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and loose the engine oil. if nothing else, use grocery store canola.

0.07 should be thin enough, 1/16" is 0.0625 so not much thicker. with steel this thin, you want you to grind 7 or 8 degrees per side for final edge. this is a kitchen slicer, so you should not have chipping issues.

you are welcome. perfect design for "do most everything"small knife. as said, this is My Edk, every day kitchen knife

google it, it is a mini deba, or mini chef knife. basically 30 to 40mm at handle then taper down. to see examples try: http://www.kitchen-knife.jp/standard/aji.htm this is a starting point, make a mule then modify till it makes sense to you. i like them because i can cut whole onions or...

i can ask Duke if I can have the ribs they removed back, that would make interesting handle material

have you looked at ajikiri?

total weight. i have test mule i made that is 3 oz

wish it was O1, but oh well. if you have a furnace with good temp control, O1 is much more forgiving and yields same hardness.

just for fun, make a prototype with 1/16 stock(0.0625"), 8" blade, 2" height at handle, and 4" handle and see if you can get weight between three and four ounces. if more of us work at it, maybe we can come up with alternatives to Japanese kitchen knives that some folks seem to worship. light...

i worked in a forging plant(front axle parts for ford honda and toyota) for several years. fine cracks were a symptom that steel was too cool or coolling was too high. maybe you can grind out cracks, maybe not. do you use a thermometer to tell you steel temp? just going by color is hit and miss.

rapeseed is a european term for canola. As said, heat to 120-130F and off you go. I use it with O1 tool steel and have had no issues. yes i know commercial quench oil may be better, but I can get canola at the corner store for $5 a gallon and it is not hazmat.

BossDog sells steel thru USAKnifemaker site and Alpha Knife Supply is a good source. another steel to consider is Alpha Knife supply 8670 which comes as thin as 1/16", simple heat treat. If you are just thinking of a few knives, USAKnifemakers and several other sites sell blanks that need a...

nice work. what is spine thickness?

OP, are you still looking for bone or horn for a handle?

am I the only one making a kitchen knife??

if you were totally retired, you would use spell check. lol. how about assign us all a number, like right now on list I am #16. make 16 pieces of paper and number 1 thru 16. draw a number. number one on list sends to that number. draw second number, number 2 sends to them and so on. about...

disc speed is definitely an issue. I have a porta-cable combo 4x36 belt and 8" disc fixed speed. if you are not careful, metal turns blue and wood turns black and smells bad.

but I want a field scapel!!

to do well, you need to soften the file so you can work it. 1500F or so. that is medium red to bright red if you don't have thermometer. heat to that temp then let cool in air. file and grind. heat to 1500F then quench in canola or fast quenching oil. OR buy a piece of 8670 from AKS or...

try an 8" with thin rubber from manufacturer, Covington makes them, find them at lapidary shops on line. 8" is a standard size for lapidary and metal lab grinders, find SiC PSA discs for 40 cents or less on eBay, wet/dry also. as far as heat, I usually run my disc grinder at VFD setting of...