Ok HD- You have GOT to let me come over and play with your toys.
About Osage- I have seen knives in Osage that somehow kept that bright, almost lemony yellow color, with virtually no patina. Is that because the handles were
very fresh? I've cut Osage myself, and when its green, I've seen a more "golden" yellow, and the seasoned stuff -when fresh cut- is more like what I described above. I do not favor the brighter color, but I am curious how it might be preserved, or at least how the patination can be slowed down. Is it just a really good sealer?
I looked up your Mr. Bradley, and I found a local news clip of a short feature on him. AWESOME! Great blend of fancy/rustic knives shown in the clip, and he really seems like a great guy- humble and articulate. I'm guessing he doesn't go to the craft or outdoor expos in Charleston, because all the local knife "talent" I've seen there is a bit sub-par. I know there are some good makers around, but they must not bother with those venues. A buddy of mine is a friend of Herb Derr, and I'm hoping to parlay an introduction.
Back to Osage- do you find your own? There were a few trees on the seven acres I lived on back in KY, but I haven't noticed any on the in-laws property (around 100 acres) here. I haven't explored it all yet, so there might be some somewhere.
