Search results

I bought my self some 2" by 1/8" AEB-L to make some chef knives and I decided to attempt a straight razor with some of the left overs. Once I was done cutting out the knife blank I was left with a piece about 5" by 1". I roughed out the shape until I ended up with this. Next I flat ground...

That's what I'm thinking. I love free supplies. :)

Being from the Pacific NW, arbutus trees are everywhere. I was talking to my mother about shopping for wood for handles when she mentioned my old man had a bunch of arbutus kicking around. I did some digging and apparently arbutus (or Madrone) is incredibly dense. Anyone ever use it for knife...

Looks like it was alcohol. http://www.stewmac.com/How-To/Online_Resources/Finishing/How_and_why_to_mix_fresh_shellac.html Hope that helps you recreate your old man's tricks.

Quick questions. What size square steel tubing did you use and about how much?

very nice, classic looking folder.

I finally managed to do this on a piece of scrap steel. I will do a WIP when I put it on a real blade. The biggest hurdle was getting that hole the right depth and centered. A little experimentation got the drill press set to the right depth and some careful center punching got them lined up...

Love it. Handle is a nice piece of burl.

They do good work. If you live out west, Paul Bos is a legend who supervises Bucks HT and actually cheaper than Peter's. http://www.buckknives.com/?event=bio.paulBos

That is badass. Great job.

Forgot a picture. Lol

I work with a bunch of aircraft electronics techs so I am going to see what I can get them to come up with for a cheap system. If I can figure out something, I will post a WIP. It should be simple,

I admit I am still a little confused by the idea of air quenching. Every other type of quenching is about putting the blade into some medium like oil but is air quenching as simple as pulling the blade out of the furnace?

I have been looking at this with interest over the last day or so. As a new maker, sending my blades out to Peters or Paul Box makes a lot of sense. At the prices they offer, I can get a lot of blades done for the price it would cost to set up a proper HT operation. I also know that they will...

What would be a good HRC for an AEB-L kitchen knife?

Alibaba is a site aimed at connecting people with manufacturers in Asia. Depending on the manufacturer the units per order can range from 1 to 1000+. Normally that info is on the page along with contact info. It is not an e-commerce site that you can order directly from.

Awesome. That is it exactly. One if the problems of doing this by myself is I often don't know if I am doing the wrong thing or the right thing wrong. In this case it looks like I am on the right track, I just need more practice at keeping a very fine angle.

I guess I am asking how to get that acute angle. Is it just a practice thing or is there a special technique? Right now I just try to hold the blade at as narrow angle I can without laying the whole thing on the belt.

I am talking pre edge. This is a typical example. Sometimes I can get the grind higher but this is typical. I am looking to get a plunge line that is almost all the way to the spine. The knife above would benefit from less meat on the blade. A skinning style blade doesn't need an eighth of an...

How do you get plunge lines and grinds so high up the blade. I have the blade as close to flat as I can make it with out putting it flat on the belt. Yet I still only get grinds that go halfway to 2/3 of the way up the blade.