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Joël Mercier

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Joël Mercier last won the day on February 19

Joël Mercier had the most liked content!

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About Joël Mercier

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    Colonel Mustard
  • Birthday 04/07/1983

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    Québec, Canada
  • Interests
    Family, smithy, whisky!

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  1. It's a steal imo. Buy it and keep it, or sell it later for 400-500$ more.
  2. I wonder, if used at higher temp, QuenchK could be as fast as #50.
  3. Here's the specs of the QuenchK I'm using.
  4. I decided why the heck not try and get some pro edited shot of that one. I believe Caleb did great with my phone shots
  5. Those are very kind words, thanks again guys. Once my garage is built, I'll get back to it, with perhaps a new perspective. Maybe a little less serious and a little more fun .
  6. There are two basic and better ways to measure your temperature. The easier to spot and most obvious way is the table salt, which melts at around 1474°f. The other way is using the decalescence. Watch videos on YouTube about decalescence/recalescence for more info. It is harder to spot than melting salt because there must be almost no ambient light.
  7. Hello Mikkel, I'm going to first get this out of the way, you are mixing the terms anneal and temper. When you say 2x anneal at 230°c, you are referring to tempering. Now, how are you monitoring your temperatures? I don't know this particular steel, but 820°c seems about right because of the chrome slightly raising the quench temp compared to plain carbon steel. So the problem would rather be in the accuracy of your temp measurements. You said you used a magnet for normalization. So how did you judge you were at 820° at the quench? Also, the first normalization cycle s
  8. Thought I'd show the finished piece of my failed attempt to complete 2020 kith in time. I've got maybe two more blades I can finish into knives, then I'm done for a year or two, maybe more. Such is life... Steel is W2. Handle is curly maple with copper and Zeb Camper's wrought iron (part of an overly generous gift, thanks again man).
  9. It looks great to me except your edge profile could use some rework. It's a very important aspect that will dictate how the knife will be moved. The widest part of a chef blade should always be at the heel. But we can clearly see in your first pic that the middle of the blade is somewhat flat and there's some belly both ways. The edge should be almost flat near the heel and have a progressive belly towards the tip, following a line that's not parallel to the spine. Here's an exaggerated sketch of what I'm talking about. Edit: making a smooth and progressive edge profile is harder t
  10. if there's a radius, it's the one on the edges of a 4" mill bastard file, probably no more than a couple of mils. Anyway, I guess what I was trying to say is if your design is well made(for example: the tang on a katana which is nearly as strong as the blade itself), this sharp corner detail becomes much less important.
  11. I made sharp corner shoulders on this one and I'm not worried at all about it because the tang is wide and thick near the shoulders. I remember Alan mentioning not to overly emphasize on this "issue", pointing out how katanas are made.
  12. I sorta feel bad for not completing this work in time, but life happens I guess. I lately amassed enough will to try and finish this project. Blade finished and handle glued up. Now to the butt cap...
  13. It's just that coffee etch alone will more easily wash off. The ferric will give it better depth.
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