Dimond tiped files

You should wait 5 years and ask this question again. With a little more experience you will learn that the diamonds on a diamond file are just plated on. They will come off if you do anything to the file.
At 13, I would recommend finding a smith or knifemaker who will teach you safely how to make knives.
Welcome to the forums,BTW.
Stacy
 
22wmr
I wan't to tell you something please listen. I have taught A few young men from ages 12 to 17yrs old with the consent of their parents how to make a knife. If they were willing to do as I asked I would help them with all I could. If they were not willing to do what I recommened I told them to wait 2 YEARS befor I would consider helping them. A few knife makers who I look up to have recommended to you to read some books on how to make knives. I have also recomemmend the same and to get the help of a local knife maker.
This is for you to think about and,
I WISH THE BEST OF LEARNING TO YOU!!!!
 
A little time reading "The 50 dollar knife shop" by Wayne Goddard and looking around for help will go along way. Making knives is like tattoos (less permanent of course), once the bug bites you its hard to stay away. But it doesnt take long to hit up Barnes and Noble or make a few calls around town. Also the sticky at the top of the top of the page has tons of links just dripping with info. I think alot of people want to use files or saw blades because they thinks its cheap. I pay 12-15 for a file and only 4-8 bucks for the steel ina carbon knife (1095). Once you read up and knock a few out you will understand time and abrasives is what costs, not steel. Hope this helps.
 
thanks guys,you have helped me so much over the past few days. the only part of knife making is tempering,and I dont have acces to a stove,could someone help me out a little more on this?
 
Tempering is done after the blade has been (hardened) heated to 1450f -1500f and quenched. To temper a blade you heat it to 350f - 500f in an electric oven for 1 to 2 hours. This takes some of the brittleness out and makes the blade tougher.
 
Mother is being unreasonable. We all use the house oven. At least I do and I even have a digital ceramic oven. She is worried about the oil left on the blade smoking the house up right? If you grind any scale off and clean the blade in dish washing detergent first there will be no smoke. At 375 degrees its just like making cookies. I used to quench in olive oil and then temper in the house oven, it smelled good like baking cookies. Other oils will stink though.
 
I suggest that you follow everyone's advice and read, read, read, read and continue reading. I've been at this off and on for 17 years, and I still read about knifemaking daily! I'm hoping to spend this weekend in Kirk Rexroat's shop to learn even more.
 
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