Why do we strip our beckers?

I don't worry with it personally. I don't care how it looks and it doesn't seem to affect function to me at all. I have some tool steel or non-stainless steel knives which are coated and some which aren't coated. The only difference to me is, if I haven't gotten a decent patina on the un-coated ones, it just means I have to keep them oiled up or they'll rust. The coated ones I don't have to worry about.
 
Sulaco said:
I don't worry with it personally. I don't care how it looks and it doesn't seem to affect function to me at all. I have some tool steel or non-stainless steel knives which are coated and some which aren't coated. The only difference to me is, if I haven't gotten a decent patina on the un-coated ones, it just means I have to keep them oiled up or they'll rust. The coated ones I don't have to worry about.
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So ypu can keep the rust off also with that patina that seems you all do on your naked beckers?
 
Indianbladenoob said:
To make it truly yours...................
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There it is. :thumbup:

And with me it's starting with a clean palate for custom coating.

Not mentioned is the two types of factory coatings: the old one -- fairly smooth and easy to strip; and the newer one -- which has the texture of truck bedliner, collects all kinds of wood splinters and smear when battoning, and is an absolute bear to remove compared to it's predecessor.
 
TheWambo said:
I striped my 14 because the coating was wearing off in some spots so I decided to just help it along and take all of it off lol. I stripped my 16 because the coating is like a coarse truck bed liner and it does stick in wood. That being said I also like how it looks. Just personal preference.
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this answers my question about the bk 16 coating being like a bedliner type surface, hmm i'm looking too get a bk16 soon may have too strip it but will use it some too see first i think. thx guys!
 
I stripped my Seven (only one I have done so far) because of three reasons- It looks better, it's safer for food prep, and it reminds me to take care of my knife. If I had left the coating on, I might have just tossed the thing in a pack before and forgotten about it until the next outing. Stripped carbon steel forces me to actually take the knife out and oil it, and I sharpen if needed after I oil.
As far as patinas go, I prefer to let mine happen naturally. A forced patina holds no memories, but a use patina holds a different memory in every unique stain.
 
I've grown tired of "tactical black" everything, and prefer the look of uncovered steel.

People used knives for centuries before epoxy coatings came along, and their knives didn't rust away.

Also, I like that my Becker knives look different from everyone else's Becker knives. That will prevent a lot of confusion at the BeckerHead gathering. Imagine the chaos if we all showed up to the gathering and all our knives looked exactly the same.
 
losvedese said:
So ypu can keep the rust off also with that patina that seems you all do on your naked beckers?
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Yup, sure can. Patina is essentially a controlled, very fine rust. It's like blueing on a gun (if you're familiar with that). Rust can't form as easily over rust as over raw steel. The only real difference between a patina and red rust is that red rust is much worse.
So, in the simplest explaination, heavily patina'd knives are actually well- cared for rusted knives.
 
thatotherguy said:
it's safer for food prep
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Why? Apart for the reason mentioned by someone here that pieces of coat may fall in the food, when the coating is getting off for the use, do you have any other reason to say that coating is not safe for food preaparation?
 
For Barlow.

(For Barlow you ask? Yes.)

FOR BARLOW!!!
 
losvedese said:
Why? Apart for the reason mentioned by someone here that pieces of coat may fall in the food, when the coating is getting off for the use, do you have any other reason to say that coating is not safe for food preaparation?
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Epoxy was used in the old finishes (not sure what the new finish is), and I don't want to chance it. I can't rightly say that it in't food safe, but it's certainly not meant to be in your body. It's just a risk I'd rather not take, that's all.
 
I have not stripped my Beckers yet, as I understand it is powder coat, probably won't kill you to eat some but not ideal either. For food prep or processing game I would think cutting through deer pelvic bone and sternum would peel some off. It would have less drag when cutting through certain materials that would have a higher friction on the blade i.e. the cheese (cutting the cheese). I prefer the look of steel instead of the black coating. I also think that the knife looks somewhat less intimidating being a dull steel patina instead of black, which to me is important when wielding a BK9 with a crazed look to chop down some shrubbery that could easily be snipped with shears. It looks more like a tool, less like a weapon so when in places with people who don't partake in the knife passion that we share, they may be a bit more comfortable thinking its an old antique farm tool.
 
My ex ask me the same thing. I told her " just because I can " I think most of us do it because its a mod & we like modding things.
 
ooh strippers i mean nekkid bladites er i mean... blades...
 
I can't really attest to any of the other beckers besides the tweeners but I really can't see how any of that coating could possible flake off into your food when using it for food prep. The force and friction batoning and hacking is the only thing the has managed to scratch my coating. I don't think cutting up a chicken or slicing tomatoes will really cause the coating to chip off.
 
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