nice meal I'd always end up with the dankest slice of pizza in the world walking down the street...
 
when i used to live in nyc, there was a pizzaria near twin tower that was just amazing. it's just melts in your mouth. haven't been back there in 20 yrs or so. back then, most people didn't care too much about food. local pizzaria and diner was about it for average folks like me. oh.. and chinese take out, can't forget that one. every bite was surprise :)
 
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