What's going on in your shop?

[Edwardshandmadeknives]

After my last one turned out to be junk, I decided to purposely break this one. It took three bends to 90 to break the tip inch off, then I figured I would see if it could go more. I’ve got a Crescent wrench on the tang. Still hasn’t cracked lol. W2. I had a hamon on this one that I didn’t really like and figured it probably wouldn’t be able to be re-hardened without warping. Friday sacrifice to the knife gods.

 

[opaul]

View attachment 84397
After my last one turned out to be junk, I decided to purposely break this one. It took three bends to 90 to break the tip inch off, then I figured I would see if it could go more. I’ve got a Crescent wrench on the tang. Still hasn’t cracked lol. W2. I had a hamon on this one that I didn’t really like and figured it probably wouldn’t be able to be re-hardened without warping. Friday sacrifice to the knife gods.

Wow! What degree temper did you use?

 

[Edwardshandmadeknives]

This was DET annealed, 1465 for 7 minutes, into P50, then 350 2x2 hours. I think it was supposed to be 62 if I remember right. I don’t have a Rockwell tester so I couldn’t verify for sure. I think it performs great though.

 

[knuckle_heavy_knives]

Almost done with this one.
Working through a batch I started.
I got a CNC a couple of weeks ago and that is now taking all my time while not at my full time job.
I've so far made everything by hand (to include this knife), but I'm trying to step into the realm of CNC to be able to do production style runs on folding knives.
Wish me luck, I get out of the army in 18 months and I'd like to go full time knife making .

 

[chrisstaniar]

Making a Yanagi-Ba for myself. These are a cool build. The right side of the blade is a flat grind and the left side is a very slight hollow grind. Reasoning is the different bevels help in not damaging the super thin fish cuts and helping the meat not to "hang up" on the blade. There are some other similar theories. The length is to allow one clean cut rather than sawing, which gives a better look to the meat.

Dunno about all that but it seemed like a cool challenge and I need a good sushi knife and a reason to use the mammoth. 1095 heat treated to about 62rc, stainless bolster, mammoth scales. Blade is 9.5"

This is a right handed knife so the flat grind goes on the right side.



Hollow grind (Left)


Handle - will put some stainless and black accents b/t the bolster and scales