Chef Knife Damascus Restoration

Hey everyone, not sure if this belongs here or on the workbench page, so it can moved if necessary. My question to the makers and those that have done restoration is about the re-etching of a damascus blade. I have worked with damascus materials in the past so I am familiar with the use of ferric acid. What dilution media (distilled water or vinegar?) is the best when dealing with knives that are going to primarily used for food prep? Does one work better or worse for food knives? Thanks everyone

 

I use ferric chloride and water, vinager is another acid, and depending on the steels in the damascus, help make the darks, darker.

Properly neutralized, and rinsed. Either is fine for food use.

 

Water. 50%

 

I use water to adjust ratio of ferric chloride as well

 

Thank you all, I just had a clear acrylic waterproofed tube made so I can see immersion depth. I'll post pictures as the re-etching is done.

 

I'm really interested in how this goes! Then I can watch first hand and you can teach me!

 

Now Dave Martell is on the boards too so you can make him tell you what he uses!