Some shop time and a nice surprise.

[Stacy E. Apelt - Bladesmith]

I haven't been able to get in the shop much for a while due to many things way too long to go into.
I did get a chance to do some casting for the store and a fun project for a friend. He has an 1877 Sharps 45/90 that he is rebuilding. The stock is mainly what is being replaced. He said he wanted a silver fore-stock cap like the one Quigley had Down Under. So I carved out the fore-stock, carved a wax to fit the cut-out, and cast a sterling cap. Then I designed a mounting system to lock it in place. Looking pretty good so far. I still have to fit it to the barrel.
The nice surprise came today when I was delivering some food to a charity that helps feed the migrant workers on the Eastern Shore. The lady saw my knifemaker shirt and asked me if I could safely dispose of some knives for her. She brought me two big chefs knives. that looked well used and heavily patinaed. I asked why she wanted them disposed of and she said they were found in an old building being demolished on a farm and was worried that someone would get hurt by them if they went in the rubble being carted away. I took them and when I got home realized they were 1950-1960 Lamson & Goodnow knives. The set is probably worth $200-300, easy. I called her and told her and she said for me to keep them as a thank-you for helping the feed the farm workers. I plan on dropping off 50 cases of bottled water next week. I'll clean them up just enough and give the handles some oil.

First - The Fore-stock:

 

[Stacy E. Apelt - Bladesmith]

Now, the knives:

 

[Stacy E. Apelt - Bladesmith]

Photos of the casting :
Flask in oven - vacuum table ready for flask - silver ready to melt in crucible - molten silver poured in flask on vacuum table. - photos of rough casting

 

[Cushing H.]

Wow. As much as the new, thin, harder blades are great, there is still something about the older knives that have stuck around and stood the test of time. I have and old (~100 year) 6” kitchen knife, soft steel, very thick behind the edge, highly patinad, never use it … but still keep it in my knife block … reminds me of my grandmother (long since passed on…)

Great stuff Stacy- and thank you for taking care of folks. I hope all the stuff going on with you evens out…

 

[Storm W]

Wow. As much as the new, thin, harder blades are great, there is still something about the older knives that have stuck around and stood the test of time. I have and old (~100 year) 6” kitchen knife, soft steel, very thick behind the edge, highly patinad, never use it … but still keep it in my knife block … reminds me of my grandmother (long since passed on…)

Great stuff Stacy- and thank you for taking care of folks. I hope all the stuff going on with you evens out…

A lot of the old ones were not originally thick behind the edge but just got that way from hard use. I have repaired several and thinned the edges and they still cut well although not at the same level as they could with modern steel just because they aren't hard enough to hold edges as thin. I'm sure that depends on where the knife came from. The ones I have repaired are mostly from the north east and since they were very damaged I didn't have to feel bad when I reground the blades. At least they are back to work with people who enjoy them rather than in the garbage.

Nice Work Stacy E. Apelt - Bladesmith . I have a friend who is a jeweler. Once I get fully moved in and make sure the toilets stay flushing and the roof isn't going to come down I want to learn something about casting. I have made a little bronze and am fascinated by the whole process and would love to at least be able to cast some simple things. Please post some pics if the finished rifle or at least the stock.
It's cool when nice things come out of doing the right thing. That whole paying it forward thing needs to happen more. Not to get to hippy dippy but a little effort on your part makes a bunch of people's life just a tiny bit better, clear down to the person who gets the knife at the end. I read a wood working article about the difference between heirloom pieces and consumer grade stuff at the store and by making something that will last generations makes it's overall cost cheaper and makes the world a richer place as the work is passed on and does not need to be redone. I always think of that when I can save something that would have been thrown away.

 

[Stacy E. Apelt - Bladesmith]

These knives are thin, probably 0.10" to 0.08" at the spine. FFG and no sign of being sharpened a lot. They are very thin at the edge even though they are not sharp. The great thing about these older steels is they were made to be touched up with a butcher's steel.

I plan on using some phosphoric acid to clean up the blades with no damage to the patina, then I'll sharpen by hand on water stones. I will give them a light acid patina wash to remove sharpening marks. I'll sand the handles only enough to remove oxidation of the wood surface, and oil with a good grade wood oil. I want them to look old, but be sharp and in good condition.

 

[Storm W]

These knives are thin, probably 0.10" to 0.08" at the spine. FFG and no sign of being sharpened a lot. They are very thin at the edge even though they are not sharp. The great thing about these older steels is they were made to be touched up with a butcher's steel.

I plan on using some phosphoric acid to clean up the blades with no damage to the patina, then I'll sharpen by hand on water stones. I will give them a light acid patina wash to remove sharpening marks. I'll sand the handles only enough to remove oxidation of the wood surface, and oil with a good grade wood oil. I want them to look old, but be sharp and in good condition.

Do you have any advice about how to redo a patina that looks right on these old knives? I have had people bringing me some really old stuff. Some if it is handmade. The ones I have repaired have had broken blades or big chunks missing out of the edge from prying and I had to regrind them because there was to much missing to just grind them back. The owners wanted them to look old so I gave them a ferric dip but it doesn't look right

 

[fitzo]

Chuck Burrows' antiquing method for cowboy bowies?

COLD blue. Then soak it in bleach. Gets really hairy! Clean thoroughly. Definitely imparts a used look.