What's happening in the David Mary Custom shop?

Stressful news today on the borders tariffs and shipping (oh my) front. As you know from reading the updates in the tariffs thread in this sub forum.

But ain’t nothing to it but to do it, so here are another 11 Lucky Dogs with two part scales assembled, drilled and installed.

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The Jarod Todd plasma cut and heat treat AEB-L batch also arrived today, which I opened and sorted. Random ish pics including some for order and an OG Fried Liver Attack for comparison with new FLA XL and Mega FLA.

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Thankful to have been asked by scdub scdub to make Accipiter Knife and Tool prototypes:

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A sweet Tanto design proposed by a new customer in Hawaii, tentatively named the “Gothic” Tanto because he wanted to “go thick”🤣! It is 1/4” AEB-L.

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And the Friendly Hug, one of which is claimed to be modded into a clearance knife named the “Halitosis”.

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Also 25 15N20 steak knives which can also be modded into paring knives, pruning knives, caping knives, bird & trout knives, boning knives, edc knives, small filet knives, etc.

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Before heading home for the night I thought I’d show what I mean. Here’s a steak knife cut down to 4”. This would make a sweet edc.

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And speaking of sweet, let’s use this opportunity to see the sweet grain structure of 15N20 expertly heat treated by Jarod Todd to 61 HRC (the sweet spot for this alloy as Dr. Larrin’s thread about “15N20 toughness” relates).

I partly cut it with the angle grinder in order to leave some to snap. And I tell ya I had to stick it on a vise and lean my bodyweight into it even though the cross section to snap was so thin. Look at that grain. It is like hard grey pudding. Delicious.

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And of course I left enough space between the cut off and the intended blade profile that it would be a simple matter to use the grind and dip method to effectively remove any HAZ (heat affected zone).

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I will let the designer answer if he desires.
 
"bad breath distances" Doc. ;)
 
David Mary said:
Before heading home for the night I thought I’d show what I mean. Here’s a steak knife cut down to 4”. This would make a sweet edc.

View attachment 2993652

And speaking of sweet, let’s use this opportunity to see the sweet grain structure of 15N20 expertly heat treated by Jarod Todd to 61 HRC (the sweet spot for this alloy as Dr. Larrin’s thread about “15N20 toughness” relates).

I partly cut it with the angle grinder in order to leave some to snap. And I tell ya I had to stick it on a vise and lean my bodyweight into it even though the cross section to snap was so thin. Look at that grain. It is like hard grey pudding. Delicious.

View attachment 2993654

And of course I left enough space between the cut off and the intended blade profile that it would be a simple matter to use the grind and dip method to effectively remove any HAZ (heat affected zone).

View attachment 2993653
Click to expand...
Shorten a steak knife? Herecy.
 
DocJD said:
What is the spike / lower guard thingy for , on the one in your hand ? :confused:
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Hey Doc,
It is indeed a lower guard!
I know it’s not something you see often on a knife this size, which is largely why I wanted one.
The design is inspired by knives like the Sendero and guarded Scout-Style Moras, etc. I’ll start a post in the next day or so to talk about the designs more. ✌️
 
David Mary said:
Before heading home for the night I thought I’d show what I mean. Here’s a steak knife cut down to 4”. This would make a sweet edc.

View attachment 2993652

And speaking of sweet, let’s use this opportunity to see the sweet grain structure of 15N20 expertly heat treated by Jarod Todd to 61 HRC (the sweet spot for this alloy as Dr. Larrin’s thread about “15N20 toughness” relates).

I partly cut it with the angle grinder in order to leave some to snap. And I tell ya I had to stick it on a vise and lean my bodyweight into it even though the cross section to snap was so thin. Look at that grain. It is like hard grey pudding. Delicious.

View attachment 2993654

And of course I left enough space between the cut off and the intended blade profile that it would be a simple matter to use the grind and dip method to effectively remove any HAZ (heat affected zone).

View attachment 2993653
Click to expand...
There was someone else on here or somewhere while back who cut down a steak knife to EDC size. I love it.
 
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