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#141744 - 05/10/16 05:41 PM Re: Pickling * [Re: Captain Chris Stanaback]
Captain Chris Stanaback Online
Knife Enthusiast

Registered: 09/14/05
Posts: 12885
Loc: Central Florida
...Changing the position of the knife, every now-n-then...you can see the results at 15 and then 30 minutes...
Best, Capt. Chris


Attachments
------Pickling 101-H.JPG

------Pickling 101-I.JPG

------Pickling 101-J.JPG

------Pickling 101-K.JPG


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#141745 - 05/10/16 06:06 PM Re: Pickling [Re: Captain Chris Stanaback]
Captain Chris Stanaback Online
Knife Enthusiast

Registered: 09/14/05
Posts: 12885
Loc: Central Florida
....All done...All in...Total time, from start-to-finish was 1 hour! I took a small Randall pocket hone and touched up the edge after washing the knife. It's a done deal! If you are not crazy with this look you can:
* Leave it in longer or shorter, giving it more or less "darkness"
* Sell your carbon knife and order one in stainless steel!
This will give my customer some very functional use for the rest of his life. Hope ya'll enjoyed the trip.
Stay sharp, Capt. Chris


Attachments
------Pickling 101-L.JPG

------Pickling 101-M.JPG

------Pickling 101-N.JPG


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#141748 - 05/10/16 07:06 PM Re: Pickling [Re: Captain Chris Stanaback]
RamKingJC Offline
Knife Enthusiast

Registered: 09/12/15
Posts: 3085
That was AWESOME Capt.! Thank you for the break down and the photos. =)
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"First comes smiles, then lies. Last is gunfire."

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#141749 - 05/10/16 08:02 PM Re: Pickling [Re: RamKingJC]
Shelley Offline
Knife Enthusiast

Registered: 05/31/14
Posts: 144
Loc: New Zealand
I have done this to a 1055 carbon tomahawk but just used boiling vinegar, no need to worry about the handle or the heat treat so I just tossed the whole thing in the pot, boiled it some, turned it off and walked away, came back a few hours later and it was all good, but I did then need to touch up the edge to a mirror finish once more, no it's not consistent colouring but it still looks good and weathered.

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#141753 - 05/10/16 09:01 PM Re: Pickling [Re: Shelley]
W Polidori Offline
Knife Enthusiast

Registered: 02/09/16
Posts: 5791
Loc: Central New York
I tried the pickle juice years ago. Yes it does turn the blade dark, but also blotchy. Some of this may be due to oil left in the steel. Tried several times more and gave up. Each time I rubbed off the oxidation with 1000 grit non woven grey Scotchbright pad, it came right off down to original finish.
So last year I started using a little 21 for boning out a turkey carcass and don't you know it's now got a nice patina and it's part of my turkey disassemble kit.
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#141767 - 05/11/16 08:54 AM Re: Pickling [Re: W Polidori]
JE6245 Offline
Knife Enthusiast

Registered: 01/02/14
Posts: 1064
Loc: Tallahassee FL
Yes, thanks Captain for taking the time to do this. Knife looks great!
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“If you don’t know where you are going, you might wind up someplace else.” – Yogi Berra

Me 2020

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#141782 - 05/11/16 06:17 PM Re: Pickling [Re: JE6245]
thevalueman Offline
Knife Enthusiast

Registered: 02/04/08
Posts: 2840
Loc: Georgia
My son "pickled" his one night at the deer camp, cutting and eating his steak....next day, it was toned....
:-)Rocky
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RKCC#25

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#141787 - 05/11/16 08:28 PM Re: Pickling [Re: thevalueman]
pappy19 Offline
Knife Enthusiast

Registered: 10/31/07
Posts: 7440
Loc: Garden Valley, Idaho
Before I found out about the Pickle juice trick, I would eat a few apples by slicing them with a new carbon Randall. However, I did not wipe off the Apple juice from the blade. Let it sit over night and then used hot water to clean it. After 2-3 apples, I felt better health wise and the blade had a patina.

Pap
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#141819 - 05/12/16 10:58 AM Re: Pickling [Re: pappy19]
Art DeCamp Offline
Knife Enthusiast

Registered: 10/17/12
Posts: 49
Loc: LaGrange, GA
I've tried the pickle juice method and like it. It left the mottled surface on the blade and helped to cure my not wanting to use the new knife because its too nice, "illness". The pickling seems to wear off somewhat as the knife blade is handled and cleaned over time. Anyone notice this?

Once, when I had just bought a knife out of the display case, I recall Pete Hamilton telling me to go out in back of the Randall shop, pick and orange and cut it up with the new blade to "season" the carbon blade. Another time he told me to get a tomato and cut it in half. Then, slice up half of it to make a sandwich for my lunch. Next, take the other half of the tomato and crush and squeeze it all over the blade. This would serve to season that blade, too.
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Art DeCamp

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#141821 - 05/12/16 11:26 AM Re: Pickling [Re: Art DeCamp]
desert.snake Offline
Knife Enthusiast

Registered: 09/25/13
Posts: 1161
Loc: the other side of the earth
My blade O-1 very quickly darkened, when I cut melon.
I think also a good way, but first it is necessary to degrease the blade as advised by captain,that there are no spots after smile
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