Schrade Steel?

JD Mandrell

JD Mandrell

Joined
Apr 20, 2001
Messages
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How can you tell if an Old-Timer is high carbon or Schrade+ stainless?

The 34OT I bought new recently came in the box, not the clampack and I thought if they were stainless that it would say Schrade+ on the blade, mine does not, it only says:

Schrade
U.S.A. 34OT


Is it H.C. or S.S.?

This was bought very recently at Wal-Mart.
 
Since you bought it recently I would guess it probably is stainless, I have one just like yours a bit over a year old not marked Schrade+ but it is stainless.

1095 will take a patina, I like a patina on my carbon blades and was surprised when I could not get one with either mustard or coke, later on I learned that Schrade had been using stainless on the Old Timers.

Luis
 
Luis,
Cholula also works quite well in forming a patina......but it is a shame to waste it on a knife....even if it is a Schrade..... :D

Maybe if we cut our huevos rancheros with our Schrades, it will develop a natural patina as we eat?

Bill
 
Bill,

In my kitchen there are typically about a dozen different spicy salsas, everyone in the family seems to have a favorite or two

Valentina is good and cheap and widely available:

http://www.mexgrocer.com/brand-valentina.html

If you like huevos rancheros you have to try huevos divorciados and huevos motuleños.

Any of these should give your carbon blade a nice patina (thread content).

Luis

Yo soy como el chile verde,
picante pero sabroso.
 
Luis,

I actually have a bottle of the black label Valentina on hand....but have never used it to create a patina (thread content)... :D

For a patina, I prefer apple cider vinegar, or for smaller blades, just sticking the blades in a fresh lemon and controlling the darkness by time in the medium.

What are the other two egg dishes, please? I'm hungry.... ;)

Bill
 
The steel, salsa, eggs and patina thread, ... Only in the Schrade forum.

I've only done a couple of patinas in a test tube with some soft drink, I like it, I can see it forming, something clear such as seven-up works fine.

Rancheros, Motuleños and Divorciados are all based on fried eggs over corn tortillas and some spicy salsa, Rancheros are the simplest, sometimes topped with cheese, Divorciados are two eggs one with green salsa and one with red salsa, sometimes fried beans are put in between to separate them, Motuleños are served with peas and fried banana and sometimes chorizo or chopped ham.

Gotta go now, it's lunch time and I'm specially hungry today...

Luis
 
I've always liked white vinegar for patinating. Even, dark, and sets pretty fast. :)

As for the hot stuff, pass a bottle of Tabasco Habanero my way. Cholula's nice, but only Hab can really set me up. :)
 
Mine is definitly stainless, I dunked it in white vinager last night and it didn't so much as touch it.
 
As I posted some time ago toward the end Schrade wanted to go solely to stainless ( I always felt it was another mistake ) I started noticing the stainless OT's when I was doing there customer show in Ft Washington ( Philly ) a few years ago. The original concept was OT's were carbon UH were Stainless. I was told ( when I inquired about it that ) the change was due to the problem of storage life of carbon. packaging seeping with preservative and eventually blades spotting or oxidizing ( rusting ). This caused alot of returns and repackaging. Strangly most people did not seem to mind or as with most things were not smart enough to have an opinion it is nice to see informed people who by being so can make intelligent decisions on what they want in a knife. Anyway that was the supposed reason. As I have said in the past the seasons of what is in vogue comes and goes it was nice to have the option of either material. However in the future do not count on it I guess we will take whatever the manufacturers decide we will get AH SOO. LT
 
How long does the blade have to be dipped in vinegar before noticing a visible change? I tried all of my Old Timers which have been purchased in the past year and none of them had a visible change after being dipped.
 
philw said:
How long does the blade have to be dipped in vinegar before noticing a visible change? I tried all of my Old Timers which have been purchased in the past year and none of them had a visible change after being dipped.
Click to expand...

If a blade is high carbon, the reaction is almost instantaneous.
 
I'm guessing all of the anniversary knives are probably stainless. Has anyone checked?
 
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