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Steve, I don't know that undercutting the pin heads is a good idea, especially if the two pins are all that hold the bolsters in place. If you don't like the black you could still lightly texture them with a rotary tool and fine burr. In the future one thing you could do is make the pins...

Very nicely done, Joe! You suppose that when you get around to the latest one you could incorporate a hidden pocket clip? :D David

I have no idea why the pin stock would be gray one time and black another. Got any pictures of the knife? David

Having your own HT oven does in fact give you more control, including the freedom to do only one or a few blades at a time. If I were a production maker with several standard models that sold well, I'd send my blades out because it would be pretty cost effective, but I sometimes make only one...

Your first statement about the steels is true, Dennis. If the geometry of the blade is good, then a proper heat treatment will make the difference. However, it really isn't hard to maximize the characteristics from the given steels. Heat treatment is very important and the numbers need to be...

I used a lot of 440c over the years, and was fine with it for the most part. Then I had some that looked terrible. About that time, early 90s, I went to ATS34 because it was supposed to hold an edge better (as was its parent steel, 154cm) and it was supposed to be very clean, much more so that...

I'll occasionally use it when first hogging off material on a flat ground blade, but like Ed said it deforms quickly. If you use sharp belts and carefully control how you are grinding you can do just fine with a hard platen. David

That's because you didn't use the super glue! :D Having made a blade that Burt's laminate, I'll tell you yours looks great. And the chef's knife itself looks great. Corian seems to be a nice choice for this knife. Drip some CA into the shut to seal it off and slice some roast beef! David

I probably see more bowies from ABSers in wood, stag and ivory, so yours in sheep horn is a nice change. I also like bronze. . . a lot! You did a nice job. David

Steve, When I use damascus for bolsters or handles, stainless or carbon, I generally leave the pins raised and domed. I etch the damascus before I assemble the knife and carefully peen them in place. That's what I did on the small fixed blade in the attached picture. The scales are Damasteel...

Todd, while I'm not personally wild about toothy (I've seen some toothy edges that I thought were small saws; I suspect your edges are a little finer!) I don't like polished either. For one thing, buffing an edge on a nice hand finished blade can screw up the finish. For another, running an edge...

I know why Dave Cowles uses a nickname. With the given names of David or Dave, and being two good sized guys with bald heads, silvery goatees, and EXCEPTIONAL good looks, it would be very easy to confuse the two of us. Choosing "Rock" keeps him from being mistaken for David Broadwell! :D I've...

The only think I could add about wolves and wolf hybrids is what I heard on a news feature. A local station did one a few years ago as more people in my area started taking in wolf mixes. Because they are wild dogs or recently brought into domestication they are more shy around humans and tend...

Rob, Your knives are nice. I particularly like the long slim bowie. I've been very interested in hamons of late and will be giving it a try shortly. Your hamons are great, especially on the bowie. I went to your photo album. Again, good working knives, but when I get to what I refer to as...

I always thought toothy was a less than good edge, sort of like unfinished. I've seen some makers describe using a 220 grit belt as the last one they use, but that's where I like to start. I can't imagine a toothy razor, sushi knife, or scalpel! To use a paper wheel I'd have to buy a new...

I'll create an edge on a new knife by first setting it with a 120 or 220 belt, then clean it up on a P400 (about 320 grit). I'll gently slack grind it on a worn P600 (about 400 grit) belt. I bring the knife in and run it across my Spyderco ceramic sharpening stick. It's one that Sal handed out...

Jim, When you say cut the screws, do you mean trim the length? If so, I grind them off. I'll mount my handle material on my liners with the screws sticking through, then run the inside of the liners over my belts and grind the screws down flush. If I have to shorten one that's not on a liner...

Ken will appreciate not having to dodge the blade as he rotates the guard while engraving it! Bruce, I believe you mentioned that the guard is 1018 steel. After the engraving will it be blued or left in the white? Sure would like to see this one in person! David

Hey Steve, have you contacted Delbert Ealy? I bet he could produce you some thin damascus stock from which you could cut your own clips. I don't recall seeing any commercial clips from damascus, just titanium and a couple in stainless. David

Stew, I've heard several call it a re-curve, but I see it as a compound grind. The long primary edge is generally hollow ground, probably with a good sized wheel. The point or tip area is then ground either flat or hollow with a smaller wheel or with a lower grind line, all so it is thicker...