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Showing content with the highest reputation on 01/04/2021 in all areas

  1. This is a curved fireplace screen I started when I was in school, about 10 or 12 years ago. I was reorganizing my shop and got tired of the unfinished pieces laying on the floor, so I started working on it again when I refilled my oxygen bottle. I figured I'd share the large, non knife related project I've been spending time on. The scrolls are forged flat, then bent and twisted on a form to ensure that they curve consistently over the entire piece. I have a bit more tweaking and some small pieces to do before assembly.
    5 points
  2. Been a while, but finally got after some wood with it! Had some knotty firewood that the hatchet didn’t have the weight or length for. Wasn’t quite short work, but made it through! My stump is pretty low (and kind of rotten), so the handle wasn’t quite long enough to stand while doing this. For the thick, short handle, I barely felt any shock from some pretty heavy blows that came to hard stops at knots, I would buy that the birch handle has some benefits as far as absorbing energy. No real over-strikes, but rubbing on the collar shows that it did actually protect the handle a few time
    3 points
  3. I made a few I am proud of, these two most recently - one from canister damascus of scrap pieces and 1084 powder, the other of a billet of feather I made this year. Elk antler on both, the drop point having stabilized spalted maple spacer and the clip point african blackwood spacer. There is some awesome work in this thread....Clint
    2 points
  4. With much encouragement from @Brian Dougherty I am making a traditional viking scabbard for Haust Gjalda. Got everything glued up today. The inside is felt lined and is a good tight fit. I am still messing around with designs for the leather. Right now I am leaning towards the boars head design. I did some research on Freyr and according to google the boar is Freyr's chosen animal, and the rune is his symbol. However, given the story with this knife a theme not connected with Freyr would be ok to. There are a couple of other desings I like too that I will include in this post. Tho
    1 point
  5. Here's my latest project. O1 tool steel, maroon linen micarta scales, stainless steel pins and lanyard tube. Sheath dyed burgundy with colonial tan tiger thread, hand saddle stitched. Thoughts?
    1 point
  6. I wouldn't. I'd put the fuel inlet out to the right of your picture and I'd definitely only have the one. Having a gas inlet per burner means you are going to have to adjust both to the same mixture to get the same air:fuel ratio and flame temperature from each burner. That simply ain't gonna happen, at least not regularly. If you inject the fuel and mix thoroughly before the burner feeds separate, both burners will always get the same mixture without any faffing about on your part. I might also look at redesigning the manifold. I think the left-hand burner
    1 point
  7. That looks great, Bob. Forging on a curve is not at easy. I also like how you incorporated different styles of finials. Very well done! Are the 2 main scrolls forged from one piece of stock?
    1 point
  8. First of the batch of handles in the handle rack and ready for the finish but will get the rest up to this stage before starting that process.
    1 point
  9. 52100 core 420SS sides, maple burl stainless fittings with red micarta spacer.
    1 point
  10. Thanks for the vote of confidence, but you must have forgotten: And I, too, learned from a professional (blacksmith, not bladesmith), one of the founding members of the NWBA. Not really a knifemaking forge, but I love it (10" interior diameter, 18" long with 2" of castable for insulation). I'm on year 9 with very little signs of wear and tear. It takes a little bit to heat up, but once there, it can heat just about anything with very little drop in temp.
    1 point
  11. Sane? I learned gas forges from full-time professional smiths like Don Fogg, Larry Harley, and Matt Walker. Forges that weld all day and never need maintenance, blown burners, occasional use as a crucible furnace, and so on.
    1 point
  12. Well I finished 8 knives, started quite a few more and I'm waiting for plumbing parts for a press build. Probably my favorite (first try) is a multi bar twist and stop I hope it counts, blade is about done handle isn't. I have improvements to make, but I like the patterns and variations you can make. Next are a San mai chef,a frame handle Bowie with a 10 + inch blade, probably with my best file work to date and a Mosaic chef knife. 2021 more complex Damascus.
    1 point
  13. A friend of mine just bought a bait/hardware store on a lake near me. A couple of weeks ago he asked if I would be interested in putting some of my knives on his shelf. Given that it's the start of ice fishing (yes that's a thing) season around here, I figured I'd start with a fillet knife. 6" blade of 15n20, with a stabilized spalted maple handle. It still needs a final edge and a bit of cleanup on the spine, but other than that it's ready to go. Let me know what you think!
    1 point
  14. Howdy... Been slowly trying to recover from all this covid infringements on my supplies and materials... so decided to get my mind cleared of all the stuff that has happened ion 2020...Wanted to make a Bowie and well..it didn't turn out quite the way I intended.. This is what happens when my feeble old mind starts to wander off... 19" recurved blade, in a feather pattern, welded in 1070 and L-6 with some meteoric iron thrown in just because I can.. Twin fullers (which are not all that much fun to forge in on a recurve..I tell ya that..) Forged phosphor bronze mounts
    1 point
  15. RT: As far as the horn goes..you have to get on the critter's good side and really convince them that by growing their horns to you needs will give them a certain degree of immortality.. Now the best way that I know to get this through to them is doing the following...After you explain that you are their key to immortality...This may take a good eal of alcohol for you as well as the critter,,,,after that is established... You need to strip down to a diaper..smear shortening all over you and then sit in a bathtub full of lime jello and while it sets.. stat
    1 point
  16. 1080 /15N20 crushed W's laddered steel,stainless fittings and stabilized maple burl The finished knife
    1 point
  17. Hi ...and a merry Christmas to all of you Handle is G10 and Micarta and stabilized Skate board. My son is a good skater and used to be in the top three i Denmark in his teens...so skateboard from one of his old worn out boards seemed the right choise. Blade is 304 stainless over Uddeholm 26c ....
    1 point
  18. Learning to grind fullers and making stainless / damascus san mai
    1 point
  19. My favorite of the year 9” 80crv2 with stainless bolsters. Handle is translucent resin with shredded us currency in it.
    1 point
  20. Copy of Chinese Qianlong period sabre. Blade is from hand smelted titano-magnetite. Japanese construction and hamon with Sankrit and Manchurian script carving. Scabbard is sectional veneer overlay in three woods with lacquer finish. Mounts are gold plated brass, hand pierced and carved. Hilt is New Zealand nephrite jade. Sole authorship work. Wouldn't make another one ;-) (Don't laugh at the stand. It's just my workshop, jury-rigged go-to )
    1 point
  21. These two knives are my most recent and by far the best knives I've ever made. The chef knife has reindeer antler and sterling silver, two materials I've never worked with before.
    1 point
  22. I haven't had much shop time this year, as it turns out that when you make engineers and planners work from home rather than hang out in the office all day they get about 500% more productive, thus proving, as we all know, that meetings are a total waste of time for everyone involved. Not that I'm complaining, it's good to have steady employment in these rough times! Anyway, I've switched tracks for the last year. No tomahawks or fancy pattern-welded swords and seaxes, I've been working on perfecting (or at least making well) the simple slipjoint folding knife. Once I'm satisfi
    1 point
  23. What the hell.....! Spent a lot of this year making to sell “affordable” knives to buy materials to upgrade tools. Rebuilt two belt sanders, welding forge, bought a porta-band saw also. Began working a seasonal job in October, so time was limited. I have a few I am pleased with as small as my shop is. A) Kingwood Puukko, (shown before) B) Sheath for an 18th century Bowie (shown last year?) C) Domed Pin Knife, (will score 3 fine lines on the bolster and finish). I do some commissions time to time, so I’ll save these for show if needed. Picts follow in ord
    1 point
  24. Whoa! Where did that dagger come from Garry? I don't recall seeing that one before. Nice work there. A quick shout out to all the makers who might be intimidated by what you will see in this thread, and choose not to post. Don't be. Don't let anything stop you from taking a bit of pride in whatever you have achieved this year. Post it up. Take a bow. This year was a combination of trial and error with some successes along the way. Luckily enough, I have a few more successes than errors. Most of my work in both categories, is documented elsewhere on the forum. Here are
    1 point
  25. A left handed "D" handle on the chinese vegetable knife with black lacewood over brass on the L6 HC blade and a Serbian chef knife with stabilised willow on the 1084 blade. I learned a lesson with the serb knife in that a wide blade like this is a real chalenge to snad after hardening so in future I will do a pre HT hand sand and do an antio scale coating to make things less difficult and time consuming
    1 point
  26. I’m actually making one for a good friend of mine. It’s a clumsy looking blade to me but that’s what he wants. I’ve been scouring the internet and shops near for an ammo canister I can use to quench this in. I’ve got everything done but the quench and HT. I went 1084. He basically wants an axe that can cut meat. Who knows. I’ll post a few photos.
    1 point
  27. Had a play in the shed with this prototype Bearded Uti and it is a bit more complicated/time consuming than any of the other knives. I handsanded a Serbian blade the other day after heat treat and it is a very different proposition to handsanding a standard knife with the wide blade and I didn't want to have that same difficulty (read extra time) involved so there will be a new approach to making them. I have made a new jig for grinding them and with handsanding to 320 grit before heat treat, I am going to try some anti scale on the blade. I also decided to do a new quench tank so I can do a
    1 point
  28. Not sure if anyone here keeps the old ways, but I may not be on line tomorrow and I wanted to wish everyone a happy and healthy solstice. The long night approaches and the new year begins. May your new year be filled with love, beauty, and adventurous wonder! Thank you all for everything you do here. Josh
    1 point
  29. Day 6 So hot and humid. Drink up to 5 litres of water each session and probably sweat out the same amount. finished drawing out and forging profile. Bevels next.
    1 point
  30. Chinese "cleavers" are very thin, like less than 1/8". They are not used as cleavers, thus the quotes. They're more of a big wide square-tipped chef's knife, used for slicing, chopping, and transferring food from the cutting board to the wok. Here's a few Roman kitchen knives (hanging) and belt knives at the Museum of London:
    1 point
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