taking care of a2

[RescueRiley]

As some of you may know I have recently become the proud owner of a brkt fox river...(SWEET!!!) I know most people don't do this but I usually leave my sheath knives in the sheath, when not in use. Is that really a big deal? any other tips for proper care of the prestigious a2 or is it just use it let it patina and don't sweat it? thanks.

 

[VANCE]

i have'nt had a problem "yet" just storing them in the sheaths.
however i just notced in the 15 mins it took me to eat my supper my BRAVO1 started to develop a patina.


pics in a second


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last week i used it & wiped it down right after i was done cutting the tomatos & onion.

blade still looked brade new.

after using it & dinner & letting it sit while i was eating

the patina does'nt bother me as i like it...imho it adds a bit of charatcer

 

[MRpink]

I say don't sweat it, it's going to happen so let nature take its course. Yesterday I used my A2 knife for the first time in the kitchen and it formed a patina/stain almost immediately, and I agree with Vance, it adds character. But if you really wanted to prevent it, a nice coating of Marine Tuf-Cloth, should do the trick, although I wouldn't use the knife after that to prepare food due to the chemicals.

 

[stingray4540]

Let it patina and don't sweat it.

Give it a few minutes before cleaning it after use, like vance illustrated, and you will get a nice patina. Just make sure it is clean and dry before putting it back in it's sheath, and if you think it might be in the sheath for more than a couple of days, put some mineral oil on it. I have never had a problem storing my carbon knives in there leather sheaths.

 

[k_estela]

John,

Your Fox will give you years of service. If you plan on using it for food prep regularly, a coating of olive oil will allow you to use it without mixing nasty blade rust inhibitors from coming in contact with your food. Some guys will deliberately patina their knives with a potato but I'm one to let it change over time with use. Either way is fine but as others have said, don't sweat the patina. It gives it character and actually protects the knife in the long run.

 

[j williams]

Like the beatles said, "Let it be".

 

[riddleofsteel]

Stab a potato with it and leave it for several hours to all night.

Nice even finish

or

soaked in hot apple cider vinegar several times

Any patenia will dull the edge and increase resistance to slicing. I blued a blade using Birchwood cold blue and it turned out real nice. I had to completely resharpen the edge and it drags slightly in deep cuts. But like bluing a gun it protects the metal from red rust.