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Man! 
You'd think it would have rusted up at least a little bit laying around in a bog for that long. 
Or did you clean it up before you took the pictures? LOL! 
Nice one Smitty!Papa Bones wrote: ↑Tue Oct 27, 2020 6:58 pm Been giving this one a little pocket time the last few days. A Kissing Crane Copperhead. Picked it up a couple weeks ago. I'm gonna blame my buddy Tom aka:TPK for this one. He said they were good toaters, and he was right. Slice apples real good also.
KC Copperhead_a.png
I really like it! Congrats Buddy! 
Appreciate it Quick Steel.Quick Steel wrote: ↑Tue Oct 27, 2020 7:13 pm PB, I never met a Copperhead I didn't like and yours is a fine example of the breed.
Thanks Tom, You are correct.
Both are good lookers. Great photos.Ivoryman wrote: ↑Wed Oct 28, 2020 2:04 am Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.
Thanks for posting. I have been curious about that.Ivoryman wrote: ↑Wed Oct 28, 2020 2:04 am Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.
Have you ever noticed if a certain specific juice produces a certain specific color? 
He's got a lot to answer for that Tom.Papa Bones wrote: ↑Tue Oct 27, 2020 6:58 pm Been giving this one a little pocket time the last few days. A Kissing Crane Copperhead. Picked it up a couple weeks ago. I'm gonna blame my buddy Tom aka:TPK for this one. He said they were good toaters, and he was right. Slice apples real good also.
KC Copperhead_a.png
You are so correct, it is the old " use it or lose it principle ". An old bushman told me when i was a kid getting into knives, if you carry and use a knife everyday, the less maintenance it needs. And those old timers knew.Ivoryman wrote: ↑Wed Oct 28, 2020 2:04 am Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.
Exactly. Red grapes: purple/blue. Mustard and horseradish: black/gray. Apples and pears: brown/yellow. Pineapple: blue. Peas, carrots, beans: blue/red/ orange. Lime: black. Garlic: bluish. Onion: blue/gray. I could go on. But each substance does something a little different for color. That's the fun of experimenting and figuring out what colors comes from what.TPK wrote: ↑Wed Oct 28, 2020 5:29 amThanks for posting. I have been curious about that.Ivoryman wrote: ↑Wed Oct 28, 2020 2:04 am Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.
cudgee wrote: ↑Wed Oct 28, 2020 5:40 amYou are so correct, it is the old " use it or lose it principle ". An old bushman told me when i was a kid getting into knives, if you carry and use a knife everyday, the less maintenance it needs. And those old timers knew.Ivoryman wrote: ↑Wed Oct 28, 2020 2:04 am Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.
