Search results

I think they were the best ones I ever had : ) . Thanks, I started out forging and moved on to knives, I really enjoy the hammering aspect.

I'm new also, but I started out smithing and then began my interest in knifes. 1/2" round mild stock was some of the first I toyed around with. You can make a decent sized blade with it. As far as keeping it uniform, for me its hammer control, and thats part of the fun for me. You mentioned...

So its called a sanding paddle, I thought something like this was probably already being used by others, I just don't recall ever seeing reference to one. The chopper does work pretty well. I had to give it a whirl, so being a southern boy, I pulled out some potatoes and onions and made some...

:thumbup1:

Before attaching the scales, I decided to thin the blade down more to get ready for sharpening so, with no belt grinder, I used the angle grinder on low rpm and a 120 grit flap disc. Took it nice a slow, didn't let the blade get hot to the touch, and am pleased with the results. I decided to...

BTW, this is just my 2nd knife to actually finish and put to use, so any critiques or advice is welcomed.

I tried to get a shot of the spine and blade after the 2nd temper but the pics really didn't show them very well. The angle iron trick seemed to work. I cleaned of the scale and hand sanded to 600 grit. Ready to get the handles on and sharpen. Somebody is gonna have to tell me the secrete for...

Yikes - how am I ever gonna find time to read all those LOL. Thanks I hadn't seen the master list. I have read through several WIP's already though, and have to say this is easy in the top 3 of the ones I've read (the other 2 contenders being a slip joint WIP and a lock back WIP). BTW - thanks...

Well after the first temper cycle clamped to the angle iron the spine is straight. There was still a little curvature to the blade edge, so I cut I piece of wider angle iron that covered the full width of the blade. I then decide to used the smaller piece and sandwiched the chopper...

Well got the HT underway yesterday, normalized several times, triple edge quench and then to the toaster oven for tempering last night. I thought I was ready to finish things with a couple more temper cycles this morning when I discovered it had warped, apparently during tempering, unless I just...

I know this is an old thread but I'm new so they are all new to me : ) . I thought this one was worth a bump and wanted to say thanks! Lots of great info here.

Nothing not to like there, knifes, scales and sheath all look good.

All very nice but I am drawn to the Shelton Cleaver.

:35: I like it.

Definitely would have been a shame to burn that. Very nice!

Not to sound like a broken record, but WOW! Simply awesome!

I really like it. As I've commented before, I like the forged look of your knives. Just curious, whats the thickness of the 5160 in the handle? it looks pretty stout.

Looks great. My "chopper" doesn't quite compare LOL.

That was an awsome article, thanks for the link!

Thanks. Its going to be thin for veggies. I'll try to get a shot of the profile showing the thickness later. Here's where I am now, more time with the hand files on the blade. I may do a little more, but other than drilling the handle holes I am just about ready to heat treat. I didn't get the...