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Everything posted by C.Anderson

  1. Excellent advice Gary! As far as your little knife Caleb...without dimensions, about the only critique I can give you is in ergonomics and aesthetics. Most beginner knife handles could stand to be substantially thinner than the maker believes lol. We invariably take our knives...and hold them in our hands like hammers, and say 'This is a good grip!!'. The thing is, in use...rarely do we hold our knives like hammers. Most knife work is far more delicate, and a large, heavy grip can often be a detriment. My personal struggle is in making the lines flow as I want them to, without making thin
  2. Thanks Josh! I really love making the kitchen knives. No other knife I make is so challenging to execute properly...and no other knife is so well used, and so appreciated by the customer. They really are a joy .
  3. I also thought I'd share a picture or two of her with her sibling, just for the sake of it . Specifications are almost identical.
  4. First of all, this is the third time I've tried to post this...and every time the site locks up when I try to embed the pictures. I love this place, I really really do...but it's so difficult to post for me here that I almost never do anymore . Anyway, this time I'll try to just attach the files, and they can fall in whatever order they fall in. But...back on topic! This was an interesting little knife I made as part of a pair, after an order for a customer in Taiwan. The first went to him, and this...the second, I kept to test. I've since finished with my testing, and the knife has been
  5. I saw this knife on Instagram Caleb...and I had a few thoughts, if you'd like them. First, would you mind sharing the dimensions of the blade, and handle? Particularly the thicknesses at the ferrule and butt. As far as a way to fix the handle into the wood...what I'd have done is not split the wood to begin with. I'd have drilled a small series of overlapping (or nearly so) holes, approximately the thickness of the tang...and burned the handle in. A traditional way to fix the blade into the handle at that point would be pine resin and sawdust. Also, melting beeswax into the orifice and pr
  6. I'm really enjoying the Cubitron II's for roughing in...I prefer 40 and 60 grit. They really seem to last quite awhile before they start coloring the steel. I haven't tried the blaze belts yet though. Higher grit belts...the generics seem to do fine for me. I had some of the better belts and belt life really doesn't seem any better. I'd rather spend a couple bucks for higher grit belts and use them like water, than $6+, and still use them like water. I searched the internet for a month while waiting for my grinder, and about the only thing I've found everyone agrees on when it comes
  7. That's awesome! I used to use baking soda...but it made such a mess that I switched to straight windex. This looks much better though, as I prefer using natural elements as opposed to synthetic where I can.
  8. So...I've been trying for about an hour to embed finished pictures of this knife (I don't know how I managed to forget for all this time!)...but I can't seem to pull it off for some reason. I guess for now I'll just attach them at the bottom. Thanks for looking everyone .
  9. I've been watching these on Instagram...and I've to say the little pictures just don't do them justice! I love them even more here .
  10. Awesome!! The only thing I would recommend is to make the pictures larger, or give the option of viewing them in a larger format. Your work is gorgeous, and should be displayed at full resolution!
  11. I'm about to begin forge welding myself, and am going to need to do something other than this little paint can I've been using. Count me in for the discussion =p.
  12. Loving the razor! Very nice work!!
  13. I was going to say the top one looked like a straight razor of sorts. It's kind of a neat rustic looking piece also. All of that said...wet shavers take their razors serious as a heart attack. I've been considering making a few, but before I do, I'm going to spend a month of Sundays researching size, shape, edge angles, hollow diameter, double versus single hollow, angle of the handle, spine thickness to honing angle...and about a hundred other things. Sometimes there's something to be said for just blowing out a blade that looks like your goal...it gets you practice, and practice is alw
  14. I've read that they used to break the horns off of anvils during the civil war to render them 'useless' in enemy hands. I've also read that they were used as ammunition as well, lol. Never heard the train track one though.
  15. I could see that one being very, very useful! Hope it hasn't been discontinued. I'd read somewhere that they trimmed their product line.
  16. Subscribing. For me, it's the opposite. I live in Arizona, and work all summer long outdoors. Its time to change that, lol.
  17. @Kevin...I have a ton of problems with it. Apparently I can't even quote, it seems. The new setup is very difficult to use. @Jerrod...thank you very much for the kind words (and for sharing the link)!! I'm just glad to help out where I can.
  18. I've tried to post the link about ten times without success...but I think I still have a sticky in the fit/finish section on salt water etching? If so...I'd say you could make a setup that makes incredibly clean etch lines, for less than $50. It's in: Finishing Tips and Tricks/Fit and Finish/Salt Water Etching Tutorial. Hope that helps! PS. If you can't find it, let me know and I'll walk you through it. It's incredibly easy, and stupidly inexpensive .
  19. The creativity and skill shown in the creation of this knife is absolutely inspirational. THANK YOU for sharing!
  20. I never thought I'd see the day Alan...but I'm glad I did! Very well done my friend! On the Japanese aesthetic/clay/water quench thing...I think its a bug that either bites, or doesn't lol. I've never, ever made anything that wasn't clay hardened, and while double edged thingies are very interesting to me, a hamon just makes them that much more so =p. Again though...very nice!!
  21. I water quench W1 and W2 Caleb. The trick is to use brine, and interrupt the quench.
  22. I really like the lines on this! I can imagine a 3 knife set with a matching end grain board really easily lol. Say 10" and 8" gyutos, and a 6" petty or smallish nakiri. Nice work .
  23. No problem Caleb, you know I'm always glad to help . One last thing on kitchen knives. It's almost always better to temper low, and test...than to just go with 400°F or whatever and assume it's good. A differentially hardened kitchen knife should be HARD. 63rc or a bit higher is reasonable. My suggestion is to start tempering at 350°F (do you have an accurate way to measure temperatures in your oven? A good thermocouple off Amazon is a worthwhile investment!) for a couple 1hr rounds, then use it. If you find the edge is microchipping, raise the temp 25°F, and temper again for a couple roun
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