Spanish Regular Belduque with Sheath, 10"

A nice blade and a very reasonable price. I wanted to see if I could do a quick aging job on this--mustard for the blade, strong black coffee for the handle. Within 30 minutes the whole knife had a handsome, well-worn patina. The edge is not bad and was quickly made sharper with about 15 minutes with a hard stone and some hone oil. I use it regularly for demonstrations of 18th century Spanish cookery and have not been disappointed.

Overall, a good, well balanced knife, but the factory edge needs a lot of work.