Spyderco Forums

vivi wrote: ↑

Tue Mar 16, 2021 11:27 am

Let it sit for a bit like this, then rinsed it off. No hint of patina so far. Gotta cut something more reactive I suppose.

I tried forcing a patina on the Shaman with apples for a week, and it barely left a hue on the steel.
Pork with mustard sauce worked within minutes of finishing my lunch.
I might have to pick up a Chief when they finally reach my dealer.

ThomC wrote: ↑

Tue Mar 16, 2021 4:19 pm

vivi wrote: ↑

Tue Mar 16, 2021 11:27 am

Let it sit for a bit like this, then rinsed it off. No hint of patina so far. Gotta cut something more reactive I suppose.

I tried forcing a patina on the Shaman with apples for a week, and it barely left a hue on the steel.
Pork with mustard sauce worked within minutes of finishing my lunch.
I might have to pick up a Chief when they finally reach my dealer.

Apples don't work too fast. I'd only expect steels with incredibly low corrosion resistance to show anything, steels like O1.

When I want to force a patina with foods I like the results mangos give. I stab the blade all the way in and check it every half hour. Done a few fixed blades that way.

I cut bell pepper, onion and chicken with the Chief for lunch and its starting to discolor a tiny bit:

Like so many others, I cut up a lot of corrugated boxes for recycling. If I didn't cut 'em up they would never all fit in the can. I find the leaf-shaped Spydie blades to be best at that task.

Cutting some paracord into short pieces because my daughter wanted to practice tying knots. Used a Wharncliffe Dragonfly 2.

SE Caribbean to slice some tomatoes for supper.

prepping for friday lunch service

In Hotel quarantine day 4 of 14 and so lucky I have a Spyderco, (Native5 Maxamet) the plastic cutlery is killing me.

Got to order a spork as battling to pick up vegetables with the cheap plastic forks.

standy99 wrote: ↑

Fri Mar 19, 2021 2:31 am

In Hotel quarantine day 4 of 14 and so lucky I have a Spyderco, (Native5 Maxamet) the plastic cutlery is killing me.

Got to order a spork as battling to pick up vegetables with the cheap plastic forks.

That must be horrible! :eek:
I hope the time passes quickly for you!

The Meat man wrote: ↑

Fri Mar 19, 2021 5:18 am

standy99 wrote: ↑

Fri Mar 19, 2021 2:31 am

In Hotel quarantine day 4 of 14 and so lucky I have a Spyderco, (Native5 Maxamet) the plastic cutlery is killing me.

Got to order a spork as battling to pick up vegetables with the cheap plastic forks.

That must be horrible! :eek:
I hope the time passes quickly for you!

Work trip so had to do 10 days in Hawaii on the way over and now after 5 weeks work 14 days in Sydney on the back end...(getting paid )

Had cutlery and a kitchen in Hawaii and had to order food and groceries.
Here it’s 3 knocks on the door a day with food or order Uber eats or delivery. Foods not bad but the plastic utensils are as flimsy as and a plate would be a bonus also.
(Actually I might ask for one tomorrow :confused:)

standy99 wrote: ↑

Fri Mar 19, 2021 6:12 am

The Meat man wrote: ↑

Fri Mar 19, 2021 5:18 am

standy99 wrote: ↑

Fri Mar 19, 2021 2:31 am

In Hotel quarantine day 4 of 14 and so lucky I have a Spyderco, (Native5 Maxamet) the plastic cutlery is killing me.

Got to order a spork as battling to pick up vegetables with the cheap plastic forks.

That must be horrible! :eek:
I hope the time passes quickly for you!

Work trip so had to do 10 days in Hawaii on the way over and now after 5 weeks work 14 days in Sydney on the back end...(getting paid )

Had cutlery and a kitchen in Hawaii and had to order food and groceries.
Here it’s 3 knocks on the door a day with food or order Uber eats or delivery. Foods not bad but the plastic utensils are as flimsy as and a plate would be a bonus also.
(Actually I might ask for one tomorrow :confused:)

Sorry to hear that, Andy. That's a LOT of quarantine, 24 days altogether standby for Standy.
Guess that Native 5 has made the world of a difference for you, as universal as a knife can be. Good thing you brought it along.

Some people like patina and some others don't. While others enjoy getting it, I enjoy getting my blades shiny again.
So yesterday I tried an old trick with sodium bicarbonate on my Hap40 and it worked better than expected:

before:





after:

Nice! Good to know! That should be a sticky haha.

TkoK83Spy wrote: ↑

Fri Mar 19, 2021 9:12 am

Nice! Good to know! That should be a sticky haha.

Thanks!! Do you like it? I was feeling kind a lonesome on the "shiny side of the blade".

For all those interested, all it takes is a cork, sodium bicarbonate (which is in baking powder very cheap and accessible) and some drops of water. You wetten the cork, dip the wet end in the powder and then rub it against the blade in the same direction of the microgrooves. It took me about 4 minutes per side.

Just wanted to share.

Explorador wrote: ↑

Fri Mar 19, 2021 9:29 am

TkoK83Spy wrote: ↑

Fri Mar 19, 2021 9:12 am

Nice! Good to know! That should be a sticky haha.

Thanks!! Do you like it? I was feeling kind a lonesome on the "shiny side of the blade".

For all those interested, all it takes is a cork, sodium bicarbonate (which is in baking powder very cheap and accessible) and some drops of water. You wetten the cork, dip the wet end in the powder and then rub it against the blade in the same direction of the microgrooves. It took me about 4 minutes per side.

Just wanted to share.

Yep, that's great! Around here usually you hear of using Flitz polish to try and get rid of blemishes, so it's nice that there are clearly other alternatives as well.

I would imagine barkeeper’s friend would also work. The cork trick sounds like a giant eraser :p

PeaceInOurTime wrote: ↑

Sun Mar 21, 2021 5:42 pm

How does the edge hold up after all that cardboard?

I pulled out all the sharpening stuff and sharpened up a PD1 and SPY27 Mule. I started with the diamond Tri-Angles on the 30° setting of the Sharpmaker to re-profile the grind. The SPY27 was already very close to 15° per side as it was. I switched to the CBN Benchstone, the brown Benchstone, then back to the brown Tri-Angles on the Sharpmaker. Finally, I debured and dusted off the edges at the 40°setting. Then, I sliced up an onion, avocado and tomato for a salad.

The overly ripe tomato didn't even put up a fight; it knew it didn't stand a chance. :D