Here are a couple of firsts for me. My boss wanted me to do a few knives to give his grandkids after he's dead, and he wanted me to inlay his brand in the handle with walnut and maple. I struggled for about a month trying to do those inlays until I finally decided to try a scroll saw the other day. I watched some videos on youtube, then tried it. It worked beautifully.
Then I was at my sister's house and noticed she had her cheese on saucers, so I thought I ought to make her a cheese board kind of like one I saw on youtube:
Here is the result:
That seemed to go pretty well, so I thought I'd also make her a cheese knife. Usually I put Eezox on all my knives to protect them from rust, but I didn't want to put a gun oil on the cheese knife, so I decided to try a mustard patina. Here is the result:
I'm pretty happy with how that turned out. What do you think?
Oh, the handle is eastern red cedar. "But wait a minute, Sam, isn't cedar too soft for a knife handle?" Yes, but I stabilized it, so it should be good. :-)
Oh, and I also put the bevel on just one side of the knife so it'll cut kind of like a Japanese knife, leaving big side of the cheese flat and square while the thin side slices off. I just like trying new things. That's one reason I try to say no to people who ask me to do anything custom.
Then I was at my sister's house and noticed she had her cheese on saucers, so I thought I ought to make her a cheese board kind of like one I saw on youtube:
Here is the result:
That seemed to go pretty well, so I thought I'd also make her a cheese knife. Usually I put Eezox on all my knives to protect them from rust, but I didn't want to put a gun oil on the cheese knife, so I decided to try a mustard patina. Here is the result:
I'm pretty happy with how that turned out. What do you think?
Oh, the handle is eastern red cedar. "But wait a minute, Sam, isn't cedar too soft for a knife handle?" Yes, but I stabilized it, so it should be good. :-)
Oh, and I also put the bevel on just one side of the knife so it'll cut kind of like a Japanese knife, leaving big side of the cheese flat and square while the thin side slices off. I just like trying new things. That's one reason I try to say no to people who ask me to do anything custom.
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