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Jon Cook

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About Jon Cook

  • Birthday 08/17/1984

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    Carlisle, Arkansas

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  1. Pros and cons of production work.

    This is relevant to my interests. It's always been in the back of my mind to have my own business, so I think on stuff like this a lot. I manage and cook for a short order place, so I'm no stranger to production work. I have noticed a couple things, though, and it would be interesting to have y'all's input. Everything I make is variations of the same 20-ish ingredients. Most of the time i don't mind, but I get where I'm encouraging my staff to bring me oddball orders just so I have something different to do. Do you ever get wild hairs like that? If so, how do you deal with them? Tied to the above, oddball orders do take more time, so the better my business is doing, the less time i have for novelty, or even straight experimentation. This seems to be your situation, Mr Boggs. You've stated you aren't bothered by this, in part because you're on the downhill side. If you were looking at 30 years of production instead of ten, do you think your perspective would change? All else being equal, would you prefer to premake stock and replenish as needed, or do batches to order?
  2. New design

    Mason, a pocket sized kukri would be an odd duck, for sure. If I have time, I'll post a couple variants this afternoon. Joel, definitely full flat. In my limited experience, it makes the most sense.
  3. New design

    Joel, this will be stock removal from .110" flat bar, if that helps. Zeb, I started with a green river nessmuk type by way of a spyderco leaf blade with a pm2 handle, but the lines didn't look right. I realized I was leaning towards a Fogg design at that point, and ended up with this. I'm imagining edc use with the ability to dress small game/ meal prep in a pinch. Straighten out the bolster, and add a short guard, maybe? It'll be getting lateral contouring.
  4. New design

    Hey, all. Got a new design in the works, figured I'd run it by y'all before I got too far. I'm working with a couple restrictions: I can get just under 3" of steel hot enough to austentize with my current equipment, my stock is fairly small, and I want few to no straight lines in the overall design. Blade length is 2.75" with a total length of 6.25", and .75" tall at the widest point. My biggest concern is the blade/handle juncture, and how not to cut my finger open while using the thing. Right now, I'm assuming a narrow ricasso that follows the angle of the bolster. Anything else I should consider?
  5. Tuition

    Vern, I can't say that I'm familiar with your work, but if it's anything like a certain other magazine publishes, you are in heady company indeed. That's not to say you can't be good before then, the idea is that you haven't come into your own yet, so it's not going to be your best. It probably would have been more reasonable to start a different project, but it seems like I have to work up to that.
  6. Tuition

    Joshua, I thought about more than once. But, I have a sordid history of unfinished projects I'm trying not to continue. In the literary arena, there's this idea that your first million words are trash. I've heard it's 30 paintings if you're that way inclined instead. Either way, the faster you can get through them, the faster you get to the ones worth keeping. Maybe once I've made it through my first million square inches of sandpaper, it'll be easier to let one sit.
  7. Tuition

    Zeb, thanks for the kind words. I definitely bit off more than I could chew with this one. It feels good in my hand, and there are elements that I'll likely carry into future designs, but I hit a point where I needed to be finished for the sake of my sanity. Getting design nailed down first, and figuring out exactly what my tools are capable of were the main takeaways for me. Next one is going to be simpler and cleaner, for sure.
  8. Tuition

    After four months of mistakes, redesigns, recalcitrant materials, and a lot of sitting around trying to figure out what the heck to do next, my third knife is as done as it's going to be short of an edge and sheath. Specs: 2.4" drop/spear point, high flat grind, in 1080 analogue at ~60-62 RC (best guess given the temper and how hard it was to finish). Aluminum and phenolic paper bolster, birch scales over a mild steel frame. The whole package is held together by a pair of drill bit pins, and clocks in at about 6.5". I'm chalking this one up to tuition paid, and counting the lessons cheap. I'm not using aluminum, or frames, for quite a while.
  9. I could use a wood lesson

    @Doug Crawford I've done the same so far, but nothing I've made had been around long enough for me to be confident in the results. With a touch up coat now and then, how did you think tung oil would hold up to the air flavoured soup we swim through here in the summer?
  10. I could use a wood lesson

    Ipe is kind of naturally stabilized, with the sap making it just about waterproof. Only thing is, well, a couple things. Some people are allergic to it, it doesn't like epoxy, and it's a bit chippy. And lightly figured. But it's readily available since it's used for decking.
  11. Forging vs. Stock Removal

    Bah! With the right press dies, you could do all the fullers and hollows you could want. Forging is the only true path to a worthwhile blade. Which is why every time I set up my gough jig, I flagellate myself, and burn a tool in penitence to Haephestus.
  12. Help identifying?

    After considerably more research, I think we're looking at grade 43 logging/tow chain made of high manganese 1022. At the price he quoted, and being in the suburbs, I don't think it's worth it.
  13. Help identifying?

    @Zeb Camper thank you. Having something to compare against will be helpful.
  14. Help identifying?

    @Geoff Keyes the wrought-ish texture is what caught my attention. That, and some of the links have a more irregular, scarfed look to them. I'll have to swing by and see what he wants for it.
  15. No. 4.

    Solid looking knife. I like the subtle hamon. The stepped ricasso still looks a little odd to me for some reason.