What's going on at the Fairly shop?

[Daniel Fairly Knives]

Finishing, photos, heat treating and more! I have been busy the last two days and will have knives ready soon!

Video in a minute...

 

[mykel m]

Cool beans dude,your vids are always cool to see.(and your knives too )

 

[fast14riot]

Anxiously waiting...


-X

 

[Daniel Fairly Knives]

Here we go!

[video=youtube_share;pewAPY2jYLA]http://youtu.be/pewAPY2jYLA[/video]

 

[awc]

Daniel has long hair!!! I hope it doesn't get caught in a grinder.

I know one of those rigging knives is claimed, is the second?

I read somewhere that you can put a piece of paper or something inside the foil wrap to get out the last of the oxygen. Do you think it would make a difference? or enough to worry about?

 

[theflyingplatypus]

We can see your face in the reflection on temper oven. Holy crap batman he has a face!

Kaleb

 

[mykel m]

I learn more & more with each video,thanks Dan.

 

[mykel m]

We can see your face in the reflection on temper oven. Holy crap batman he has a face!

Kaleb

Well,part of it & it's distorted.I still say he's Sasquatch.

 

[bigcountry1315]

Keep them blades a rolling out!! Pretty soon your going to have to hire people to keep up with the demand for your sweet knives!I know I love my chopper and it cuts venison up real good!

 

[Daniel Fairly Knives]

Daniel has long hair!!! I hope it doesn't get caught in a grinder.

I know one of those rigging knives is claimed, is the second?

I read somewhere that you can put a piece of paper or something inside the foil wrap to get out the last of the oxygen. Do you think it would make a difference? or enough to worry about?

One claimed, one still available.

I have tried the paper trick and it works great. I am getting no decarburization either way though and the paper seems to make the bag puff up which I don't like during plate quench. I think if the foil bag had a tiny hole the paper might be the difference between a good knife and a trashed one.

Speaking of decarb, I have noticed that I can see it happen more with non-wrapped oil hardening steels if I am not quick closing the kiln door, any oxygen makes a difference.

We can see your face in the reflection on temper oven. Holy crap batman he has a face!

Kaleb

I watched it over and over but it is way too distorted to tell!

I learn more & more with each video,thanks Dan.

Thanks! More soon!!!

Well,part of it & it's distorted.I still say he's Sasquatch.

Part Sasquatch technically... you can keep up with my other "job" here. http://www.bigfootencounters.com/sbs/briefs.html

Keep them blades a rolling out!! Pretty soon your going to have to hire people to keep up with the demand for your sweet knives!I know I love my chopper and it cuts venison up real good!

Thanks and thanks again! I think I do need to hire someone but for now it's lots of coffee and Red Bull!!!

I had a Red Bull yesterday afternoon and wound up working until 8:30 hand sanding, lol! The knife looks great but my shoulder/hand is killing me! ...just wait until you guys see the W2 fighter I'm working on, it has a ton of work in to it and the hamon is looking great!

 

[fast14riot]

Daniel, looks like your getting back into the swing of things, good for you bud! Oh and its pronounced ha-Moan, not Ham-on, at least according to Stacy. But I don't speak Japanese and get the same look when someone starts rattling off japanese names for parts of a knife, that a non-sailer gets when I try to explain the different parts of a boat! Tomato, tomotto, I get what your saying

I'll see if I can email you some pics of teak scales I am looking at and see what you like best. Right now I was looking at Alpha's selection, but found some others on the web. I should be on he comp atleast a few hours tomorrow, got set up the KITH rules and descriptions for next month. You should save some of that W2 for a little knife, I got some W1 I am working with...


-Xander

 

[jdthesaint]

good stuff, you are still a mystery but that one was close !

 

[Daniel Fairly Knives]

Daniel, looks like your getting back into the swing of things, good for you bud! Oh and its pronounced ha-Moan, not Ham-on, at least according to Stacy. But I don't speak Japanese and get the same look when someone starts rattling off japanese names for parts of a knife, that a non-sailer gets when I try to explain the different parts of a boat! Tomato, tomotto, I get what your saying

I'll see if I can email you some pics of teak scales I am looking at and see what you like best. Right now I was looking at Alpha's selection, but found some others on the web. I should be on he comp atleast a few hours tomorrow, got set up the KITH rules and descriptions for next month. You should save some of that W2 for a little knife, I got some W1 I am working with...


-Xander

Sounds great!

I knew that on the Hamon but I keep saying it Texas style, lol! I think Japanese has all short vowel sounds but I'm not too sure.

good stuff, you are still a mystery but that one was close !

Thanks!

I'll admit it, that reflection is actually a from my stunt double! He stays busy around here.

 

[sloth357]

hamon is romanji.. "ha" is a "letter/sound" as is "mo". The letter/sound "n" is by itself. The n drops off.. "ha" is like HAH, "mo" like MOE.. so yes, it is like HAHMOEn... spoken together.. I don't speak Japanese, but I did take the time to learn Hiragana (writing it and speaking it) and minimal Kanji. Have yet to delve into Kana.. Lots to learn, but hamoan/hamON, whatever

All the Japanese knife terms makers throw around makes me think they need to branch out and learn a bit more of the language. Otherwise just call it something else. Dropping a few wrapping terms does not make someone professional.. This ain't a bash on you Daniel whatsoever just a random pet peeve.

"I know 10 knife terms in Japanese! I am a samurai " yeah whatever

oh and morning fockers!

 

[Daniel Fairly Knives]

hamon is romanji.. "ha" is a "letter/sound" as is "mo". The letter/sound "n" is by itself. The n drops off.. "ha" is like HAH, "mo" like MOE.. so yes, it is like HAHMOEn... spoken together.. I don't speak Japanese, but I did take the time to learn Hiragana (writing it and speaking it) and minimal Kanji. Have yet to delve into Kana.. Lots to learn, but hamoan/hamON, whatever

All the Japanese knife terms makers throw around makes me think they need to branch out and learn a bit more of the language. Otherwise just call it something else. Dropping a few wrapping terms does not make someone professional.. This ain't a bash on you Daniel whatsoever just a random pet peeve.

"I know 10 knife terms in Japanese! I am a samurai " yeah whatever

oh and morning fockers!

Interesting!

I will now use the American term "Wavy temper line thingy."