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Number 14...peening the tang is soooo much easier to type out than to do in real time.
Best wishes, Al.
I agree. I clamp the blade in a vise with some cardboard around the ricasso area to prevent scratching then use a light fast hammer and the soft metal spreads out nicely.Surprisingly, the peening is probably the easiest part.
Best wishes to you also.
I agree. I clamp the blade in a vise with some cardboard around the ricasso area to prevent scratching then use a light fast hammer and the soft metal spreads out nicely.
I just set the point in a piece of 2X4 and carefully use a flat punch.
The last knife I peened didnt exactly have a pointOtherwise Yep 2x4 would have worked nicely.
Thats both cheese and tomato patina and whatever else is in the way. Anchovies includedLook at that show off.![]()
Love the patina btw, is it cheese work, tomato sauce or a bit of both?
Speaking of skills! Dang doc! Thats some awesome engraving! I like the countersink and flush look without the keeper. Nice work!