Jump to content

justin carnecchia

Members
  • Content Count

    558
  • Joined

  • Last visited

  • Days Won

    1

Everything posted by justin carnecchia

  1. Welcome to forum! Looking forward to seeing the finished blade!
  2. Yes it was fun. Most of my blades take a full day or more to sand. It was refreshing to sand a blade in half an hour.. No, I don't have that book, I'll have to check it out. I've been looking at guys like Don Hanson who seem to do everything ( and do it well) and figured it couldn't hurt to expand my repertoire.
  3. Thanks guys! Much appreciated! The color's a funny thing, online it was listed as brown.. And when I got it, the surface was a pretty dark brown.. But as soon as I started working it, it turned a much lighter yellowish? After much sanding and polishing it came out like this.. I do like it, but I don't know that I would call it brown. Anyway, it was a fun project. I'm doing my best to diversify myself as a maker. I also have a kitchen knife and a damascus "tanto" almost done, then probably more slippies till I feel I've gotten the hang of them. Thanks again, Justin
  4. So here's something a little different for me. Not excatly my first effort at a folder, but close. I did one years ago from parts water-jet cut to a pattern, but this is my first with no pattern. Blade and spring are W2, liners and bolsters are 416, and scales are micarta. Really steep learning curve here and I've far from mastered it, but will keep trying. It would definitely help to have a decent drill press and surface grinder.. And a ton of other tools.. someday maybe. Thanks for looking, feedback is always appreciated.
  5. Fantastic! Looks great, and sounds like a fun project to be involved in.
  6. Very nice! Look forward to seeing more of your work.
  7. Sorry! Reference to very old tv show. Your sword looks great!
  8. BA man BA! Total Barakas! I haven't tried to make a sword in quite some time, I may have to steal a bit of inspiration from you.
  9. First thing coming to mind is like Joshua said, could be residual fractures from the springs original life. Type of crack though, reminds me of hearing that if you clay 1560 you can actually cause the edge to shear from the spine.. The crack your describing sounds more like that.. You didn't mention claying, so I assume you didn't, but how thick was the spine compared to the edge? What was the quenchant? If I had to guess, there was a significant difference in cooling speed between the edge and spine, most likely caused by either differences in thickness, or uneven heating (also probably caused by different thickness).
  10. Thanks Kevin. I too agree about the plunge lines. My original thought was that I could do a wrapped handle with the front and back notches ( sorry can't remember proper names right now) but when I was designing it I realized that if the handle wrap goes right to the cutting edge it wouldn't be safe to use. Anyway, thanks again! -Justin
  11. Very nice, I don't if I'm seeing a carver so much as some sort of fighter, but regardless of what it's called it's a good looking knife!
  12. Thanks guys! Poplar, from what I can tell is too soft a wood, and absorbs liquids too easily. I tried coating it with an oil, but didn't help. I had to constantly be drying off the handle and moving it to safe places where it wasnt wet or greasy. Somthing not easy to find in a commercial kitchen. Even so, it was soaking up moisture to the point where the grain was puffing up. Something that would not be up to health codes.. If it's soaking up water and grease it's also soaking up bacteria. I suppose it wouldn't be too difficult to stabilize it, but whats the point. It's not terribly attractive and there are many other options. For kitchen knives I'd stick to stabilized hard wood, or synthetics. On this handle I used micarta, pretty much a first for me. So far I'm very pleased. It looks good (I think), and more importantly feels good in the hand. If I had it, I like the combination of burl wood and horn, but wanted to get this knife done with what I had in the shop. Thanks again, Justin
  13. Here it is all finished up. Went with brown canvas micarta for the handle. Blade is 8.5" of w2 ground thin to about as fine as I can get an edge. Didn't bother with hand sand sanding since its just for me and doesn't affect preformance. After a week of using with the temporary handle, I can say it holds an edge well and cuts like a champ. I did thin it down a bit though so now it should be a bit lighter in hand. Can say, poplar is not suitable for kitchen knife handles, the micarta should work much better. Thanks for looking and for all the encouragement you've all given over the years. -Justin
  14. Beautiful! And a touching story too. You have a fantastic style. Looking at just the profile and handle shape, this would be a great looking knife. But your carvings and other design elements really seem to set your work apart.
  15. Hi, here's one I almost finished last weekend (wed &thur). Blade will be taken just a touch thinner, and sanded to a higher grit. I'm not sure if I'll do any hand sanding, but at very least I'll get out the 60g belt scratches. Current handle is temporary, just a piece of poplar I threw on so I could use the knife. Finished handle will probably be micarta because It's waterproof, indestructible, and I have some. Anyhow, what seems like quite a few years ago I was working as a chef and came across a site selling high end Japanese gyutos. Tadatsuna and Suisin and the like. Desperately wanting one of these knives, yet way short of cash I wound up deciding to try making my own. A few months later I had made a pretty crude gyuto, but it cut well. And not long after that I made a Santuko that became my daily use knife. Took a bit of time, but I eventually made some blades that I thought would measure up with the suisin etc... But being dirt poor I wound up selling them all. Some of you may know, I've been trying to go full time as a maker, and unfortunately that's once again going on the back burner because I got a new cooking job (bills and what not). But end of story, I decided that if I'm going back to cooking I'm going to finally get my gyuto. So here it is, the first knife I've made for myself in years.. I'll post some better pics in a couple days when it's finished.
  16. Very nice! Truly makes me want to try making one.
  17. Yeah, one more time, Very Nice! Not a huge fan of friction folders in general but I like this one.
  18. Wow! Those guys can swing a hammer! They're using an old sledge hammer head as their anvil, that's what I did way back when. And for around $90 their kuhkris are a pretty good deal. Leaves me wondering how much of it these guys are taking home at the end of the day though...
  19. Thanks guys! Dave, my favorite comment ever. Unfortunately the blade will never know the pleasure of being hidden away in a geisha's kimono.
  20. Hi, just finished this one up. This is my take on a modern cord wrapped tanto. I wanted to keep as much of the traditional design but with a cord wrapped tactical style handle. Blade is 6" and keeps the ridged spine of the tratidional Japanese swords. I also tried to stay as close to a classic profile as possible. Handle has rayskin inserts and features traditional tsukamaki knots (or as close as I can get with double strand cord). Hamon isn't bad, but blade has a "using" polish of around 600g so some of the finer details don't pop. Thanks for looking, Justin
  21. Thanks guys, much appreciated! I'm pretty proud of this one.
×
×
  • Create New...