Ask David a question

SharpBits said:
David, do you have a list of your on-hand woods for handles?
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Yes, in the options thread.

David Mary

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

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.

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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.
 
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.
 
JBoone said:
freehand on a belt
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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.
 
Did you know black palm and red palm aren't "real" wood like oak or walnut? They're from palm trees, technically monocots (think grass family), with fiber bundles in the trunk. The fiber bundle structure explains why it can to splinter easily during working until it's smoothed over. Even though it isn't wood, properly so called, we call it wood for simplicity. It's great for knife handles, either in its natural state with danish oil, or stabilized.
 
Hey Andy! Back palm and red palm have decent hardness. I'd use them on light use knives, but they don't rise anywhere near the level of tough fine grained woods, or engineered composites like micarta.
 
Bocote, Bolivian Rosewood, Ebony (Indian Ebony), Katalox, Leopardwood (grain fineness can vary), Olivewood, Osage Orange (slightly more open grain, but legendary for its attributes just the same), Teak, Tigerwood, Wenge.

Oh and did I mention I have all those in stock?
 
Knife related question: have you ever made a blade with O1 steel?

Non-knife related question: what is your favourite sandwich?
 
el gigantor said:
I don't know why but your response was an enormous letdown! :(

Can't it be both? Ha! I was thinking food. Mine is toasted rye bread, mayo, margarine, sliced tomato, salt and pepper, and cheddar cheese.
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I know you asked David the question but, YES!!

Toasted sourdough rye, mayo, honey mustard, tomatoes, salt and pepper, eggs, bacon and havarti cheese. Mmmmmm.
 
el gigantor said:
I don't know why but your response was an enormous letdown! :(
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You mean you don't like being sent away with more questions than you initially started with?

I like Reubens, but I mod mine. Well the truth is I can't remember the last time I had one. Is a burger a sandwich? I eat more of those than sandwiches. I literally do not buy bread. I only eat sandwiches of opportunity... which means sandwiches that find themselves within arms reach of me (big mistake on their part, btw)
 
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