Latest from noob...

[dirtyphil]

Some knives I’m working on. I know it’s a lot of different steels, still learning, using scraps from failed attempts. Still gotta clean up. Critiques?

 

[john april]

the higher the grind goes toward the spine, the easier the knife will cut and slice. i see some discolored spots along the edge, dip the blade in water more often so the temper wont get ruined. if it turns blue it has gone soft.

 

[dirtyphil]

Can you do the foil wrap on a knife sent to heat treat with any type of steel to prevent (if it will) the black build up? Or is that meant for only stainless steel?

 

[Randydb]

I'm a noob too, but personally I like the look of your upper O-1 and the 154CM blades the best. I think it is because you have ground higher bevels on those ones.