What's going on in your shop? Show us whats going on, and talk a bit about your work!

Beautiful knife Fred! Could please briefly explain the process of the brownells instead of clay? Is it hydrated or applied dry on warm blade as intended?


Fred.Rowe said:
Lovely Kitchen set PEU!

My son Kevin, who is our bread maker requested a new bread knife; this is what I made.

It is forged from W2 steel. The hamon was produced using Brownells anti scale compound instead of clay. The handle is lacewood and hairy oak with copper. The OAL is 14 1/2 inches.

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blades&grace said:
Beautiful knife Fred! Could please briefly explain the process of the brownells instead of clay? Is it hydrated or applied dry on warm blade as intended?
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Good morning Brent,

I believe the product from Brownell's is known as PBC anti scale liquid. Its about the consistency of a thin milkshake. It's applied to the blade surface with the blade heated to a temp of around 200 fh. This causes the liquid to dry quickly allowing for another coat to be applied almost instantly. It takes at least two layers to get it to a depth where the results will be positive. The product is very user friendly in that it can be painted in tight swirls and small dots which, to me, gives a pleasing effect.
This product needs to be refrigerated when not in use in order to extend its shelf, try not to confuse it with the enchilada sauce :)

Regards, Fred
 
I really like those single seam sheaths Pablo :thumbup: Are you making them? We need a WIP for those!
Darcy
 
Thanks Guys, a friend of mine makes them, he is a professional leathersmith, will ask him if he wants to make a video next time I visit.
These micartas are betatest, none of them are in production, from this batch I like the most brown/black then dark/light grey and then light blue/white (our national flag colors)


Pablo
 
Finished up a 52100 Necker differential hardening:)
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....and working on another
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P. McKinley said:
Its a beautiful day here on Cape Breton Island. Its a balmy 10 degrees, the sun is shining, the ice is finally breaking up and leaving the harbour, and I got to spend a few hour in the forge this morning.
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Love the B&W shot of you behind the anvil, Peter! :thumbup:
 
h20oni said:
That's pretty awesome Fred! That style of handle has always intrigued me, is there a good tutorial on here somewhere that explains the process?
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Fred.Rowe said:
Thank you! I've always built hidden tang knives but have just started making this style knife, I'm still learning. I hope someone with more experience than I puts together a tutorial on the subject.
I do like making these because they are a knife made to be used daily and thats what knives should be made for, to work.

Fred
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Here is a great tutorial on making a wa style handle by an "online" friend of mine :) . Cris makes some incredibly nice japanese style kitchen knives that have some very beautiful hamon!

Here:---- http://www.kitchenknifefora.com/threads/my-method-for-making-wa-handles.1202/

~Paul
My YT Channel Lsubslimed
 
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