Thank you for this wonderful knife

comis

comis

Joined
May 17, 2013
Messages
1,155
Hi, all.
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Just want to express my thanks to Mr. Becker and Ka-Bar for this wonderful replica. I have searched for a "perfect" 5" outdoor knife for the longest time, I think the search might as well be over.

This BK62 Kephart is everything I ever wanted from a utilitarian outdoor knife, great geometry and shape, full tang, carbon steel is easy to keep sharp, light weight(I've tracked data for more than dozens of similar length knives I own, and this is definitely on top for blade/weight ratio), perfectly balance in hand, removable scales for easy cleaning, feature to fit snug in a good sheath, and the list goes on... A pretty accurate historical replica(without breaking the bank) to tie us all back to the original true "bushcrafter" himself, Horace Kephart, whom probably field tested this knife pattern for so many years, make it all that special.

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It puts a big grin on my face as soon as I pick it up on day 1, and it still does till today. I know this may sound like a sales pitch, but I am no way, form or shape associated to the brand. One could have kept that original all to himself and all the bragging rights along with it, but instead, you have been generous enough to share it with the world, thank you!

And thanks to everyone who is reading this, hope this post is in the right place, and not inconveniencing the board. Some might have seen me expressing my love elsewhere on internet, and it's good to see you again on BF!
 
It's definitely a good one. Besides using my BK9 the most for processing wood, the BK62 has been my go to. Love all the various grips, etc, you get with it. The flat scales orient in the hand very well. Plus, since it's a straight handle, it fits even my extra large mitts.

By the way, your patina turned out awesome! Here's a mod thread I did on mine, to age it a bit: https://www.bladeforums.com/threads/becker-bk62-mod.1632929/
 
Welcome to our little neck of the woods comis comis . Couldn’t agree with you more; the 62 is a great, simple, effective woods knife in that 5” range. I think we’re very lucky to get Ethan’s reproduction of such an iconic knife. It’s been my go to woods knife since I’ve gotten it.

...and that’s a sick patina on your blade. Well done!
 
The Warrior said:
It's definitely a good one. Besides using my BK9 the most for processing wood, the BK62 has been my go to. Love all the various grips, etc, you get with it. The flat scales orient in the hand very well. Plus, since it's a straight handle, it fits even my extra large mitts.

By the way, your patina turned out awesome! Here's a mod thread I did on mine, to age it a bit: https://www.bladeforums.com/threads/becker-bk62-mod.1632929/
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Yes, love those flat scales, they are great for indexing. And I remembered seeing your thread before doing mine, lovely mod that is!
 
Aikiguy said:
Welcome to our little neck of the woods comis comis . Couldn’t agree with you more; the 62 is a great, simple, effective woods knife in that 5” range. I think we’re very lucky to get Ethan’s reproduction of such an iconic knife. It’s been my go to woods knife since I’ve gotten it.

...and that’s a sick patina on your blade. Well done!
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Thank you! It took a few trials before I arrived at this. There aren't many knives I would love so much that I would get a second. But this is surely is going to be an exception!
 
The Warrior said:
What did you use, and what was the process for that patina?
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It's actually plain old French mustard mixed with 5% acidity vinegar. What I found in my limited patina experience is that the acidity from the vinegar and mustard is what gives the deep blue patina, and the trick is to have various 'density' of mustard throughout the blade.

The more acidic 'watery' part will give the deep blue patina, while the part with more dense mustard part will give brown/reddish patina. Usually 3 hours in room temperature will be enough to develop the colors. This kind of pattern is more likely to happen if the steel is high carbon and the finishing is smooth.
 
That's what I used, yellow mustard, with coarse ground horse radish, then mixed a little vinegar for darkness. I didn't leave it on there for nearly that long though.
 
I found this recipe by experimenting on a few Moras I have. I have even tried leaving it overnight, but some spots turned into deep reddish brown that I was almost certain it was borderline rust.:D
 
Thank you folks!

eveled said:
That patina came out great. My favorite patina recipe is corned beef cabbage mustard horseradish vinegar and hot sauce.
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That sounds too good a recipe for patina, I would have a hard time to decide whether putting em on my tacos or my blade...
 
Lol.

I’ve found that the best way is to use the knife for a meal, coat the whole blade let it rest for an hour then wash it off. Then keep repeating until it stops getting darker. The patina may not be better but it sure is satisfying. Plus I’ve always felt (and I know I’m crazy) that patina imparts an energy into the blade. A special meal equals a good patina and imparts positive energy into the blade.

A New England boiled dinner is something I’ve grown to not only enjoy but look forward too. (It helps the long winter go by.) On St Patrick’s day I make a huge pot then enjoy it for a week or so.

last year I used a nice little Buck knife and the patina came out nice. So now I have another reason to look forward to spring time and my favorite meal.


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comis said:
It's actually plain old French mustard mixed with 5% acidity vinegar. What I found in my limited patina experience is that the acidity from the vinegar and mustard is what gives the deep blue patina, and the trick is to have various 'density' of mustard throughout the blade.

The more acidic 'watery' part will give the deep blue patina, while the part with more dense mustard part will give brown/reddish patina. Usually 3 hours in room temperature will be enough to develop the colors. This kind of pattern is more likely to happen if the steel is high carbon and the finishing is smooth.
Click to expand...

OooF , that was dynamic french mustard ? Looks like freakin stained glass ! Outstanding .
 
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