Some Pics Of The New Hunter

Fiddleback said:
Guys, be prepared to do something that feels wrong to your knife the first time you force a patina. I usually jumble mustard onto the blade, then put it in the fridge overnight sitting on a plate or paper towel. Be prepared to pull out an ugly as sin hunk of steel, and feel sick to the stomach as you start to rinse off the muck. Its not going to hurt it, but its going to look scary. Rinse off the smudgey stuff, then use very fine scotchbrite and dishsoap to clean in the direction of the grind scratches. Then take Windex that has amonia in it and drench and rinse in water and drench and rinse again. If it has turned out spotty, just do the above again until its good.

Or you can just cut an apple, peach, watermelon, or just about any fruit.
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Cool, I have noted and have been told by Rick that the thinner the layer of mustard the darker the stain, it seems the reaction needs oxygen to do its most. But I'll have to try the refrigerator thing, I have been putting them in places where they would stay warm so the pores of the metal would be open thinking that would be better.
 
Yeah, you get better oxidation with good air access :thumbup: Submerging, while not providing oxygen, works well if you want a nice uniform layer.
 
HikingMano said:
Yeah, you get better oxidation with good air access :thumbup: Submerging, while not providing oxygen, works well if you want a nice uniform layer.
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Yeah, I have some with nice even patinas and it looks good, I just like to change it up now and then :)
 
Fiddleback said:
Guys, be prepared to do something that feels wrong to your knife the first time you force a patina. I usually jumble mustard onto the blade, then put it in the fridge overnight sitting on a plate or paper towel. Be prepared to pull out an ugly as sin hunk of steel, and feel sick to the stomach as you start to rinse off the muck. Its not going to hurt it, but its going to look scary. Rinse off the smudgey stuff, then use very fine scotchbrite and dishsoap to clean in the direction of the grind scratches. Then take Windex that has amonia in it and drench and rinse in water and drench and rinse again. If it has turned out spotty, just do the above again until its good.

Or you can just cut an apple, peach, watermelon, or just about any fruit.
Click to expand...

Andy, you've been playing w/ 3V steel, do you think that would take a patina.......just wondering cause I've never done this before. Thanks much....
 
nativejim said:
Andy, you've been playing w/ 3V steel, do you think that would take a patina.......just wondering cause I've never done this before. Thanks much....
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No 3V wont take a patina as its a stainless. I could be wrong you may be able to force it somehow but I dont think so.
 
I've never worked 3v. But it is my understanding that it is not an ss. I thought it was the powdered steel version of tool steel.
 
I think what you guys may be referring to is the "CPM S35VN" that Andy has been working with lately. This is stainless.
3V is different. And remember, even most stainless is susceptible to corrosion in the right conditions. I live near the
ocean, so I'm sure I could get a nice "patina" on my S35VN filleting enough grouper on my boat:)
 
That Hunter looks nice! Like a BF with a full belly.

Gotta admit, I never really thought about pickling a blade though - at least I know how now.
 
Yum Marinated Grouper with a Side of Slaw Yum, all cut up with my Hoseradish and Lime Dipped Woodsman while Im Half Pickled even Yummmmmmier!!! ;) :D..... Now were talkin........ :cool:

Hell where else can one go talk about fine blades and get you some good recipes in the mix.....
 
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BloodGroove4570 said:
Yum Marinated Grouper with a Side of Slaw Yum, all cut up with my Hoseradish and Lime Dipped Woodsman while Im Half Pickled even Yummmmmmier!!! ;) :D..... Now were talkin........ :cool:

Hell where else can one go talk about fine blades and get you some good recipes in the mix.....
Click to expand...

Been a while so some grouper sounds good, but if I get near the coast again it'll be in the gulf and I'll be eatin' some red fish fillets, some stone crab, some shrimp, and some langouste !! Shit, now I'm hungry...

Oh, and hush the Woodsman talk, I'm still trying to convince myself i really don't need one in between the Hunter and the Machete...just not having much luck at it...
 
C'mon down. We have us a fish fry most every week or so. Lately it's been Yellowtail snapper. But Grouper works... Deep fried, lettuce-tomato-red onion-tartar sauce-pickle, and a ice cold beer for me. I'll be hopping down the street to Key West for my b-day in about 2 weeks, meet y'all at Schooner Wharf...
 
mistwalker said:
Been a while so some grouper sounds good, but if I get near the coast again it'll be in the gulf and I'll be eatin' some red fish fillets, some stone crab, some shrimp, and some langouste !! Shit, now I'm hungry...

Oh, and hush the Woodsman talk, I'm still trying to convince myself i really don't need one in between the Hunter and the Machete...just not having much luck at it...
Click to expand...


Need a Woodsman, Oh Yes, YES YOU DO!!!!!!!
 
stratmeister said:
c'mon down. We have us a fish fry most every week or so. Lately it's been yellowtail snapper. But grouper works... Deep fried, lettuce-tomato-red onion-tartar sauce-pickle, and a ice cold beer for me. I'll be hopping down the street to key west for my b-day in about 2 weeks, meet y'all at schooner wharf...
Click to expand...

yum!!!!!
 
Man, much more of this and I am going to be headed to the gulf on foot, and stopping by Andy's place on the way down lol.
 
thanks for the great photos!

I am considering getting one of the 2 knives for EDC. What do you recomend? I have big hands but like 4" +/- knives. thanks!
 
Fiddleback said:
Guys, be prepared to do something that feels wrong to your knife the first time you force a patina. I usually jumble mustard onto the blade, then put it in the fridge overnight sitting on a plate or paper towel. Be prepared to pull out an ugly as sin hunk of steel, and feel sick to the stomach as you start to rinse off the muck. Its not going to hurt it, but its going to look scary. Rinse off the smudgey stuff, then use very fine scotchbrite and dishsoap to clean in the direction of the grind scratches. Then take Windex that has amonia in it and drench and rinse in water and drench and rinse again. If it has turned out spotty, just do the above again until its good.

Or you can just cut an apple, peach, watermelon, or just about any fruit.
Click to expand...



I have done so many different patinas with mustard and vinegar. Lines, spots, zebra stripes etc. Or vinegar soaked paper towel over night!!!! Talk about a bunch of rust when you are done! (on a 1075). Then I cut my thumb while cleaning it off! That smarted, but I had a tetanus booster not too long ago.

If you just leave the mustard (enter patina forcing agent here) on for a little while, and don't like it, hit it with a loaded strop on the sides and bam, clean canvas.

I do the patina etch with mustard deep enough to leave imprints on the steel, then polish it up, and you have shiny steel, with wavy etch lines in it (or dots, or what ever pattern you did).
 
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