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

[Greenberg Woods]

Working on breaking down some new burl slabs!

Got some buckeye burl


And some manzinita burl to break down and send out to K&G!

 

[HDCutlery]

Sent from my SM-G900R4 using Tapatalk
Just finished up this Lime Cutter for a friend. This little brute is made from 440c ground to 20° at the edge, OAL is 6 3/4" with a cutting edge of 2 13/16". Redwood Burl handle sanded to 600grit and buffed semi glossy with 3/32" brass pins as the hardware

 

[Gevir Knives]

Dagger,
Take an bigger old drill bit than the pins you use and put it in the chuck backwards, Press it where you want the pin holes on the tang until it get smoking hot. You will then be able to drill your pin holes. The other method is to use CARBIDE drill bits.

I don't use reclaimed metals for my blades, I usually go stainless for my culinary knives. But I grind my bevels after HT and that way I aviod warping during HT and you get a nce crisp grind and you are done.

thanks man, i'm going to try that drill bit idea on one that didn't anneal well, see how it goes. I have/do have cobalt bits they work well but this metal is HARD in spots even those it's a task to get through. the fire step i don't mind, any excuse to light a fire, can't beat the smell!
i'm using the reclaimed metal for a clever but i'll only use high carbon for chef knifes and such, as the saw mill blade is thick so i'd rather use a thinner stel for those kind of blades.
no issues with warping of the mill steel but have had thinner blades warp a bit, might do the grinds on those after the treat like you suggest

 

[NC Biker]

Beautiful!

Thanks Josh! Having spent the better part of my knife making time this winter getting a batch of blades ground and ready to send out to heat treat, it's nice to have them back and finishing one up to see the fruits of my labor.

 

[Brock Cutlery]

I hope you'll send me some unstabalized chunks of that manzanita Ben. Looks pretty nice on the big screen.

This one is coming up shortly, just sharpening and putting on the finishing touches.
292 mm Yanagi-ba from 52100.

 

[Brock Cutlery]

Just finished up this 140mm petty with buckeye burl and black wood handle.

That is very nice! I like it.

 

[T.Saslow]

And some manzinita burl to break down and send out to K&G!

Holy cats man! That Manzanita Burl is going to keep me up tonight!

 

[NC Biker]

I hope you'll send me some unstabalized chunks of that manzanita Ben. Looks pretty nice on the big screen.

This one is coming up shortly, just sharpening and putting on the finishing touches.
292 mm Yanagi-ba from 52100.

Sweet, I really like the D handle design!

 

[nighthaxan]

I've been trying out a little bit of carving detail work on my kiridashis. This is a first time for me and this look, so there's a few adjustments I'll need to make for future ones.

 

[HSC ///]

Yanagi-ba from 52100.

52100? that's new for you

 

[Greenberg Woods]

52100? that's new for you

Idk, AEB-L is a the stainless that acts like carbon and 52100 is the carbon that acts like stainless

 

[R APPLEBY]

Hi all, I haven't posted here before. Looks fun. So here's what I have going on.

Integral Damascus Kukri.

Steel, 1080/15N20 Twist from Randy Haas. HHH Custom Knives

Blade 8 inches, 12 3/4 Overall.

heat treat next

 

[Brock Cutlery]

52100? that's new for you

Sometimes you have to go over to the dark side.

 

[HSC ///]

Sometimes you have to go over to the dark side.

U mean the sharp side? Lol

 

[AVigil]

Pig sticker almost done

[video=youtube;Qo3pgHzb7n0]https://www.youtube.com/watch?v=Qo3pgHzb7n0&feature=youtu.be[/video]

 

[PEU]

First freehand hollow grind on my new big wheel (430mm / 17") blade thickness is 1/8" still unhardened

I'm happy with the results so far, if you guys have advise on hollow grinds I'm all ears, still learning and adapting.

Pablo

 

[Brock Cutlery]

First freehand hollow grind on my new big wheel (430mm / 17") blade thickness is 1/8" still unhardened

I'm happy with the results so far, if you guys have advise on hollow grinds I'm all ears, still learning and adapting.

Pablo

That looks pretty good Pablo. But what, no pics of the new wheel?

 

[PEU]

That looks pretty good Pablo. But what, no pics of the new wheel?

I think I posted this video already, but just in case I didn't...

[video=youtube;cgRi5DhXnH4]https://www.youtube.com/watch?v=cgRi5DhXnH4[/video]


Pablo

 

[Brock Cutlery]

U mean the sharp side? Lol

Of course that is what I mean.

 

[Brock Cutlery]

I think I posted this video already, but just in case I didn't...

Pablo

Holy smokes. Who makes it if I can ask? Love it.
You'll have to let us know how it works out for urasuki grinding. If I missed that already my apologies. I need to read more.