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Francis Gastellu

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Francis Gastellu last won the day on April 7

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  1. If you're not used to it, it can certainly be a little disheartening initially, as it'll be a little splotchy until some degree of uniformity is achieved in the patina (some ingredients will etch the blade in mere seconds). The more you use the knife, the quicker it'll get to that nice patina state though. The very first knife I ever made (which I use every single day at the dinner table) has a lovely deep patina that makes it a lot more personal to me than a mirror finish coming fresh out of the shop I find that having to cleanup a HC knife that was left on the counter without h
  2. Thank you, It took me a couple days, I think I was originally very focused on the mistake that forced me to reshape the blade, but I've come to embrace the serendipity and I'm really enjoying it in the kitchen Besides, the spine/bolster/handle line came out just like I wanted so I'm glad you like it!
  3. Looking good, congrats time to turn it into a thing!
  4. Congrats Joshua! Today in the shop I carved a tsuka, which I proceeded to photograph next to a succulent, cut out and shaped the first of several inlays for a tsuba, practiced sloped background removal (more practice is needed), and made a polishing horsehair brush.
  5. Others might know better, but I wouldn't go under 1mm with 1095. I'm assuming you're quenching in oil. If water, double that
  6. Thank you Simon! I tested it as soon as the epoxy had dried, and it does feel really good to me (I'm biased tho), it rocks! (pun definitely intended ) It being O1, the onions immediately got started on the patina! I'm ok with it, is what I kept telling myself
  7. First time trying for an integral bolster. The blade shape is fairly unconventional... I'm not going to pretend that was all on purpose It's a very thin blade (for me anyway, distal taper to 1.4mm at the spine) and I let the heat get away from me at the grinder, so I had to do some re-profiling (it was originally wider and more triangular). It's growing on me though, and although I'm sure a chef would let me know in no uncertain terms why this is just wrong, cooking with it sure puts a smile on my face Mushrooms and parsley are my two favorite ingr
  8. Working on the tsuba. I started by casting a 250g puck of shibuichi to cold work. Following Ford Hallam's recommendations, I used "one and four" silver to copper (20/80) rather than "one fourth" (25/75), as is more usually suggested. That's a pretty ugly ingot, and I suspect Ford would be appalled ... Good thing I cast much more than I need, as this will require serious cleanup. The beginning of a LOT of filing and scraping... Once I reached a clean surface, I started cold working to proper diameter and th
  9. Really lovely knives, nice work! I have now re-polished/re-etched the one single damascus knife I made for my partner 3 times after similar experiences. About three weeks ago, I found that knife in the dishwasher several hours after a cycle had completed, it had a completely uniform orange blade and a swollen/cracked/brown/grey "purple heart" handle. I love her tho.
  10. After 2 failed habakis... ... I think I managed to make one that will work. 1/8" brass stock, bent using the jig Walter Sorrells recommends. Annealed a few times during the forming process. Cut the notch at the munemachi and fitted as best I could. Spent about an hour and a half hand filing because let's be honest, I had completely winged it the first few times, and it totally didn't work. Here I used calipers to measure the width and height of the cavity front and back,
  11. Today I made a habaki. Then I made another habaki. Tomorrow I'm making another habaki. Apparently I'm not very good at making habakis right. Good thing is I'll have several practice habakis for engraving before I commit to doing it on the real one.
  12. That looks really cool, love it! I bet he did too!
  13. In addition to the things that have already been mentioned above, and which should be addressed first, another thing that could potentially throw you off here is decarb. 1095 will lose carbon from its surface unless heated in an oxygen-free environment (over heating and over soaking will exacerbate this too). You'll need to grind the decarb layer before you can accurately determine the hardness (this is separate from needing to clean up the scales).
  14. I'm quite happy with the machine, and one thing to note is that they proactively contacted me to replace a part after they had a bad batch that caused the grinder to not track as well as it should (flat platen attachment had a wheel whose thread was a off axis). They sent me a replacement as soon as I confirmed I had the issue, and didn't ask me to return anything. Very good customer service.
  15. Thank you Jacob and Don! Lot of work left, with the handle and fittings, but getting to this point without a mistake so major that it'd would ruin a month of work feels quite good
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