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

[TheEdge01]

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[Taz]

Hoping to get this in the mail today! Shechita, CPM 20CV steel, 17.65" cutting edge length, 2.4" wide, .108" thick at the spine, full flat grind, sharpened to a 1/2 micron diamond emulsion on a strop. Like a massive straight razor! Handle is black linen micarta.

 

[Lorien]

 

[Hengelo_77]

I like the handle shape, it looks puukko-ish

 

[Hengelo_77]

Did I say that I realy enjoy working on slipjoints?
This will be nr.8 and is the Tony Bose trapper pattern.
Long swedge does bling

 

[PEU]

VG10 Sanmai Suminagashi and C-TEK

Pablo

 

[Scaniaman]

Did I say that I realy enjoy working on slipjoints?

No but I worked that out a while back.
Nice knife in there!

 

[Lorien]

grinding away on this wood, not sure what it is. Pretty heavy in weight, it's not super hard, the dust is kind of salmon coloured and the wood smells a bit like cinnamon hearts. Anyone have any ideas?

 

[CDore]

 

[CDore]

My take on a BC41

 

[CDore]

Time to make a sheath for this one.

 

[CDore]

Mesquite scales w/micarta pins, antiqued 80crv2 blade

 

[Fixall]

grinding away on this wood, not sure what it is. Pretty heavy in weight, it's not super hard, the dust is kind of salmon coloured and the wood smells a bit like cinnamon hearts. Anyone have any ideas?

Looks like cocobolo to me. Cocobolo kind of reminds me of cinnamon when it's ground.

 

[Lorien]

Looks like cocobolo to me. Cocobolo kind of reminds me of cinnamon when it's ground.

I always assumed it was cocobolo, but I'm no wood expert so I'm not sure where I got the idea. In fact, I'm not even sure where the wood came from
got a coat of oil on it, seemed to absorb a fair amount which was a little surprising

I think it looks not too bad. Dog seems to like it at least

 

[Taz]

May be a rosewood or cocobolo Lorien?

 

[Lorien]

got the blade finish squared away. It's not perfect, but I'm fine with it out there existing somewhere as is. Just a belt loop for the sheath, and a tiny bit of sharpening and then...well who knows where the hell it will end up

 

[Nick-D]

A workhorse classic fillet knife for a local spearfisherman. Extra long handle in stabilised swamp kauri (native nz hardwood) and nitro v at 62.

Definately a new challenge grinding something as thin and flexible. First time doing a machine finish which turned it well. Kept some heat treat texture on the flats for a little contrast

https://i.imgur.com/XPoET6t.jpeg[/img.]
[img]https://i.imgur.com/M6Us9fA.jpeg[/img.]

 

[Nick-D]

 

[Scaniaman]

Rough finished kitchen utilty. Handle is paper micarta with G10 details at 320 grit then buffed with brown tripoli. Blade 220 grit then bluegreen Scotchbrite.

 

[Cushing H.]

Rough finished kitchen utilty. Handle is paper micarta with G10 details at 320 grit then buffed with brown tripoli. Blade 220 grit then bluegreen Scotchbrite.

You know, it’s interesting you comment that your finish is 220 followed by scotchbrite. As I’ve gotten better (for the most part) at having my bevels come off the grinder clean, flat, uniform, and crisp, it seems more to me that 100 micron (roughly 220), or at most 65 micron (that is 3m gator A65) is not a bad finish for kitchen knives … and a lot less work than hand sanding, especially for the bigger kitchen blades.

Btw, to get there, contrary to lore about ceramic belts, especially at the 120 grit level, I more and more find myself running the belt at much lower speeds. It still cuts, but does not heat nearly as fast, and I can be far more focused on where to grind to refine the bevel.

Fwiw…