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Old 30th June 2011, 04:05 PM   #8
David
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Location: Nova Scotia
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Quote:
Originally Posted by VVV
According to the smith that used sea cow for his knife handles it's both the yellow surface layer as well as the spongy parts inside that characterize it as sea cow.
If I remember him correctly it was the top part of the back bone used for the first hilt (Maybe I need to recheck this with him or let him answer directly when he is back home again in Germany tomorrow night?).

Michael
I am not denying the possibility of this, however i'm not sure that i am prepared to accept this without question based on the identification od a single smith who has used the material in his own blades. As has been mentioned, just about all bone and antler has a spongy appearance on the interior and color is very dependent upon environmental circumstance.
Now, if you can get a marine biologist to make the same ID....
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