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Mike Ward

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Mike Ward last won the day on August 12 2018

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  1. Mike Ward

    KITH 2019 sign up

    Sorry Pieter-Paul!
  2. Mike Ward

    KITH 2019 sign up

    I'm in 1. Conner Michaux 2. Bruno 3. Brian Dougherty 4. Alex Middleton 5. MichaelP 6. Will Drake 7. Zeb Camper  8. Joël Mercier 9. Jeremy Blohm 10. Geoff Keyes 11. Jason Volkert 12. Michael Ward
  3. Mike Ward

    Winter Break Stuff (photo heavy)

    Yes, I made the 6” with a pinch grip in mind, but it might be illusion that it looks short because it’s about 4.5”. That’s what I usually shoot for because it fits right into my hand comfortably and the balance point is right at the ricasso area. Heres a better picture for dimensions. Glad I got your approval on the mustard Joel
  4. I got a lot of practice making knives over break. Seems like being able to sleep in till 10 and with nothing else to do is a good thing for bladesmithing. Plus, everyone wanting kitchen knives for Christmas which gave me a lot of opportunity to experiment. Learned a lot and no two knives are the same. With the first picture, I made a 8” chef knife out of 80crv2, a ~5” utility kitchen out of San mai wrought and 80crv2, 6” chef out of 80crv2, another ~4.5” utility, and a 3” paring. I learned that wrought is like literal butter when it’s nice and hot. I had to fight the urge to just grab and mold it like playdoh. I finished the paring and 6” chef in later photos. But the 8” one was a PITA to heat treat because it is bigger than my fire pot. I later ruined it grinding by putting pressure on the spine and getting it too thin. The second pic is just a little wip pic after I had drawn back the spines and tangs. That’s when I also set the shoulders for the hidden tang. The next few pics are of the 6” chef knife. The woods are zebra wood and wenge. I initially tried to chisel out the tang in the zebra wood, but didn’t like it very much so I just did a three piece construction which IMO looks better. Finished with a coat of Tung oil and then a coat of beeswax. The hard part was the grinding, I went to close to a finished edge thickness and didn’t take in account that hand sanding removes a bit of material. Therefore, the middle of the blade kept going past zero and would bring the width down in the middle. Plus, having an uneven graphite platen on my grizzly sucks, so I ordered a ceramic one. Mustard finish on the blade. Honestly, I think this is my best blade yet. This is the paring knife that is out of 80crv2 and zebra wood. Made it as a pair for the 6” one and gave both to my cousin. These last ones are how far I was able to get before I had to get back to school. All out of 80crv2, the first is another 8” chef, the next is a ~6.5” santoku style, next a ~6” chef and a 4.5” utilityish blade for the kitchen. Heat treat went fantastic, no warps or bends. One hour at 355 and one hour at 375 temper. Overall, I’m quite pleased on how much I got done. The santoku I forged and ground in about hour and a half, probably less, which is record time for me. Any and all criticisms/opinions are welcome. I want to get better!
  5. Mike Ward

    What did you do in your shop today?

    Start of Christmas gifts, 8ish” chef knife with 80crv2, 5ish” utility kitchen knife with 1084, and a paring knife in 80crv2. These are my first kitchen knives, I like the chef and paring knives but the middle one is just off. Any suggestions to improve it?
  6. Mike Ward

    What did you do in your shop today?

    Ok thanks josh, I think I’m just going to turn this into a template and make another
  7. Mike Ward

    What did you do in your shop today?

    This would be my first indended kitchen/chef knife. It's about 5.5" long by 1.75" wide. Tryed to a full bevel grind and got it down to a zero edge, but as a result the spine got very thin. It flexes nice and every thing, but I'm just concerned about the over all thickness. What thickness to you guys usually shoot for for chef knives? And what about paring/petty knives?
  8. Mike Ward

    What did you do in your shop today?

    Thanks guys, I like that backing idea GEzell, I'll try it. I also do most for the grinding before heat treatment and clamp it between two pieces of wood for the same reason. I'll keep fresh belts in mind too.
  9. Mike Ward

    What did you do in your shop today?

    I have a question for the people who make kitchen knives or thin ones that flex alot. How do you grind the tips with them flexing so much? I have a grizzly 2x72 and grind free hand because that's most comfortable for me. However, I can't apply enough pressure to effectively take off material because it heats up to fast, maybe in a second, and burns my thumbs. Do you have a jig that backs the blade and prevents flexing or slower speed or just do it even slower by hand?
  10. Mike Ward

    Another Mosaic Hunter

    That bronze looks gorgeous!
  11. Mike Ward

    What did you do in your shop today?

    Start ahead of where you want it so that you have room to get it right. I made a hill-billy file guide by c-clamping a straight piece of mild to the back of the blade so it hits the platen. For the other side, just line it up at the spine and edge. Then clean it up slowly.
  12. Mike Ward

    What did you do in your shop today?

    Okey dokey, thanks.
  13. Mike Ward

    What did you do in your shop today?

    Got this finished, but I think it needs a choil. I'm hesitant to do so and I would like your opinions.
  14. Mike Ward

    Any doctors in the room?

    It also helps with mental issues like depression and anxiety by balancing hormones and other brain chemical thingies.
  15. Mike Ward

    Any doctors in the room?

    That would be a nope, Zeb. Humans aren't actually evolved/designed to eat grains, we just decided that hunting and gathering was to much work one day and started to grow crops. Grains like wheat, buckwheat, millet and rice actually throw off your digestive system, hormones, and brain function. We can eat grains (evidence of several thousand years) but they aren't that great for you, kinda like we aren't really supposed to dairy after a certain age but we do. I think I get carbs from fruits and what not, but I'm probably 12-14% body fat which allows me to have fat on my belly. In school because it's a buffet cafeteria, I get on average 1.5 plates of food piled high, 3 meals a day. It's too much for my metabolism to get ahead of even with constant exercise. I love food too much to care though haha. Our energy is supposed to come from the meats, fruits/vegetables and nuts that are actually compatible with our bodies. Grains have a bacteria or something like that that block our bodies from using all of the energy in the grain. That excess energy is then converted into fat to be used later, but if we don't exercise enough to burn all of the fat, more and more biulds up and we get fatter and fatter. It also helps many old people ailments. (Disclaimer: I explained that really badly and probably slightly wrong. I'm an engineer, not a doctor.) I learned all of this from several books by Dr. William Davis. He's a cardiologist who has done extensive research into effects of grain on our digestive system, brain and overall bodily functions. He has a blog that you can find by googling him. There are also other research papers and such on grain elimination. I've personally have done this for I think 4 years since July, my mom has done it for probably 7-8 years. Both of us have experienced large amount of fat loss, far more energy, smoother digestive system (provided it is unspoiled by sugar or relaspe), clear minds, better skin health and other good things. People have said it's impossible to do, so either I'm a vampire or it works. Also, my sister's boyfriend has celiac and first time he ate with us, he noticed that he didn't have any digestive issues. He is now following this way of eating and is feeling much, much better. Here's a link by Dr. Davis on ketosis. https://www.wheatbellyblog.com/2018/02/be-ketotic-but-only-sometime/
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