
I ditched the handle, re-profiled the edge and ground it 90%.

Glass bead blast and refinishing.




Finished up the grind.



Now all it needs is sharpening and a new handle.
@bensbites, you interested in giving it some new shoes?
Phosphoric acid and nickel nitrate at a boil. It is a parkerizing process. I've offered to refinish KU for people but nobody has taken me up on it. It's way more durable than what comes on most knives and almost impossible to tell the difference.
As a former chemist/lab rat I know I can order that stuff from suppliers. Where did you get it?J david wrote: ↑Thu Apr 05, 2018 10:05 am Thanks for the complements.
Phosphoric acid and nickel nitrate at a boil. It is a parkerizing process. I've offered to refinish KU for people but nobody has taken me up on it. It's way more durable than what comes on most knives and almost impossible to tell the difference.
I have a friend who wanted to try his hand at yo to wa conversations. I have done them for personal use, but my metalwork is not that refined. When I get back the 52100 210 gyuto, I may give it a long acid soak to bring out the dark patina. I might try something with an AEB-L cleaver as well. I love the looks of my makoto and CCK. The KU/steel contrast adds something.
Thanks and I'll remember you do that should I need your services!J david wrote: ↑Thu Apr 05, 2018 10:05 am Thanks for the complements.
Phosphoric acid and nickel nitrate at a boil. It is a parkerizing process. I've offered to refinish KU for people but nobody has taken me up on it. It's way more durable than what comes on most knives and almost impossible to tell the difference.
Wow, I hope you've got a fume hood! I see you've got the proper type of gloves. Make sure you're using goggles and a face shield as well. Stay safe!J david wrote: ↑Thu Apr 05, 2018 10:05 am Thanks for the complements.
Phosphoric acid and nickel nitrate at a boil. It is a parkerizing process. I've offered to refinish KU for people but nobody has taken me up on it. It's way more durable than what comes on most knives and almost impossible to tell the difference.