I found a great source for easy to find free knifemaking steel!

Stacy...I'll admit my brain might be fried but I attribute that to being raised in the 60's not the heat.Also from Texas,where it's said you never ask a man where he is from,if he's from Texas,he will tell you,if he's not, you don't want to embarrass him.
WE are the home of the Bowie knife so it's in our blood and herritage and that we are the absolute last word on knifemaking.
SO..LEMON LIME SODA IS IT.

Stan
 
I'm going with Stan... he referenced Bowie and probably pronounces it "Boo-wee". I got nuthin' on that.
 
Of course you guys realize I'm going to end up with a bunch of Emails and phone calls on the effervescent quenching of1084? I'll refer them all to Stacy and Rick.( I got your numbers:)
 
For some strange reason this just made me remember an old machinist who would lick steel to tell what it was. He said he could taste the difference between different alloys.
 
bladsmth said:
For some strange reason this just made me remember an old machinist who would lick steel to tell what it was. He said he could taste the difference between different alloys.
Click to expand...

To be fair to him, maybe it was post quench, and he was tasting if it was orange crush ('cause of coarse everyone now knows that W2 pulls fantasitc hamons with orange crush), Pepsi/ RC (for 1070, 1080/1084, 1095), or Lemon Lime (for steel he stole from Stan's shop)
 
Shame on y'all. Giving all this false information. Milk is the best quenching fluid out there. Growing up on the farm we all did this. The temper lines and hamons just pop due to the calcium absorbing along the soft spine. Geez. And its whole milk not some wimpy 2%. Lol
 
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