MOP - how to take care?
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MOP - how to take care?
I'm sorry if this is faq, but anyway:
Got my first MOP inlay knife (PT Godson) and was just wondering if the scales need some kind of "service" now and then...?
Oh yes, I'm going to use that knife. It won't spend it's life sitting in a display box...
Got my first MOP inlay knife (PT Godson) and was just wondering if the scales need some kind of "service" now and then...?
Oh yes, I'm going to use that knife. It won't spend it's life sitting in a display box...
- Pushbutton
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- Vagrant
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Experience has shown me that, getting it in and out of a drawer is an excellent time to drop it I had an Abalone handle sccrewdriver I made [forged the blade myself] and I used it for everything it took me two years until I dropped it on concrete. Now I have a MOP handled one. It's lasted three years [so far].Simeon wrote:Thanks
Glad it wasn't anything like "better to put it in drawer and only take a look at weekends"
That's what I was afraid to hear...
- Bill DeShivs
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I think it isn't any problem for me either. I think turning to yellow just gives character to it.Pushbutton wrote:only problem I ever found which really isn't a problem is MOP tends to yellow as it ages
PB
I wonder if anybody has noticed how dying apple can be? Maybe hard to believe, but I have damascus blade lockback and peeling apples has turned part of the blade darker than it used to be.
And one of friends-friend (who makes wines for sale) said that apples dye (tint) the clothes they use in press much more than any other.
Thanks, BillBill DeShivs wrote:Vagrant is right! Pearl is strong, but brittle. It really requires no care, but it will scratch. The scratches can be sanded/polished out.
Bill
However, and as said in another reply, I don't mind dying and/or small scratches; they just only give character, IMHO.
Glad to hear there's a way to get rid of them, if needed
- Vagrant
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Dying, coloring, staining can occur with many fruits. I've never cut many apples but all citrus fruit, onions, and tomatos are offenders. Steak can do it but it may be the steak sauce ? Someday it might be interesting to try different ones and see if any might have an unusually good color to the stain. Simple carbon steels [O-1, 1095, W-1] stain quickly and easily and once stained seem to have a slight increase in their [non-existant] rust resistance Many Damascus steels are just two different carbon steels so they behave in a similar manner. Yes I know there are stainless Damascus and Steel/Nickle Damascus etc but the carbon steel ones are most common in hand forged knives.