Re: What will you be doing with your $1400 stimulus money?
Posted: Mon Mar 22, 2021 8:23 pm
UJ's Hamster Died. We're All That's Left...
https://ujrefugees.net/
I figure we work out a design for the whole thing, I'll forge the thing out, get it shaped and beveled.DiverTexas wrote: ↑Mon Mar 22, 2021 11:54 amSure.
I think the geographic issue might make it a pretty expensive knife.
I'm a fan of the Nessmuk knife.Blast wrote: ↑Tue Mar 23, 2021 12:29 amI figure we work out a design for the whole thing, I'll forge the thing out, get it shaped and beveled.DiverTexas wrote: ↑Mon Mar 22, 2021 11:54 amSure.
I think the geographic issue might make it a pretty expensive knife.
Not yet, gimme a few minutes to check the design and specs. I'm still on monosteel, just got a load of 5160.DiverTexas wrote: ↑Tue Mar 23, 2021 11:58 amI'm a fan of the Nessmuk knife.Blast wrote: ↑Tue Mar 23, 2021 12:29 amI figure we work out a design for the whole thing, I'll forge the thing out, get it shaped and beveled.DiverTexas wrote: ↑Mon Mar 22, 2021 11:54 amSure.
I think the geographic issue might make it a pretty expensive knife.
Ever forged one of those?
i don't understand why you guys, with your skills, don't perfect the kitchen knife. like that kramer dude does. one that won't rust, stays sharp, looks nice, affordable and has the correct shape and length. the market for that seem to me to be huge.Blast wrote: ↑Wed Mar 24, 2021 1:29 amNot yet, gimme a few minutes to check the design and specs. I'm still on monosteel, just got a load of 5160.DiverTexas wrote: ↑Tue Mar 23, 2021 11:58 amI'm a fan of the Nessmuk knife.Blast wrote: ↑Tue Mar 23, 2021 12:29 amI figure we work out a design for the whole thing, I'll forge the thing out, get it shaped and beveled.DiverTexas wrote: ↑Mon Mar 22, 2021 11:54 amSure.
I think the geographic issue might make it a pretty expensive knife.
Ever forged one of those?
Addded; that knife is like my women, curvy. Yeah I can do that. You want to do a hidden tang or through tang?
There is always a trade-off. Stainless steel doesb't rust but it's a bitch to sharpen, carbon steel rusts but it holds an edge better. As for style, do you and your wife/girlfriend both have the same favorite knife?Animal wrote: ↑Wed Mar 24, 2021 1:50 ami don't understand why you guys, with your skills, don't perfect the kitchen knife. like that kramer dude does. one that won't rust, stays sharp, looks nice, affordable and has the correct shape and length. the market for that seem to me to be hugeBlast wrote: ↑Wed Mar 24, 2021 1:29 amNot yet, gimme a few minutes to check the design and specs. I'm still on monosteel, just got a load of 5160.DiverTexas wrote: ↑Tue Mar 23, 2021 11:58 amI'm a fan of the Nessmuk knife.Blast wrote: ↑Tue Mar 23, 2021 12:29 amI figure we work out a design for the whole thing, I'll forge the thing out, get it shaped and beveled.DiverTexas wrote: ↑Mon Mar 22, 2021 11:54 amSure.
I think the geographic issue might make it a pretty expensive knife.
Ever forged one of those?
Addded; that knife is like my women, curvy. Yeah I can do that. You want to do a hidden tang or through tang?
I've always done full tang design.Blast wrote: ↑Wed Mar 24, 2021 1:29 amNot yet, gimme a few minutes to check the design and specs. I'm still on monosteel, just got a load of 5160.DiverTexas wrote: ↑Tue Mar 23, 2021 11:58 amI'm a fan of the Nessmuk knife.Blast wrote: ↑Tue Mar 23, 2021 12:29 amI figure we work out a design for the whole thing, I'll forge the thing out, get it shaped and beveled.DiverTexas wrote: ↑Mon Mar 22, 2021 11:54 amSure.
I think the geographic issue might make it a pretty expensive knife.
Ever forged one of those?
Addded; that knife is like my women, curvy. Yeah I can do that. You want to do a hidden tang or through tang?
Kramer has a waiting list due to his processes.
I go pretty much the same route with the 5160, go past critical heat, quench in warm canola oil and temper twice for an hour at 400. I've beaten the hell out of my first knife I made that way and after a year it still cuts. Curved tang? A little swell in the back for a secure grip? I usually like a swell in the middle.DiverTexas wrote: ↑Wed Mar 24, 2021 2:22 amI've always done full tang design.Blast wrote: ↑Wed Mar 24, 2021 1:29 amNot yet, gimme a few minutes to check the design and specs. I'm still on monosteel, just got a load of 5160.DiverTexas wrote: ↑Tue Mar 23, 2021 11:58 amI'm a fan of the Nessmuk knife.Blast wrote: ↑Tue Mar 23, 2021 12:29 amI figure we work out a design for the whole thing, I'll forge the thing out, get it shaped and beveled.DiverTexas wrote: ↑Mon Mar 22, 2021 11:54 amSure.
I think the geographic issue might make it a pretty expensive knife.
Ever forged one of those?
Addded; that knife is like my women, curvy. Yeah I can do that. You want to do a hidden tang or through tang?
My primary steel has always been 01 tool steel.
Simple heat treat,, get it up to 1500 degrees until it is no longer magnetic and quench in vegetable oil.
Two rounds of tempering at 375 and you usually can bet on a Rockwell hardness of 58-60.
5160 is a hard choice to argue against.
Just like 01, you just have to make sure your customer understands that it is not stainless and will rust or patina.
well that diamond crusted steel you gave me is amazing. that may last forever. and that skinning knife was everyone's favorite when i had a bunch of guys out during white tail season. Every time i set it down someone picked it up. and we skinned a lot of deer. whatever your process is it works great.DiverTexas wrote: ↑Wed Mar 24, 2021 2:28 amKramer has a waiting list due to his processes.
He also commands thousands of dollars per knife with a several year waiting list.
I would love to own one, but can't justify the outlay.
The midsized chef's knife like I gave you, is by far my biggest seller of kitchen knives.
Also the wife and my favorite kitchen knife.
The cryogenically treated steel means that I only have to pass it across a good steel maybe once a year.
I prefer a slightly curved tang.Blast wrote: ↑Wed Mar 24, 2021 2:33 am
I go pretty much the same route with the 5160, go past critical heat, quench in warm canola oil and temper twice for an hour at 400. I've beaten the hell out of my first knife I made that way and after a year it still cuts. Curved tang? A little swell in the back for a secure grip? I usually like a swell in the middle.
*[insert joke here]*DiverTexas wrote: ↑Wed Mar 24, 2021 8:49 pm I prefer a slightly curved tang.
I'm also a fan of a palm swell.
Sounds good to me, did you want some elk antler on the handle or a brass guard?DiverTexas wrote: ↑Wed Mar 24, 2021 8:49 pmI prefer a slightly curved tang.Blast wrote: ↑Wed Mar 24, 2021 2:33 am
I go pretty much the same route with the 5160, go past critical heat, quench in warm canola oil and temper twice for an hour at 400. I've beaten the hell out of my first knife I made that way and after a year it still cuts. Curved tang? A little swell in the back for a secure grip? I usually like a swell in the middle.
I'm also a fan of a palm swell.
Maybe add a lanyard?
Brother, that's up to you.Blast wrote: ↑Wed Mar 24, 2021 9:07 pmSounds good to me, did you want some elk antler on the handle or a brass guard?DiverTexas wrote: ↑Wed Mar 24, 2021 8:49 pmI prefer a slightly curved tang.Blast wrote: ↑Wed Mar 24, 2021 2:33 am
I go pretty much the same route with the 5160, go past critical heat, quench in warm canola oil and temper twice for an hour at 400. I've beaten the hell out of my first knife I made that way and after a year it still cuts. Curved tang? A little swell in the back for a secure grip? I usually like a swell in the middle.
I'm also a fan of a palm swell.
Maybe add a lanyard?
Blast wrote: ↑Wed Mar 24, 2021 9:07 pmSounds good to me, did you want some elk antler on the handle or a brass guard?DiverTexas wrote: ↑Wed Mar 24, 2021 8:49 pmI prefer a slightly curved tang.Blast wrote: ↑Wed Mar 24, 2021 2:33 am
I go pretty much the same route with the 5160, go past critical heat, quench in warm canola oil and temper twice for an hour at 400. I've beaten the hell out of my first knife I made that way and after a year it still cuts. Curved tang? A little swell in the back for a secure grip? I usually like a swell in the middle.
I'm also a fan of a palm swell.
Maybe add a lanyard?
I made some good progress today after I switched to the coal forge, final shaping and cleanup will be tomorrow.megman wrote: ↑Thu Mar 25, 2021 5:01 amBlast wrote: ↑Wed Mar 24, 2021 9:07 pmSounds good to me, did you want some elk antler on the handle or a brass guard?DiverTexas wrote: ↑Wed Mar 24, 2021 8:49 pmI prefer a slightly curved tang.Blast wrote: ↑Wed Mar 24, 2021 2:33 am
I go pretty much the same route with the 5160, go past critical heat, quench in warm canola oil and temper twice for an hour at 400. I've beaten the hell out of my first knife I made that way and after a year it still cuts. Curved tang? A little swell in the back for a secure grip? I usually like a swell in the middle.
I'm also a fan of a palm swell.
Maybe add a lanyard?
It might just be my monitor but that looks like a really small anvil.Blast wrote: ↑Sun Mar 28, 2021 3:12 amI made some good progress today after I switched to the coal forge, final shaping and cleanup will be tomorrow.megman wrote: ↑Thu Mar 25, 2021 5:01 amBlast wrote: ↑Wed Mar 24, 2021 9:07 pmSounds good to me, did you want some elk antler on the handle or a brass guard?DiverTexas wrote: ↑Wed Mar 24, 2021 8:49 pmI prefer a slightly curved tang.Blast wrote: ↑Wed Mar 24, 2021 2:33 am
I go pretty much the same route with the 5160, go past critical heat, quench in warm canola oil and temper twice for an hour at 400. I've beaten the hell out of my first knife I made that way and after a year it still cuts. Curved tang? A little swell in the back for a secure grip? I usually like a swell in the middle.
I'm also a fan of a palm swell.
Maybe add a lanyard?
It's a hundred pound or so, maybe 130 I haven't weighed it.megman wrote: ↑Sun Mar 28, 2021 3:23 amIt might just be my monitor but that looks like a really small anvil.Blast wrote: ↑Sun Mar 28, 2021 3:12 amI made some good progress today after I switched to the coal forge, final shaping and cleanup will be tomorrow.megman wrote: ↑Thu Mar 25, 2021 5:01 amBlast wrote: ↑Wed Mar 24, 2021 9:07 pmSounds good to me, did you want some elk antler on the handle or a brass guard?DiverTexas wrote: ↑Wed Mar 24, 2021 8:49 pmI prefer a slightly curved tang.Blast wrote: ↑Wed Mar 24, 2021 2:33 am
I go pretty much the same route with the 5160, go past critical heat, quench in warm canola oil and temper twice for an hour at 400. I've beaten the hell out of my first knife I made that way and after a year it still cuts. Curved tang? A little swell in the back for a secure grip? I usually like a swell in the middle.
I'm also a fan of a palm swell.
Maybe add a lanyard?