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

[Scaniaman]

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…

Yes. It's about finding that combination of speed and pressure where the belt doesn't grab the blade, but rather rips off material.

 

[Scott Hanson]

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

That turned out really nice!

 

[HSC ///]

Almost all setup here in France.
Finished my first knives. Both z wear, hand sanded hairline finish with full tapered tangs

 

[Hengelo_77]

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?

I'm with Fixall, looks like cocobolo to me

 

[Lorien]

A small knife that's up for anything!

I designed this little fellow to be a versatile knife for outdoor and/or urban use. It weighs a scant 84 grams, (141 grams with sheath and pocket clip) has an overall length of 6.5 inches, with a 2 7/8" blade of .125" thick A2. Now, if you're having problems with my mixing standard and...

www.bladeforums.com

 

[Lorien]

Bad Vegan

While this knife is designed to cut fruits and vegetables, it'll also cut your pizza when the chips are down. The name was inspired by the Netflix 'documentary' of the same name, which I recommend you DON'T watch unless you like watching greedy people screw each other over. Anyway, this knife...

www.bladeforums.com

 

[Scaniaman]

Knife I made about a year and a half ago, that I modded into a wharnie today.

https://imgur.com/a/nsZuApb

 

[Natlek]

wharnie

I like it ! When I think about that wharnie is most useful knife , whenever I need to cut something in shop I look for my wharncliffe .............

 

[Scaniaman]

I like it ! When I think about that wharnie is most useful knife , whenever I need to cut something in shop I look for my wharncliffe .............

Thanks, yes they sure are useful. My shop knife is also a Wharncliffe.
The handle style makes it double as a prison shank, whenever that day comes

 

[eric brinkerhoff]

My shop knife is also a Wharncliffe. The only downside is the somewhat fragile tip. And it's hard to make them look good. (Scaniaman has no problem making his look good though! )

 

[Natlek]

I've been getting very lazy lately You want flat scales ? This is faster way ! No more hand sanding and writing eights on sandpaper

done

one more

 

[Natlek]

I'm thinking about doing distal taper /for first time / this tang to remove some weight .It is S30v 4.5mm thick but look this MF wood , it is African blackwood and weight almost as much as knife ????

knife weight in grams

wood weight in grams

Did I told you that I like fast bikes ...........? I like them still , but not anymore bike for road and 200mph , mountains calling me

this is mine .....I am Honda guy all my life

and for my son , he likes KTM and he is no wrong , good bikes !

I drove 3,000 km to bring them home , that Kawasaki in the middle was a good offer, so I couldn't resist. I'll sell it to cover the cost of the trip

Must be wet stamped or can be done on dry leather ? This one is on wet leather ?

 

[Lorien]

I think I'm done with this. Not happy with the blade finish but I need this knife gone.

 

[SBuzek]

Good Lord willin and the creeks don't rise these will be on my table at Blade Atlanta table 13E

 

[Cushing H.]

I think I'm done with this. Not happy with the blade finish but I need this knife gone.

That is a copper bolster? Cool.

 

[Lorien]

it is, just added a couple pictures

 

[Joshua Fisher]

Finished up 3 custom pieces so far this weekend and got this 1157 layer Damascus chef ready to pick handle materials.

 

[eric brinkerhoff]

Got some jigged bone all cut and drilled for this little guy! Steel is s90v hence the poor finish on the blade. Gonna work on that some more before I assemble it!

 

[CDHumiston]

This design is proving quite popular. I made one for my Sister-in-Law and started getting requests. This one need my mark on it and a good sharpening, and it will be on its way to Ohio...

 

[WValtakis]