2 New Antiqued Knives

J. Neilson

J. Neilson

Joined
Feb 6, 2001
Messages
3,621
This big chopper I'm calling "Brutus"..... just looks like one to me.

The blade is 10 1/4" of edge-quenched 5160 with forge-marked flats and a antiqued finish. The handle tang transitions from antiqued to polished at the filed thumb rest. The full tang is scaled with African Blackwood secured with stainless steel handle bolts and a matching lanyard liner and is 15" overall length.

brutus_chopper_2.jpg


brutus_chopper_opp_2.jpg


brutus_chopper_top_2.jpg


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This belt knife is also full-tang and antique finished (the finish gooes all the way around the tang on this one) but, in 52100. The knife is 8" overall with a 3 5/8" cutting edge and is scaled with Moose antler and secured with worked stainless steel handle bolts. The handle has an exposed lanyard hole.

52100_moose_belt_knife_2.jpg


52100_moose_belt_knife_opp_2.jpg
 
Awesome knives, both of them. The first one sure is a big monster. I really like the antiqued finish on the blades.
 
Jason Sivertsen said:
Great looking Knives. Just one question, how do you get the antiqued finish?
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Thanks guys. coat the blades with a mix of cold blue gun paste and yellow mustard, then leave them sit for a few days. Now the nasty part... I then boil them in bleach for 2-3 minutes 3-4 times scrubbing them with heavy steel wool. If you try this, make sure your protected, it's really bad for you & make sure to boil in baking soda and water after to neutralize everything.
J.
 
:confused:
J. Neilson said:
Thanks guys. coat the blades with a mix of cold blue gun paste and yellow mustard, then leave them sit for a few days. Now the nasty part... I then boil them in bleach for 2-3 minutes 3-4 times scrubbing them with heavy steel wool. If you try this, make sure your protected, it's really bad for you & make sure to boil in baking soda and water after to neutralize everything.
J.
Click to expand...

hello, so you ( if your not joking--are ya) pull out the blade from the boiling bleach after 2-3 miutes-hen srub and repeat 3-4x. then after your done with the boiling process you add baking soda and water to the still boiling bleach-then shut it off??. so your srubbing of the paste with the boiling? anything you do with the knife after. will this work on most steels ? what kind of mustard--grey poopon??-thanks marekz:confused::eek:
 
Nope, not joking. I leave the mix on the blade and scrub it off after the 1st soak in the bleach. After your done with the bleach soaks, boil the blade in baking soda/water in a seperate container. Don't mix them. After that, just oil the sucker. Just use plain yellow mustard, same as when you do the old fashion mustard finish. This process is just a step further.
 
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