Darken a new axe/hatchet handle using blood

B

brettdean

Joined
Jan 5, 2013
Messages
72
It's been a while since i've posted anything on the forum, and I can't seem to find a thread that touches on this subject.

I just bought a US Plumb 1944 hatchet head to restore for a gift. I purchased a new handle that's nice and blond. I wanted the handle to look like it's been around (dark brown), I used boiled linseed oil a few times, I got my hands wet with a little mud and rubbed that in... Still not the results I wanted.

During the sharpening process I cut my thumb and was bleeding pretty well, so I wiped it all over the fawns foot and let it dry in the sun. THATS the color I want, it has a rich natural dark brown, maybe with a little red hint to it.

So, i'm going to grill up a nice porterhouse (saving the blood), have a cold beer and rub cow blood all over my new handle. As we all know blood turns dark brown when dry, and dried blood is NOT consiteded a biohazard.


Has anyone tried this?


I'll post photos as soon as I complete the hatchet.
 
Last edited:
Hmm...Might have to try that using rabbit blood since I raise meat rabbits. Let us know how it goes! :)
 
You can also buy pig blood at most Asian markets, the blood from a steak might not be enough of it.
 
Any liver would have enough blood. Chicken livers are easy to obtain and cheap.

I believe one of Art Young's Bows had a blood finish on it. It was named Simba Blood. I have seen the bow but it has been many years ago. It was blood on Osage if I remember right.
 
I just came back from the store, and I did look at the livers. The blood from the livers seemed really washed out, and not as red as I was hoping.

Fresh pig blood from the Asian market might be the correct approach on this, however I did pick out a nice porterhouse for the grill tonight, but yes, not enough blood to go around for my handle.
 
I let The blood of my enemies (and my ex) do the staining.... Just kidding. Normally just apply boiled linseed oil with a rag after wiping the residue off of some of my stones, gives a nice "used but cared for" look with out the "been sitting in a barn soaking in motor oil" look
 
RixAxe, you're an a$$ :-) For some reason wood stain doesn't have enough of that... hell what's the word i'm looking for, depth? Wood stain, to me, has a two demential feel to it, maybe, fake, or a man made feel to it. I love the boiled linseed oil look, that's all I use, but it takes too much time to get the results I want.
 
pine tar. Horse people use the stuff on horse hooves.
you tube type in. "pine tar on tool"

buzz
 
There are 4 main things in life; steel, wood, meat, and SMOKE..;) -and you could throw a tater in there too.
 
halfaxe said:
I'd keep my dog away from it.
Click to expand...

Ditto. Many carnivores and likely even porcupines would reduce such a stick to chips if you made the mistake of leaving it out overnight. My Beagle gnaws on any blood smeared gear and with great intent.
 
brettdean said:
. . .

Has anyone tried this?


I'll post photos as soon as I complete the hatchet.
Click to expand...

I have not tried this. If the juice from the steak doesn't work out you will need to get some real blood.

Here is why:
"Many people think the red liquid in packaged fresh beef is blood. However, blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package." From here.

Anyway, good luck with your handle. Looking forward to the photos. :)

Bob
 
rjdankert said:
I have not tried this. If the juice from the steak doesn't work out you will need to get some real blood.

Here is why:
"Many people think the red liquid in packaged fresh beef is blood. However, blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package." From here.

Anyway, good luck with your handle. Looking forward to the photos. :)

Bob
Click to expand...

Yea, you're correct, that's right. There's a butcher not far from me, so I might get some fresh pig blood from him.
 
I'll be processing some rabbits within the next several days and have a good candidate handle. I'll post up some pics when I do it. :)
 
Why not just do it the traditional way, darken it with a blow torch. I also wonder if smearing blood on it wouldn't lead to bacterial growth, not to mention that if it gets wet the blood might resurface all fresh and gooey.
This handle was darkened in a few minutes by lightly scorching it with a blow torch, then smoothing it down with steel wool. I think it's a pretty cool handle.
 

Attachments

  • DSCN0455.jpg
    DSCN0455.jpg
    99.9 KB · Views: 65
  • DSCN0453.jpg
    DSCN0453.jpg
    102.6 KB · Views: 59
You must log in or register to reply here.
Back
Top