Will Power
Gold Member
- Joined
- Jan 18, 2007
- Messages
- 33,261
Not sure I completely agree about the mineral oil option, it might just spread the green colour....I've found brass and light colours /Stag plus my sweat don't work well and I have used mineral oil on Stag knives with brass liners and it seems to promote verdigris. It's why I've decided that in future it's best to get light bone/Stag knives with steel liners where possible. But, it might just be me.
The results of this dyeing are not in any doubt though, really excellent looking enhanced knives. It's a bit of a mystery as some GEC red knives, usually the Jigged ones have good colour absorption and appearance. I have a 14 and 62 in very nice dark red, also had a 15 Radio Jack that looked very fine but traded it. Often the question of red colour comes up with CASE Redbone. In the last century, CASE Redbone was something to behold (although often uneven from pile to mark side) but contemporary stuff often needs dye. Why is this?? Some people claim it's due to environmental laws restricting hazardous colour dyes but I find that a bit unlikely otherwise all other colours would be affected by it. Perhaps it was a technique or additive that's been forgotten or the quality of bone itself? A mystery indeed.
Thanks to Travman for opening this door into a richer world of reds
The results of this dyeing are not in any doubt though, really excellent looking enhanced knives. It's a bit of a mystery as some GEC red knives, usually the Jigged ones have good colour absorption and appearance. I have a 14 and 62 in very nice dark red, also had a 15 Radio Jack that looked very fine but traded it. Often the question of red colour comes up with CASE Redbone. In the last century, CASE Redbone was something to behold (although often uneven from pile to mark side) but contemporary stuff often needs dye. Why is this?? Some people claim it's due to environmental laws restricting hazardous colour dyes but I find that a bit unlikely otherwise all other colours would be affected by it. Perhaps it was a technique or additive that's been forgotten or the quality of bone itself? A mystery indeed.
Thanks to Travman for opening this door into a richer world of reds
