Photos KITCHEN KNIVES

Stag will shrink as it continues to age, many times. That is probably causing the separation, I would think. Perhaps some mineral oil, or vaseline rubbed in really good is in order? I am not sure.

I wonder if soaking in strong tea would help the color a bit? I had not thought of potassium permanganate to add color. It should work, but I do not know how durable it would be. Tea placed in the depressions would definitely dye the stag.
 
DocT said:
Stag will shrink as it continues to age, many times. That is probably causing the separation, I would think. Perhaps some mineral oil, or vaseline rubbed in really good is in order? I am not sure.

I wonder if soaking in strong tea would help the color a bit? I had not thought of potassium permanganate to add color. It should work, but I do not know how durable it would be. Tea placed in the depressions would definitely dye the stag.
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I was wondering about oil-based leather dye? That stains everything it touches and is durable... Any thoughts out there??
 
STEELHEADBULLY said:
Don, How many times have you used that set? They look new. I've only had my steak knives a few months and the stag still looks nice but it wants to separate from the tang unlike all my paperstones, never been in a dishwasher, only dishwasher I have I've been married to for 5+ years
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Yeah, I did set the bar kind of high...They are new...I couldn't find a good example of what they could look like...I was trying to give Dave a good picture to go by...I don't expect his to look new, but I think he will be able to improve what he has...

I don't understand why your stag is shrinking, (insert joke), is your 5+-year-old dishwasher using "Dawn" on them? Dawn removes ALL oil's, I use that when working on cars or anything greasy. My 35+-year-old dishwasher uses it also, but not on natural products. I believe the oils have been drawn out of the bone that is the reason for the separation. I have 60-year-old stag hunting knives and they don't have that problem?

I'm wondering if you wash them in some sort of baby type soap or something not so strong like "Dove"? I'm not sure?

It has been suggested using mineral oil, that might help? I'm not sure how durable it would be, you may have to treat them every so often?

Don
 
The reason I said mineral oil was I once lost a stag and file worked knife for about a year. One day while riding across my pasture trail in the winter I looked down and there it was lying in the low winter grass. Naturally, it was in rough shape. Where it was located I'm sure it had been run over many times by horse, tractor and truck. After several treatments mineral oil restored the shape and color to the stag. It looks decent still today. Mineral oil is a non drying oil, which is what you want in bone.

Pete
 
I also have used mineral oil on my bone handle pocket knives with good results...kept it shiney & have not dried out.
Apply it 2-3 times a year.
 
Leather dye will work. Just dip a Q-tip in it and draw in the recesses. Get it on your finger and you'll wear it for days. Made from walnut peeling.That may be the safest approach. DM
 
David Martin said:
Leather dye will work. Just dip a Q-tip in it and draw in the recesses. Get it on your finger and you'll wear it for days. Made from walnut peeling.That may be the safest approach. DM
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Yeah, you'll want to wear rubber gloves when dealing with leather dye, if you don't, like DM said, you'll be wearing it for days and it usually turns a burnt orange color. People kind of wonder what you have been doing? Ha!

It's starting look like mineral oil is a good fix...Has anyone given it the soap and water test?

Don
 
Well I got a few photos today. I took several of one steak knife to try to show the separation. I wish this was not happening but either way I am glad to have the knives.
I have tried the Mineral Oil, and I tried a quick wash in a dark Oak stain. Several of the handles are almost smooth with no color

The first couple of photos are after the M.Oil and the space from the scale to tang. The second is after the Oak stain. I'm getting to like these as users, As I had said before we have never had a real good quality set of kitchen knives, these are a treat to use.

I plan to experiment some with the handles until I find what I like or until I find something else to worry about.

Thank you All

Dave did you intend to put down Cherry's or are grapes good for goute also, every time I read something on it the facts change.

Dave T

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Here are a few pics of my separation..Knives are still great and maybe I should have been a little more conscious of what I was doing when I first got them. I would use them and then throw them in the sink with other dirty dishes and they would sometimes soak in water or water/dawn till they were washed.....Now I make sure to clean after use and use minimal cleaning solution....

Gout...Never knew what it was til this fall. I had my first case of gout just under a year ago. I had no idea what was going on and I don't go to doctors fer a little pain. It felt like my foot was broken and I did not know why since I didn't do anything I could recall to my right foot. It put me up for a day or 2 and I was sore for another week...The pain came back this fall(after a few too many clam bakes and bourbons), I knew it was random at that point. I did a little research and it wasn't until I started drinking 100% Tart organic cherry concentrate that I felt a lot of relief. I have been drinking about a bottle a week since and luckily no flair ups since. Hope it stays that way...Good luck with it Dave
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375, my mother had it and she would eat both cherries and grapes. She claimed the grapes helped her the most.?
Yes, those kitchen knives work well. My wife really likes her's. DM
 
375dave said:
Well I got a few photos today. I took several of one steak knife to try to show the separation. I wish this was not happening but either way I am glad to have the knives.
I have tried the Mineral Oil, and I tried a quick wash in a dark Oak stain. Several of the handles are almost smooth with no color

The first couple of photos are after the M.Oil and the space from the scale to tang. The second is after the Oak stain. I'm getting to like these as users, As I had said before we have never had a real good quality set of kitchen knives, these are a treat to use.

I plan to experiment some with the handles until I find what I like or until I find something else to worry about.

Thank you All

Dave did you intend to put down Cherry's or are grapes good for goute also, every time I read something on it the facts change.

Dave T

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Dave, they do look a lot better...Maybe get to where their stable and enjoy them...Thanks for the Pics...

Don
 
Thanks Guys, the help with these knives has been appreciated. After collecting Buck knives for quite a few years it is nice to have several for daily use. Other then kitchen duty my daily knife use is mostly to open junk mail. Retirement is great but the change in routine take a bit of getting used to.
Gout is a "B" but I am my own worst enemy, I love lots of the wrong foods. I'll get better soon for about 6 months then fall off the wagon again. Sort of a 1 year sine wave.

Thanks all for all the help and conversations.

Dave T
 
They make stabilizing compounds for wood, antler, bone, and horn knife handles. They are usually plastic formulas (some catalyzed) that are applied in a vacuum chanber to draw the air out of the slabs and replace it with resin. Bo Randall claimed that the only natural material that did not need to be stabilized was India Stag.
Anyway, try googling “stabilizing antler for knife handles”.
 
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