Evolution of a 'nut.

J

jackknife

Joined
Oct 2, 2004
Messages
17,597
A week or so ago, I posted a question referring to if bone scales were stabilized or not. I had read somewhere in some post that they might have been, but prevailing opinion was, that it was not. Today I took a photo of my peanut that Ihave been carrying pretty non stop since I got it, and there is a definite darkening of the bone. When I first got the amy er bone 'nut, the lighter part of the jigged bone scales were almost an off white. Today they have darkened down a great deal in addition to the raindrop pattern of the damascus being greatly muted. I'm glad to see signs of the knife aging along with it's owner.

Today.
12485542673_3606d0fe4f_c.jpg


Couple years ago.
12089659294_991f81693e_c.jpg
 
Looks fantastic, Carl. Take it easy, though. With "hard use" you'll only get another 20-25 years outta that knife. ;-)

-- Mark
 
An interesting study as it ages. I'm guessing oils from the hand and other things it's exposed to eventually absorb into the bone (or wood) and darken it over time.

Nice comparison shot. Add more over time and we'll all watch it's progress.
 
That's taking on a nice color. Really looking "folksy"!
 
My Case amber bone knives that I carry a lot tend to get that graying effect near the bolsters. It seems to absorb into the bone from the cut ends that butt up against the bolsters, probably from oiling and/or polishing the bolsters a bit.

I just accept it as part of the aging of that light color of bone.
 
It's coming along nicely! It looks like you use the pen blade much less frequently than the clip point. It has a lot more contrast.
 
RobbW said:
It's coming along nicely! It looks like you use the pen blade much less frequently than the clip point. It has a lot more contrast.
Click to expand...

Actually I use the pen blade a heck of a lot, but not on food stuff. The clip main gets to slice eating stuff in a regular basis, so I guess some of the dark patina is from meat, fruit, sandwich slicing that may have mustard or mayo on it.

Carl.
 
More evidence of the top nature of CASE's Amber Bone!

It's one of their best, why don't they do a Pen-Knife in it??

Thanks, Will
 
willgoy said:
More evidence of the top nature of CASE's Amber Bone!

It's one of their best, why don't they do a Pen-Knife in it??

Thanks, Will
Click to expand...

I agree, would love to see more amber bone offerings. Even better would be jigged natural bone. Totally undyed. That away it can age really great. I once saw an old original Russell's barlow from the 1880's. The plain bone scales had turned a kind of light ice tea color over the hundred years it had been around. Talk about a great patina!!!
 
Looking good Carl, I thought when I opened this thread it was going to be

Young Carl


And.....,,,



:D
Pete
 
jackknife said:
I agree, would love to see more amber bone offerings. Even better would be jigged natural bone. Totally undyed. That away it can age really great. I once saw an old original Russell's barlow from the 1880's. The plain bone scales had turned a kind of light ice tea color over the hundred years it had been around. Talk about a great patina!!!
Click to expand...

Good point! Been wondering WHY you don't see ivory/white/natural bone in jigged form? The smooth bone looks and feels great but a jigged version would really be sensational. As you say, the ageing aspect would be very satisfying. I'd buy lots of it.

Thanks, Will
 
Do you think its darkening on the blade or actually lightening up? I think they come new with a very dark acid etch to show the contrast between the nickel and 1075?

I noticed this same result on my Case with this Damascus. I think just like a real dark patina can lighten up from certain fruits, these acid etched blades lighten up too.

Just a theory of mine, could be wrong.

BTW, that knife looks beautiful and that is a great photo!

Kevin

jackknife said:
Actually I use the pen blade a heck of a lot, but not on food stuff. The clip main gets to slice eating stuff in a regular basis, so I guess some of the dark patina is from meat, fruit, sandwich slicing that may have mustard or mayo on it.

Carl.
Click to expand...
 
richstag said:
Do you think its darkening on the blade or actually lightening up? I think they come new with a very dark acid etch to show the contrast between the nickel and 1075?

I noticed this same result on my Case with this Damascus. I think just like a real dark patina can lighten up from certain fruits, these acid etched blades lighten up too.

Just a theory of mine, could be wrong.

BTW, that knife looks beautiful and that is a great photo!

Kevin
Click to expand...

Kev that's what I think happens, the three pics with the wood background is after a few months of use, the bottom right is after I re-etched, or for lack of a better term re-established the patina on the carbon parts of the blade



Pete
 
Thanks Pete! Yours is a beauty too!

Stich2442 said:
Kev that's what I think happens, the three pics with the wood background is after a few months of use, the bottom right is after I re-etched, or for lack of a better term re-established the patina on the carbon parts of the blade



Pete
Click to expand...
 
You must log in or register to reply here.
Back
Top