Ohh yes and i did it 2 or 3 times 20 min at the time, for every time i did this, i washed knife with very hot water
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Ohh yes and i did it 2 or 3 times 20 min at the time, for every time i did this, i washed knife with very hot water
same here, pretty much. great minds things a like. or fools seldom differ. either way.
Sorry to be dense, but I have one more question. Do you guys rinse off the vinegar/acid before adding mustard? I may try this myself on a crappy knife first just to see what happens.
i only rinsed after the mustard.
Thanks for the tips. I'll try it out soon.
after seeing how nice the mostly natural patina on the Muzno looks, i decided to start over on the Konosuke. i removed most of the patina using flitz, leaving what i think is a nice look.
More patina:
This pic almost looks like you took a 285 Butchiki and speared it halfway through a piece of wood...nice special effects!Originally Posted by Pensacola Tiger
More patina:
How's that Butch nakiri working out for you Rick?
Really liking it, Dave. It changed my mind about nakiris. I don't know if it was the thinness of the blade or the profile (it's flatter than most nakiris), but it just cuts like a dream. It's become my "go to" when I have veggies to prep.
Butch, if you're reading this, thanks for making such a great knife!
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