52100 Military, what are your plans?

[MacLaren]

Good gracious......Id LOVE LOVE LOVE to have an M390 Millie.....of course the 204P version will be super close.
Also had no idea there was a BG42 Millie!

[Brock O Lee]

M390 and 204p is pretty much exactly the same steel according the zknives.

http://zknives.com/knives/steels/steelg ... hrn=1&gm=0

[Evil D]

I think my second one will be in the mail today. Hard to tell with the less than great tracking system. Most times it'll be in my hand and won't say delivered yet.

[wmcbride]

Good luck EvilD!

[swigert]

Got mine. First impressions:

- centered
- very sharp
- no problems with my CF
- grind heights aren't perfect (no big deal, it's a user)
- love the clip
- cqi is great. I'm gonna clear some other knives out this week and grab the KW Millie after seeing the cqi. This make me a military fan after all.
- reminds me how much I love a good sprint. So much fun to.be in the search and finally get it.

[MacLaren]

Thats awesome Colin!
My KW Millie will be here Monday.
The blade on the new Millie comes out like a rocket

[swigert]

Thats awesome Colin!
My KW Millie will be here Monday.
The blade on the new Millie comes out like a rocket

Seriously. Should have mentioned that.

Detent is really strong. Which is great because of the tip down. Just my preference that it would have a strong detent.

And when you get past it really flies out fast. Mine will also drop freely when the liner lock is used. Perfection.

[MacLaren]

Thats awesome Colin!
My KW Millie will be here Monday.
The blade on the new Millie comes out like a rocket

Seriously. Should have mentioned that.

Detent is really strong. Which is great because of the tip down. Just my preference that it would have a strong detent.

And when you get past it really flies out fast. Mine will also drop freely when the liner lock is used. Perfection.

Man, you got a PERFECT specimen. Congrats.
Mine is ogf center just a hair to the right. But hardly enough to notice.
Hang onto that Mille

[WireEdge Roger]

Yeah, my 52100 is mega smooth with no side to side play. Only the BBS Blue S90V and M390 versions have been this smooth out of the box.

[Evil D]

Second did indeed come in the mail but I'm stuck at work. Gonna be late before I get to see it.

[farnorthdan]

Just cut up an apple with the one I delegated as my user, let the patina begin :D instant results, I'm thinking about sticking it a onion and letting it sit for a bit like David recommended to see what that does. So far I'm loving this sprint, out of the few I've received all were pretty much perfect, they really did do a nice job on this run. :) :spyder:

[Spideyhole]

I think if someone gets more in at a decent price I might buy me another so I can use one. Started to buy one at SSK but since I live in the same state as them the tax killed it.

[MacLaren]

Just cut up an apple with the one I delegated as my user, let the patina begin :D instant results, I'm thinking about sticking it a onion and letting it sit for a bit like David recommended to see what that does. So far I'm loving this sprint, out of the few I've received all were pretty much perfect, they really did do a nice job on this run. :) :spyder:

Dan, what would think about cutting raw meat, like steak?
I just remember the ole butcher knives and how they looked. Blood is acidic I believe plus it has the animal fat as well. Could produce an interesting patina?
If my KC 52100 comes thru, then I will prolly try it...

[swigert]

Thats awesome Colin!
My KW Millie will be here Monday.
The blade on the new Millie comes out like a rocket

Seriously. Should have mentioned that.

Detent is really strong. Which is great because of the tip down. Just my preference that it would have a strong detent.

And when you get past it really flies out fast. Mine will also drop freely when the liner lock is used. Perfection.

Man, you got a PERFECT specimen. Congrats.
Mine is ogf center just a hair to the right. But hardly enough to notice.
Hang onto that Mille

It certainly is a good one. Crazy the patina will take. I got some light staining from cutting a cooked Italian sausage. Crazy.

[MacLaren]

Thats awesome Colin!
My KW Millie will be here Monday.
The blade on the new Millie comes out like a rocket

Seriously. Should have mentioned that.

Detent is really strong. Which is great because of the tip down. Just my preference that it would have a strong detent.

And when you get past it really flies out fast. Mine will also drop freely when the liner lock is used. Perfection.

Man, you got a PERFECT specimen. Congrats.
Mine is ogf center just a hair to the right. But hardly enough to notice.
Hang onto that Mille

It certainly is a good one. Crazy the patina will take. I got some light staining from cutting a cooked Italian sausage. Crazy.

Good deal
If my KC order comes thru Im thinkin about cutting raw meat like a ribeye steak etc.....

[Surfingringo]

Just cut up an apple with the one I delegated as my user, let the patina begin :D instant results, I'm thinking about sticking it a onion and letting it sit for a bit like David recommended to see what that does. So far I'm loving this sprint, out of the few I've received all were pretty much perfect, they really did do a nice job on this run. :) :spyder:

Dan, what would think about cutting raw meat, like steak?
I just remember the ole butcher knives and how they looked. Blood is acidic I believe plus it has the animal fat as well. Could produce an interesting patina?
If my KC 52100 comes thru, then I will prolly try it...

Meat will definitely create a dark patina over time. I have a couple of m4 blades that I clean fish with on a regular basis. They both have dark patinas but both are very resistant to any actual rusting or pitting. I never oil them after use, just rinse the fish blood off, dry them and put em away.

[swigert]

Just cut up an apple with the one I delegated as my user, let the patina begin :D instant results, I'm thinking about sticking it a onion and letting it sit for a bit like David recommended to see what that does. So far I'm loving this sprint, out of the few I've received all were pretty much perfect, they really did do a nice job on this run. :) :spyder:

Dan, what would think about cutting raw meat, like steak?
I just remember the ole butcher knives and how they looked. Blood is acidic I believe plus it has the animal fat as well. Could produce an interesting patina?
If my KC 52100 comes thru, then I will prolly try it...

Meat will definitely create a dark patina over time. I have a couple of m4 blades that I clean fish with on a regular basis. They both have dark patinas but both are very resistant to any actual rusting or pitting. I never oil them after use, just rinse the fish blood off, dry them and put em away.

My GB1 is that exact way.

[MacLaren]

Just cut up an apple with the one I delegated as my user, let the patina begin :D instant results, I'm thinking about sticking it a onion and letting it sit for a bit like David recommended to see what that does. So far I'm loving this sprint, out of the few I've received all were pretty much perfect, they really did do a nice job on this run. :) :spyder:

Dan, what would think about cutting raw meat, like steak?
I just remember the ole butcher knives and how they looked. Blood is acidic I believe plus it has the animal fat as well. Could produce an interesting patina?
If my KC 52100 comes thru, then I will prolly try it...

Meat will definitely create a dark patina over time. I have a couple of m4 blades that I clean fish with on a regular basis. They both have dark patinas but both are very resistant to any actual rusting or pitting. I never oil them after use, just rinse the fish blood off, dry them and put em away.

Ah ha.....thank you Lance.
I should've figured just to ask you. You cut a whole lot of meat.

[bearfacedkiller]

Yeah. Fruit stains faster but blood/meat will do it too. My Bradley Bowie discolored just a little after breaking down half a pig. I was surprised about that as I have processed many, many deer with steels like 1095 and psf27 is basically D2 which is much more stainless than 1095. It is all about pH. The more tart the fruit the faster the stain. Granny Smiths make it happen fast in my experience as they are a tart apple.

[farnorthdan]

Just cut up an apple with the one I delegated as my user, let the patina begin :D instant results, I'm thinking about sticking it a onion and letting it sit for a bit like David recommended to see what that does. So far I'm loving this sprint, out of the few I've received all were pretty much perfect, they really did do a nice job on this run. :) :spyder:

Dan, what would think about cutting raw meat, like steak?
I just remember the ole butcher knives and how they looked. Blood is acidic I believe plus it has the animal fat as well. Could produce an interesting patina?
If my KC 52100 comes thru, then I will prolly try it...

Meat will definitely create a dark patina over time. I have a couple of m4 blades that I clean fish with on a regular basis. They both have dark patinas but both are very resistant to any actual rusting or pitting. I never oil them after use, just rinse the fish blood off, dry them and put em away.

Meat definitely creates a patina, funny thing though, my caly 3 SB that I had been getting a nice blue/purple patina going from cutting fruit was erased from cutting up some chicken strips the other day, I was kinda surprised by that. I know beef creates some nice patina so not sure what happened with the chicken :D