- Joined
- Jul 2, 2018
- Messages
- 403
Solid advice dude, thank you.Before you start over, try using xxxx steel wool. Might reduce some of the heavy etch look. I wouldn’t re etch it, it’s going to patina heavily in use anyway.
Solid advice dude, thank you.Before you start over, try using xxxx steel wool. Might reduce some of the heavy etch look. I wouldn’t re etch it, it’s going to patina heavily in use anyway.
Solid advice dude, thank you.
Yeah, I etched, then sanded with 1500, etched again, and ended up just about ruining it. I was more than a little disappointed. The steel wool lightened it up a little, I'm going to work on it up to the time it leaves the house, and hope the person that gets it doesn't hate it.26c3 doesn’t etch like W2 or 1095. I haven’t found a recipe that I like yet. It seems to go from nothing to over etched in a blink. I’m probably going to experiment a lot more once we hire a therapist to take on some of my load in my real job.
You are fine. Just post your pic today.
Beautiful work!!!Here's my submission. This is a 225mm gyuto made from 0.084" AEB-L. I chose to make a knife that's designed to be used, not a showpiece. As such I gave it a faceted convex grind with three faces. The finish on the blade is not up to my normal standards but time got the best of me. I think it looks great if you don't inspect it too carefully but the flaws are evident if you do look for them. I want whoever gets this knife to not treat it as a piece of art but as a tool to be used every day.
The handle is made from Madrone and African Blackwood using the hidden dowel method. It's secured with beeswax so it can be removed and reseated easily by adding just enough heat to melt the wax. The finish is Tru-Oil.
I sharpened it with a different edge that I'm experimenting with. For my own knives I've always brought them up to at least 3000 grit before stropping, and if I'm feeling motivated I'll polish the edge at 8000 grit before stropping. I like the knife to feel like a razor and just drop through food with minimal effort. The downside is that when the blade begins to loose the keen edge it just stops cutting because there are no micro-serrations to fall back on, especially in food like tomatoes or peppers. Feedback from some people I have using my knives was that they didn't like this. So Instead I've been experimenting with sharpening kitchen knives on a 400 grit stone with very light pressure to give a fine edge but with some tooth, then spend a fair bit of time on a leather strop charged with green chromium oxide compound. I've found this to be a pretty good edge for everyday use. The strop polishes the edge so it feels extremely sharp but the micro-serrations keep it cutting over time.
I am in! just have to sharpen. will post pics tonight.
Hopefully this passes soon. Stay safe and be well.This flu is really keeping me down. Sorry guys.