- Joined
- Dec 24, 2016
- Messages
- 3,380
My first attempt at multi layer Damascus, I chose low layer twist on a modified cleaver.
15 layers of 1084 and 15n20 dry welded by hand and a homemade press with a 20ton air/hydraulic jack. I got down to 1.5” square then cut my end off to check the welds.
I BBQ quite a bit and wanted a cleaver shaped blade to slice with. I welded and forged out a billets my shop, then went to a hammer in hosted by DanGraves to pick his brain and use some of his toys to do the real work. Handle is Buckeye Burl that I picked up at the Arkansas Knife Show. OAL is just shy of 14” and a cutting edge of 8.5”. I made some mistakes along the way but am pleased with where I ended up. IIRC this is knife 21 for me.
It sliced a brisket and ham Easter Sunday like a champ.
15 layers of 1084 and 15n20 dry welded by hand and a homemade press with a 20ton air/hydraulic jack. I got down to 1.5” square then cut my end off to check the welds.
I BBQ quite a bit and wanted a cleaver shaped blade to slice with. I welded and forged out a billets my shop, then went to a hammer in hosted by DanGraves to pick his brain and use some of his toys to do the real work. Handle is Buckeye Burl that I picked up at the Arkansas Knife Show. OAL is just shy of 14” and a cutting edge of 8.5”. I made some mistakes along the way but am pleased with where I ended up. IIRC this is knife 21 for me.
It sliced a brisket and ham Easter Sunday like a champ.
