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michael cross

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michael cross last won the day on February 20 2019

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About michael cross

  • Birthday 06/19/1988

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  • Gender
    Male
  • Location
    northern ca
  • Interests
    Swords, knives, damascus, differential tempering. Want to hone my craft been doing this for 7+ years.

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  1. My lastest piece for a buddy of mine from Argentina. His passion is the asado (bbq equivalent here in america). He wanted a custom knife for his bbq pack and this is what we came up with. Details: Blade- 140 layer ladder pattern 15N20/1095 outer steel of the san mai with W2 core. Differentially heat treated, the hamon is low though the whole edge turned out quite adequately hard, hardness files confirmed at least 65hrc on edge and about 50hrc along the spine post quench. There is another faint hamon present in the damascus region where the clay was applied. Never had a dual hamon like that, I attribute it to the different steels involved. I tempered it back a bit more than usual given the dramatic point this blade features. Handle- Deer antler with two 48 layer damascus fittings that I hot blued. There is a take down nut in the back to make disassembly and cleaning more practical (going to get greasy cutting all that meat). A 14k gold "L" is inlaid in the back as a memorial motif to his friend that passed away.
  2. Nearly finished with the rail clip tanto. Been a fun build utilising some new techniques and materials. The blade was a practice piece that turned out quite nice so I had to finish it lol. The fittings are made of salvaged copper pipe that I cut into sheets and hammered to shape. The fuchi and kashira are both one solid piece, no soldering. The materials used include a mokume tsuba, embossed leather inlay in lieu of ray skin, brazed copper habaki, copper fuchi and kashira, nylon cord, brass seppa, bamboo mekugi, handle body is a formed polymer product (experimental) and the blade is made from a rail clip.
  3. Very nice, love the bolster. Good clean line, what did you use to produce the hamon?
  4. I would go for it. Another post here on the forums pointed out the possibility of micro fractures being present in these clips due to the fact they have a pretty hard life before us smiths get them (usually). Aside from that, good normalization practices and attention to your quench heat should give you something nice. I would like to see what you get from it!
  5. A couple of paring knives right out of the temper oven and a santokuish style knife. All three are 1095 steel. I used satanite to produce the hamon and quenched in McMaster fast quench oil heated to around 150°F
  6. Forged this from an old rail clip I aquired some years ago. This steel has been on my list of "want to trys" for a while but given the quasi unknown composition of the steel I have put it off in fear of not getting the desired results for the amount of work. Decided to give it a go finally and wow was I surprised at the result. The hamon turned out nice and whispy, skated my 65 hrc file, no warps or cracks. Now to take this pleasant surprise and finish it off, really was not expecting to get a desirable blade from it. Here are a couple pics.
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