Nice patina, nasty chip
Nice patina, nasty chip
GF made me eat this outside
Unfortunate plastic bag fold looks like a big chip
I'd make you et it outside too, lol. That craps gross.
Nive patina BTW. What knife is that?
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
What, the gf doesn't like the smell of rotten onion and moldy socks? No accounting for taste... although it does seem appropriate to eat a durian over the hot vent from an AC compressor.
What's the knife? Looks vintage American.
"I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded
Thanks for noticing...I was cracking up at that. We don't have a table on our shared patio. Must have looked strange to see some guy hunched over a compressor eating that.Originally Posted by Justin0505
Says Dexter, Southbridge Mass on the blade. The handle says 45a10h, which is still a model number they use today on current knives. I'd love to know how old this knife is.
if you guys think that stinks, imagine what this mabolo fruit smells like:
http://en.wikipedia.org/wiki/Diospyros_blancoi
this stuff reeks! we have a tree here and i hate the stuff.
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Warming up the steel improves the adoption of a patina.....
Eyeglasses are paticipating....
Mustard dots are making an appearance.
Nice patina....thanks HHH!
European cultured butter for intensity.
Table full of stuff for KKF members....awaiting instructions.
Remember: You're a unique individual...just like everybody else.
Can this be done to SS?
Knives are cooler than I thought!
Nice job.
What does they red wine and soda do? How long did you leave it each application?
Ta.
Wow! Heaps of brilliant work.
After 20 straight pages, I cant wait anymore.
Let me get this correct. Patina is a good kind of oxidization which protects the blade and stops metal flavor on the food.
Does it where off?
I hope I didn't miss what I am about to ask in previous pages.
What colour does pork give?
Is the chicken to be raw?
Is there a formula in regards to period the substance used to stain is to be left on for a particular effect?
Can I ruin the blade if I do patina incorrectly?
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