Tai Goo B.M.G

Lorien

Lorien

Nose to the Grindstone
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Knifemaker / Craftsman / Service Provider
Joined
Dec 5, 2005
Messages
27,872
Well I just got a nice email from Mr. Goo, along with a picture. This picture was taken this morning, and I received it this morning!
Ah, love the modern age!

Thanks a lot Tai:)

For the rest of you, as I get more pictures I'll post em on up. Once I have this knife, I'll get some action shots too!
 

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  • Socket handle riving bush 002.jpg
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Hi Lorien, I actually took that pic yesterday. At that stage the socket was formed, but the blade was just roughly profiled. I'm forging on the blade this morning. It's stretching out quite a bit wider towards the point and a bit longer. Looks like she'll come out to about 12-1/2 inches OAL, but figured you wouldn't mind if it was a bit over the 12 we talked about. :)

Hope to have the forging finished or at least close this morning, too hot to forge after noon.
 
oops! Well, still hot off the presses as far as I'm concerned!
an extra inch never hurt anyone. Then again, I've never dropped the soap, so I guess I wouldn't know for sure:eek:
 
I like it, Lorien, that you take your knives for a spin and see
some action out of them!!!

All the best,
David Darom (ddd)
 
...I wish I could afford to have knives that I could just admire...

Strike that, I'm happy with what I've got! Not a lot of money, but a great life and activities that I'm passionate about. One of which is putting good knives to use for the benefit of trail users in my area!

This knife with live alongside my trusty chainsaw, and I plan to use it for cutting notches and the like, (don't like getting the tip of my chainsaw into the wood too much- kickback can be a life-ender!) using a mallet. I prefer the rough-hewn look that a blade creates far more than the mechanical, geometric leavings of a chainsaw.

Hey, there's art in everything, if you want it there, even in trails:thumbup:
 
and some more progress!:)
 

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  • Riving Bush 005.jpg
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Most excellent - looking forward to seeing the finished product. It will no doubt serve you very well. Tai knows sharp.

Roger
 
RivingBush005.jpg

these big pictures are way too much fun!
I should be working...
 
I still need to do a little straightening and fine tuning to it in the forge, but that's the basic geometry. It's from 1/4 by 1-1/2 inch 1065. :)
 
lorien....have fun with it....i have quite a few from tai and they perform great....i would love to live somewhere more remote so i can use it more than i do.....ryan
 
Lorien, you are getting a knife from a maker that i consider to be one of the best. I'm sure you are going to like it very much.
 
You're right, Keith!
 
I have it in the tempering cycle right now, shooting for around a Rockwell 58, about where I like my riving knives...

The quench seemed to go just great! Left just a bit of the back out so it's softer on top. In case you ever want to use a sledge hammer over the top of it to drive it through a knot.

Now,... if the thing will just cleave Velveeta without chipping out, curling or snapping, we should all be happy! :D LOL
 
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don't worry, Tai. I don't go for the processed cheese. How will this knife handle aged cheddar?
 
I can pretty much guarantee it will handle a small piece of aged Cheddar,... but that's as far as I go! LOL
 
Here's where it's at right now, hot out of the temper...

I'll put an edge on it, test it out some and then do the wrappings.

I think I'll just leave some of that natural fire patina for you to wear off. :)

RivingBush2A005.jpg
 
Looks great Tai! Glad to hear about the cheese:thumbup:
 
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