Fairly Knives Chat - For people who like Knives, have Knives or use Knives.

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Daniel Fairly Knives said:
Nice on the shop time and very nice on what you did with it!

The razor is looking great! Tough project I have to say. Cool forge too, I like it.

Do you use waterstones or are they used on those? Just curious, I have no idea! I want to buy one from woodcraft, they have them for cheap. They sound killer for carbon steels.
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There is LOTS of tradition tied up in kamisori razors. Only one side is supposed to be towards the face, and they are honed more on one side than the other, but they are traditionally made from soft iron with a high carbon bit on one side. Water stones, ofcourse, were how these were honed but I use films to sharpen my western straights and this kamisori. Right now I am using a Nortom IB8 india combo stone and a diamond stone to set the bevel and do most the heavy reduction. I use water with my norton just because it is easier.

If you want a good deal on a chinese 12K waterstone check out www.whippeddog.com. he takes the stones from Woodcraft and cuts them into 4ths and sells them cheap.

The best set of waterstones, for knives, in progression as used are a Beston 500x (hard, slow wearing, cuts like a 220 but leaves a 500 finish. 30 minute soak minimum, 2 hours or more is better, likes lots of slurry build up) Bester 1200x (fast cutting, slow wearing, leaves a fine finish for its grit size, makes a good starter stone for normal sharpening, 30 min soak) Suehiro Rika 5K (leaves a 3K looking edge with 5K quality edge. Good stopping point. 30 minute soak)

Technique is important, obviously, and is something I still struggle with. Rick Marchand has a video of him with good technique if you want to check out.


-Xander
 
Hey thanks Xander. That razor site was cool as well.

I have seen Ricks video, great stuff. I am subscribed to Murray Carter's channel on youtube and he is very good at it also.

I am mostly interested in using one to finish the bevels on my Japanese style chef's knives as well as a bit for sharpening. Of course probably half the steels I like would just trash a waterstone. It is fun stuff for me to ponder as a knife enthusiast i'll say that. :D
 
Morning y'all.

Daniel, steel doesn't trash a wetstone, the user does! Understanding that some stones are faster than others and some are harder, but they are not always the same stone. The Chinese natural stones (aka Cnat, C12K) are rather variable, as any natural product. Some are goin to be finer and some are going to be softer. The suehiro Rika 5K I mentioned earlier would be a good finishing stone for that, if you have the others needed before that. A Norton 4K/8K combo stone would be a great one to lead up to the final edge. There are several grading systems for stones, and they do not all translate the same. If you can, find out the micron size to help compare apples to apples.


-Xander
 
fast14riot said:
Morning y'all.

Daniel, steel doesn't trash a wetstone, the user does! Understanding that some stones are faster than others and some are harder, but they are not always the same stone. The Chinese natural stones (aka Cnat, C12K) are rather variable, as any natural product. Some are goin to be finer and some are going to be softer. The suehiro Rika 5K I mentioned earlier would be a good finishing stone for that, if you have the others needed before that. A Norton 4K/8K combo stone would be a great one to lead up to the final edge. There are several grading systems for stones, and they do not all translate the same. If you can, find out the micron size to help compare apples to apples.


-Xander
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Sounds good, thanks again!

For some reason I though high alloy wear resistant steels and waterstones did not work together... I'm not even sure where I heard that. I really don't use a lot of 3V and M4 anyways, they are so tough to grind it isn't even funny.

I know what you mean on the user, I imagine things could go wrong fast! I know they have to be kept flat too, sounds like a bit of maintenance.

I was the only counselor at boy scout camp that could sharpen on a stone, lol they even let me carry a fixed blade. I still sharpen a lot of my kitchen knives on a triple stone just to keep in practice... I'm way better with the KMG though. I want to try some paper wheels to see if I like them.
 
Congrats Big !!!!!!! TodayI am working on a kiridashi I started a while ago. It is getting close to finished. There is lots that I want to tell you guys but just can not seem to find the modivation to type, so another time I guess. Have a good week end everyone!
 
bigcountry1315 said:
Went out deer hunting today.10 minutes after first light I killed a huge doe.Venison stew!!!!!
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Very nice! Great to hear and you are making me hungry!

flatblackcapo said:
Congrats Big !!!!!!! TodayI am working on a kiridashi I started a while ago. It is getting close to finished. There is lots that I want to tell you guys but just can not seem to find the modivation to type, so another time I guess. Have a good week end everyone!
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lmao!

Cool on the kiridashi, they are so useful I think everyone should have one. Mine is a workhorse in the shop.

lol I started 12' of dashis today! 23 I think
 
Good morning !
Cool on the kiridashi, they are so useful I think everyone should have one. Mine is a workhorse in the shop.

lol I started 12' of dashis today! 23 I think
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Are they all sold?
Have a killer Sunday everyone!
 
flatblackcapo said:
Good morning !
Are they all sold?
Have a killer Sunday everyone!
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Kiridashis

I'll have a few for sure, just let me know and I'll make you one. I have lots of paracord for wraps too.

I'll be doing my regular model kiridashi, .25" thick and ~6" long (5160 and W2) - $85 in 5160/kydex sheath and $100 for W2/Kydex sheath - these normally come with a forge finish and paracord wrap

...and the new 15n20 model - around 4" long and .058" thick integral construction with slim line sheath system (~22 grams with the sheath!) I'm thinking $45 each with the sheath... a steal for sure! These have 2 holes in the knife, one for a lanyard and one for grip/indexing and sheath retention.


I'm also doing a damascus dashi run, just need to order stock. They are spoken for but if I get more people signed up I can do more. $150 with kydex
 
Pic just because I have it... this was my first project ever! I made it on my porch with a vise and files. I used mild steel and some oak trim wood. It has had a lot of hard use and stays tied to the fridge door!

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Good morning guys!

IMWILSON said:
have you seen the one handed bottle opener?
http://rush3studio.com/kebo
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That looks pretty cool! I like it, I have all sorts of bottle openers. I'm keeping a keychain tool and CC knife too. I was a bartender for a while there and like speed openers too, that's where I got the idea for the cc knife opener, lol who needs drinks open in a hurry!

I found an old Dr.pepper opener like you would see in a store along with a 1954 Dr.Pepper and 1954 GMC Zippo in the back (behind the seat) of a 1954 GMC truck I had, it must have been put there when the guy first bought the truck! I went through a foot of hay before I got to it... probably pulled the gas tank too.

I lived in the islands for a couple of years and when you buy beer they always ask if you want to borrow the opener... even at the gas station! lol

shaymanx said:
Congratulations! Got a Venison Stew recipe to share?
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I bet BigCountry has a really good one, here's a stew I make. I used to be a chef and I really don't measure anything unless I'm baking... try playing around with the amounts until you have something you like. Recipes are fun, who doesn't like good food.


Stew!

optional - clean and marinate cubed meat in buttermilk overnight

hot pan, big chunk of meat, cleaned and cubed - lightly dust with flour and a pinch or two of salt and pepper mixed in and cook in a bit of olive oil or butter

small dice 2 onions, 3 carrots, 3 sticks of celery, add after browning meat and brown

Add some diced garlic and a pinch of herbs and lightly cook under lowish heat - italian seasoning will work for herbs

pour in a cup or two of water or red wine then scrape the pan (deglaze)

add beef stock or base/bullion... a few cups worth with water

Add a can or two of diced tomatoes, I like the roasted ones

Chop up more veggies, carrots, onion, celery, mushrooms, potatoes... whatever you like and throw them in after an hour or two... or time the veggies and throw them in when you want. I usually add them with an hour to go

cook for 4 hours total on low heat, stir and keep the water level ok, no need to ever bring to a high boil but keep it bubbling slowly, I like to fine dice one of the potatoes and throw it in early to help thicken the stew



You guys have recipes? we can do a thread or whatever, share them here! I have recipes for days...
 
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Morning guys!

Just spent the last two days on the bike. I haven't done this much riding in a while. Kinda Forrest gump style, I just felt like riding.

I went by the fleamarket yesterday, got a sweet Old Hickory Chefs knife for $3, a lyman 17a globe front sight for my .22 rifle, a new Nicholson mill smooth file (made in USA!), a mitutoyo 0"-1" micrometer head (no frame) and an Etalon 0"-1" micrometer that I'm gonna clean up and send your way, Daniel. Its a good one, carbide anvil faces, smooth turning, no rust but the clutch doesn't work. The clutch isn't really important, it just holds the arm in place for repetitive measurments. I'll pull the head and see what style it is and if I can replace it.

2012-09-24101101_zpsbbba5f06.jpg


Here's the micrometer I'm gonna send you. It has fraction conversions printed on both sides of the frame, handy for measuring fasteners and such.

2012-09-24101157_zps0e569b16.jpg


The anvil faces are pretty clean.

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-Xander
 
Wow! Thanks Xander that is very cool! That just makes my day! :cool:

Much appreciated! :D




Nice scores too, awesome file and knife. Those Old Hickory's are the best.

We used those knives in the butcher style to cut about 500 pounds of tripe every week, I bet my Dad went through one a year... they would be fillet knife shaped once they were retired. They are just great, so easy to sharpen.
 
Hey, no problem Daniel. I found several others yesterday, but they just weren't up to my standards. Etalon calipers are considered to be some of the finest in the world. Many shops save money by buying Starrett over Etalon mics, and save several hundred dollars a piece by using Mitutoyo. Starrett and Mitutoyo are great, but lack the service and accountability Etalon mics have. This is speaking for new manufacture mics, but even these older ones are considerably better than most stuff.

This one has a zero error of about 0.00085 right now, so I will have to recalibrate it for you but that's not a big deal. I don't have the correct wrench for this one so I will have to make it, and I will send it along as well. In your region I suggest checking zero error at least every couple months, those temperature swings you have from winter to summer are pretty big. I'll get you the information on doing that either through email or a print out. I'll find or make a box for it as well. These are precision instruments and should be treated as such.

This is how mine are stored...

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-Xander
 
Etalon are some of the best. Hope you can get it working properly Xander. That was a great find, you don't run across Etalon tools every day.
 
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