Bone slabs can swell.

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Dec 1, 2010
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In the past, I've read bone is a fairly stable material, so you can imagine my surprise when the cattle bone slabs on my Queen Light Hunter fixed blade began to swell as I worked cutting up meat! When I started, the slabs were perfectly mated to the metal. When I finished the job, hours later, I noticed the slabs had swelled and were sticking out about a millimeter or two along the top and bottom of the grip. I cleaned off the knife, dried it off well and let it sit out. Within two days, the slabs had shrunk back perfectly into place, lol! The swelling didn't hurt anything. No loosening or cracking occurred around the pins. It just took me by surprise, as it's the only bone knife I've purchased and I didn't expect this to happen. Bone is a natural material and this is likely a common occurrence. Any thoughts on the matter?

Joe
 
Happened to me when I was dyeing my chestnut bone peanut. Afterwards the bone was a bit raised at the end cap and didn't return to the previous state even after several days. I then soaked it in mineral oil for a couple of hours and now it's back to normal.
 
I kept an eye on the bone surrounding the pins. I though cracks might form in the bone. No problems though. The Queen had about the worst grind I've seen on a knife. Very steep, and the D2 didn't cut or sharpen up well. So, I bought coarse and fine DMT diamond hones to reprofile the edge. I should complete the job today and make a cutter out of it. I plan to use it as a skinning knife and not subject it to soaking wet conditions.

Joe
 
Didn't have this problem with my traditional knives, but didn't look for it either. Still, the queen grinds are awful, yet after a good re profile, that D2 cut like no other, with a very very thin edge.
 
Stag certainly responds to changes in humidity. Here in Scandiland, it's very hot and dry indoors (lucky if you get 18% humidity) and during the winter, Stag handles can retreat back from the liners somewhat. Once you get ti 35% or more humidity they return to normal. Horn dislikes the dry too.

I would've thought that bone slabs on a fixed blade would not react much to damp. Was this hot liquids as blood or cold? The bone should be stabilised to resist changes in moisture, provided you are not leaving the knife submerged in water or liquids for an hour or more.
 
The knife was exposed to ice cold water/blood mixture, as I cut up venison and washed it off. It got wet, but it wasn't sitting in liquid. It had no effect on my Buck 110 with the Dymondwood handle.

Joe
 
Interesting! I have seen a small amount of swelling and contacting but nothing like you describe. Lucky for you it returned to normal:thumbup:
 
Ernie- The knife was made in 2007, just before new ownership at Queen. Workmanship was very good. The bone scales were fitted to perfection. That's why it was a stunner to hold the knife and not only feel but see the bone raised above the metal all the way around, lol! I yelled, "My knife is swelling!" Anyway, it shrunk back down to perfect and then slightly, very slightly smaller than perfect. You can feel it's no longer perfect. However, I got it as a working blade and don't mind the swelling and contracting. In fact, it's kind of neat. Kind of like the weekly changes in my Opinels.

Joe
 
Back in the 80's I had a nice Solingen made bone handled knife that I used as EDC working as a groundskeeper. It would swell and shrink pretty regularly. The old guys I worked with told me not to worry about it, part of carrying bone. Of course back then all of the old guys carried delrin Old Timers and staglon Uncle Henrys or Buck Cadets and thought I was crazy not to go synthetic....
 
Most of my hunting knives have rubber grips, but I like smooth bone best of all for looks, heft and feel. There's nothing wrong with synthetic, but I'll go with bone, expanding and contracting and all, lol!

Joe
 
Mineral oil might work to stop swelling, applied lightly along the spine of the knife. I'm just going to try to keep it drier.

Joe
 
A little mineral oil now and then, but just go ahead and use it. Let time make it yours, different from how it left the factory. Even the old guys back in the day kinda admired my German knife. Passed it on to my nephew some years back, I think he still uses it.
 
Last night, the reprofile job started kicking in and the knife is now shaving hair but not hair-popping sharp. I'm going to bring it down, just a little more, and that edge should be good to go! In spite of D2s reputation of taking a lousy edge and holding it forever, I see no reason why it can't be made wicked sharp. I think it's mainly steep edge angles that cause the problems.

Joe
 
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