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Butch, +1 HUGE agreement on the challenge. these things can be downright frustrating, but it's fun. I took it to mean "4) kitchen knives wear out quicker then other knives do." I highly doubt that any of the big ol' bowies I'm so well known for will ever be sharpened as often or as...

would you all rather I do a new knife of whatever design and do a WIP for the passaround?? (I was kinda looking forward to having a knife of my own in my kitchen, but I could give it up for a passaround if you'd really like.)

I have another chef's knife, almost exactly the same but not quite as tall, about 45mm that I was intending to keep for my kitchen I could passaround here, if anyone is interested. Dave Martell asked me to do a passaround for KF which turned out the knife shown here. I decided to go ahead with...

nope, not related to Ed. I am getting this knife into a passaround at KF to try and make sure I'm doing as well as I hope I am before I get to heavy into the chefs knife market.

All finished up W2 Tool steel .085 at the spine's thickest 240+mm edge length Cocobolo handle

Thank you very much for that, I appreciate it.

it's not THAT terribly expensive to get steel tested, any Fastenal can send a sample off and get it tested for you, I think it's around $30 but it's been a couple years since I had anything tested. it's entirely probably that the steel you have is decent steel for making blades. but to get even...

here are a couple that I've done in the past 10" French Chef pattern, cocobolo handle, 52100 blade, .09 thick at the spine Second is another 8″ Santoku style Chefs knife Full hardened 52100 blade tempered to 58/59 RC Cocobolo Handle .190″ thick spine at the bolster. A VERY thin chefs...

it's not JUST the prior contents of the tank that you need to worry about. there is a possibility that unburned gasses from a cutting torch can pool in the container being cut and lead to ignition. that's a BAD thing seriously consider finding a shop with a big enough bandsaw to cut it for...

i'm hesitant to say this but I really need to. I have bought a LOT of steel from Kelly over the years and he is an EXCELLENT guy however, the 3/16 1095 I have gotten from him in the past had weird little squiggly lines in it when HT'd and polished, i tried a bunch of different things to get a...

Check with Aldo, his 1095 is the cleanest I've ever worked with and I've never had any issues with it. 1075 and 1080 tend to do pretty well for hamon because they have less manganese it's all the Manganese in 1084 that makes it a little finicky for getting a Hamon, BUT it's also the manganese...

another option is to use a hydraulic drive ....

no problem, I used to be a programmer for a living and to preserve my sanity had to learn how to navigate a computer without touching the mouse, I became VERY familiar with hotkeys, shortcuts, etc.

LOVING the conversation so far gentlemen. I use Parks #50 for everything, but I also restrict myself to steels that perform very well with a fast quench, 1084, 1095, W1, W2 and Kevin, the Keystroke combination your having a problem with is holding the Alt key while hitting an arrow key (Left...

This knife is going in the Iron in the Hat at Bowies Hammerin (Knoxville, Tn) this weekend 256 Layer random (looks a little laddered from the forging process) 6.5" Blade Blackwood handle

I've never worked with stainless personally but I've been carrying a Les George FM-1 I got at Blade this year, it's using the Carpenter XHP steel. This thing takes a hell of a fine edge and I've done nothing but strop since I got it, very very nice. My hands down favorite steel is Aldo's...

my first impression is to say cast i'm not seeing the silicate strings that would typically be associated with wrought. you could heat it to a good yellow and tap lightly with a hammer, if it's cast it will crumble, if it's wrought it will work like soft copper (at a yellow heat).

This knife is SOLD

I took 8 Knives and only brought one back with me, which i think is pretty smokin good for a relatively unknown maker. I also went to a lot of effort getting good quality pictures done and sent to my mailing list (you DO have a mailing list right??) and have done a decent bit to let people...

still available would make a wicked awesome Father's day gift.