- Joined
- May 15, 2019
- Messages
- 10
Hello hopefully helpful hand makers,
I was recently asked to replace the handles on (2) vintage knives that were presents to a couple off good friends of mine on their wedding day 50 years ago. One is a 10" carbon steel chef and the other is a SS Japanese boning knife. The knives can be seen here: https://www.instagram.com/p/CMkR_cZjcFD/
I figured it would be a fun project and a nice gift for their 50th anniversary.
Chef's Knife:
Yesterday afternoon I took the old handles off and found a rather deteriorated tang on the chef's knife. I am hoping that some of you might have some suggestions on how to prepare this knife (tang) for the new handle as well as maybe some tips on preserving the patina throughout the process. I want to keep all of the exposed patina the way it is.
There is also a crack on the cutting edge, about 1" from the tip. We have discussed reprofiling the knife to remove the affected portion of the blade but know that I have it, I dont think thats the best course of action. Thoughts?
Boning knife:
This knife has an interesting handle construction. The handle is one solid piece with slots cut in with a large diameter saw blade. The knife and spoon are shaped to fit into the recess created by the saw blade and pinned into place. The owner has asked me to make this knife "dishwasher safe". I will caution him against it, but realize this knife has been placed in the dishwasher for 50 years and its not gonna change now. That said, I am looking for suggestions in case they trump my own plan to use laminated G10 (to get the thickness I need) attached with corby fasteners and G-Flex epoxy.
Any and all suggestions are welcome and greatly appreciated.
Thanks in advance!
Brady
I was recently asked to replace the handles on (2) vintage knives that were presents to a couple off good friends of mine on their wedding day 50 years ago. One is a 10" carbon steel chef and the other is a SS Japanese boning knife. The knives can be seen here: https://www.instagram.com/p/CMkR_cZjcFD/
I figured it would be a fun project and a nice gift for their 50th anniversary.
Chef's Knife:
Yesterday afternoon I took the old handles off and found a rather deteriorated tang on the chef's knife. I am hoping that some of you might have some suggestions on how to prepare this knife (tang) for the new handle as well as maybe some tips on preserving the patina throughout the process. I want to keep all of the exposed patina the way it is.
There is also a crack on the cutting edge, about 1" from the tip. We have discussed reprofiling the knife to remove the affected portion of the blade but know that I have it, I dont think thats the best course of action. Thoughts?
Boning knife:
This knife has an interesting handle construction. The handle is one solid piece with slots cut in with a large diameter saw blade. The knife and spoon are shaped to fit into the recess created by the saw blade and pinned into place. The owner has asked me to make this knife "dishwasher safe". I will caution him against it, but realize this knife has been placed in the dishwasher for 50 years and its not gonna change now. That said, I am looking for suggestions in case they trump my own plan to use laminated G10 (to get the thickness I need) attached with corby fasteners and G-Flex epoxy.
Any and all suggestions are welcome and greatly appreciated.
Thanks in advance!
Brady