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Good call on the VSM's then, I've been using 36grit and 120 grits but those 50grits seems to be worth a try. Has anyone tried the VSM+ belts ? Are they any different? I ordered one just to see what's up with them. Thanks for all the tips, I will definitely consider those next time I order belts !

Hey, let's talk about belt brands and their respective quality/price ratios So, I've been looking to get some sandpaper from trugrit and since there's several of the same products in the same price range it's getting confusing. I've found this old thread that kind of covers VSM as being good...

Been wanting to upgrade that grinder since I've got it, so here's the deal : Looking around on the internet I saw people claiming you can run a 220-440v 3phase motor from a 220v 1 ph VFD. Am I totally wrong? Definitely don't want to order and be sorry once it gets here.

got to http://www.imgur.com and click upload images then post the link to them here

What kind of proportion of vinegar/acid do you use, SRT?

Hi, I'm experimenting a bit with acid as I found a local place that carries muriatic acid. Wanting to see how it looked on a stainless kitchen knife got me thinking of a few questions that I can't seem to answer : If the residue of the etching is to fall-off at some point, isn't this...

Very nice knives ! What is the wood used in the first ones? Oh and what does JS means, never heard the acronym before.

Being quite a neophyte at all the Japanese names, could any of you please explain to me any further what petty knives are ? Is petty a blade shape or the octagonal handle? Is there a japanese/english lexicon of the knife talk ?

I do that a lot too! Thing is it's hard to find something that fits perfectly between a paring and chef knife.. It's either too big or too small !

Sounds like a great read, I'll probably get it thanks for the advice. By the way nice looking knife, love the liners I should really try doing some!

Hello, I have a bunch of 1-1/2" AEB-L that I would like to use to make small kitchen knives with, the thing is I'm lacking inspiration. Fillet knife, paring, mid-size utility... If you could please share any templates you have for small kitchen knives I'd be really grateful! Thanks !

Nice, I was wondering when it would start. Too bad I only have the french history channel "hystoria" where it won't air untill 2017 and with horrible voice-overs. I hope I'll find some way to find it online easily!

The thing is when I cut the pins with my handsaw, they tend to end up a little bit flared at the end. This bigger part does not fit as nicely through my holes so I go ahead and spin it in my fingers on my belt grinder. What you see is my removing too much from the pins and forgetting to slide...

Hello, This was my first working with two different materials on one handle, got to say I was inspired by all the bi-colored Wa handles I see on here! The worst part really was making sure I didn't mess up when gluing them together. Drilling them was kind of a guess too as I didn't know how it...

I'm certainly not a metallurgy expert so could you please explain me what is wrong with quenching at non magnetic? Should you wait before quenching that steel becomes magnetic again ?

I did about 5 kitchen knives and a machete out of it and it really does a great job for kitchen knives. At 60.5hrc the machete destroy woods and hasn't chipped from the testing I've done up to now. Great quality/price ratio really.

Hello, So here are two questions : #1 - You heat treat then quench a blade, you don't have time to do the tempering (or second tempering) today so you wait till the next day to do it. Does the steel suffer from this? #2 - You do one temper, take the blade out and it quickly cools to room...

Thanks a lot for all the input ! Did end up adding a small swell at the front as some of you said and it feels good in the hand, at the end of the day that's all that matters right ? Tried doing like the "B" picture model but the thing is I wanted my hand to stop way before the very end of the...

Thanks ! And yes, this is 1 1/2 stock that I've been trying to figure what to do with for quite some time. In the first time I was planning to do fillet knives with it but haven't got to it yet.

Hi, I've bought a plank of curly maple from a local store for about 5 bucks but it's really thick at 0.8". I figured it might be a little short if I book shelved it for a machete handle so I went ahead and cut two pieces for a pair of scales. Now with everything glued together it adds up to...