Cow bone into knife handles Part 1: Slicing the bones - Muskrat Man

Part 1 of cow bones into knife handles. Slicing the bone! Knowing which ways to cut the bone to get the "most for your money" takes practice and experience and cannot be explained through a video. Different bones produce different types of slabs. Both size and quality. Shin bones are usually more dense and polish extremely well if you want to leave the handles "thin the white" but the slabs are usually small and thick. Other bones will however produce larger slabs of bone that are not quite as dense that is better for jigging and dying. These bones are very old and have been lying out in the weather for years. They have been indoors for the past 2-3 years out of the weather so they are thoroughly dry and "seasoned". Don't use green bone for handles, it can shrink, warp, crack, and won't take dye well. Ideally for "dying" bone it should be cleaned, sliced and left to dry as soon as possible from the time of the animals death, this ensures oils from the marrow will not leech into the bone impeding the dying process.

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