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billyO

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billyO last won the day on August 6

billyO had the most liked content!

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  • Gender
    Male
  • Location
    Portland, OR
  • Interests
    Siberian Huskies, Blacksmithing, pattern welding

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  1. Ahhh yes. Another benefit of opening one's eyes, I did see that a while ago...Doggone it, we're even in the same time zone! So let me re-phrase: Oy! Niels, not all of us are on the night shift!
  2. Oy!!! Aren't we Americans allowed some sleep time???? Nice job on the forging, especially doing it all yourself sans striker. Looks really good. My only comment would be that I tend to prefer a butcher with a little less (or would that be considered more?) of an angle, something closer to 60 degrees opposed to 45...
  3. That should be a sweet looking blade. Waiting patiently....(kind of)
  4. Boy, I hope you're right, but if recent history is anything to base decisions on, I'm afraid it seems as if there's nothing that can be done other than wait and see what happens. As many knifemakers who participate on the forums probably know, over the past few years this seems to happen on occasion. And it also seems that occasionally some makers who put up a fuss and take the time to fight this actually have gotten a reversal of the decision. But IIRC, it took quite a bit of back and forth. What doesn't make sense to me is how random these decisions/actions seem to be, PayPal only s
  5. That's a bummer, sorry to hear that. Probably the rest of the folks who don't make an effort to 'disguise' the fact that the object is a knife in transaction. Just another symptom of the free market economy where companies let cheap lawyers and insurance companies do their thinking for them.
  6. I miss Tom and Ray.... Sorry Faye, nothing productive to add.
  7. IMO, adding W's to almost any pattern 'turns it up a notch' so-to-speak. Here's a blade I did that was a bit of extra from 1/4 of an explosion billet. Basically it's a billet of crushed W's that I squared up on the diagonal and then forged the blade.
  8. I can see that. You brought me back to my first taste of cilantro years ago, and I remember thinking this, too. But now I like it. To me, it's amazing how we humans, through time can change things that are initially distasteful into something we want. (ie: coffee, cigarettes, wine, wasabi, hot peppers, etc.)
  9. something ever so slightly smaller, say 0.990"-0.995"? Basically it needs to be as big as you can so that it just slides into the hole.
  10. So you've got a 13 layer bar ~ 1/2 x 1 1/2 x 10....hmmm, let's see, WWBD...(what would billy do) I'm not a huge fan of lower number layers, so take this with the grain of salt intended. I'd probably cut that into 4 pieces, stack and re-weld and forge out into a bar about 3/4" thick, and then weld that to a bar of 1080 for the edge to mimic a san-mai pattern. Here's a picture of a knife I did like that out of a scrap piece of crushed w's that was left over from doing an explosion pattern:
  11. Got some forge time yesterday, and got a couple of blades almost profiled before running out of propane. The larger one is now ~8" (205mm) and the smaller one is ~ 6" (150mm) and about 3/16" (5mm) thick now, but I was planning on forging down to about 1/8" (3mm).
  12. I don't do this, But I've gotten into the habit of using anti-scale compound on my blades before hardening. You have to get the blade up to (and hold if necessary) the correct austentizing temp for the specific steel you are using in order to quench/harden. And many smiths will up the temp on their furnace immediately after the last normalizing step and quench/harden right away.
  13. You only need an inch or so... Thanks, but nothing to worry about. Easy come, easy go... And the older one gets, the more one should get used to medical stuff getting in the way of plans.
  14. Be careful you don't end up like me, and find yourself in year 13 of a two-year remodel when a medical condition forces you to sell and move. I took a significant financial hit because of that one... But it looks like you might have a significant other and kids to help keep you on track.
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