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  1. scott.livesey

    Another Heat Treat Question...

    good to hear. i think if you found some steel square tube and made a place for your blade to sit, you may have better heat control inside your forge.
  2. scott.livesey

    Oven Controllers

    i have an old paragon front door kiln that works good with a special Foote controller. the power cord runs through a foot switch and when the temp is where i want it, i use the Foote controller to turn power off and on till done. I can keep the inside of the kiln +/- 25 F which is ok for most...
  3. scott.livesey

    Another Heat Treat Question...

    if you have steel from Alpha or Aldo(NJ Steel Baron) you shouldn't need to normalize it doing stock removal. just one more chance for an error. for your forge, get a piece of steel 1"x3" tube and place in the forge as a muffle. temps inside should be pretty even so you can control the temp...
  4. scott.livesey

    End consumer best sharpening solution?

    i have one that works ok. i use on the cheapo stainless in the kitchen drawer. my good knives see a diamond stone once a year whether they need it or not. if you make a very thin(<0.06" at spine), very hard(Rc62 min) kitchen knife and can convince the owner that the knife is only for protein...
  5. scott.livesey

    Small Production

    you can quench "air cooled" steel in oil till black then air cool. i know that defeats the purpose of using "air cooled" steel but would be handy when doing a batch. if you go to the Sandvik site, you can get more info on using oil quench. 12C27 is very similar to AEB-L...
  6. scott.livesey

    Disc grinders, what do you use them for?

    I use mine for final grinding and polishing of smaller blades, 5" or less, as i can grind entire blade all at once. also works well for shaping handles. i have variable speed 8" and i am finishing a low speed(350rpm) fixed speed. 8" seems to be the standard for metallurgy and lapidary. I have...
  7. scott.livesey

    What's the best way to sell knives as a hobbyist, not as a business?

    Etsy seems to work. did a lot of flea/farmer's markets and craft shows before covid. don't know if any are back yet.
  8. scott.livesey

    drill bits for tang holes

    Have used both Viking and Norseman drill bits and am happy with both. I have a tabletop skil drillpress and run it at the slowest speed. did all the math and it is just a little bit faster than uddeholm recommends for Arne, otherwise called O1...
  9. scott.livesey

    What's going on in your shop?

    No knife today. working on 350 rpm disc grinder for finishing. using 1720 rpm 3/4 hp 110v motor and 5::1 gear reducer. had both left over from other projects. already have disc grinders with VFD and DC power. thought a plug in anywhere might be handy. also my VFD powered one does not like...
  10. scott.livesey

    thoughts on kitchen knives

    there is small online german knifeshop where i found the 2519. https://www.schmiedeglut.de/tungsten-steel-knifesteel but they are currently out. Bestar has 5mm sheets to export to US
  11. scott.livesey

    thoughts on kitchen knives

    have found food sticking is often the food not the knife. slice 2 potatoes with no stick, go to new bag of potatoes and they all stick. yes i like thin, 3/64" seems to be the best for a smaller kitchen blade. most of my knives are Rc62-63. my 1.2519 test mule is Rc 65 and has yet to chip or...
  12. scott.livesey

    thoughts on kitchen knives

    nice job my style for a small knife is similar to an ajikiri, blade about 35mm to 45 mm high at handle with blade angle so you can cut on a board and not hit your fingers. more rambling: do you need a full flat grind when thickest part of blade is 0.06"/ 1mm or less?
  13. scott.livesey

    thoughts on kitchen knives

    some rambling by an old sailor. thinner is better, most of the time. most blades in my kitchen are 1.5mm or 1/16" at thickest part of spine. back to basics, geometry cuts and it is easier to get good geometry with thin steel. for old folks like me, size and weight makes a difference. my...
  14. scott.livesey

    !st kitchen knife

    Nice work
  15. scott.livesey

    been gone awhile

    until I got my shots, my travels were grocery store and church. just went over 1000 miles driven this year. hard to go out, esp. with only 50% vaccination rate.
  16. scott.livesey

    been gone awhile

    thank you to all. been playing with wood at neighborhood church. doing scenery and props for vacation bible school. knife wise, doing a lot of sharpening and polishing. have a large 5/32 thick O1 cleaver in work.
  17. scott.livesey

    been gone awhile

    back after loosing wife to cancer, loosing mom to age, and my sanity to covid. hope to be back on forum more. scott
  18. scott.livesey

    My 4 x 36 Belt Sander Mod for frugal beginners.

    good job. i did something similar using a 4x4 ceramic tile that was rounded on one side.
  19. scott.livesey

    Opinions on kilns?...

    i have seen folks write about cutting a slot in the top with a door so blades go in and out thru a slot. unless you are getting a kiln for next to nothing, do not know if it is worth the work. goes back to how well does the kiln heat and how even is the heat.
  20. scott.livesey

    Opinions on kilns?...

    if it is big enough for your knives and gets hot enough, a front load kiln will work just fine. the last time I looked at new kilns vs "knife furnace", same features, same controllers, same price per cubic foot. you can sometimes find a deal on a kiln, if big enough and hot enough,get it. a...
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