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Here are pics of my NWG. <--click I had trouble finding the right size tubing so I went with 1.5" square since it is a common size. I also made my own receiver for the tool arms by welding four 3/8" bars together to form a tube that custom fits the 1.5" tool arm tube.(sort of a KMG style...

Thanks guys. I think it's toast too. I'm not going to use it for knives, but I think I will keep it just for things like cleaning up the mower blades etc. It's definitely not worth messing up a blade that I have put a lot of work into.

You might try Jantz. They have a pretty good selection of Dymondwood. http://www.knifemaking.com/category-s/153.htm

I actually just went out and took a pic of it. See what you think. I think you guys are right, it got too hot. :34:

Thanks guys, you might be right, it might have gotten too hot. The way it looks, that actually makes sense

Also, they way the metal looks "packed" into the weave, I'm thinking it's going to take some kind of "mechanical" persuasion to get it out. I'm not sure about washing it with mild soap unless there was some sort of mechanical abrasion uses too.

I thought of that but was afraid that since its more of an "open" grit, that the belt cleaner would just load it up even more. Anybody think it's safe to try a rubber belt cleaner? I'm not sure. I don't to ruin it completely by loading it up even more.

Hey guys, I have a medium grit scothbrite belt that a buddy used and the surface of it is "loaded up" with metal. He used it on a sword to take some scratches out. I don't know how long he used it since I wasn't in the shop with him but when I went to use it the next time, the surface of the...

This is what I was actually meaning about knives coming up missing. Not sure why, but culinary school seems to be a popular choice for ex inmates. :les:

Buck, I have a bit different view since I actually went to culinary school for a while. This is kind of what my instructor told me when I asked about what knives to buy. Culinary school is HARD on good knives with the amount of usage they get and they get banged around constantly with all the...

I would highly doubt that there are any electrolytic problems with placing copper against steel since copper rivets have been used in culinary knives for a very long time.

Thank you for the praise Brother! As far as books for file work, I don't have any, and I haven't read any. At least not yet. I learned how to do the above file work from my mentor. He teaches me by showing me. Thanks to all for the compliments.

Wow, I sat and stared at that for at least 15 minutes. That is umm...ummm......I don't think words can express the beauty of that.... I feel privileged just to see a picture of it.

Very nice! I must have missed it. Where did you get the pine cone scales?

What are you guys using to adhere the ceramic glass to the platen? I have a piece that I need to take to my buddies glass shop to get cut to length and top edge radius ground for less belt wear and friction. I was thinking of using JB Weld. Yes? No? Also, when it does come time to remove the...

Thanks for the compliments guys.:1:

Thanks! I used potassium permanganate as a stain for the moose. I think there are quite a few who use it for a stain for antlers of most types.

Thanks Brother Dave!

I was going for a mountain man look on these two. The blade on the bowie is 5160 and the hunter is O1. The handle on the bowie is elk with a brass guard and sub-hilt. The spacer is buffalo horn. I carved the oak leaves with a dremel. It was my first try at carving and also my first...

Thanks for the compliments! I was taking pics of a couple of other knives I made in a different thread so I took pics of the square I made as well. This was my first try at file work. The rope work isn't as crisp as I wanted it to be. Oh well, gotta start somewhere.