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Showing content with the highest reputation on 03/14/2020 in all areas

  1. 3 points
    Sorry for the delay. Between work and the fire department, it's been a crazy week for me. I'm just now finding some time to chill out and relax a little. Here's the main products of the forging session @Jeremy Blohm and I had last weekend: 42 layers of 1084/15n20 and a 2lb version of Jeremy's Type 1(?) Hammer head. It was pretty much my first time forging anything that wasn't a blade or a fire poker, and definitely my first time playing with a power hammer. It still blows my mind that he was able to take a chunk out of the center section of a railroad track, similar to this: and turn it into a hammer head. I still can't thank you enough for letting me invade for the day. I'm looking forward to doing it again! I also had a nice surprise today. One of our new guys on the fire department found out that I play around with knife making and asked if I needed any wood for handles. When I asked him what kind of wood he was talking about, he went out to his car and came back with these two slabs of walnut: He said that these are the types of pieces that they cut out and throw away at his shop. As I was picking my jaw up off the floor, he started rambling on about birdseye maple, mahogany, oak burl, etc. I think I may have a new best friend!
  2. 2 points
    Rob,i'll try my best at a brief,and least complicated explanation(it's actually a very complex scene). There're two different kinds of cuts there in the smoker mixed up.(smoke,btw,contributes nothing to preservation,it's only to keep flies away). The almost-whole width fillets with cross-cuts is "dia'gah",the way native people here dried their fish for the rest of the year(salmon only run for a few weeks in summer,but run in huge numbers,so this was The mainstay of diet,there's precious little else here.In spring,when dry fish ran short,many would die of starvation just because of this shortage). Alaska is extremely arid,and once dry,fish or meat can store for a long time,but it starts freezing in mid-September anyway,so it's even handier. However,meat is one thing,Fat being quite another.And we need fat desperately,it contains most of the more complex amino-acid chain segments;meat is only protein that humans,unlike say canids,are incapable of utilizing for this. Fat doesn't dry.It goes putrid(polite term is "fermentation",but is not technically correct,being conversion of sugar,but here we run into unstudied complexities...). Putridity,rotting,is what we call the process when assorted bacteria come and start decomposing matter into finer components.From this point everything becomes pretty variable...What kind of bacteria,how long they're at it,how we Like it(and Why,one of the unanswered questions...Palatability is a huge deal for humans,physiologically so). So it all depends.I kinda "study" this stuff,have been for quarter-century,and there're few if any clear answers. Native people here used no salt(which is it's own kind of fermentation process btw),and dia'gah is very challenging for me to make. But it does keep indefinitely,becoming more stale,and at times even mouldy,but changing gradually all the time. I mostly freeze it as soon as it's "ready"(another uncertain term...). The long thin strips is a Scandinavian product,introduced here by gold miners a bit over 100 years ago(Alaska is just like Australia in that sense,only even newer,first white interloper up my drainage for example was russian half-breed Glazunov,in 1827). This is in contrast a complex form of salt,And fat,preservation.After "drying"(King salmon is so greasy it can never really be said to "dry"),it was packed into oaken casks,where the oil rose up to cover the fish,and acted as preservative. This i've actually never tried in that purely traditional form,and not sure just how stale or sour that fish oil may've gotten by the time weather turns to freezing. I also terminate these processes by simply freezing. Frozen,this stuff doesn't last forever,either.It's hard to package hermetically,and keeps on getting staler and drier("freezer-burned" in local usage). In general it works to keep it till almost the next fishing season,any longer and it may affect your fishing luck.... I'm not(i hope)being so long-winded because i'm a freak...It really is an infinitely complex,organic system(-s),flexible,ever-changing,rooted in some intensely complicated issues... All over the world Every culture does something of this kind.Cheese,cultured sausage,wine,bread even,and many,Many other ways to take advantage of that symbiosis we have with ambient aerobic bacterium.... " I fillet my fish and then skin and crumb or batter and deep fry with chips is my favourite way but probably not the healthiest." I totally relate!I think it's the best,and can be just fine if the grease is of a good sort.Often a big sheefish here would have enough fat around it's guts to almost fill the frying pan to overflowing...I use it to do just what you say,(if often too lazy to bread it...:)
  3. 2 points
    That sucks man . I just wanted to tell that you can indeed lower hardness to solve this problem OR grind the blade thinner and keep the same hardness. Thicker cross section puts more stress on the steel as it bends. Had your blade been thinner, less stress would have been applied for the same bending angle so it would not have snapped. Two years ago, I made a small kitchen knife in 1095 tempered to 60hrc. That steel is known to have low toughness(around 10ft/lbs at this hardness), yet I can almost bend the last 2" at tip 90°. And it springs back perfectly straight every time. I think is was Don Nguyen who passed the ABS bend test with quite a hard integrally hardened blade that completely sprung back 100% straight. I've seen the video and it was quite impressive. The blade had enough hardness to give good yeild strength to the steel while it's geometry allowed a full 90° bend without putting too much stress on the steel.
  4. 2 points
    You're missing the obvious solution: Make more hammers to fill it up.
  5. 1 point
    That looks fantastic Zeb. Very best of luck in the heat treat.
  6. 1 point
    That is just great, my friend! Can't wait to see it done.
  7. 1 point
    Getting started on the handle inlays:
  8. 1 point
    A better shot of the p-weld sitting near perfectly within the fuller And 4 1/2 hours of sanding later and I still have another side to go. This thing was just over a pound when I weighed it last IIRC. I'll be curious to get it back on a scale. 100% accurate or not, it should be sharp and fast! If it should survive HT.
  9. 1 point
    Right, here we are. I’ve just opened the bottle and poured a tot. It is unlike any whisky I’ve had before. In a way it reminds me of going from blends to single-malt. It has a mild earthy, sweet smell with something that is familiar but I just can’t place (probably sheep poo ). Taste-wise it is immediately bitter with a smoky hint. This is quickly followed by a tanginess that gives way to an almost sweet slightly smokey (less so even than Talisker Storm) sharpness. Do I like it? Yes but it will take more than one dram (or whatever the Icelandic equivalent is called) to get my head around it.
  10. 1 point
    Joshua, I believe that you're seeing pearlite or retained austenite. 1095 is always a tricky quench and it's hard to get a high % of martensite. You didn't say what your quench oil was. Also you didn't say at what temperature you had the quench oil. All can play a part in this. I don't believe that it's an auto hamon as they're usually more linear than this. I believe that it's probably an incomplete austenitic conversion. Just my $.02.
  11. 1 point
    The grain does look good! If the break was in the middle of the blade, though, that's pretty thick. It's normal to be over 1/4" thick at the guard, but that usually tapers quickly to almost half that by 1/3 of the way along the blade, then tapers on out to almost nothing at the tip. That is for one of these longswords, tapers vary quite a bit on different styles. If any are still available, you should get a copy of "The Sword: Form and Thought" by Peter Johnsson. It is ostensibly the catalog for an exhibit of the same name at the Deutsches Klingenmuseum (German Blade Museum) from a few years back. It includes his geometric design methods, but more importantly it has diagrams of the tapers for assorted types along with graphs of the vibrational nodes. Having that info at your fingertips is the next best thing to being able to hold an original to understand how it's supposed to feel. Ha! It's in its second edition: https://shop.histofakt.de/product_info.php?products_id=64&MODsid=0v1e8b0h1t0go1nvtdpdral7e7
  12. 1 point
  13. 1 point
    Real pity about the snap Rob. Nice grain and nice fish though. This was my best (about 12 years ago), a 31lb Fenland Pike. Sorry, it is a photo of a framed photo. Kinda ruined pike fishing for me, I’ll probably never get even close to this again.
  14. 1 point
    Just did a bit more research. It seems that the Dalstrong Gladiator series fillet knife is 55 HRC and the Wusthof fillet is 58HRC so if the next one I make is out of 5160 to get approx 57 HRC I will temper at 260 C.
  15. 1 point
    Thanks Joel I agree about this and was a bit worried at 190c it might be a bit brittle for such a thin blade so I gave it two more at a tad over 200c Hi Alex thanks for your thoughts on this too. It is interesting you say about selling knives as I often get enquires about if I make fillet knives and if I get it right I might make a few to sell to put towards a long overdue decent belt grinder
  16. 1 point
    Lol. I'll probably start stabilizing some of it tomorrow. I've been trying to decide what I want to do for a handle on the dagger I'm working on. I'm thinking a piece of this with copper or bronze fittings is going to be a winner.
  17. 1 point
    wow thats got some crazy stuff going on. though I wouldnt wanna touch that with hand woodworking tools, the grain seems to be going in every which direction and back. im also currently working w walnut wood, I really like the smell, I would describe it as "mellow and rustic comfort" other people tho...have told me it makes me smell like I came out of an old building... eeeyeah...maybe watch out for that, if youre planning on meeting folks after XD
  18. 1 point
    Even better, I'm going to help him make his own. He coming by tomorrow to get started.
  19. 1 point
    I'm watching this one with interest Rob. I feel that fillet/boning knives are one of the handiest all around blades to have when processing meat at home. If I ever get to the point where I make knives to sell, I think that they'd be one of the easier styles to turn over, depending on the audience that is. When it comes to blade shape, I think it's more dependent on what the knife is getting used for than anything else. For large fish like your barramundi, or the salmon we get here out of the great lakes, a longer and wider blade with a gentle curve and good flexibility to it seems to be the preference of the guys that process a lot of fish. For smaller fish I'm personally partial to a shorter, thinner, blade that is relatively straight and has an upturned tip. Everyone has there own personal opinions and preferences, but I dont think that theres one particular style/length of blade that will work the best for all situations.
  20. 1 point
    As counter intuitive as it may be, hardness does not affect flexibility. For example, take two fillet knives in 1084 with the exact same geometry. The one at 56hrc will take the exact same force to bend at a certain angle than the one at 61. The harder one will even bend further before undergoing plastic deformation. But the harder one will also be more likely to snap while the softer one takes a kink.
  21. 1 point
    I did this tanto a very long time, from the same steel
  22. 1 point
    I used to be indecisive.... now I’m not so sure anymore.
  23. 1 point
    A few more handles done today Bushcraft hunter with micarta, Thumbrest skinner with swamp kauri over micarta, skinner with ebony over copper, mini skinner with impala jigged horn over blue liner, mini skinner with macrocarpa over micarta, hunter skinner with swamp kauri over ebony, and another hunterskinner with eucalyptus over micarta.
  24. 1 point
    Brings back memories of before I had a lathe.
  25. 0 points
    I had to take a picture from a distance and zoom in and screen shot it to get a good enough picture
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