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so this is half way dressed up being that its a belt finished blade not hand sanded but its has all the other nice bits. the blade is cpm154 and is 3/32 thick at the spine witha slight taper to the tip. as i said its belt finished and is 12 inch of blade length. the handle has hammer finished...

all 3 blades are cpm154 and 3/32 thick cocobolo chef 240mm blade over all 360mm and 58mm tall edge to spine olivewood 235mm blade over all length is 355mm and edge to spine is 66mm the ironwood butchers pattern has a 7 inch blade and over all is 11.75 inch

the triplets all are one piece 5400 year old bog oak all are 1/4 inch thick cpm154 and have bamboo like spine work and round points the main difference is the grind one wedge (ground one 10 inch wheel) one part hollow (10 inch + extra grind time on the 5 inch wheel ) and one full hollow...

kind of said it all i think my probe is getting a bit off so its time to replace it but i have no clue where to get one (or what grades they might come in. i have an even heat 18 ich kiln and am moving it to my neww shop so its gettign over hauled (i have a backup element and might just get a...

doing a nice little dressed up veg knife in CTS XHP the blade is 60mm tall and 3/32 thick at the spine the edge is 165mm but its 190mm to the front of the handle over all the knife is 350mm long the handle treatment is copper hammered finished guard African black wood then copper spacer...

so i got my hands on some B52 from carpenter steel (this is a 3 melt ESR grade of 52100 ) had the burl form a few years back and thought it woudl be fitting for the old car inspired shape of the razor gold wash 2-56 screws and 1/8 folder pivot all and all its just a few simple bits of...

while a full height cleaver would be about 4.5 inch tall this one is only 3.5. the blade is 8 inch long and 3/32 thick made of CTS XHP at 61-62 hardness the blade is flat ground edge to spine and slightly distal tapered with a light "clip" on the tip to make the point ever so slightly more...

here is an 8/8 full hollow (all most singing blade ) del dammy mix is O1/L6

so we all know im better off not typing much thats why i made a video the specs are blade steel is CTS B75P (kind of liek BG42 but powdered steel and a littel moer alloy here and there) curlly koa scale Ti bolsters and clip and G10 spine/spacer i did carry this guy for a while but its in...

not often i get a chance to list my work any more but i have a kitchen knife up a santuko blade steel is CTS XHP and the handle is stabilized ceder burl 7 inch blade and 11.75 over all blade height edge to spine is 2.25 at the handle the spine is 3/32 thick and full flat ground to a edge...

A fun build and was a nice challenge for me as its the biggest knife to date that I have made. Made for fileting tuna its part sword part sushi knife. While most are more bland I wanted to dress this one up a bit. In keeping a bit with tradition the blade steel is a high carbon water quenched...

so W2 steel from aldo a bit of clay and a quench in water then in parks 50 (to keep the blade from taking much arc) gane "guard" of brass nic-silver and copper. nic-silver spacers and screw o cap black wood is the smaller and buckeye burl is the main of the handle the blade is 24...

both are 52100 one is 6/8 + spine and the big boy is 8/8 + spine (its a bit over 9/8) both are wedge ground and both will be mirror finished the msaller is getting amboyna burl not sure whats going on the big one yet

ita picture dump:) the blades are all over 307mm longe (edge length ) so there some reall slicers for sure cpm154 3/32 thick spine and full flat ground 2 are belt finished the other is a hand rub

tacy i jsut saw that you have some thin 3v by chance can i get a sheet 3 or 4 inches wide i would love to make a set of kitchen knives out of it but 1.5 inch wide is a bit short for a chef knife

i am looking to get a 6x72 sheet but if i can get from you i will and i have paypal $$ to use