NWA forum knives will ship in batches.

pjmaxm said:
I feel exactly the same way you do troop. Here is what I had to say about this knife in the other thread:


And also:



So needless to say I agree with you Troop.
Click to expand...

PJ, Just wanted to let you know...all customs are not like Nick's. By that I mean, some "customs" are like, "big deal"; nothing that blows you away.
- FYI
 
I am still amazed at custom knives that cost two, three times what Nick charges, that aren't half as nice.
 
Nothing too exciting but some more pics of the BFSK in action. The best pic which I wish I had taken was of a mosquito that I killed with the knife, flat side just out of habit. Little bugger didn't stand a chance. :D Like a dope I didn't get a picture of him on the knife. Anyways it was his fault. He started it. :p

Anyway some more pics of some mundane usage.

Nick, can you also tell us about some of the care and feeding of the little beast? What do I need to do to take care of it. I also should mention that I sliced up an onion with the knife and it changed the color of the blade. I was able to bring it back with plastic wool. Should we keep the knife oiled when its put away. Mineral oil good enough? Any information would be of use.

I love taking this knife out in the woods, works good for domestic chores also. :thumbup:

KR




100_0242.jpg

100_0243.jpg

100_0245.jpg

100_0247.jpg

100_0248.jpg
 
Great pics! I have used mine a lot around the kitchen too, better than any kitchen knives we own! It's a slicing demon aint it? If you clean, dry then lightly oil the blade it should stay nice and shiny.
 
kr1,
Slice and dice that onion and let the patina stay. It's a natural bluing that will protect the steel.
 
ras said:
kr1,
Slice and dice that onion and let the patina stay. It's a natural bluing that will protect the steel.
Click to expand...

Funny you said that. That is exactly what it looked like.

Cool, next time I just might leave it. It actually didn't look that bad.

KR
 
I will be shipping out the next batch of 5 this week. It is looking like I can get 10 or 12 done a month. I wish I could get them to you guys faster but I just can't seem to make them any faster:o

This should help clear up some of the wondering of, when.
The names of who's knives will be ready this week is as follows
Chris Brandenburg
Rich Perez
Marc Engstrom
Mike Vaughn
Marc Bilski


I will be sending out e-mails to these guys throughout the week.


Nick:)
 
You must log in or register to reply here.
Back
Top