Why strip

Man, I've been bit haarrrrd....... just ordered a bk9 and tek l
ok from Amazon.
Did you chuck the Dremel bit in a press or free hand??
My Dad had some end mills that might work........
Why diamond on the files?? Is 1095 like a mild tool steel?

"jobbing"........damn auto correct......
 
I strip just to drive old ladies crazy. :D

Something to mention here. In cold weather you can accelerate the time it takes for the stripper to do its job by placing a halogen lamp near by. I had my Machax stripped in less than 5 minutes using the lamp.:thumbup:



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Go to know....that stripper stinks.....prolly do the next one outside, with a work light!!!
 
Tripp1 said:
did your steel throw more sparks because of it??
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I dunno about more, but it worked great and if I'm gonna use my blade out of it's sheath as a striker, I feel safer with the edge pointing away from my face. To each, tho. I deepened the ricasso using the stone and a flat nosepiece for cutting out drywall, kinda like a mini router base, with the bare blade (scales off) clamped to the bench; that kept the dremel mostly square to the blade.
Diamond files? Don't remember what I was thinking. You could use regular files, too.
 
At least I'm off to a good start.....
Don't think I can get out to the garage on my 12th Anniversary!!
Thanks for everyone's help!!
Do you have a pic of the knife you did??
 
Tripp1 said:
At least I'm off to a good start.....
Don't think I can get out to the garage on my 12th Anniversary!!
Thanks for everyone's help!!
Do you have a pic of the knife you did??
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Which one? The 9 with the firesteel notch? I do, but not of the process and the pics don't really show it much - it's very subtle. Now, go and enjoy your anniversary before you get in trouble. We'll all be here tomorrow....
 
Tripp,

When stripping, did you do something to preserve the golden etching in the blade?
 
Keep in mind I didn't spray it, and forget it.....I stayed on top of it, and it looks unmarred....

One thing though.....I messed my fire steel and it's closer to half inch that 3/8
I should still be ok, opening up the ricasso, right?
There is still plenty of mass, that I shouldn't have to worry about weakening the blade.

image-1.jpg
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CamH_16 said:
Around food most people prefer to ditch the coating too.
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Thanks, this sounds reasonable and I missed this explanation before. I am not disparaging the idea, but out of curiosity, has anyone seen this coating flake off into food ? I avoided stripping more Beckers because I want to keep the maintenance down and not worry much about them in dicey weather.
 
jalcon said:
Tripp,

When stripping, did you do something to preserve the golden etching in the blade?
Click to expand...

Use PCB etchant for that. It's something you can pick up at RadioShack. Before you strip the blade, dab some on the logo, the coating will protect the rest of the blade. Let it sit for a while, rinse repeat depending on how deep you want the logo to be. This will deepen the logo henceforth preserving it during stripping.
 
Tripp1 said:
Keep in mind I didn't spray it, and forget it.....I stayed on top of it, and it looks unmarred....

One thing though.....I messed my fire steel and it's closer to half inch that 3/8
I should still be ok, opening up the ricasso, right?
There is still plenty of mass, that I shouldn't have to worry about weakening the blade.

image-1.jpg
[/URL][/IMG]
Click to expand...
Are you sure about the firesteel? 1/2" is huge for a steel... I'd measure it again and open it up a 1/16" larger than the diameter of the ferro rod. I think the rod I used to gauge mine was a 5/16" so I used a 11/32" circle template and drew with sharpie what I was gonna do and then ground it out to the line with a 5/16" dremel stone. Remember that in use you'll be holding the knife at an acute angle to the rod, so don't have to take a lot of steel off and the more of the striking surface scraping the ferro surface, the more sparks. The one thing about using the ricasso is that half of that semi-circle is actually the start of the cutting edge, and the transition can dig into your firesteel a little in use. I've used mine a couple dozen times and so far so good, except for the crappy ferro rod that I have. Got a new one a couple of days ago, but won't be able to test it out for a while yet, and it's bigger than the crappy one so I'll have to open up the 9's ricasso first if I want to use it that way. OK, getting long-winded here, so....go...play outside.
 
I stripped my 2 but left my 11 with the factory coat. To be honest, I LOVE the way the 2 slices food and HATE the 11's slicing ability because of how badly the coating gets hung up on food. With my 2, I first tried a hot vinegar patina but after re-handling it recently, I polished it and leave a light coat of olive oil on the blade. I guess it's all in your personal preference, but it's sure nice to be able to customize your stuff!
 
Just FYI, I asked Ka-Bar a little while back about the coating coming off during food prep. They assured me that the coating is non-toxic (once cured of course--I'm sure it has nasty solvents in it when applied), but even so, they do not advise eating it. It's never flaked off on me during food prep, and after stripping my BK2 I decided to leave the coatings on the rest of my collection. No cancer for me as of yet.

I'm pretty sure a ricasso is the unsharpened flat section of the blade by the handle and goes all the way up to the spine (lots of swords have ricassos). Wouldn't the notch on the Beckers technically be a choil, even if it's too small to choke up on?
 
billygoat162 said:
Just FYI, I asked Ka-Bar a little while back about the coating coming off during food prep. They assured me that the coating is non-toxic (once cured of course--I'm sure it has nasty solvents in it when applied), but even so, they do not advise eating it. It's never flaked off on me during food prep, and after stripping my BK2 I decided to leave the coatings on the rest of my collection. No cancer for me as of yet.

I'm pretty sure a ricasso is the unsharpened flat section of the blade by the handle and goes all the way up to the spine (lots of swords have ricassos). Wouldn't the notch on the Beckers technically be a choil, even if it's too small to choke up on?
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I was, obviously, typing out of my rectal orifice. Next time, I'll do a little more research before I put my foot in my actual mouth. At least we both knew what I was talking about. I guess it's not a "finger" choil, which is what had me cornfused...
 
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