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D. Giagni

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    City of Angels
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    woodworking, bladesmithing, yoga, fringe music genres, bottleneck slide guitar, clawhammer banjo, cheesy fantasy novels, cold beer, and malt whisky

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  1. D. Giagni

    Sakha (Yakut) Knife

    My guess for the fuller is ease of sharpening. Japanese chisels are hollow on the back for that reason. It makes flattening a lot easier when you're only removing metal on the edges.
  2. D. Giagni

    Thoughts on sources

    I completely agree. By an known steel from a reputable dealer. I use Alpha Knife Supply. I personally enjoy using scrap steel from time to time, but I consider it a medium to advanced skill getting a good blade from it.
  3. D. Giagni

    Sakha (Yakut) Knife

    Those are really nice! I saw a video once, I think it was on this forum, were the smith heated the blade and gently curved it away from the fuller. He was then able to use a file to clean it before he heated it again and gently straightened it.
  4. D. Giagni

    Sharpening very hard blades

    You should do a least two temper cycles. How thick is your edge prior to sharpening? A thick edge will be way more difficult to sharpen than a thin edge. I take my edc blades (3-4") to around .010 before sharpening.
  5. D. Giagni

    I was looking at multi-blade folders and this thing popped up...

    I was shocked when I read the dimensions. It's so small considering everything in it. Also, check out the grind on that kris blade
  6. D. Giagni

    Stronger FeChloride?

    The way I understand it is that you don't actually want the FeCl to be very strong because it eats away all the layers at the same rate. The goal when etching a damascus blade is to create topography, that way when you sand/polish the blade only the layers that haven't been etched become bright. Try etching for 15-30 min and then removing and scrubbing all the oxides off then repeat. I too have read and seen the instant coffee thing but have not tried it.
  7. D. Giagni

    Fetter Lane Sword No2

    It's hypnotic. Amazing work.
  8. D. Giagni

    5160 Steel.....For a Real Leaf Spring????

    That is my understanding as well. I always thought that hardness just determined how easily it would break or take a set.
  9. D. Giagni

    Blade tip snapped

    Don't pry with a knife! But as far as troubleshooting goes, I'm wondering if the blade was left too hard. What did you use to temper the knife? I think one hour temper cycles are too short unless you're using something like a salt pot. Next time try two cycles of two hours.
  10. D. Giagni

    How to protect a thermocouple from scale

    Sorry for the thread hijack but I have that same controller based on the recommendation for Ed Caffrey's website and I can't seem to program it correctly. I just need it to read the temp. Would either of you mind sharing your settings? Thanks
  11. D. Giagni


    My understanding is that the reason 15n20 is used with 1080/84 for pattern welding is because they both respond well to the same heat treatment.
  12. D. Giagni

    Chef knives and temp control

    To answer your first question, I make chef knives out of cfv and it works very well in the kitchen. I think your starting stock is a bit too small if you want a 2" wide chefs knife. You have to watch your temps closely when forging cfv because if you forge it when it's too hot it WILL turn into cottage cheese. The real problem with cfv is sanding it. I now laminate all my cruforgev blades and it makes life much easier.
  13. D. Giagni

    White vinegar and scale makes?

    Iron acetate is used to ebonize woods with a high tannin content. Red oak and walnut are the most common.
  14. D. Giagni

    Completed Pair of Bowies

    Those are high class. Really nice job.