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  2. Conner Michaux

    Yggdrasil laufsblað - Leaf of Yggdrasil

    Amazing as always!
  3. Adam Weller

    Yggdrasil laufsblað - Leaf of Yggdrasil

    Gorgeous knife overall! Almost to elegant to use. I take it you make your own steel? impressive.
  4. Alan Longmire

    Yggdrasil laufsblað - Leaf of Yggdrasil

    Wow! You just keep getting better!
  5. Today
  6. I present to you - the latest Deer-Hunter - Yggdrasil laufsblað - Leaf of Yggdrasil! Blade in 3 bars folded and twisted steel. 100 layers of folded railroad steel for the body, and 60 layers of ferrier's rasps and 15n20. Handle in Chestnut with core of Holly, w. spacers in vulcanized fiber. Front part of handle is Mammoth Ivory, with spacers of vulcanized fiber and brass. The Holly is engraved with Elder Futhark runes in Old Norse. The poem is taken from Grímnismál verse. 33 - Codex Regius and pertains to four deer that eat from the leaves of Yggdrasil - the world tree. This knife will be used - shock - for hunting deer. As always, any feedback and criticism is heartily welcome! Sincerly, Alveprins.
  7. Ron Benson

    Fitness?

    I started goin' to the gym when I retired on 4/1/2014. I do cardio and weights. I do not enjoy either, but I feel better and have more energy. Two bad shoulders and problems with both feet may prevent me from forging, but I will continue to make stock removal knives. For me, it's the fact that I am more concerned about the quality of life than the length of life, so I keep goin' to the gym...
  8. Alan Longmire

    WIP - Sami influenced gift knives

    Same here. And when you think about it, "freehand the groove" would be a great funk band name! Somebody call George Clinton...
  9. Jerrod Miller

    Super quench. Some data.

    That's a good idea. I'm planning on cutting some pieces of the same mild steel, and quenching in different mediums, etc, and testing them. I'll try to make sure I test hardness at varying depths also. In blade thicknesses you'll need to test with either Vicker's or Knoop. Rockwell is too big of a test; you'll be testing surface and a bit below surface. You may see a difference, but you certainly wouldn't be getting the whole story. This definitely would not refine grain growth in a measurable way.
  10. Joshua States

    Trying to decide on a standardized process

    I am going to share my newest method for finish grinding that I think saves a lot of time. Mind you, I have a 9 inch reversible disc sander, So if you don't have one, this isn't going to work for you. I take the blade to 120 on the belt and then move to the disc at 150 this basically flattens the bevel and straightens the edge. Back to the belt at 220 and then to the disc at 220. Hand sand inline with the blade to 220 to remove all the 220 disc scratches. Disc at 320 to remove all the 220 hand sanding. Hand sand at 320. And so on back and forth from hand to disc upping the grit at the disc until I put the final hand sand at whatever grit I want my finish at.
  11. Alan Longmire

    What did you do in your shop today?

    Not today, but over the last couple of weekends, I made this: What does it do? Well, when you weld it to the top of an old oxygen tank and hang a disk of wood in it, it turns it into a bell. Then I needed something to hang it from, so yesterday I made this: You can't see it for some reason, but the whole bracket is forged from 3/8" x 1". and there's a sharp step at the base of the fleur-de-lis where I fullered in a groove and then flattened the bar out sideways to about 3/16" to get the width I wanted. I still need to clean it up and paint it.
  12. Eric Morgan

    Starting a New Mosaic

    You never fail to inspire Gary!
  13. Joshua States

    WIP - Sami influenced gift knives

    Having never used half-tan, I can only throw ideas out there. I do have to get some and try it myself. I only use the edge guide on the side I mark the holes out with the stitching wheel. I find that if I groove both sides before drilling, the back side never comes out right. So, I take the groover and freehand the groove on the back side. Sometimes, I can use a straightedge as a guide.
  14. Brian Dougherty

    Fitness?

    For me, this kind of thing is key. I have never been able to stay motivated to just go exercise. That changes when it is something I enjoy doing that is also exercise.
  15. Dan Hertzson

    Is 2 inches in width going to be big enough?

    Strongly recommend you review Nick Rossi's videos on the NESM Youtube site. He has a couple of very good ones on forging kitchen knives showing all the pertinent steps and indicating the stock size he works from. Note that he forges very thin and clean, so you may want a bit more material, or a smaller blade, for your first couple. Also note that a lot depends on whether you are making a full tang blade or a hidden tang. 2" width should be plenty for most kitchen knives, IMHO, provided you are thick enough. 0.07" is under 1/8" (closer to 1/16"), so I wouldn't expect you to have any material for doing actual forging, but you could make a reasonable kitchen knife by stock removal. Unless you are very patient, even forging in the tip on a 2" x 0.07" stock will be a bit of a nightmare.
  16. Gabriel James

    Is 2 inches in width going to be big enough?

    routinely can get an 8" chef 2" wide blade from a 6" section of 1.5" wide by 1/4" thick bar stock. Any thinner than that and you arent drawing the heel out very much at all. Its a bit easier to start with wider stock and grind it back to what you need
  17. Gerhard Gerber

    Fitness?

    One of the best smiths in South Africa (JMO) also does weightlifting, actually built like a brick outhouse.....arms are so big his damascus billets are too scared to de-laminate Yoga, as far as I got, resolved my lower back pain......shame on me for not keeping it up..... Hiking has also done a lot for me, and I miss it, find it very Zen on the flats, and I guess the endorphin hit is what makes slogging up a hill fun.....my vision goes blue'ish if the pump is really running
  18. Gerhard Gerber

    What did you do in your shop today?

    6mm thick 40mm wide barstock 5160.......if I make it too thin I decarb the edge during HT, if I grind post-HT I sit with the same issues as now, only in hard steel. Looks good but there are grinding marks visible at an angle after going back to 220 grit and many hours sanding Peppertree burl I hope to use for the handle
  19. Gerhard Gerber

    What did you do in your shop today?

    Forged some bearing races on Saturday, hoping to make 3 blacksmith knives and a SLO with (hopefully) Japanese flavour from a whole bearing race
  20. Gerald Boggs

    Fitness?

    I strength train as my primary method. Squat, deadlift, press and pull downs are my main lifts. Since most of my work is asymmetrical and forward downward in posture, I believe it important to restore my balance by symmetrical weight lifting (barbell). Also, since the demands of the shop occasion the lifting of heavy awkward objects (anvils, 100 lb cans of RR spikes, etc) I try to keep my strength levels in the gym to at least twice what I need to lift in the shop. To maintain my range of motion, I try to do a little yoga in the morning and for light conditioning I regularly hike.
  21. JeffM

    Fillet Knives

    The biggest thing for me with this build was getting out of my comfort zone and working with material way thinner than I normally use....at 1/16" thick material I had this vision of a spaghetti noodle blade. Getting thru the learning curve on the first fillet knife I am much more comfortable moving forward and replicating this same process all over again. Now I just need to get it finished and see how well it does in use as an actual fillet knife....I see fishing in my future too...
  22. Stephen Stumbo

    Super quench. Some data.

    Yeah, the customer said when I first talked to him about the knife that he'd likely never use it, but I just can't let it out of my shop when I know I can do it better. A forge welded edge of 1084 will address the issue well I believe. That's a good idea. I'm planning on cutting some pieces of the same mild steel, and quenching in different mediums, etc, and testing them. I'll try to make sure I test hardness at varying depths also. Will report back when I have more results.
  23. Alan Longmire

    Is 2 inches in width going to be big enough?

    I strongly suspect he meant 0.070" rather than 7/10".
  24. Gerhard Gerber

    Fitness?

    I know this is an excuse, but it's an honest excuse..... Get up 6am, go do (what's left of) my day job till 1, go home, 10 minute power nap then into the shop till 5 or 6pm.....then the dog wants food, and I want to couch potato a bit before dinner myself.......and that's it for the day..... Saturdays are my hardest working days.... What's been missing are the Sunday morning hikes, we used to do 10Km in the hills at least, and that helped immensely. So time is the problem for me, but I'm also starting to suspect the sacrificing some knife-making time for exercise might make the knife making more efficient, especially the forging.
  25. Gabriel James

    Fillet Knives

    after making around a few dozen of these my answer is to quench into plates. and then in a batch of 10 ill still have 1 or 2 with a tiny wiggle in it. The trick is to get comfortable straightening blades. And HT from bar stock as mentioned above. Ive found when grinding any knife now, i love to spend as much time needed in all steps of the knife making to make sure before a grinder touches anything that its straight straight straight. Then use a height gauge to scribe center lines to avoid tension warps which can be had with a very minute amount of material left in the wrong place.
  26. Troels Saabye

    This almost killed me

    Same goes for my first axe :b *!"¤ ugly but a great door stopper
  27. Gerhard Gerber

    Sharpening Tips & Tricks

    If you want to see good evidence for burnt edges, edge retention testing and sharpening....... .....AND YOU DON'T MIND A LOT OF SWEARING......... ....check out the Super Steel Steve's youtube videos.
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