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Dan O'Connor

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Dan O'Connor last won the day on May 30 2021

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About Dan O'Connor

  • Birthday 04/10/1953

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    Swordmaking. Kendo, Iaido, Housebuilding , Guitar, Fiddle and Grandkids.

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  1. Thanks Alan. Here Ya go. Sons-in-law are the brisket makers. I just cut 'em and eat 'em. Need to work on a one draw slice cut like a sushi chef. IMG_6387[1].MOV
  2. Hello All. I am finally back making knives,. In April, I sold my first knife in 30 years. Hard to believe. The pandemic got me off the road and looming retirement made me kick it in gear. I have been making blades over the past few years but they were mostly to test my clay coatings. At this stage in my life I have narrowed my scope-a lot. Japanese inspired with single bevel, urashi and hamon. The longer blades are trademarked as Texas BrisketSword™. Kind of a long story for another time. All W2. English Yew and Desert Ironwood handles Texas Oak stand
  3. Surely you are joking Mr. Boggs!!! Brisket is king when it comes to bar b que in Texas. If you cannot smoke a brisket to perfection then you must turn in your Texas Man Card. (BTW-I cannot, but I let a designated champion, my son-in-law, submit my man card entries).
  4. Thanks Alan. Will update it with better contact info.
  5. That is correct Alan. More red than gray but yes.
  6. Ha! Warps like a snake-Multiple times! Warps when I normalize. Warps when I heat treat. Warps when I grind the hollow post heat treat. That is the beauty of the differential hardening and leaving a bit of meat all over to have room to tidy up. Just take it to my smooth, flat sawmakers anvil and carefully bang it straight each time with a 2lb polished and slightly crowned hammer.
  7. Thanks Guys. I get so caught up in the tools, like the hammer I built, as well as the whys and what fors of bladesmithing/knifemaking, I forget to actually make stuff. Trying to change that. Spent a boatload of time experimenting with hamons.You should see some of the info on the forum. Some surprising revelations. Be prepared to back up your arguments to what I post. Disclaimer- a lot of it will reference the clays I developed, make and sell, but will most likely apply to whatever you are using now.
  8. Thanks Dan. Not really that heavy. .190" at the tang and tapers a good bit and the hollow back takes out a goodly amount of weight. The 18" length was more to see if I could do it. 14" is a more manageable length.
  9. I am not sure how it was I got away from this forum. Lots of travel with work, time on social media and spending the last couple of years developing anti-scale and hamon clay. Anyway, more back into making blades. The name for this is a bit tongue in cheek I admit. Kind of a hit with the local crowd. Composite picture of one knife/sword. Loosely based off of a type of Yanagi-ba. 18" blade W2 steel Single bevel Hollow back Saya-European yew and desert ironwood Hamon Oiled leather sheath for saya
  10. Geez! I kinda skipped out on this thread. Maybe because I was waiting to have a definitive answer. I don’t know about definitive but more to add to the conversation. This is a redo of the small knife above. Polish to 1200 redline paper. Brush on 2% nitric acid. Polish off with 3M Trizact 3000 and 5000 paper. 3 times. BF23BF32-F54B-4837-AA15-CD9620645EB8.MOV
  11. Citric acid etch and post etch polished seems to be dialed in. Still optimizing pre-etch polish. All NJSB W-2. Hamon1800 clay and Paragon furnace.
  12. Clay based Anti Scale and Hamon Compound NoScale2000 and Hamon1800 NoScale good to 2000 degrees on all steels carbon or stainless. 16oz of either $30 Any two 16 oz 56$ $10 flat rate shipping in US for up to 4 jars Nuclayer.com
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