- Joined
- Apr 3, 2004
- Messages
- 3,536
I'm pondering using an Old Hickory butcher knife as steel for a fixed blade project, and was planning on handling it in bone. Of course, this leads to questions.
What kind of bone is best? Is simple beef femur good enough? I can get that easily enough from the butcher.
How should I cut it? How do I stabilize it? What about dyeing, drilling for rivets and shaping?
I've used my local library, but to no effect. Maybe I'm using the wrong terms on Google, but as yet, I'm striking out.
ETA. Forgot to ask- the OH blades are quite soft. Can I retemper the blade with a good long 400F soak, or do I need to completely re-heat treat?
What kind of bone is best? Is simple beef femur good enough? I can get that easily enough from the butcher.
How should I cut it? How do I stabilize it? What about dyeing, drilling for rivets and shaping?
I've used my local library, but to no effect. Maybe I'm using the wrong terms on Google, but as yet, I'm striking out.
ETA. Forgot to ask- the OH blades are quite soft. Can I retemper the blade with a good long 400F soak, or do I need to completely re-heat treat?