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Bjorn Hauge

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  1. Thanks. Good to have that confirmed. I'm always having to stand a bit awkwardly when I work. I'll put some more height under my anvil stump then.
  2. That's the look I'm going for. Still working on hammer control. It probably doesn't help that my little post anvil has a tendency to skew itself at times. I've converted a 4lb hammer into a rounding hammer that I've mainly been using for this project. I'll check and see if I need to keep grinding down the edges. Pretty sure I've had some mis-hits too. The anvil face is at knuckle height, although that doesn't feel that optimal to me. I read somewhere someone mentioning that the recommendation comes from old, when using a striker was more common. I'm wondering if there is something to that.
  3. Thanks! That makes complete sense. I'll make sure to give the profile a bit of rework before heat treating.
  4. Hi everyone. I've been lurking around here for quite some time now and been trying to learn all I can. I am having heaps of fun with this hobby, and admittedly I probably need heaps more advise. I decided to try and make myself a kitchen knife as the ones I am currently using... Leaves something to be desired. That being said, so does probably my own. I've loved the look of k-tips gyutos since i learned about them and figured that was the way i wanted to go with my own kitchen knife. The blade is 1084 and 22-23 cm long, currently weighing 176 grams. Not yet heat treated and I would be grateful for any critique. (And let me know if any more photos would be needed. My phone is a potato) .
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