Bear has been so busy. Otherwise I would commission him to rehandle the smaller bolo. I like them both a lot. The handle on the small one is small for my mitts. And the larger one is more comfortable now that it is non-traditional. Tennis overwrap is good stuff. I even use it on my tai chi sword. Of course, I tell my students that it is an ancient Chinese secret. And no, I don't have to kill them after I tell them. One of them asked me.
The bolos are convex all the way. Which is great for chopping and slashing. Convex can shave too, as my forearm attests to. This was a slow partial cut through an envelope going into the trash. My absentee ballot envelope got the fast slash, so completely in two. 6CF34320-3F38-4D0E-8942-55C03D0317EC by Hanzo posted Oct 18, 2018 at 15:50
I read that you have to heat AC vinegar. But did you rub/dot with the potato? I do not have wasabi or hot sauce in the house so those are out. But I do have vinegar & potatoes. Has anyone ever used mustard? I read that works okay. Plus one article I read says you need to wipe the blade down with alcohol first to strip any oils. True or false?
The last Mora that looked like a hamon was done with lime and mustard. I’ve used a flour paste too. If you just wrap the blade with a paper towel wet with vinegar, the blade will darken.
I will be doing this to my Mora. It is way too shiny. Regarding my other question, do you wipe your blades with alcohol to remove oils etc?
No. I wash them on occasion and wipe a light coat of olive oil on mine. I may use them for food and olive oil is safe. If you let it sit for a very long time, just wash it before you use it on food. Then wash it after and reapply a little oil. @Motomom34, this is my favorite one so far. Although just plain dark is good too. Was even thinking of doing that to my sword. High carbon spring steel after all.
Natural patina on a kitchen knife. 7460E9B0-D7D1-41F5-8552-94A6EBEC6D1C by Hanzo posted Mar 17, 2019 at 13:17
