Follow along as I hand engrave and set diamonds into Böker Scout Solingen

These are the sort of articulate & detailed posts that I relish here. I've got no such artistic talent myself, and I'm envious and truly impressed in seeing it in others' work - and more so, the older I get.

Great work. :thumbsup:
 
Sarah,
this is very interesting, please keep updating it, looking forward to the next chapter.
How many hours does a bolster like that take to completion? Beautiful work.
 
jeffbird said:
Sarah,
this is very interesting, please keep updating it, looking forward to the next chapter.
How many hours does a bolster like that take to completion? Beautiful work.
Click to expand...
Thank you! Since this is my third go at knife engraving, I haven't been keeping strict tabs on it. I have a day job that keeps me busy, chickens and dogs to care for, cooking and chores, somewhere in there I like to play video games and go for long walks and in between all that I'm engraving. I take note of the time when I start and stop. The buck 110 I did last took me about 12 hours. However, this time I will be a bit slower as I try and refine my technique and push the slider up on detail, along with the stone setting. I have done more work since these last photos, but from the start when I began designing in illustrator to these last photos had been about 8 total hours of my time.
 
I have run out of nitrogen, which means I'm running on my air compressor until I can switch the tank out. Kind of unfortunate, I noticed my tool was dying at idle and didn't think to check my power source. Oh well. I'm roasting a duck today so I have my hands pretty full, but here's some of the progress I've made.

I've started to define around the stones a bit. I am missing the right size point for my beading tool, so the prongs get to stay ugly until Monday at least.

https://imgur.com/a/OB1Iokb
 
SarahLadd said:
I have run out of nitrogen, which means I'm running on my air compressor until I can switch the tank out. Kind of unfortunate, I noticed my tool was dying at idle and didn't think to check my power source. Oh well. I'm roasting a duck today so I have my hands pretty full, but here's some of the progress I've made.

I've started to define around the stones a bit. I am missing the right size point for my beading tool, so the prongs get to stay ugly until Monday at least.

https://imgur.com/a/OB1Iokb
Click to expand...
Wow! That's gorgeous.
 
SarahLadd said:
I have run out of nitrogen, which means I'm running on my air compressor until I can switch the tank out. Kind of unfortunate, I noticed my tool was dying at idle and didn't think to check my power source. Oh well. I'm roasting a duck today so I have my hands pretty full, but here's some of the progress I've made.

I've started to define around the stones a bit. I am missing the right size point for my beading tool, so the prongs get to stay ugly until Monday at least.

https://imgur.com/a/OB1Iokb
Click to expand...

Looking nice! I've never ate duck before.
 
000Robert said:
Looking nice! I've never ate duck before.
Click to expand...
https://imgur.com/a/8gJXQtr

Roast duck stuffed with onion, garlic, rosemary, oranges, basted with honey balsalmic vinaigrette and lemon juice. Mashed yukon gold potatoes with sour cream and butter, and brussels sprouts cooked in cream, gorgonzola cheese, dijon mustard and fried granny smith apples and julienned sweet yellow onions seasoned with chai spices.
 
SarahLadd said:
https://imgur.com/a/8gJXQtr

Roast duck stuffed with onion, garlic, rosemary, oranges, basted with honey balsalmic vinaigrette and lemon juice. Mashed yukon gold potatoes with sour cream and butter, and brussels sprouts cooked in cream, gorgonzola cheese, dijon mustard and fried granny smith apples and julienned sweet yellow onions seasoned with chai spices.
Click to expand...

It sure looks like a feast to me. I put balsamic vinaigrette on almost everything.
 
so the americans mix in oranges , apples , lemons , pineapple , and fruits in a hearty savory dish oic

over here we put them in our desserts or cakes, i.e. opposite of savory meals
 
I love your work. It’s amazing! The diamonds? Wow! Amazing. Bringing your jewelry experience to knife embellishing is a stroke of genius.

One slight criticism. I’m not a fan of the background lines that follow the shapes they are next too. To my eye it distracts me from the pattern.

From a distance I love it. If I zoom in I become distracted. I hope that makes sense?

I think you are putting extra effort into the background. That isn’t paying off. A plain background will make the pattern pop.
 
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Eveled - interesting, my reaction is exactly the opposite. I like the lines and the background, but not the diamonds.
Sarah,
how much would that engraving job cost for both sides of a knife without the diamonds?
 
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eveled said:
One slight criticism. I’m not a fan of the background lines that follow the shapes they are next too. To my eye it distracts me from the pattern.

From a distance I love it. If I zoom in I become distracted. I hope that makes sense?

I think you are putting extra effort into the background. That isn’t paying off. A plain background will make the pattern pop.
Click to expand...
These concentric lines are a mid step. Using the 90 to carve these rows is step 1 to background removal. The trenches serve as a depth guage as I go back in with another tool shaped like a very tiny wedge that acts as a shovel.

https://imgur.com/a/ix3fxxV

In this image you can see steps 2, 3 and 4 to background removal. To the center of the bolster, you can see here that I've gone around with my little shovel and peeled away around some scrolls but not the entire cavity. Around the stones I have trimmed it all up and begun to texture the background. The tiny pocks will hold pigment like little wells.
 
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SarahLadd said:
https://imgur.com/a/8gJXQtr

Roast duck stuffed with onion, garlic, rosemary, oranges, basted with honey balsalmic vinaigrette and lemon juice. Mashed yukon gold potatoes with sour cream and butter, and brussels sprouts cooked in cream, gorgonzola cheese, dijon mustard and fried granny smith apples and julienned sweet yellow onions seasoned with chai spices.
Click to expand...

Yummy! Sounds good.
 
Thanks for the reply SarahLadd SarahLadd I should have realized that that wasn’t the finished product.

I’m learning a lot and really enjoying this thread.
 
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