Re Handled Vintage Knives

any knife that has a story to tell, that has been lovingly used and obviously still very usable is a welcome knife indeed. vintage has always been nice as it shows the quality of workmanship of the past while at the same time still serviceable now and in the future.

there aren't enough people who appreciate the past. besides, wouldn't it be cool to use like a 50-100 year old knife in the kitchen? 

diamond G, i would think it would depend on the resale price of the knife and the budget of who's looking to buy one. but personally, if the handles would last longer and at the same time look better with better materials, i'd say why not? =D

with patina, if the patina is a nice pattern and obviously has a story to tell, i'd say keep it. but if the rust is too much and will ruin the knife eventually then i say be done with it and clean it up. 

my number one problem with vintage knives are the finger guards. i'd grind that thing off without even thinking.

if any of your knives are up for sale and they're at a good price, and if you're willing to ship those things out to the far east (philippines), i'd be happy to take a few of those off your hands.

nothing like a totally unique knife. noone's gonna swipe an old looking knife off my station, that's for sure. lol.

I'd also think about buying one, but if you're unsure of what to do in regards to the handles etc, maybe your best bet would be to just post the blades up, and let people request what kind of handle they'd like or if they'd like the patina taking off etc.

If your business gets off the ground, be sure to post the link here because I'd like to see what you have for sale.

Patinas on working knives tend not to last forever; sometimes a little corrosion develops, sometimes a patch of patina drops off, sometimes the colors change and the patina just looks unattractive.  If either of the first two happen to you, scrub the patina off the blade immediately --  I like to use BKF followed by baking soda (to neutralize the BKF and slow down future corrosion).  You can then keep the knife clean using baking soda as necessary; "force" a new patina, or allow a "natural" patina to grow. 

A very popular patina forcing solution is diluted vinegar with mustard -- it usually results in a complex, swirly pattern with some good colors.  If you're looking for a simple, even, dark patina try cleaning the blade with BKF down to shiny, bare metal, rinsing and drying -- not chasing the BKF with baking soda.  BKF has oxalic acid in it, and "carbon" steel will start to tarnish within a few minutes after cleaning.

For my own part, I prefer the clean, "well used and well maintained tool" look of baking soda rubbed in with a Scotch-Brite.

BDL

Good luck with your venture,

BDL

I would think of this more as a service on demand to offer for people with old knives they already own and want to use, but are in hard condition. I suspect the market for selling refurbs to new owners would be even smaller than that.

I get maybe 1 person a month asking about  handle replacement. It would be nice to have a place to send them. I know Jon does replace Japanese handles.

I don't have the space to set that kind of operation up.

Jim

Diamond G Knive, I think you have a great concept there. I get on a pocket knife forum and in their "kitchen" forum there are folks who contribute this very thing.

All of my kitchen knives are old. Most are carbon. They are in good shape for the most part, and are very sharp. I have been sharpening for over 45 years.

I wish you the best in your efforts. I would like to see pictures of your work.