More bandsaw steel

Dan Pierson

Dan Pierson

Joined
Nov 24, 2003
Messages
2,357
I finished this about a week ago. Lignum Vitae and some of
IG's bandsaw steel (15N20?) with a mustard finish.

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There are some hotspots in that photo, but I like the colors better than this one where I moved it a couple of inches to the shade. Chefs use paring knives differently -- everyone else I've shown it to likes the finger groove.

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Notice how thin the blade is. When I showed it the chef/owner of a local restaurant he really liked that but didn't like the finger groove at all and wanted the handle a llittle longer.

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great knife how exactly did you do that "mustard" finish? i love the way it patined(sp) the blade.
thanks
dos silas
 
It's been described a few times here, but:

Take a carbon steel blade.

1. Dab some mustard on in some kind of random pattern.

2. Let dry, more or less (centers can still be mustard).

3. Wash over with cold blue (Brownell's Dicropan T-4 in my case, others have used ferric chloride).

4. Wash clean with dishwashing detergent and 0000 steel wool.

5. Go to step 1. Repeat 1 or 2 more times.

I'm sure there are lots of ways to vary this.
 
Did the chef like the blade length? (what is it?)
What length did he want the handle?
Looks great by the way!
 
It's about 3 1/2 inches to the handle. He seemed happy with that but wanted another 1/2-1 inch in the handle. Just enough so that his little finger was on it too.

Thanks.
 
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