Well you got this first part done! Here is the second part.
[video=youtube;8ziV3R9Jcro]https://www.youtube.com/watch?feature=player_detailpage&v=8ziV3R9Jcro[/video]
I LIKE IT!
Gun owners should love Old Hickory knives since you have to keep them cleaned and oiled! The biggest complaint from buyers is that they put them in the dish washer and they rust.
Carbon steel blades are not to bad if you do a forced patina using white vinager. It will give the blade that nice gray look that I love in carbon blades but also the gray color does something to the metal "above my knowledge" that prevents rust.
Interesting. Found this:
So what is patina? It is actually a form of surface corrosion that beneficially protects the metal from the deeper and destructive rust. You can tell the difference because rust will be orange to brown and usually rough to the touch, while a patina is generally greyish-black and smoother.
The primary way to add patina to your knife is to apply some kind of mild acid like vinegar or citrus to it. You can also expose the blade to potatoes for a blue-black color.
The easiest way to get a patina is to just put your knife in a shallow pan and cover it with white vinegar for an hour or more. More time will result in a deeper patina with darker colors. Afterwards, wash the knife perfectly clean and dry it thoroughly. It will now be much more resistant to rust – still not rust-proof, so keep taking good general care of it.
Patina can be worn off through heavy use, so you may need to repatinate your knife occasionally.
I knew I wasn't crazy! Funny thin I actually used avocado the first time I did it......not as even a finish as vinager but still got the jib done. I have an old V-carbon Cold Steel filets knife that I put an antler handle on stripped the finish and pit a nice patina on it.....looks 60 years old now and cleans fish like a champ.
I think the patina also "roughs up" the surface, minutely, and it helps more oil to stay on the steel.
I gave in to peer pressure and went to Amazon and got me one of those knives too.