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[David Mary]

David, do you have a list of your on-hand woods for handles?

Yes, in the options thread.

Services Offered Post in thread 'What are your options on a David Mary custom knife?'

Oct 2, 2023

Some of the natural wood I use, most of which are included in a knife's base price, with a coat of Danish oil. Material upgrades are available as well, may cost a little more.




ETA:

• David Mary

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The natural wood in stock may fluctuate, also I noticed the label on the bocote in my photo from a couple years ago in that thread doesn't actually have its name visible. There also may be a handful of species not mentioned, such as maple. I do have a bit of Ironwood, but it along with African Blackwood are not part of base price since they are significantly more expensive than other species. I have some Cocobolo, but it is now CITES restricted, so I won't be exporting it. Same with Padauk sadly. Most Rosewoods are CITES restricted as well, but Bolivian Rosewood is not a true rosewood, so at the time of this post, I can export it without worry.

Eventually plan get around to making a better "what's in stock" thread or maybe post within the options thread. But I have knives to make first.

 

[SharpBits]

Thank you!

 

[David Mary]

You're welcome SharpBits

 

[JBoone]

How do you sharpen your knives (during production, not subsequent sharpening)?
Do you freehand on a belt? Mine came shaving sharp with a nice edge and I was curious.

 

[David Mary]

freehand on a belt

Followed by freehand honing on the SharpMaker and/or diamond plate as needed. Sometimes it's not needed. Lately it's been needed less and less, as my grinder skills increase.

For those who wonder if belt sharpening means ruining the heat treatment: No, it does not automatically mean that. It can, but only if one does not take effective heat management steps. I take effective heat management steps. It's quite nuanced, and I would have to write an entire essay on how I grind blades before I could do the topic proper justice, but the Coles Notes version is this: I use slack belt, low pressure, quick passes, and don't let the blade heat up to critical temperature.