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1  KNIFE TALK / Ed's Thoughts / Re: Been declared to be an official Cancer Survivor! on: July 24, 2017, 06:05:52 PM
way to go Ed!
2  KNIFE TALK / General Discussion / Re: I made a chef! on: May 21, 2017, 03:00:00 PM
nice knife d!

I like how you swept the handle up, so that you could have a wider handle for more comfort, yet still get plenty of knuckle clearance.

the picture of the spine looks like the blade is sanmai? or is that just the picture, or my screen?
3  KNIFE TALK / General Discussion / Re: Wet Forging!!?? on: May 21, 2017, 02:57:16 PM
I can see where wet forging would really help, and that is if your hammer handle was loose in the head. just keep the hammer in a bucket of water next to the anvil......... :}
4  KNIFE TALK / General Discussion / Re: Why no guards? on: May 21, 2017, 02:55:42 PM
I sometimes wonder if the lack of guards on production knives has to do with the guards that are typically put on production knives. I mean look at the guard on a military style kbar.. thin, and all sharp corners. if that is the only experience that someone has ever had with a guard, then they likely wouldn't want one. and even as simple a guard as that takes the manufacturers more time and money to make than a knife without a guard. so take that idea and look at it over a long period of time from the manufacturers and buyers eyes:

--company make a knife with a guard. the predicted sales prices says that they cant spend the time to even round off all the corners of the guard, much less make it a nice comfy one.

-- if the knife sells ok it is lucky, since sales probably aren't that great, the company either doesn't make many of them, or cuts costs by reducing the amount of time that goes into the guard making it worse.

--since the guard is so uncomfortable, the few folks that buy it, tell their friends how bad the guard idea is, and since it is so bad, they would rather not have one, especially since knives with no guards are cheaper.

take this out over several decades, and it doesn't take long before the guard is a thing of the past.
5  KNIFE TALK / General Discussion / Re: Been waiting for this for a long time!! on: March 01, 2017, 07:55:22 AM
Wow! There is a whole lot going on to that story!

8 years of production of those particular knives were affected? either they got a huge batch of bad steel, or a portion of the process on those knives had a big glitch.

what is really amazing is that I just made a chefs knife for a fella who would be replacing a calphalon knife with it. so I did a quick search and found that they were also sold by Walmart, and for pretty inexpensive prices. while I don't believe ive ever used a calphalon knife, but most of the ones in that price range that I have used have been very soft. and since they were soft, they had a pretty robust geometry that you would not think would ever break in normal kitchen knife duty like cutting potatoes, carrots, heck even frozen meats, and I would expect that they would roll over and dent on really rough duty like cracking crab legs.

one thing that I have noticed with inexpensive kitchen knives is that they are subjected to far more abuse than a normal hunter, or a higher priced kitchen knife. they get used for all sorts of wild stuff for that class of knife, opening cans, prying open the stuck kitchen window after the steam from washing dishes swelled the wood of the frame, digging in the garden, stuck in a mechanics toolbox for scraping gaskets, ect.... thinking of it that way, I can certainly see how less than 1/4 of 1 percent of the knives were broken. someone check my math, but 3100 knives out of over 2 million would roughly work out to that.

still, 8 years of production is being recalled!! that is amazing

I think I have been bit by a knife that broke during use. but looking at the scars on my hands, I cannot remember when, so either I just cant remember a particular time, or the cut wasn't bad enough to leave a scar that I can still see.

6  KNIFE TALK / General Discussion / Re: just a finger guard. on: February 16, 2017, 07:42:15 PM
that is a fantastic guard!!

I just did one like that, where the spacer goes ahead of the guard. it was on a pretty big and very wide chopper, and was about the only way to get the transition from that 3" wide blade down to the handle and make it look right.
7  KNIFE TALK / General Discussion / Re: A few Neckers on: February 16, 2017, 07:40:16 PM
they are lookin good D!

I especially like how you are rounding the points of the finger choils, they look comfy.

are those micarta pins? with that thin stock, how well do they hold up with the flex of the blade?
8  KNIFE TALK / General Discussion / Re: Happy New Year on: January 04, 2017, 09:31:13 AM
good to have you here Jesse!

happy late new year to everyone!!
9  KNIFE TALK / General Discussion / Re: Merry Christmas! on: December 25, 2016, 11:05:31 AM

Merry Xmas to everyone! It started out nice and warm this morning, but is now snowing and blowing pretty hard out also...
10  KNIFE TALK / General Discussion / Re: Jarred on Forged in Fire! on: December 15, 2016, 07:28:17 PM
here is a pretty bad version on youtube, the video is small, and the sound sucks, but it is a copy and the best I can find.

https://youtu.be/x_fF1bkO6FY

11  KNIFE TALK / General Discussion / Re: Integrity on: December 15, 2016, 09:57:51 AM
this is turning into a great thread!!

here is my take on integrity as a maker since I wrote earlier about my view of integrity as a buyer of knives. and its the same view just from the other side.

since I make most of the classes of knives, I will just say that I make my knives to be the best knife for that class of knife that I can make for the price range that it is intended for, and that I have to know more about what they can and cant do better than anyone else. I also try my best to let the customer know what they are getting through emails, youtube videos and such about what they can and cant expect from a particular knife.

this means testing, and lots of it. I HAVE to know what happens when someone takes a thinly ground chefs knife and uses it to chop king crab legs. or if someone uses a light necker as a crowbar. or tries to use a rough use knife to slice a tomato, or puts a nicely finished 1095 chefs knife into the dishwasher. And I think most of this comes from my uses for knives, and what I experienced and still do from factory knives that I use. And there is a certain level of pride and satisfaction in being able to predict how a knife will perform.

and mark is close in that it is tough to convince someone that you have integrity. but it is possible. awhile back, I got into it with a pretty well known knife tester on the net. a friend of his bought one of my knives, a 5" kitchen utility knife. I had advertised it as a utility knife on a kitchen forum. well the fella must have missed the "kitchen" part, and proceeded to use the knife to work in the yard, including splitting some 4" ish logs. now this was one of my first kitchen knife designs, and wasn't as thin as what I generally make now for that same knife, but even though he said he was concerned when he saw the blade twisting around the knots, the blade made the cut and survived. so they got to talking about this knife, and then the tester said that what I advertised could not be possible when I described my heat treat and test results in the advertisement, pretty much questioning my sanity or integrity. Well this upset me quite a bit of course, and I ended up sending the fella a knife, sharpener, and lenth of my test rope to see for himself. see if he had one of my knives, and didn't like it, or it didn't perform the way he expected, and then said I was insane or a liar, then that is one thing, and both could be possible, or it could have been a knife that I just flat out screwed up. but to not have even held one of my knives and to say those things really got under my skin. Well when he got the knife, and tested it himself, his results matched what mine were, and he did a very nice youtube video on it, and apologized to me. not only did I prove my integrity to him, but he showed me his integrity in the process.

The biggest problem or reason for that whole thing is advertisements. how many times have you heard or seen unbelieveable advertisements that led you to drop your hard earned money on a product, only to find that you had been led astray? Integrity in advertising is almost unheard of it seems. But when a maker with integrity meets a customer that takes the time to do their homework and makes a sound purchase, it is truly a magical experience. And the more of those experiences that you have, the more word gets around that you are a maker with integrity, and the longer your wait list gets...

I received a really nice phone call the other day that really shows that part of it well. a fella ordered a 3 1/2" 1095 "bushcraft" style of knife from me about 6 months ago or so. I made the knife and sent it to him. he had gotten it the day before the call, and spent the day working with it. He had a thing for the word "unbelieveable" and said it was unbelievably sharp, didn't want to get dull, sharpened easily, that the handle was comfortable, ect ect........ he then asked me what on earth I did to that knife to make it perform the way it did. So I told him nothing special, I just used a known good steel from a known good supplier, with a solid heat treat, edge and blade geometry based on the steel and heat treat from field and destructive testing, same as everyone. The way I see it, is that there really isn't anything magical about what we do, but maybe integrity is the magic part.
12  KNIFE TALK / General Discussion / Re: Sorta Custom- 52100 w/ Redwood and Carbon Fiber on: December 15, 2016, 09:06:01 AM
Dang D! that is a lot of time into that handle! It looks great!

I have not had a customer die that I know of after ordering a knife. But I still wont take deposits. I figure if someone ordered it and couldn't purchase it when it was done, then sooner or later someone else will want it. Or you can always use it as a gift for someone for their birthday or xmas or something.
13  KNIFE TALK / General Discussion / Re: Jarred on Forged in Fire! on: December 15, 2016, 09:00:15 AM
I looked for a link but couldn't find one. maybe Jared has a link?
14  KNIFE TALK / High Endurance Knife Discussion / Re: 52100 straight razor? on: December 15, 2016, 08:57:07 AM
I have not made a straight razor. but there are a couple things I can think of that id look out for in making one from making very thin kitchen knives....

do your grinding after heat treat. once you start going thin, heat treat can give you some new things to look for. if the edge is too thin going into the heat for the quench, the edge can cool off enough just in the trip from your heat source to the quench tank that it wont harden as well as if it were thicker. or if you can get it there fast enough, you may have to overheat it to do so, and that can make the edge ripple. id shoot for 1/16" at the edge.

set your grinder up to run with water to keep the blade cool. when you start getting below .010" at the edge, you can damage the steel in a heartbeat, and without seeing a color change. and go very light on the pressure. sharp belts and a really light touch is mandatory when you start getting crazy thin like a razor should be when you are talking about a finished edge in the .002" range at the shoulder of the edge.

warm up on a scrap blade before you grind it. when edges start getting real thin like that, if your presentation of the blade to the belt is a little off, you can grind part of the profile away before the blade settles into the belt.
15  KNIFE TALK / General Discussion / Re: Thanksgiving on: November 25, 2016, 07:00:00 AM
Happy Thanksgiving!!

good to see you mark!
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