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

I want to get better at grinding bevels so I got a sheath of slipjoint thickness mild steel to practice.
And I think I'm getting somewhere!
I also improvised a rest like Meades uses in his grinding vids on youtube and I realy like it.
The blade in the middle of the last pic I ground to A45 (~320). If I can duplicate that in a knife steel I'd be content with myself!

I knock off the 45degrees with an old 60 then go 80, 120, 240, A45

20221014-115351.jpg


20221014-200503.jpg


20221014-200540.jpg
 
Hengelo_77 said:
I want to get better at grinding bevels so I got a sheath of slipjoint thickness mild steel to practice.
And I think I'm getting somewhere!
I also improvised a rest like Meades uses in his grinding vids on youtube and I realy like it.
The blade in the middle of the last pic I ground to A45 (~320). If I can duplicate that in a knife steel I'd be content with myself!

I knock off the 45degrees with an old 60 then go 80, 120, 240, A45

20221014-115351.jpg


20221014-200503.jpg


20221014-200540.jpg
Click to expand...
I practiced a new pattern in mild steel and it went great. I was so relaxed because it was only practice. Then I did worse on the real piece. I'm sure it should help though.
 
Grandpa Peter's and Grandma Betty's said:
Got this Shaped.......Grounded.......Heat~Treated.......and.........Tempered................Happy......Happy.......Happy..........It's going to be another good one ~ 10" 3/4 Blade ~ 1/4" thick ~

View attachment 1957182View attachment 1957183View attachment 1957184View attachment 1957185
Click to expand...

Sweet anvil and as always, beautiful work!

I was impressed with the handle shaping you did on those last stacked leather and antler (crotches, butts?) whatever they are called.
 
Just about finished these chef knives in Magnacut at 63 HRC. Black linen micarta with red liners.
The slicer is thin at 0.093".
The santoku is thicker (0.15"), but the handle is skeletonized and it balances well enough to feel weightless.
I plan to give them to a chef I met, but I really like them and wish I was going to keep them...
QakXQzC.jpg

hdlsIk4.jpg

CpcRd0v.jpg
 
Richard338 said:
Just about finished these chef knives in Magnacut at 63 HRC. Black linen micarta with red liners.
The slicer is thin at 0.093".
The santoku is thicker (0.15"), but the handle is skeletonized and it balances well enough to feel weightless.
I plan to give them to a chef I met, but I really like them and wish I was going to keep them...
QakXQzC.jpg

hdlsIk4.jpg

CpcRd0v.jpg
Click to expand...
I see some free meals in your future. Nice couple.
 
Here are two hidden tang hunters I am working on. One in .220 CPM 3V the other in .150 CPM S90V. Handles and hardware TBD. I take these to an 800 grit finish before HT to save my nerves and sanity later.

dX4vmRE.jpg
 
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