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Mike Ward

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Mike Ward last won the day on August 12

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  1. 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
  2. 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?
  3. 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.
  4. 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?
  5. Mike Ward

    Another Mosaic Hunter

    That bronze looks gorgeous!
  6. 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.
  7. Mike Ward

    What did you do in your shop today?

    Okey dokey, thanks.
  8. 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.
  9. 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.
  10. 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/
  11. Mike Ward

    Any doctors in the room?

    I'm pretty sure I know what you're talking about Zeb. I have the same weird heart stutters, I describe it as mine like skips a beat then tries hard to get back in pace, but I think yours is better. This happens every couple of months or whatever and the first time it happened I kinda freaked out too. Almost thought one of those facehugger alien freaky things had got me . It happens at the randomist times also: washing dishes, running, watching TV. I don't know what is happening, all the physicals I been to for sports havent said anything about my heart. I'm 20, going on 21 in the winter and this has been going on for years. Other than this past spring/summer, I've been very active with working out whether it was through football or track or just weightlifting. Eating wise, i pretty much cut the carbs out by eliminating grains from my diet and having a lot more meat, greens, veggies and fruit. I probably lost at least 25 lbs of fat and replaced it with muscle and have stayed at 190 +-5. Went from slightly chubby, unathletic kid to gym rat in about half a year. Didn't help my coordination at though, I still trip over air. I've always I kinda wondered if that was normal, I guess not, I probably need to go to the doctor also.
  12. Mike Ward

    Breaking News !!!!!

  13. Coke is coal with the impurities like sulphur and whatnot burned out leaving just the carbon to be burned. The thick yellow smoke when you first add coal is all that nasty stuff and it will disappear when the clean Coke is burning. You're making Coke constantly when you add coal to a fire. Just make a fire like you normally would, newspaper and kindling, and once that is going slide some coal around the fire. Have your air on low now and if you have coal fines in the bottom off your bucket sprinkle some on top of the ball of flame. Wait until most of the bad stuff is burned out before heating steel. When you add coal to the fire, add it to the sides so that the heat can start eliminating the impurities and you don't have to wait as long for it to convert.
  14. Mike Ward

    Shopping for new belt grinder...

    I second the grizzly if you can get it. I purchased one a couple of weeks of ago and have only used it a couple of times and am very happy I did. Switching from a 4x36 to a 2x72 is a huge difference. I decided not to go the full multiphase, higher horse power grinder because I don't make that many knives and the grizzly will work just fine, I think.
  15. Mike Ward

    What did you do in your shop today?

    Not a clue, other than to keep things and myself away from it. Really don't want to visit hospitals unexpectedly