So I saw some 1084 in 2" that was nice and cheap - only 1/8" at Aldos so I picked it up.
I've had it for about three months now and after reading thru the camp sword thread I decided to give something bigger a shot. Since I finally got the sled off to storage I have a little room in the shop/garage and no excuses not to get back to making sharp pointy things.
Here we go:
Untitled by rlibson, on Flickr
This one will be testing the limits of the little firebrick/Pizza Stone HT oven setup I've used in the past and I'll need to pick up a cheap turkey roaster or something larger for the Canola oil but oh well...we'll see how it turns out.
For handles I think its getting some black Mycarta made out of an old pair of black carhaarts.
If it doesn't get too wobbly in HT I think it will make mean work of a steak.
I don't think it really makes the cut for the camp sword thread since it's 1/8th and only about 10 inches worth of blade but that thread was definitely the impetus for starting this knife.
I've had it for about three months now and after reading thru the camp sword thread I decided to give something bigger a shot. Since I finally got the sled off to storage I have a little room in the shop/garage and no excuses not to get back to making sharp pointy things.
Here we go:
Untitled by rlibson, on Flickr
This one will be testing the limits of the little firebrick/Pizza Stone HT oven setup I've used in the past and I'll need to pick up a cheap turkey roaster or something larger for the Canola oil but oh well...we'll see how it turns out.
For handles I think its getting some black Mycarta made out of an old pair of black carhaarts.
If it doesn't get too wobbly in HT I think it will make mean work of a steak.
I don't think it really makes the cut for the camp sword thread since it's 1/8th and only about 10 inches worth of blade but that thread was definitely the impetus for starting this knife.
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