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Matt Mckeown

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  1. Page 44 of Jim Hirsoulas book Complete Bladesmith he mentions austentite forging or aust-forging, working the steel under the critical temp. Is this the same as the out-of-date belief in edge packing, or similar to the more scientific Goddard thermal finishing heat? Forging also leads to one arm being bigger than the other which can lead to dubious questions!
  2. Axle steel would be ideal, may be another good use of normalising only!? I always loved this blackjack boot/thrower design.
  3. Yes the Besh was the one I was thinking of with the chisel point. Like your drawings Zeb!
  4. I'm sure the steels u mention will be fine if spring tempered, however i prefer lower carbon steels such as reclaimed spring and saws for throwers. The design is just as important as the steel though. Love the mountain man style!
  5. Hi I know chisel grinds divide opinion somewhat! However is anyone aware of or tried a double edged dagger type blade, with a single bevel chisel edge one side, and another on the obverse of the other side? Any thoughts> I am aware of the chisel point being used on some combat knives. Matt
  6. I accept the point concerning martensite, and I am only talking 'back-yard' heat treatment here, not on an industrial level. But surely the fact remains that normalised hi carbon steel is harder than the same steel in its annealed state, therefore there may be some cutting jobs it is suitable for.
  7. I guess the issue is normalising is heat treatment, and some hardening occurs. If a job for the blade requires a homogeneous relatively soft hardness then maybe normalising is the way to go, especially with higher carbon steels. (not including air hardening steels).
  8. Looks a bit like a re-handled Ruana from Bonner Montana??
  9. Well I've decided to make a kitchen knife from an old circular saw blade and give it ago just normalised, I'll keep you posted how it works out!
  10. I agree on alloy content, but I think 40's would be plenty hard enough for veg and easy to sharpen? How's the fires in Spokane, all gone now? Matt
  11. Hi I have an old book by Charles McRaven who states he normalises his forged carbon steel kitchen knives as a final heat treatment with no additional hardening. does anyone know what kind of rockwell hardness this would make?
  12. Absolutely love the forged choil Steve.
  13. Hi Joel, it was designed as a multi-purpose cutter/fighter. It has enough point for penetration but quite stout. The slight recurve cuts very well in testing. From what I have read about Wharncliffe styles they cut extremely well for their size. It kind of reminds me of a talon/claw!
  14. Hi everyone I'm a pretty new member but thought I could post a new blade I have just completed as a present for my stepson. Its 15N20 forged 5.5 inch blade, with right hand chisel grind. Composite handle of leather, walnut and Corian with red stag crown. Apologies for photo quality. It is yet to be fully hand rubbed and would welcome comments on what style sheath to make. Thanks Matt
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