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

I said ham because they made a whole wagyu cow leg in the same way ham is done, its easier to understand where the meat comes from, its clearly not ham, but it tastes like it and the aging does wonders.
My friend just sent me a pic from the online event where he is using it, please keep drool out of the keyboard LMAO

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PEU said:
I said ham because they made a whole wagyu cow leg in the same way ham is done, its easier to understand where the meat comes from, its clearly not ham, but it tastes like it and the aging does wonders.
My friend just sent me a pic from the online event where he is using it, please keep drool out of the keyboard LMAO

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If I was allowed to come to Argentina I would be on the way.
 
Cushing H. said:
WEO - my god ... what are those bigger ones destined for then - swords? :)
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hahaha...not quite. The one next to yours is a billet of my waterfall/seascape pattern and I should get 3-4 blades out of it. The next 3 pairs are going to be similar billets with the large pieces being the sky (each one has 2 pieces of 0.125" 1080 sandwiched by 3 pieces of 0.080" 15N20) and the smaller pieces are for the water. The first one has 39 layers, the next one 240 and the last one 120. The last 2 are just starting billets of 15 layers (8 pieces of 0.080" 15N20 and 7 pieces of 0.125" 1080). One will be drawn out to ~5/8" square for the water and the other one I'm going to draw out to about 5/8" x 1 1/4" which I'm going to use for the sky on this one.
 
Always wanted to try a Gaucho style, not nearly as ornate as some I looked at but I did some rare for me file work on the spine. 80CRV2 with carbon steel bolsters, elk and copper tube with brass inserts "just" proud in the antlers. Still a ways to go refining the knife and a long ways on the sheath. Too much to finish this weekend anyway. I guess if yer not gonna Gaucho anytime soon it would make a great BBQ knife!wip.jpg
 
[QUOTE = "PEU, publicación: 20023868, miembro: 174375"] Cuchilla para filetear, hoja de 28 cm / 11 ", OAL de 39 cm / 15,3", Sandvik 14C28N de 2 mm / 0,08 "de espesor, burl de ojo de ciervo estabilizado y 3 tornillos corby de acero inoxidable.

Pablo

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[MEDIA = youtube] ufOxwAyvCvo [/ MEDIA] [/ QUOTE]
Excelente trabajo!!!!!!. Una consulta: que temperatura y tiempo tiene de revenido ?
 
JTknives said:
I like it, a lot of people underestimate how well thin 15n20 preforms.
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Its nice stuff. That little bit of nickel keeps enough rust off that my wife likes them in the kitchen. My favorite simple steel by a lot.

I think it is under recommended to newer knife makers. It was better to HT with a forge than anything else i used.
 
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Researching VFDs.. I have a 2HP farmduty 1750 RPM motor ive been using for over a decade on a three pulley setup. I want to add a VFD as cheaply as possible. Looks like its gonna cost me $350 for the model most recommend. May have to ask for that one for xmas :)
 
10x BBQ knives in process, glueing was the last thing I planned to do for the day, so instead of using 10min epoxy I went for the longer cure one, prepared enough for the ten and the process went much faster, it will cure overnight and I saved at least an hour when I needed it the most... When I'm tired at the end of the day.

14c28n steel, corby bolts, guayacan, urunday, palo santo and lapacho hardwoods.

Pablo

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PEU said:
10x BBQ knives in process....
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Boy Pablo. First a huge knife for Wagyu ham, now a huge number of knives for BBQ. Do you people down there EVER eat vegetables? :-)

(btw, I hesitated to write “down there” - I went to school for many years with folks from Argentina- and they always had world maps with the South Pole at the top of the paper. :-). )
 
LOL Well, BBQ is a staple in our culture, also if you have a reasonable income is not that expensive, if you are a tourist you won't eat anything else I guess since a kilo (2.2 pounds) is about $5 for the best ribeye you can purchase at any butcher.

For my customer base, BBQ knives are the most popular choice along with my 7" kitchen knife.

Pablo
 
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