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Thread: Show Your Patina!

  1. #181
    Spyderco Forum Registered User xceptnl's Avatar
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    Quote Originally Posted by Liquid Cobra View Post
    This patina was achieved so far from cutting apples, peaches and plums. I quite like it.
    I have not tried the sweeter fruits with mine. Perhaps I will use one of my unused 1095 traditionals on some sweeter stuff.
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  2. #182
    Spyderco Forum Registered User
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    Patina on Air




  3. #183
    Spyderco Forum Registered User Cameron's Avatar
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  4. #184
    Spyderco Forum Registered User 3rdGenRigger's Avatar
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  5. #185
    Spyderco Forum Registered User Donut's Avatar
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    I cut up some Steak on the weekend. It took a little processing for it to show up. It's a pretty faint patina.



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  6. #186
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    Quote Originally Posted by Donut View Post
    I cut up some Steak on the weekend. It took a little processing for it to show up. It's a pretty faint patina.
    Nice!
    I haven't been able to get my CruWear Millie to stain at all. Used it at a BBQ to cut up some hot dogs, sausages and cheese and nothing. I'm really liking it as a steel though, takes a nice edge and holds it well. All the cutting at the BBQ was done on top of the actual barbeque and after there was no visible damage, and it still shaved.

  7. #187
    Spyderco Forum Registered User Donut's Avatar
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    Quote Originally Posted by Invective View Post
    Nice!
    I haven't been able to get my CruWear Millie to stain at all. Used it at a BBQ to cut up some hot dogs, sausages and cheese and nothing. I'm really liking it as a steel though, takes a nice edge and holds it well. All the cutting at the BBQ was done on top of the actual barbeque and after there was no visible damage, and it still shaved.
    That's cool.

    I used the factory edge to cut it, and the edge seemed to wear a bit. It felt tougher to cut near the end. It was marinated in something sweet, I imagine the blood and sugar both did their work on the blade. It's pretty sharp now, I'll pay attention to the edge retention. Also, the EDGE could have been corroding because of what I was cutting.

    It was maybe 20 or so cuts through a 1" thick piece of meat. I was cutting it in 1/4" thick slices so that everyone could eat it.
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  8. #188
    Spyderco Forum Registered User Holland's Avatar
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