Honesuki Inspired knives

[stephanfowler]

just finished up this batch

check this junk out.


showing the typical edge geometry

They're all at my brothers house right now for photos so I can't get good measurements but I'll have them back in hand tomorrow to start the poplar sayas


Koa

Amboyna

Amboyna

Box Elder Burl

Mesquite Burl

Buckeye Burl

Maple

Maple

Koa

 

[Don Nguyen]

Whooooweeee!

Is that a patina I'm seeing on the darker ones? If so, is that mustard that you use?

 

[stephanfowler]

Whooooweeee!

Is that a patina I'm seeing on the darker ones? If so, is that mustard that you use?

Yep, the mustard patina is really popular with pro chef's because it helps protect the blade until a good deep natural patina can build up.

I take the cheapest yellow mustard I can find (and that's important, I've tried it with good quality mustard and it didn't work well) and dilute it 50/50 with water.

dab it on to the blade with a cotton ball
hang it up to dry - how dry you let it get will determine how "grey" the patina is so some experimentation is in order here.
scrub off the dried mustard with baking soda water (1 cup baking soda per gallon) to neutralize the acid
spray it down with a good penetrating oil and let it dry.

voila - nifty patina

 

[Bgbdwolf]

Very classy!

 

[PapaTango52]

more awesomeness! glad I ventured out to this section of BF to see these