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Salami file

M

Matthew Bolk

Joined
May 19, 2010
Messages
17
Hello! I'm Matthew, I'm new here... well, not so new really, it's a long time that I read with great interest lot of arguments on this board. I'm a hobbyst from Milan, Italy. I want to show you some of my work, did in my spare time. This is my last, I've called it "salami knife" due to blade size. I've ground it from a 8" Nicholson file re-tempered in my kitchen oven, then cold ground with angle grinder, often dipped in water (the file, not the grinder) :D. Hidden tang over 3/4 the lenght of the handle, constituted by amaranth wood and micarta guard, all fastened with epoxy.
Thanks to all!

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very nice, now you need pictures of it cutting some salami and cheese,
 
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