Hi Chris
Thanks for the kind words buddy!
No trade secret stealing here

I'm happy to help if I can... especially a guy working so hard at this stuff as you do. Not to blow sunshine up your shorts, but it's really awesome to see a "kid" come along with a ton of natural talent AND DRIVE and make it come together into knives like you do. I follow your work and am always impressed.
On a side note, I hope married life is treating you well.
*** Not to be a smart ass, but first I should mention, if you click on Lorien's thread (my signature line- link) it's got
a lot of pictures of how I do it***
The pic of Will's blade above, was after it had been forged to shape, had the profile zipped up a bit, the forge scale knocked off with a 4.5" angle grinder, and the ricasso surface ground. To be brutally honest, I'm not sure how I got the plunge that crisp at that stage of the game

:foot:

I actually hate using the angle grinder on my blades because I forge them pretty close to shape, and I'm always worried I'll grind something off that I want to keep.
It wasn't until I heard about masters like Harvey Dean and Don Hanson knocking their forge scale off that way, that I tried it. And then I remind myself that Michael Rader Ms, ground all his swords with an angle grinder about the time I met him

:thumbup:
But I usually stay away from the ricasso, choil, top of the grind... It's like my former hair stylist/cutter lady used to tell me, "I can always take more off, but I can't put it back on."
If you look REAL close at that photo, you can see a little tiny bit of a hammer mark still in the surface ground part of the blade (it almost blends into the plunge). I actually took my plunge cuts back, just
PAST that little mark
AFTER heat-treat was completely finished.