And I though I was loosing it (interesting knife pics)

not2sharp

not2sharp

Platinum Member
Joined
Jun 29, 1999
Messages
20,449
This well aged little knife is interesting in a number of ways. For one thing it is mounted in tiger tooth and perhaps it is a very, very, small Dah with a very oddly shaped blade. The blade almost looks like a Pia-Kaetta although it is probably too light (thin - max is just over 1/8") to be one of those, and the furniture certainly does not look like what we usually find on a Pia.

We can see all of that in this photo:
attachment.php


But, what really had me cleaning my glasses was the surface of the blade. The texure has an odd optical effect that makes it look as though portions of the blade are covered in clear crystal. In the picture below you can see areas that show what looks to be significant pitting, but thrust me it is not really there. There is some very light pitting but the surface is actually smooth to the touch.

I tried different lighting and even magnification but the effect was still there. So I did what I seldom do and call the wife over to take a look at it. Fortunately, she agreed that the surface effect was really there; which was kind of a relief. ;)

Has anyone seen something like this before? (someone suggested that this might be meteorite steel?)

n2s
 

Attachments

  • lion mounted dah blade steel.jpg
    lion mounted dah blade steel.jpg
    25.3 KB · Views: 730
I've accidentally achieved a similar effect by using a carbon-steel blade to cut tomatoes...and then not rinsing it immediately.

Seems unlikely on such an elegant little blade, though.


Kis

:rolleyes:
 
Originally posted by not2sharp
And I though I was loosing it...
Click to expand...
Ahem...:D ;) :p

What does it look like under magnification?

IIRC, meteorite steel (or similar) looks like discolorations, like pockets of another material mixed in (an impure mixture).

The different material will have a different reflection quality, etc.

If it's evenly reflective, then could it be an uneven wear of a die? (or other surface treatment that's just worn down over time)

Either way, that is one cool knife.

Remind me of one I saw by Roger Bergh - with a bear tooth handle. Sadow's had for sale for $1300. What a beauty. I'll dig up pics if I can on Monday.
 
Well it looks good. Perhaps we should all start slicing tomatoes. :)

You can etch and probably permanently mar a blade that way. The effect works like the illusion used in a 3-D poster. It seems as though you are seeing below the surface of the steel.

n2s
 
I cut down a bunch of old tomato plants yesterday with my 18in WW2. I'm noticing some discoloration on the blade where I do the chopping, is that what its from? Can this be polished out or do I just live with it?
 
I have seen more than a few of these 'dhas' with a tooth for a grip. They're pretty cool and the blade effect is unique. I heard it was that common acid (tomatoes, etc?)causes it.
 
John,

It is a very interesting effect. By unique - do you mean that this has only been identified with these Ivory tooth handles Dahs? Or, is it only a subset of them.

n2s
 
Kismet

Do you have a picture of your knife?

I wonder if this means we should pelt our stealth airplanes with tomatoes. :)

n2s
 
Sorry, it's a Green River Works skinner knife I use in the kitchen. I first noticed it after slicing pizza, then...after a tomato harvest.

I checked it before making my first post responding to your pictures, looks very similar: motled discoloring, some concentrated spots of dark, then others...with no appreciable pattern.

This from a google search:

"Broadly speaking, steel is an alloy made from iron, carbon, and other metals such as chromium and nickel. Kitchen knives are most often made with three varieties of steel. For many years high-carbon steel, which is iron mixed with a high percentage of carbon, was the standard material of kitchen knives. Heavy-gauge knives made with this alloy were the first choice of all serious cooks. But a carbon steel knife is vulnerable to the acids in many foods. If the knife is not washed after contact with foods like citrus fruits, onions, and tomatoes the steel will chemically react with the acid causing the blade to develop ugly black stains and even rust. These reactions will transfer nasty tasting flavors to foods. Since few modern-day American cooks are willing to spend a lot of time caring for their knives, high-carbon steel knives are hard to find in this country. It’s a shame because heavy-gauge, high-carbon steel is unequaled in its ability to hold a razor-sharp edge."

http://www.backwoodshome.com/articles/blunt62.html


Hope this is of some service.

Kis
:rolleyes:
 
I checked it before making my first post responding to your pictures, looks very similar: motled discoloring, some concentrated spots of dark, then others...with no appreciable pattern.
Click to expand...

This is probably something that can be only appreciated in person. The spotting and pitting is common enough with carbon steel blades; the odd thing here is that the entire blade, on both sides, gives the illusion of being completely covered by a substancial (like 1/16" thick) layer of clear crystal. It seem like you are looking at the deeply pitted steel surface through a thin sheet of perfectly fitted glass. I have no idea how this was done, but it would be great to have other knives made this way.

n2s
 
Wow, I like it. What is the handle made out of? walrus? whale?

Great blade too:)
 
if you like that kinda thing...
(and I do... :D )

attachment.php
 
You must log in or register to reply here.
Back
Top