What's happening in the David Mary Custom shop?

[David Mary]

This was an extra piece of 15N20 left over after waterjet. Might as well make a weird knife out of it. But it’s gonna be an amazing cutter.

 

[Crag the Brewer]

Converted one of my big daggers to 12” as I think they’ll be really nice in that size as well.

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Proportionally, that looks Better.....

 

[Wild Willie]

Meat boot!
Meat boot!
Meat boot!

 

[David Mary]

The “weird knife” has evolved further. It’s like a mini sirupati now. I’m calling it the Sirupetite. Obviously








These two are satin finished. But at .110” thick they definitely need to have spine work done before they are even close to light enough for neck carry. I could taper the tang but that’s not a job for freehanding which is all I’ve ever done and all I have at my disposal for the foreseeable future.

 

[David Mary]

I know I’m working slowly this week…. But I like what’s coming up.

 

[David Mary]

Results of my new process for cleaning up angle grinder pin slots.

 

[David Mary]

Proportionally, that looks Better.....

Depends what you want. If you want it to cut, it is better. If you want it to stab, it was better before. If you want it to meet a certain aesthetic… then beauty is in the eye of the beholder at that point. Pun intended.

 

[David Mary]

One of those 8670 Tanto blanks told me it wanted to change career paths.

 

[David Mary]

And then it said it was lonely.



What next? Is it cold? Hungry? Thirsty? Too bad, I’ve done enough for you tonight, little Tanto-me-not.

 

[BlindMouse2of3]

How thick is the handle on that purple heart Tonto? It is a gorgeous looking knife

 

[David Mary]

Thank you BlindMouse2of3 . The scales started off 3/8” thick before shaping; it is about 3/4” thick at the thickest point.

 

[BlindMouse2of3]

That's mighty fine looking. And great color. If it doesn't move soon it may have to fly home to me.

 

[David Mary]

The exchange has been slow for me lately. So I wouldn’t be surprised if it’s still available for a bit, given the trend.

 

[David Mary]

I’ve left this knife covered in onion guts and it has developed only one small pit near the edge on the show side. I can barely feel it with my fingernail. The rest is just patina. Oh and I wipe it with a very coarse scotchbrite pad.

 

[David Mary]

Edge doesn’t shave hair any more but still slices paper like nobody’s bidniss. Love my chef knife. I’ve waited years before finally making one for myself. I wash it by rinsing under the tap and dry right after. The scales show no deterioration yet.

 

[oldmanwilly]

That's a good looking chef's knife. I've really enjoyed 15N20 in the kitchen, only needing a quick touch up once a week with normal use. Good stuff.

 

[David Mary]

Finally made a decision on these three. Bocote, Bocote and walnut with honey locust liners and an experimental texture/groove combination. Needs further adjustment before hand sanding though. Dagger still undecided but maybe leaning toward purple heart.

 

[David Mary]

Better.

 

[James Mayo]

Better.

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David why do you pull the cutting edge back at the ricasso like that?

 

[David Mary]

Good evening James! Thank you for your kind inquiry. If you are referring to the slight recurve of the Walnut and Honey Locust knife (the Sirupetite), it is to mimic the recurve of the Sirupati which inspired it. If you are referring to the shape of the Bocote handled neck knives, it creates an index point, and an aesthetic I like in a highly functional and compact design. It is just one of many styles however, and may not be to some people's liking. I'm here to provide a little bit of something for everyone, if I can.