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

[Don Nguyen]

You're on FSAE Don? I design the frame for my school's, what a coincidence. Though we switched to Electric 3 years ago.

And for the record I've tried doing a folder driven off one sketch in one part with different parts as different configurations of the same part. It's messy in its own way but at least you only have one sketch to tweak and all the parts more or less update in step.

What a coincidence, I design the frame for our team too!

 

[PEU]

Stubby
1mm thin blade, its razor sharp...

Pablo

 

[PEU]

Action Shot!

(cured pork shoulder by me)


Pablo

 

[Stacy E. Apelt - Bladesmith]

1mm...wow, that is thin ( .040") I bet it cuts crazy fast.

 

[Lo/Rez]

And I'll bet that meat tastes pretty good.

 

[LCKT707]

Working on my third friction folder in cpm154 and carbon fiber for another user

 

[Nathan Blackall]

you all make me jealous! i've barely started making knives (one shoddy one so far) and i've got almost none of the tools you guys have! all i've got's an angle grinder, a hacksaw, a hammer, two sets of pliers (regular and long-nosed) and sandpaper, i don't even have a drill or a rasp! it's kinda limiting me to throwing knife designs at present. but serious dedication you guys, props.

 

[Nathan Blackall]

Action Shot!

(cured pork shoulder by me)

Pablo

as an aside, that looks DELICIOUS!

 

[LARRYZ10]

Mike, I love your knives. I make similar patterns based on Loveless drop point except I hollow grind mine. Beautiful!! Larry Lehman

 

[PEU]

as an aside, that looks DELICIOUS!

And I'll bet that meat tastes pretty good.

Indeed, it takes around 20 days to get there but its worth the wait.

1mm...wow, that is thin ( .040") I bet it cuts crazy fast.

Yes, very thin, I got some samples of unprocessed saw steel from Sandvik, made some tests, measured 64RC post hardening and 59RC after tempering, so it was good blade material.
Being so thin I tought its going to be a PITA to harden straight, but it was super easy, removed it from the oil and sandwitched it with my stainless setup with a 8kg weight on top (~17lb) came out nice.

From the same sheet I did this mini santoku, also with paper micarta.

And I properly tested

Pablo

 

[Salolan]

2 in 1080, 416 and jigged bone, cowboy style...

Thanks for looking,
Chris

 

[Daniel Rohde]

2 in 1080, 416 and jigged bone, cowboy style...

Thanks for looking,
Chris

Gorgeous leather work!....nice knife to! Mind if I use that sheath design sometime?
DR....

 

[Salolan]

Thanks Daniel! Go for it as I'm certainly not the first to make that style. Dave Ferry(Horsewright) helped me quite a bit with the design last fall. If you have any questions just ask, I'm sure Dave would chime in as well.

Chris

 

[S.Alexander]

Here are a couple of kitchen knives for two of my coworkers. 15N20 steel, .065 thick, both with plungeless grinds. The chef has a wide curl maple handle, while the Santoku got a desert ironwood handle.

These are the first two out of my shop with the new etched logo (I hated that steel stamp)








After these two I'll be completing a couple of forged blades, and my first san mai blade.

 

[Frank Niro]

Hi Pablo. That skinning knife looks to be a look alike to ones I made years ago. They were very popular. I made mine with 1/16 that was either 440-C or ATS-34. The scales were a wood micarta not nearly as pretty as those you make.
Frank

 

[kevy]

hi i'm a fellow canadian i live in ottawa i would really like to see mre of your work if pssible drop me a email we can talk

 

[North Arm Knives]

Nice stuff guys! I love the paper micartas you're making @pablo

This week we're getting ready to mill the first prototypes of our new chef's knife. Here is a short clip showing the milling of a temporary fixture for milling the prorotypes. We make these temporary fixtures out of 1/2" PVC, much faster and cheaper than steel [video]https://video-sea1-1.xx.fbcdn.net/hvideo-xfp1/v/t42.1790-2/11920261_414057145452499_1305684591_n.mp4?efg=eyJy bHIiOjEwODEsInJsYSI6NTEyfQ%3D%3D&rl=1081&vabr=601&oh=cd8ee9e676b85cadc1fc2ef978e18e35&oe=55D3A3FD[/video]

 

[Fred.Rowe]

Two for the kitchen out of W2. I use Brownell's PBC for the hamons. They are 0.070 at the handle.
Handles are Walnut crotch wood burl, copper with g10 spacers, Birds Eye maple with a snake wood butt cap.

These are some of the first blades ground on the wet machine we put together. I like it. A different approach to grinding after heat treat.

 

[KUNTZI66]

Awesome work Fred. I just got my NOGA last night cant wait to try it out.

 

[Fred.Rowe]

Awesome work Fred. I just got my NOGA last night cant wait to try it out.

This is the third one in our shop, the two mills and this wet set up. They are really well made and we've had no trouble with them.

Thanks, Fred