BK62 Photos Here

QYgMFUp.jpg

oOivh8E.jpg
 
1066vik said:
good to see you here - wish I could see your picture. ;)
Click to expand...
The photo link is to a website that you have to be a member of. You can right click the photo icon it left above, click copy photo address, and paste it in the browser url.
 
I can't seem to leave the 62 alone ;) did a very little change to the scales and with a super fine file I thinned the area where your pointer finger wraps around. Now my finger melts in there and feels AMAZING! I want to Thank KaBar and Ethan again for this Knife ;) it's very well done with enough so we can tailor it to our individual liking :thumbsup::thumbsup::thumbsup::thumbsup::thumbsup:
IMG_3728.JPG IMG_3729.JPG
 
Check this out. I cut up a rotisserie chicken last night and washed my 62s blade with dawn and hot water. As soon as it dried it turned blue purple but only 75% of the blade both sides same pattern. I thought damn thats cool but I'd like the whole blade to look like that. I rubbed chicken fat and meat on the rest of the blade and washed it the same way twice. Nothing!!!!!!
https://www.flickr.com/photos/153781516@N05/
 
Tanker 1/66 said:
Check this out. I cut up a rotisserie chicken last night and washed my 62s blade with dawn and hot water. As soon as it dried it turned blue purple but only 75% of the blade both sides same pattern. I thought damn thats cool but I'd like the whole blade to look like that. I rubbed chicken fat and meat on the rest of the blade and washed it the same way twice. Nothing!!!!!!
Click to expand...
Weird.
 
Tanker 1/66 said:
Check this out. I cut up a rotisserie chicken last night and washed my 62s blade with dawn and hot water. As soon as it dried it turned blue purple but only 75% of the blade both sides same pattern. I thought damn thats cool but I'd like the whole blade to look like that. I rubbed chicken fat and meat on the rest of the blade and washed it the same way twice. Nothing!!!!!!
Click to expand...

In all seriousness, I've had almost the exact same thing with a stripped ESEE 4. A nice bluish patina. But only where it touched the hot meat (in this case, it was a steak that I had just finished grilling, if I recall correctly). I would guess that the heat of the rotisserie chicken had a lot to do with the effect.
 
dogboye said:
In all seriousness, I've had almost the exact same thing with a stripped ESEE 4. A nice bluish patina. But only where it touched the hot meat (in this case, it was a steak that I had just finished grilling, if I recall correctly). I would guess that the heat of the rotisserie chicken had a lot to do with the effect.
Click to expand...
I'm going to rub a hot grilled pork chop on it tonight. It is blue were i cut the yard buzzard.
 
Tanker 1/66 said:
Check this out. I cut up a rotisserie chicken last night and washed my 62s blade with dawn and hot water. As soon as it dried it turned blue purple but only 75% of the blade both sides same pattern. I thought damn thats cool but I'd like the whole blade to look like that. I rubbed chicken fat and meat on the rest of the blade and washed it the same way twice. Nothing!!!!!!
Click to expand...
Buy another hot chicken and stab it deep. Then wash and rinse...
 
You must log in or register to reply here.
Back
Top