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Mike Ward

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Mike Ward last won the day on July 14 2019

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About Mike Ward

  • Birthday 11/20/1997

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  1. Made yet another knife, some small hooks and a hot cut hardie. The hardie is mild with a edge of some scrap 80crv2 welded in.
  2. @Zeb Camper just presents. My dad hangs his coats and sweatshirts on a nail in the wall in his shop so I thought why not. I’m envious of you and your job, that railing looks sweet! This is everything I got on my plate right now. Top six I have to finish before January ends for my sisters wedding present. The others are just freebies I don’t know what I’m gonna do with. And it took ~8 hrs to just fit this handle up. Trying and failing to not make any mistakes.
  3. Six hooks in the morning. 2 sets of 3 with different bend. Just trying something different for presents. After lunch, forged a paring and 2 slightly different 6” chef knives. All in all, a nice day in the shop. Bit chilly though
  4. Testing the latest out with some beef soup.
  5. I’m actually going to that for a different project. Casting a steel Bowie for the competition and maybe if we get enough data we can bring the white iron stuff too.
  6. Ah yes, but if you get the melt right once and check with other samples, you have a better set that can last a very long time. But sending them out is really good idea, thank you. If I can, I’ll post the results at the end of the semester.
  7. Yup that’s what we learned. Our goal is to make standards 10mm thick and the last group actually achieved that with gray iron. But without any inoculation I believe. The previous groups explored the mechanical heat transfer side of making white iron. We took their devices concept and redesigned for ease of use and safety mitigation while keeping the heat transfer properties. My group is exploring the metallurgical side of making white iron by adding small elements to help the carbide formation without disrupting the overall chemistry. Next semester is going to be a lot of data collection. That’s exactly the purpose of the project. To be able to take our device to a foundry and make samples from their exact proprietary chemistry to calibrate their spectrometers.
  8. @Jerrod Miller it’s freaking awesome!! We usually pour aluminum but my Metals Castings class tries to do at least one iron pour A semester. For my senior design project, my group has to make white iron spectrometer standards to use in foundry’s to calibrate their spectrometers. Last group focused on the heat transfer side of making white iron and my group is going to focus on different element additions to either prevent graphite nucleation or promote carbide formation. This was our second pour today just testing the new apparatus we redesigned and without controlling the chemistry to much. This is a sample from Tuesday’s pour with about 1/8” of white iron achieved. The molds sit on top of copper rods to quickly conduct heat away and that all sits on a water tank.
  9. Just pouring cast iron in lab. That’s all.
  10. Thanks Joel! I appreciate it. Thanks! I had some scrap pieces leftover from my brief cutting board phase. The Padauk is probably going to darken to a more maroon shade like the cutting board shown. I think it’s from the same board.
  11. Thanks Gary! I didn’t notice any problems with any of the processes, only that the wear resistance was more noticeable when hand sanding and profiling for the tang shoulders should be done before heat treat if you’re using a file. Do you have any problems with thin 80crv2?
  12. Probably my best knife just because I have access to a heat treat oven. The handle is Padauk and curly maple. 80crv2 steel 7” heel to tip 1.75” at the heel ~.100” thick at the bolster area down to ~.005 before sharpening. Overall, I like it, especially the blade shape and the handle material, but I can’t figure out what is off. I think the handle needs bigger facets, they’re at 1/8” right now. What do you think?
  13. Left six are a set of random Damascus blades for a wedding gift. Right four are 1084/80crv2 kitchen knives I’m hoping to sell somehow. The chefs are all 7-7.5”.
  14. Forged this last night. ~6” chef knife, it was probably the best forging I have done yet. Just moving the material to the right spot and having it straight in the end. Really surprised me when I went to grinding how nice it was to not have to remove a lot.
  15. @Geoff Keyes thank you!! I was finally able to make a visit home and opened your KITH knife. The curly maple looks really good.
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