Old Hickory-- American mora?

Yea, I removed the old slabs, reprofiled the tang, drilled my own pin holes, and then made new scales for it. The hickory OH uses is awful IMO.

I also did a rework on the grind. Convexed it.
 
ajcz said:
so uhh how would i put a patina on it?
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I've got a couple I use in the kitchen... they've developed a patina on their own with normal use, its not too uniform, but I think they look good.

if you wanted one to be more uniformly patina'd you can use an acid to etch the blade... search around the forum for patina or etch you'll find lots of results
 
I second what everyone said about the OH quality. and add that they are made by Ontario Knife.

Hard to find a better value in a kitchen knife.
 
ajcz said:
so uhh how would i put a patina on it?
Click to expand...

Many ways. The easiest, IMO, is to cut up a few apples once you're done.

Any fruit works. Some people coat the blade with mustard. You can rub lemons on it.

Or you can use Ferric Chloride.
 
ajcz, I have used 6" old hickory's for light battening. Mostly for splitting 1-2" diameter wood that was still green. As long as you are carefull with your technique it works out well. I have found that cutting strawberries, lemons, or meat tends to do a good job with developing a patina. Joe
 
I cut up a mango once with carbon steel and got a purple-ish hue to the blade...then used the mango peel to deepen the color
 
so uhh how would i put a patina on it?
Click to expand...
A thread with some patina info in it, as well as some tom-foolery. ;)
http://www.bladeforums.com/forums/showthread.php?t=372468

Basically, it's a matter of applying an acidic substance to the steel, then leaving it there long enough for it to affect the metal. I still like the boiling vinegar soak for 10 minutes, then rinse-and-run for a fairly even gray patina. But then, I always have been a rather impatient sort of guy. :D
 
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