That humpback has beautiful handles.
Quote from: Ashley on March 23, 2011, 02:57:08 AMThat humpback has beautiful handles. Thanks Ash. They remind me of candy--like watermelon Jolly Ranchers. I ordered a Swayback Jack Chestnut CV today. I just couldn't take looking at the pictures of yours any more.
nice story 2xtap and a flawless looking knife,
Thats a great looking knife. The story is also very cool.
Great story, and a very nice rare knife to add to the collection.
I carried my new Case Dark Red Bone Humpback Whittler CV (#63046) today, and it has proven to be my favorite EDC slippy so far. More pics and comments will follow.(Image removed from quote.)
NutSAK,Real nice bud, them scales sure are Red. I really like the color on that one. Is this one you ordered from Mike?So how is the F&F on it, and how does it feel in the hand? I've been on again/off again looking at these. I like the look but usually when I end up buying a new Case Stockman it's either a #75 or #47 pattern. I've been wanting to get into these but just haven't jumped at it yet.2xTap
(Image removed from quote.)What model is the SAK with the pliers in this pic?
Quote from: pelotonjon on March 24, 2011, 01:47:13 AM(Image removed from quote.)What model is the SAK with the pliers in this pic?Looks like a Wenger MiniGriphttp://www.sosakonline.com/index.php?option=com_content&task=view&id=391&Itemid=0
I'd like to see more of that small barrel-lock knife with the corkscrew Zed.I gave my Humpback Whittler a "tan" last night:(Image removed from quote.)I dunked each blade in hot vinegar for 5-10 minutes, then followed up with #00 steel wool. It made for a nice, even grey patina.
Very cool! That's about the most compact corkscrew knife I've ever seen.The "forced patina" with vinegar that I did on the Humpback will work on any carbon blade. It will have no effect on stainless blades. Other methods can be used to get a patina but, AFAIK, vinegar & steel wool is the best way to get an even finish. The longer the blade is exposed to the acid, the darker the patina will be--to a point. Mustard, onions, citrus fruits, apples, raw meat, etc. can be used also to different effect.
I gave my Humpback Whittler a "tan" last night:
With Case, I've been more than happy with the edge holding of their Stainless. As long as you don't thin the edge out too much it holds up well to everyday chores.
Well, that's good to hear. I have two stainless Cases on the way too!! I'll give a little hint: the Swayback got me on a wharncliffe kick. Pictures to follow when they arrive!
Nope! That Copperlock is saweeet though! I don't think anything needs to be said about the Seahorse. Much respect there.Both knives I bought have the same frame, but one has two blades and the other is a single. You know where I've been buying most of my slip joints, so that's damn near a dead giveaway.
Ok I think I must say outta this sub forum. March 30th is my last day at my job. The company I work for lost there contract with the coal mine and so 42 of us are without jobs as of the 30th. Now I want a damn seahorse. I must leave, turn off my PC and never return.