SOLD Forged Black walnut Bird and Trout style

Diego_B

Diego_B

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Joined
Aug 17, 2020
Messages
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Hello everyone! I have here a forged Bird and Trout style blade here. "Forged" finish left on blade flats and heat treated by me with 3 normalization cycles as I do with all of my forged blades. Handle has a slight "torpedeo" shaped palm swell to it and is treated with Tru-Oil and carnauba wax. Edge was ground near to zero before establishing the secondary bevel at 25 degrees. No sheath with this guy but It does have a wooden storage box to house the knife also made by me. This is my first knife listing on this site, so bear with me if I am making anything difficult to understand on here. Dimensions are as follows.

Steel: 1084

OA Length: 8-1/2"

Blade Length: 4"

Blade Finish: 400/600 Grit Satin

Tang: Full

Handle: Black Walnut

Pins: Brass

Blade Thickness: ~⅛ “

Edge Geometry: 25 degrees

Creation Method: Forged

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SOLD
Shipping in the U.S. and Paypal fees are included.
PM me or email me at dbrider13@yahoo.com
Thanks for looking!
 
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I love the contrast between the blade finish and the forged textures. As a native Texan, I was wondering where in the lone star state you make your knives. Where ever, keep it up. That's a real nice knife you posted. Good on you and yours. Welcome.
 
Grady slaughter said:
I love the contrast between the blade finish and the forged textures. As a native Texan, I was wondering where in the lone star state you make your knives. Where ever, keep it up. That's a real nice knife you posted. Good on you and yours. Welcome.
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I am based out of a small area called "Orange" right on the border of west Louisiana along I-10. Thank you for the kind words! :)
 
The Warrior said:
Any idea of the Rockwell?
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I wish I could tell you but I can only make an educated guess based on what my Hardness files tell me. I have a 65, 60, 55, 50, 45, 40 HRC files. I HT all my knives in a forge inside of a pipe to help even out the heat and run x3 normalizations cycles if forged then they are quenched in canola heated to ~120-130 degrees, and they are tempered at 400 degrees for x3 one hour cycles. Based on my experience, I assume I am getting around 61 HRC since a 65 HRC file will not bite but a 60HRC file barely bites if any. I also make sure to grind away any decarb in order to make sure I am getting consistent results, and I do "break" tests to check grain to make sure my process is working.

Not sure how right or wrong I am to be honest with you but I have been pretty confident in the results I am getting. I used to temper at around 425-450 but not anymore, after doing alot of research I find that most people say that at 400 1084 is satisfactory for the steel it is, so I just stick to 400 I don't baby my 1084 I guess 🙂. Hope my procedure satisfices y'all, it seems to work for me. If there's anything that seems fishy about my procedure please point it out to me so I don't keep doing it. Sorry about the rant I just went on, I love talking knives.
 
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