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Joël Mercier

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Joël Mercier last won the day on May 8

Joël Mercier had the most liked content!

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About Joël Mercier

  • Rank
    Colonel Mustard
  • Birthday 04/07/1983

Profile Information

  • Gender
    Male
  • Location
    Québec, Canada
  • Interests
    Family, smithy, whisky!

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3,065 profile views
  1. Cool stuff Conner! In the unlikely case you guys have been wondering, I'm still alive . I'm taking a break from knifemaking. I've been reading a lot about loudspeaker making lately and decided to make myself a pair of floorstanders for a change. There's a lot of science to make it all sound good! In the end, ff they only sound as good as my Oberon7, I'll be pleased . Once I'm done with the speakers, I'll finish my KITH knife I promise hehe.
  2. This is debatable. I use only carbon steel and it excels at doing what I need, but stuff like m4 or 3v is no marketing gimmick. Though you gotta know how to properly sharpen those steels...
  3. That's some good claying. If your temp is right, I'm sure you'll get nice stuff going on. Looking forward to see the result.
  4. Best of luck in these tough times, Sir. I don't believe in any religion, so I'll just have a thought instead of a prayer.
  5. Me too! They're also great for hand sanding. Much easier to see scratches.
  6. I use pinch grip a lot with my chefs and I think it gives the most control, agility and precision. Try it for a while, I'm sure you'll be sold.
  7. Yes. Pre heat it to around 130°f before quenching. Warmer oil is more fluid so it'll increase its cooling speed.
  8. Thank you @Joshua States for the kind words. Taking down the shoulders was the right choice. Those would've made the blade annoying to use in pinch grip. As for the handle, I am still figuring this out, but I think your profile is good. For the cross section, I like to use the reversed egg style because it's comfy and gives a strong grip. And I sculpt it thinner at the shoulders. It all comes down to making sure it's comfortable in both regular and pinch grip. One more thing that catched my attention was the belly of your edge. IMO I think it needs a bit of tweaking to be more progressive, especially it this area. All in all, good work man. It's going to be a very nice tool. Edit: here's what I mean by "reversed egg" cross section.
  9. Hi Alex and welcome! First of all, I would advise you not to use motor oil as a quenchant. It can emit toxic fumes and the cooling rate is too slow for most steels. Canola oil is cheap and widely available and will do fine for a wide range of steels. Second, an edge quench may be fine, except when your blade needs flex or just may flex. Depending on the proportion of hardened steel, an edge quenched blade will stay bent at various degrees if you bend it enough, while a fully hardened blade will completely spring back.
  10. Very nice! What are the dimensions?
  11. Damasteel. It's basically stainless steel Damascus.
  12. The law of thermodynamics Edit: you actually use the energy(heat) of your beer to forge, no shit! The perfect symbiosis...
  13. Here's how it looks after a month of daily use. It turned blueish but still looks good IMO. On a side note, my other blades did not turn brownish yet, only gray.
  14. That's some serious inspirational stuff. Thanks for posting!
  15. In my experience, the mustard patina will blend with the natural one that forms over time, like Alan said. It will take a good while before can't see it anymore though...
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