[TheForge] More on knife gluing

[Peter Fels & Phoebe Palmer]

When i worked in the fishmarket...the knives that showed 
almost no deterioration ( save for sharpening) was the 
long thin knife used on lox ( oily smoked salmon bellies) 
and the knives in the poultry section. Same with beef 
butcher's knives it seemed to me.
So, maybe fat is the answer? A suet insert?
The tradition was to rebuild the blade furniture every 
now and then, over many years.
Some traditional blades, and sculptures for that matter, 
were designed to be broken down for maintenance. That's 
the classy way to go i imagine.
But you know all this.

Andy Gladish wrote:
> Precisely.
> The challenge is to make something that gets better with age and use, like a 
> fine musical instrument.
> Almost all resins seem to deteriorate.
> 
> --------------------------------------------------
> From: "Peter Fels & Phoebe Palmer" <artgawk at thegrid.net>
> Sent: Monday, August 23, 2010 11:09 PM
> To: "Blacksmithing List Sponsored by ABANA" <theforge at mailman.qth.net>
> Subject: Re: [TheForge] More on knife gluing
> 
>> While it's very nifty stuff for glass..bonds between
>> silicon and both metal and wood, deteriorate with time
>> and exposure.
>>
>  
> 
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