A couple of questions re: handle materials, handle removal

[Jester60]

Hello all,

I'm going to try my hand at re-handling a few beater knifes I bought as practice knives and I have a few questions.

I read on the forums about 'stabilized' handle materials, I'm looking at using harvested antler and bone, is there something I need to do to these (besides making sure they are cleaned and thoroughly dried) before I use them (sealing perhaps)?

I also have a couple of other knives (not the beaters mentioned above) that I'd like to re-handle once I feel more confident about doing it. One is from a custom maker and the original owner ordered it without the 'finishing' done (basically looks like it was ground, HT and handled but there are heavy grind marks in the hollow grind, the flats look to be like they came from the steel plant, there is a substantial gap where the ricasso meets the guard, no blade coating). The handle slabs are pinned with what looks to be brass pins and they appear to be glued as well. The pins I can handle but how can I soften the glue to get the slabs off? I also have a Cold Steel Natchez Bowie that has had the original handle sanded on to create groves in it. The nut that screws on the hidden tang is flush with the pommel and I see no way to get to it to unscrew it, any thoughts?

Thanks,
Jim

 

[A C Richards]

The antler as long as it is good and solid just dry and clean out the pith.

On the handle. best way is to either grind or hammer off the old material. It will be very difficult to salvage. I just take a 2lb hammer to them.

 

[quint]

Try the freezer trick as well, put them in the freezer for a while then do as mentioned above and smack the guys. This is after the pins are drilled. I have not tried this but a few guys have mentioned that it works pretty good.

 

[Joe Calton]

For the slabs you can take an old thin bladed kicthen knife that you dont like and hammer it between the handle material and tang. Sometimes you get lucky and dont mess up slabs too much. Kinda rough on kitchen knife though

 

[Jester60]

Thanks guys!