donscpoo
Gold Member
- Joined
- Feb 11, 2013
- Messages
- 1,187
Thanks Justin. That's my fav Millie. A truely unique piece of mine.Man I love that thing. The pattern came out so complimentary to the handle.
You are the man Don!
Thanks Justin. That's my fav Millie. A truely unique piece of mine.Man I love that thing. The pattern came out so complimentary to the handle.
You are the man Don!
I'm tempted, reeaally tempted to force a patina on my Gayle Bradley 2. I hear raw steak/beef blood does a good job. Maybe mustard and/or vinegar. I may wait until it starts it's own patina and then force it.
Love the micarta on the 0562. Nice collection.. you sanded the 0550 and 0566?Here are a few of my folders. I really need to slim down my collection, there are probably (10) not pictured. Plus all my fixed blades.
Very nice! That ironwood has a great grain oattern.
How do you like ZT's M390? I'm a fan of that steel, but haven't had it on any ZT models.
I'm tempted, reeaally tempted to force a patina on my Gayle Bradley 2. I hear raw steak/beef blood does a good job. Maybe mustard and/or vinegar. I may wait until it starts it's own patina and then force it.
I have never really tried to force a patina. But I have found cutting large amounts of raw potatoes results in a nice natural gray weathered finish.
Yes Nathan should seriously consider offering the Double edged Fighter again-Beautiful, and Congratulations!!I love Cocobolo! My friends here on the CPK forum know my grail knife is Nathan's Nasty Double Edged Fighter.
I have also collected a few Cocobolos from Fiddleback, and my custom S&W Boot Grip from Craig Spegel.
Thanks Justin. That's my fav Millie. A truely unique piece of mine.
Our 15's saw a lot of use already. More so before we started making knives. But I still grab mine for food prep in camp and kitchen. I would prefer without the choil... I like the swept tip design for the type slicing you described.I have never really tried to force a patina. But I have found cutting large amounts of raw potatoes results in a nice natural gray weathered finish.
Our 15's saw a lot of use already. More so before we started making knives. But I still grab mine for food prep in camp and kitchen. I would prefer without the choil... I like the swept tip design for the type slicing you described.