I heard you were a zombie now (with a nice jeep.)There were rumors of me taking the dirt nap.
I heard you were a zombie now (with a nice jeep.)
There were rumors of me taking the dirt nap.
Thanks for tripling this year's sales Kerry, and for all of the great knife photos you provided for the book.Yes...and by the way, I just bought 3 of those books on Amazon which have an excellent chapter on swedges, just sayin'.
A correct swedge will end before it gets to the tip of the blade. Otherwise, blade sharpening over time could potentially involve the swedge resulting in an ugly blade.
Wakeup SleepyThread!
Look at how all those blades get stuffed into this frame. This is a R.Bose 5-blade Diamond Edge Cattle Knife from 2014.
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The scales/bolsters are assembled on a liner that is .155" in stock thickness and then reduced during finishing. The overall thickness of the knife, depending on stock thicknesses used, will end up being somewhere around .700". Take note that the inner cut liners on either side of the master (center) blade are thicker than the scale liners. This is to allow room for the crinked blades on either side of the master blade when closed. Cut liners and swedges make this all work.what is the width at the ends of the knife, the bolsters?