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Here it is with newly stained handles...
-
The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
Order here: https://www.bladeforums.com/help/2024-traditional/
Rod Allen Hanshee
- Thread starter DannyinJapan
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Yeah, I couldnt find black wood stain, so I used leather dye like Yvsa suggested.
It seems to be coming off very slowly with each oiling I give it, and I like the effect, as the grain is becoming visible but the blackness is still there.
My next step is to blue the buttcap so it wont be so visible. I really want it to look as much like Rod Allens' original piece as possible.
It seems to be coming off very slowly with each oiling I give it, and I like the effect, as the grain is becoming visible but the blackness is still there.
My next step is to blue the buttcap so it wont be so visible. I really want it to look as much like Rod Allens' original piece as possible.
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The first of one. Sigh!
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Yeah....would be nice to see a few more. Who knows.....maybe one will pop up in the free-for-all?
Can you get some polyurethane sealant, DIJ? Or at least some tru-oil or boiled linseed oil. You need something to protect the finish. Once you seal it, it won't bleed anymore.
Can you get some polyurethane sealant, DIJ? Or at least some tru-oil or boiled linseed oil. You need something to protect the finish. Once you seal it, it won't bleed anymore.
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i havent been able to translate that/ find that yet.
I am looking.
About all I have found was teak oil...
I am looking.
About all I have found was teak oil...
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Teak oil would be ok. Just keep layering it on and eventually it will build up and harden.
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Dont use boiled linseed oil to protect the finish. Unless it is very very pure (eg. expensive) the heavy metals used in the driers can mar the under finish. If you are looking for a hard protective finish, why not try a superglue finish? Or you could always use a clear lacquer. Anyways, I seem to remember discussing finishes a while back, particularly oil finishes. If you do a search I think there may be some good info there.
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Tung oil is from that part of the world, originally China I if I recall correctly. It eventually builds up to a hard finish. It can be had without any drying agents added, it is just heated under certain conditions to become partially polymerized so that it will harden sooner. There are a couple of big threads on it here, and may smaller ones. Partially polymerized linseed can be had without any extraneous drying additives too, but it seems hard to find, and the labeling here is often ambiguous. As I recall linseed oil can darken a lot with age, so may not be a good choice if you want to keep what grain you have.
Do a search for tung oil and you should eventually find the details. Something like [tung oil polymerization] should narrow things down a bit. Or [tung oil wiping varnish].
Some of us had quite a google-fest.
I can't remember everything, so I just go through what I can find, draw a conclusion, and hopefully remember enough to look stuff up again if I need to. I decided on tung oil. Hopefully I remember enough for you to find the threads if you want.
If you want a top finish instead of a straight oil finish, good marine spar varnish would be tougher than common polyurethane IMO. It is often formulated with tung oil. It would be used on a sail boat with a wooden mast and boom, probably a treasured old recreational or antique boat. Don't know if you live where those would be kept, if not tung oil may be easier to find. I'd really give the thing a good rubdown until no color came off before trying poyurethane or spar varnish, just to make sure it sticks everywhere.
The oil is kind of a living finish, the topcoats like polyurethane or spar varnish will have to be sanded down to refinish if they age and flake off--this may be a problem depending upon how deep the dye penetrated.
Absolutely no clue on translating any of these products into Japanese tho.
Do a search for tung oil and you should eventually find the details. Something like [tung oil polymerization] should narrow things down a bit. Or [tung oil wiping varnish].
Some of us had quite a google-fest.
I can't remember everything, so I just go through what I can find, draw a conclusion, and hopefully remember enough to look stuff up again if I need to. I decided on tung oil. Hopefully I remember enough for you to find the threads if you want.
If you want a top finish instead of a straight oil finish, good marine spar varnish would be tougher than common polyurethane IMO. It is often formulated with tung oil. It would be used on a sail boat with a wooden mast and boom, probably a treasured old recreational or antique boat. Don't know if you live where those would be kept, if not tung oil may be easier to find. I'd really give the thing a good rubdown until no color came off before trying poyurethane or spar varnish, just to make sure it sticks everywhere.
The oil is kind of a living finish, the topcoats like polyurethane or spar varnish will have to be sanded down to refinish if they age and flake off--this may be a problem depending upon how deep the dye penetrated.
Absolutely no clue on translating any of these products into Japanese tho.
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Oh, I translated it!
They use boiled linseed oil on their feet!
I went to the shop and they sent me to a drug store and they gave me this box of "boiled linseed oil wipes"!!!!
They use boiled linseed oil on their feet!
I went to the shop and they sent me to a drug store and they gave me this box of "boiled linseed oil wipes"!!!!
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holy crap is right.
man, thats not even the tip of the iceberg.
over here they eat and drink aloe vera like its magic juice....
aloe vera yogurt, juice, bread...
I didnt even know it was safe to eat..
man, thats not even the tip of the iceberg.
over here they eat and drink aloe vera like its magic juice....
aloe vera yogurt, juice, bread...
I didnt even know it was safe to eat..
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Do perfectly healthy people pay money to deliberately have their face injected with Botulinum toxin?
From what I understand, eating Fugu is supposed to be pleasurable and it wears off soon.
Never quite understood the eel intestine thing, but I confess I've not tried it. I like just about any kind of sushi/sashimi I've had though. Octopus, sea-urchin eggs, genuinely raw shrimp (scarce), you name it. As long as it is truely fresh. But as a kid I've been to the beach with a box of saltine crackers and busted open gravid sea-urchins and also eaten the roe from fresh-caught trout.
One thing I do find pointless-unless-starving to quite notably repulsive is every variant of sea-cucumber it been my misfortune to ingest.
Back to topic, I can only think that their idea of boiled linseed oil must be different.
From what I understand, eating Fugu is supposed to be pleasurable and it wears off soon.
Never quite understood the eel intestine thing, but I confess I've not tried it. I like just about any kind of sushi/sashimi I've had though. Octopus, sea-urchin eggs, genuinely raw shrimp (scarce), you name it. As long as it is truely fresh. But as a kid I've been to the beach with a box of saltine crackers and busted open gravid sea-urchins and also eaten the roe from fresh-caught trout.
One thing I do find pointless-unless-starving to quite notably repulsive is every variant of sea-cucumber it been my misfortune to ingest.
Back to topic, I can only think that their idea of boiled linseed oil must be different.
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wow.......i'm speechless.......and clueless....?
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Yvsa, that article isn't quite all!
They are apparently farming fugu now with hardly any toxin, that may be what the article is referring to. Seems they recently found how to farm them with zero toxin in the internal organs.
Japan develops toxic-free blowfish liver that 'kills the thrill'
However
...Fugu rubripes, one species of puffer fish is delicacy in Japan. The platter is called Fugu. Fugu is prepared by a specially trained chef and thrill seekers dare to try the potentially deadly platter. The feeling of numbness and tingling is the most common experience for those who have eaten the platter. Despite the expertise of trained chefs, puffer fish poisoning is still responsible for about 50 deaths a year in Japan. Personal importation of fugu in the United States is currently prohibited. However, the FDA will occasionally allow fugu into the United States for Japanese restaurants with certified fugu chefs...
The "good" stuff when properly prepared (including a bit of the liver) gives one a non-lethal dose of a potent neurotoxin! The symptoms of mild poisoning are what is sought by some.
Tetrodotoxin selectively blocks sodium channels within the membranes of the neurons. This interferes with the propagation of action potential, meaning nerve impulses cannot be received or processed resulting in the shutdown of the central nervous system. (American Family Physician, October 1990)...
Symptoms
Symptoms arise usually 30 minutes after ingestion of tetrodotoxin. Depending on the amount consumed, symptoms can
vary from a slight tingling sensation to vomiting to weakness to muscle paralysis.(Lange, R., 1990) Other symptoms can include numbness and parethesias of the mouth and tongue, nausea, diarrhea, severe abdominal pain, motor dysfunction, and hypoventiliation. Within 4-24 hours, complete paralysis of the extremities can occur along with cardiac arrhythmia, and eventually respiratory failure resulting in death.
Yum?
They are apparently farming fugu now with hardly any toxin, that may be what the article is referring to. Seems they recently found how to farm them with zero toxin in the internal organs.
Japan develops toxic-free blowfish liver that 'kills the thrill'
However
...Fugu rubripes, one species of puffer fish is delicacy in Japan. The platter is called Fugu. Fugu is prepared by a specially trained chef and thrill seekers dare to try the potentially deadly platter. The feeling of numbness and tingling is the most common experience for those who have eaten the platter. Despite the expertise of trained chefs, puffer fish poisoning is still responsible for about 50 deaths a year in Japan. Personal importation of fugu in the United States is currently prohibited. However, the FDA will occasionally allow fugu into the United States for Japanese restaurants with certified fugu chefs...
The "good" stuff when properly prepared (including a bit of the liver) gives one a non-lethal dose of a potent neurotoxin! The symptoms of mild poisoning are what is sought by some.
Tetrodotoxin selectively blocks sodium channels within the membranes of the neurons. This interferes with the propagation of action potential, meaning nerve impulses cannot be received or processed resulting in the shutdown of the central nervous system. (American Family Physician, October 1990)...
Symptoms
Symptoms arise usually 30 minutes after ingestion of tetrodotoxin. Depending on the amount consumed, symptoms can
vary from a slight tingling sensation to vomiting to weakness to muscle paralysis.(Lange, R., 1990) Other symptoms can include numbness and parethesias of the mouth and tongue, nausea, diarrhea, severe abdominal pain, motor dysfunction, and hypoventiliation. Within 4-24 hours, complete paralysis of the extremities can occur along with cardiac arrhythmia, and eventually respiratory failure resulting in death.
Yum?
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Whereas, in the "enlightened" West, absenthe was all the rage amongst the trendy class -- as are certain mood and mind-altering substances today. 
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I had absinthe once, it was green and smelled like a musty closet.
I only had a swallow, so I didnt feel anything strange.
Ahh, renn faires....
Now, then Fugu.
I have caught and fried many little fugu. The little ones are not poisonous and you can eat all you want. the big ones with a mouth like a human, stay away from me.
Creepy looking fish.
People in japan have a need to feel "japanese." They will eat things they dont like because they all know its traditional japanese food and, therefore, makes them feel japanese.
The eating of whale was all but non-existent until the early 80's.
(they just preferred KFC)
then the anit-whaling groups brought japanese historical whaling to public awareness and suddenly japanese people all wanted to eat whale again.
That explains, for me, a lot of their cuisine. Sea urchin tastes like cold snot.
But it is the most expensive sushi and they will eat it and just swoon over its incredible taste.
(i tried it)
I only had a swallow, so I didnt feel anything strange.
Ahh, renn faires....
Now, then Fugu.
I have caught and fried many little fugu. The little ones are not poisonous and you can eat all you want. the big ones with a mouth like a human, stay away from me.
Creepy looking fish.
People in japan have a need to feel "japanese." They will eat things they dont like because they all know its traditional japanese food and, therefore, makes them feel japanese.
The eating of whale was all but non-existent until the early 80's.
(they just preferred KFC)
then the anit-whaling groups brought japanese historical whaling to public awareness and suddenly japanese people all wanted to eat whale again.
That explains, for me, a lot of their cuisine. Sea urchin tastes like cold snot.
But it is the most expensive sushi and they will eat it and just swoon over its incredible taste.
(i tried it)
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I hope we can friendly disagree on the sea urchin.
But I've only eaten the orange eggs. I think it is rich, kinda buttery thing like other eggs, like caviar. The rest of the critter could be like cold snot or worse. I liked the roe.
Now I'm going to mention a truely nasty thing that I have eaten once (and only once unless my life is in the balance).
Here is a generous description of Surströmming from Sweden.
Here is my description from a single encounter with this food.
The can is bulging, you know like Mom told never to eat what is inside because you could die. Upon punctering the can, a hissing noise shortly precludes the release of noxious hydrogen sulfide (the smell of rotten eggs). If the opener preserveres and removes the top or the can in a timely fashion, the contents will be covered by a foamy head, like that of a freshly poured beer, but the gas making up the bubbles is more rotten egg gas.
The contents, smell aside (if that is possible), will consist of the somewhat deliquescent, yet still recognisable remains of small herring, bones, entrails and all. Very salty, and slimey if you've any senses left receptive to sensation after the assault of the massive ammount of hydrogen sulfide.
I can only imagine that this is a tradition borne of raw survival in the face of starvation, like eating rats in the city.
Please note the consumption of large amounts of alcohol is noted in the link.
But I've only eaten the orange eggs. I think it is rich, kinda buttery thing like other eggs, like caviar. The rest of the critter could be like cold snot or worse. I liked the roe.
Now I'm going to mention a truely nasty thing that I have eaten once (and only once unless my life is in the balance).
Here is a generous description of Surströmming from Sweden.
Here is my description from a single encounter with this food.
The can is bulging, you know like Mom told never to eat what is inside because you could die. Upon punctering the can, a hissing noise shortly precludes the release of noxious hydrogen sulfide (the smell of rotten eggs). If the opener preserveres and removes the top or the can in a timely fashion, the contents will be covered by a foamy head, like that of a freshly poured beer, but the gas making up the bubbles is more rotten egg gas.
The contents, smell aside (if that is possible), will consist of the somewhat deliquescent, yet still recognisable remains of small herring, bones, entrails and all. Very salty, and slimey if you've any senses left receptive to sensation after the assault of the massive ammount of hydrogen sulfide.
I can only imagine that this is a tradition borne of raw survival in the face of starvation, like eating rats in the city.
Please note the consumption of large amounts of alcohol is noted in the link.
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Dear God.
No thank you.
No thank you.