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Dried Sardine Scalpel Reliquary


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Yes, you heard right - a dried sardine scalpel. What's it for? Well, for filleting sardines, of course.


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The reliquary box is 3 5/8 inches long, and made from bocote hardwood, 416 stainless steel, sterling silver, moose antler and dark cow horn, with a copper opener key.


The knife is 3 1/2 inches long, with a 1 1/8 inch blade, and is made from 1075 carbon steel. The knife scales are of 25% shibuichi (a Japanese art alloy of 25% silver, 75% copper), with silver pins and double inlaid eyes of moose antler and dark cow horn.


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The knife and knife stand both store away inside the reliquary when it is disassembled.


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A closeup of the 416 stainless sardines, with moose antler and cow horn eyes.


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And a view of all the elements together. This puppy has been a year in the making, with several stops and starts along the way. You can see a pretty extensive tutorial about how it was made on my blog, starting here: http://sterlingsculptures.com/wp/?p=2539


You can come see the Dried Sardine Scalpel and Reliquary in person at the 1st Annual Seattle International Knife Show, April 26th and 27th (2014) where I’m excited to say I’ve been invited to exhibit. Hope to see you there!


Thanks for Looking!

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This is really, really cool man. Totally different to anything I've ever seen! Really excellent.

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This is such a piece of art and an awsome idea! And great exacution too! :)

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Thank you for bringing a smile to my face this morning! It's going to be a better day after seeing this :) I love what you did with it, and how it can have both a beautifully functional and yet whimsical style.Great work, and thank you for sharing it with us!

 

John

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Tom,

 

Who the hell eats sardines and why would you need a knife? Totally thrown out the window for "That is so cool! I want one!" Great work, the others have said better than me, so... Yeah, what they said.

 

~Bruce~

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Having downed a tin of King Oscar's just yesterday (with Lousiana Hot Sauce, of course), I must say you've definitely captured the spirit of the sardine experience.

 

I just hope they don't smell as realistic as they look.

 

Fine and unusual work, for sure.

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Hi Guys,

 

Glad you like the fish, even though some of you apparently don't eat sardines. Your generous feedback is very encouraging to me, and I owe all of you a great debt for helping me get here. It's been a fun ride, and I learned stuff as well. Only a few thousand more engraving and bladesmithing miles to go...........

 

Tom

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Fishy...Fishy...Fishy...Fishy...OH!!!!

 

Now that is something Completely Different!!

 

JPH

 

And now... The Larch

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