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Welcome - glad you decided to get back into blades. Your knowledge will be appreciated by many here.
That is going to be a sweet BK9.
Just post some pictures. Don't include details that would be necessary for a sale. If you do get offers, get a membership that allows you to sell.Thanks for all the kind words and warm welcome guys!!!
I do though they are nothing fancy. I wouldn't mind posting them at all but since I use to sell them I don't want to violate any forum rules by doing so. Being new I haven't learned the ropes yet on what's allowed and the last thing I want to do is cause any problems or get myself in trouble.
Just post some pictures. Don't include details that would be necessary for a sale. If you do get offers, get a membership that allows you to sell.
My advice is contact Esav Benjamin. He's a super moderator and one I've corresponded with for years, very friendly guy, and he'll make sure you're on the straight and narrow. Otherwise, you can ask another moderator or Spark, the forum owner.
Welcome back, glad you're back into the hobby, and hope you feel better and can recover/accept the new normal.
Zero
Thanks! How does a person contact a moderator here? I looked some earlier for a way to do so but didn't find anything.
Go into the general knife discussion (the one you posted this topic in). Scroll down. At the bottom, it tells you who the moderators are for the forum- and you'll see the name Esav Benyamin in silver. Click that, and you'll go to the profile screen, where you can send him a message.
I see you messaged him already. Great job! I look forward to seeing your past works!
Zero
Cool stuff! What steel(s) did you use? How did you put your name on the knives? How hard did you harden them?
Zero
Thanks! Mostly 1095 or 5160. With an etch-o-matic etching machine. With an Evenheat digital heat treating oven and usually did differential hardening, so hardness varied from edge to spine. Usually 58-60 HRC at the edge and around 50 HRC at the spine.
How did you differentially heat treat them?
Zero
Quenched by placing the edge only in the oil up to a certain depth and leaving the spine un-quenched so it remains soft. Makes an extremely tough knife when done properly.
Huh. You would put the knife in the oil before or after the oven, and you'd leave the oil on in the oven? I haven't had a chance to make my own knives in an "updated" fashion; I've played a little with old school blacksmithing without long heat treats and dials and such.
Zero