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Found 4 results

  1. So I had a friend ask me to make him a set of knives. He's one of my oldest friends so naturally I said yes. He gave me complete artistic license with these so I truly enjoyed crafting them. The steel I believe is 15N20, handles are figured maple finished with mineral oil and they have white G10 liners on them. After testing we figured that the knives came out to around 59HRC, which I'm pretty proud of. The etching on the blades didn't turn out as well as I would've liked it to but placing a second stencil over the etching is near impossible so I had to let it ride. Thanks for looking friends!
  2. Hi all, So I started doing my first chefs knife, a Damascus 1060/15n20. But I found it to warp a LOT. I left it a bit thick for quenching but I saw it warping since the normalizing (I treated it like 1060 steel) maybe that was my mistake. So when I quenched it I quickly put it in my straightening jig and let it cool there and it was straight. But when I started grinding it started to warp I was cooling the blade in water and that started to make it curve. But I wasn't letting it get hot. That's what has me wondering.. Do any of you know where I took a misstep or what I shoul
  3. hi gents, i come to you with a new inquiry... i want to make a kitchen knife. a chefs knife to be exact out of 5160 steel... i need all the necessary info to accomplish this task, -is there is anything that needs to be done during the forge grind normalization, quench, temper etc that i need to know, that is different from forging a hunting knife? -does anyone have a preferred video or tutorial they can share??? -would you rather do it out of 5160 o 1095 steel. which is the best choice out of the two (that's the only types i have) i can procure stainless. so
  4. 2 mm O1 Tool Steel, Full grind to edge and tip Gidgee Handle with Brass & Acetyl Held in place with Brass Pins
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