Crazy Go Mai

Wow! That blade IS nuts. Makes me want to try that now. Did you MIG or TIG the sides of the billet up before welding? What was your technique?
 
Thanks Salem! Before welding I do the normal cleaning of the steel, then tig weld all the seams shut exept one. Once it cools off I spray it full of wd-40 then weld the last seam shut. Then I weld a handle on it and do the normal forge welding routine.
Man if you made one of your integral kitchen knives with this recipe, that'd be one sick blade my friend!
 
I would love to try that. A 10" chef maybe. Thanks for the tips! Oh, what were the thicknesses of stock for the three types of steel, if you don't mind me asking?
 
It went 416-15n20-w2-15n20-416. The 416 and the w2 were all 1/4" inch stock and the 15n20 was a small 1/16" stock. Yeah a large 10" chef would give a lot of blade room for some crazy lamination lines and activity! You def gotta post pics when you do that one. :)
 
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