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

Another 130 mm Hunter. Tapered tang convex AEB-L. Blue micarta.
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Here's an elegant little EDC with my first fob I tied all by myselPHPHPH. With help from the best vid of many I've watched. I'd tried before with vids and diagrams and I just didn't get it. NitroV, Black Canyon Richlite and G10 spacer and liners.New Fob.JPG
 
Doing my best to show off this banding.

Its a bit tricker than getting other details to show up in the etch. That I've done in the past. Stuff like a hamon, or even different steel with banding, san mai, etc. All tend to be a lot more forgiving with it. But this. As soon as i wipe off the excess oxides the detail goes with it.

I've spent about the last week experimenting trying to get it to stay defined. I'm getting close but i definitely think there has to be a trick to this idk about. Like maybe using nital or something which i dont have.

Anyway. Here are some pics of it. Its getting there. IMG_20230716_224102408_MP.jpg
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Not sure what the future holds for this blade but its a light saber. To thin for a camp knife and prob not nimble enough for a good chefs knife. I was going for more of a hunters field meat processing blade that could fill other roles but not sure if I hit the mark. ( .118 differently hardened 26c3 / 5.25 blade and 10.25 OAL)

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TheEdge01 said:
Here’s a kitchen knife set I finished up yesterday. They have carbon steel blades, G10 scales, and G10 pins.

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TheEdge, please do not take offense to this. When I first saw the picture, my immediate thought was that they were Pakistan blades. The beak and exposed tang at the heel is a very common feature on many of them, so it's something to think about design wise so your's don't get lumped into that category!!

What steel are you using and what thickness? What is your grind type on these? I can't tell if it's a saber grind, or if that is a convexed area? You may want to try bringing that grind up a bit higher on the blade if it's a saber grind? Most of the profiles look good, but the 2nd from the top looks like a boning knife and most people prefer to have the tip lined up with the spine and not dropped down as much as yours shows. Your finishing on the blade looks smoother and cleaner than another set you posted not too long ago, so you are making good progress!
 
Taz said:
TheEdge, please do not take offense to this. When I first saw the picture, my immediate thought was that they were Pakistan blades. The beak and exposed tang at the heel is a very common feature on many of them, so it's something to think about design wise so your's don't get lumped into that category!!

What steel are you using and what thickness? What is your grind type on these? I can't tell if it's a saber grind, or if that is a convexed area? You may want to try bringing that grind up a bit higher on the blade if it's a saber grind? Most of the profiles look good, but the 2nd from the top looks like a boning knife and most people prefer to have the tip lined up with the spine and not dropped down as much as yours shows. Your finishing on the blade looks smoother and cleaner than another set you posted not too long ago, so you are making good progress!
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It was a set designed to the customers specifications. Unfortunately, the pic he sent me was from a Pakistani set he found online. I mostly use .085 thick 1075 when I use carbon steel for kitchen knives. They are saber grinds, so I probably need to work on the grind a little more. Thanks
 
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FredyCro said:
Last knife with the HT done externally. One chapter closed.
I guess I am at about 50 knifes finished until now and this might be my best work all around until now.
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Freddy, For some reason my computer now has a distinct odor of a single malt ... maybe an Islay?
 
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