- Joined
- Apr 25, 2010
- Messages
- 786
A couple I started .Pulled them out of the evenheat, and did a quick clean up. Did the Chopper edge. by an air radiac. clamped out my depth , measured out my spaces and went with it. I did not take the edge to a sharp point , the idea is to break up tough spots in meat...Not make hamburg.Like I mention time to time, I do my work without a machine shop, as hand made as I can .Well I use a KMG and drill press...
Not much time to finish up, till wife comes home from hospitol.
Just trying to stay active on here,and keep my head on.. Thanks for looking in.
These are as useful an item I have used. Made one up a while back ,it breaks up the meat nice ..
Used Aldos 1095 .Thinking African black wood grips, Looks to be Ebony least wise thats whats on the bag there in. I got it in Africa, from another maker..
Will not be around to put in sizes ,maybe tonight if members ask. TY
Greg
Not much time to finish up, till wife comes home from hospitol.
Just trying to stay active on here,and keep my head on.. Thanks for looking in.
These are as useful an item I have used. Made one up a while back ,it breaks up the meat nice ..
Used Aldos 1095 .Thinking African black wood grips, Looks to be Ebony least wise thats whats on the bag there in. I got it in Africa, from another maker..
Will not be around to put in sizes ,maybe tonight if members ask. TY
Greg