Work in Progress - Camp Sword - BBQ!

Daniel Fairly Knives said:
I crank the grill up to austenitizing temps, that's about 450 for chicken. Make sure your section thickness is around 1/2" for even heating. I prep my chicken stock removal style but some guys hammer it out. No jigs were used.

Before the chicken is pre-heated it is doused with blacken and lemon pepper seasonings, this will keep your grain at a fine size for the best chicken.

Some say it's not based on real science but I add mesquite chips to the gas forge... um grill. I'm also into neo-tribal cooking where I just build a fire to heat treat the chicken.

Air quench, don't let the temperature get too low.

If this is done correctly you will have the best quality, heirloom grade chicken that will last a lifetime.

Remember, don't start off with some junk chicken you see walking around near some old farm equipment, buy your chicken from a reputable supplier!
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Awesome! :D
 
Daniel, would you mind sharing your source for the distilled mountain lion urine? I've searched high and low, and I can only source snow leopard and ocelot urine . . .
 
sshbiker said:
Daniel, would you mind sharing your source for the distilled mountain lion urine? I've searched high and low, and I can only source snow leopard and ocelot urine . . .
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You really have to be sneaky, there is only one way to get it. :D Luckily I live on a mountain. As far as the distillation goes, I just follow the banjo music up the hill...

Here's the two so far, the new one and the original. Both are very rough at the moment. The kwaiken is at 36 grit and I just etched the larger sword to see if there was any activity. There was no hamon to really speak of so I will go for a satin finish.

I don't do many hollow grinds but I am liking the hollow to convex on the kwaiken. The sword is a full flat grind and both are chisel ground. I think the shortened first sword works well as a kwaiken and am happy with how the second is going.

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I have to say man, you make some of the sweetest looking modernized Japanese designs i've ever seen. Every time i see one of your blades, i get the urge to sell a gun to buy one.
 
Did you do the grinding after the HT? That might be why there's no hamon showing. The hamon is a surface phenomenon so you probably ground it away.
 
Thanks guys!

SBranson said:
Did you do the grinding after the HT? That might be why there's no hamon showing. The hamon is a surface phenomenon so you probably ground it away.
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Good point! It is chisel ground though so I was hoping for some action on the flat side. Lol no clay even but I was hoping... I thought the differential quench on such a thick piece might do it but it hardened too thoroughly.

Here's what I'm up to now on the first sword that is being turned into a tanto. I said kwaiken but I think tanto is probably more correct.

Hollow to convex!

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SBranson said:
Did you do the grinding after the HT? That might be why there's no hamon showing. The hamon is a surface phenomenon so you probably ground it away.
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I'd have a hard time calling a hamon a "surface phenomenon" that can be ground away. The hamon is a the transition between the harder martensitic steel near the edge and the softer pearlitic steel of the spine. It is not something you can simply grind away. Now, it does indeed take an ample amount of etching and polishing to make the hamon visible, but it cannot be ground away.

You can't make one show up if it isn't there. Either it's there or it isn't.

By the way, that is a beautiful blade. I love the grind lines.
 
I hear you can grind away some of the whispy action and turn it into something a little plainer, it mostly depends on how deeply the steel hardened. I know what you mean though, there would be a line if there was a hamon. There is a small circle in the middle of the blade but it wasn't anything that I wanted to bring out.

Thanks for the compliments on the blade! I just ground the flats and am about to go grind some more.

I have been through Gorman many times, cool town and is smells good too! Peanuts :D
 
Daniel Fairly Knives said:
I have been through Gorman many times, cool town and is smells good too! Peanuts :D
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Why in the WORLD would ANYONE have to go through Gorman! We are like the redheaded stepchild of the world. And to top it off, the peanuts have all gone out to further west texas. Although the mill does still make peanut oil and the town smells like peanutbutter from time to time.
 
jawilder said:
I'd have a hard time calling a hamon a "surface phenomenon" that can be ground away.
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Daniel Fairly Knives said:
I hear you can grind away some of the whispy action and turn it into something a little plainer, it mostly depends on how deeply the steel hardened.
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That's what I meant. I didn't mean that it would completely disappear but that it wouldn't look like much of anything. I forgot you chisel grind most of your knives.

That hollow grind looks great and the transition is really nice.
 
:D I have a tree hamon!

I'm telling you guys, it looks like pine trees to me. A lot like some in my yard. The funny thing is you can only see it outside and at a certain angle.

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How do you get the pine tree hamond? By using mountain lion piss instead of water when mixing up the clay:confused:

Nice looking camp sword Daniel!
 
BePrepared said:
I have to say man, you make some of the sweetest looking modernized Japanese designs i've ever seen. Every time i see one of your blades, i get the urge to sell a gun to buy one.
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Thanks! I really appreciate hearing that.

sloth357 said:
Great posts Daniel! Thanks for taking the time :)
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Much appreciated!

machinistbutler said:
That was great!. Cool blades and that chicken made me hungry!
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Thanks and I want some more chicken!

jawilder said:
Why in the WORLD would ANYONE have to go through Gorman! We are like the redheaded stepchild of the world. And to top it off, the peanuts have all gone out to further west texas. Although the mill does still make peanut oil and the town smells like peanutbutter from time to time.
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LOL! I am originally from Riesel, not too far south from Gorman down highway 6. I played in a few football games versus Gorman even. I went to Texas Tech and have passed through a ton of times on the way there and still when I visit home. There is some beautiful land out there.

SBranson said:
That's what I meant. I didn't mean that it would completely disappear but that it wouldn't look like much of anything. I forgot you chisel grind most of your knives.

That hollow grind looks great and the transition is really nice.
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I hear you and yes I figured you might have thought it was a double grind. :D Thanks!

cbr900son said:
Man that tanto looks amazing! Very very nice grinds.
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Cool, thanks!

Bruce Culberson said:
How do you get the pine tree hamond? By using mountain lion piss instead of water when mixing up the clay:confused:

Nice looking camp sword Daniel!
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Lets keep that secret between you and me. I'm not confirming anything though. :D

Thanks!
 
I think you are using the term correctly :) ...area on blade where straight transitions to kissaki.. usually a very apparent straight line.. where the geometry changes..

Yes looking good man, update us!! photos or a mini video of that thing all sides would be goods!
 
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