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Author Topic: bone tests!!!  (Read 2430 times)
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Joe Calton
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« on: October 17, 2014, 07:29:26 PM »

Just got back from elk camp today, and since it was too hot up in the hills, I was the one that got to bring back my elk and 2 others that my hunting buddies had gotten to work them up and get them into the freezers.

 so today and tomorrow I get to work up 3 elk, and that means some good testing of my boning knife designs!!!

 this also means that I have 3 sets of elk bones to do some testing with, except that I did not bring back the heads or forelegs, and no spine on one as we packed that one out on horses in panniers.

 since it is hot here in town also, it means that I wont have time to do any videos of skinning, boning, blocking, or wrapping. but once the meat is safely in the freezer, I should have some time to do some bone tests on video.

 so...... what would everyone like to see for bone tests with all these bones? I will be doing some testing to see what thickness is needed to chop them with my 5160, and also see how my cleaver design works on the ribs, but there will be plenty that I don't have plans for so far. I also just got a cold steel gladius matchete, and my first gladius that I forged out to test on them.

 I also have the hides on 2 of them, but they are in 2 pieces, the front half and the back half if anyone has any test ideas for those.    

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Ed Fowler
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« Reply #1 on: October 18, 2014, 08:00:02 AM »

Sounds like you have some vertebra to work with. I would like to see a demonstration of how to split one through the joint with no damage to the tip or edge.
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mreich
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« Reply #2 on: October 23, 2014, 06:37:48 PM »

I'm excited to hear about it, Joe!

What do you use to sharpen your knives?

Are you trying varying edge angles, and V versus convex?

Are you chopping at different bones?

Different heat treat or anything?
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John Silveira
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« Reply #3 on: October 23, 2014, 09:10:37 PM »

i'll be anxious to see what you come up with .
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Joe Calton
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« Reply #4 on: October 24, 2014, 05:10:56 AM »

here is the first video on the bone chopping   http://youtu.be/JSle2YMY-18

I have another one that I am uploading right now, will post a link in a bit, and will be making another one today with closeups and edge measurements of the damage that I got on the different knives

I kept a small section of vertebrae to play with in the shop ed, so will work with it a bit.

Mark, I mostly use a smiths 325 grit diamond hone to sharpen, these all have pretty standard heat treats, the gladius was drawn a bit softer.

this is mostly just curiosity, I have cut bone a few times, but never like this. by the time im done though, with all the measurements taken and recorded in my log book, if someone needs a knife to cut bone with, I will have a pretty good idea of how to grind it

here is the second video  http://youtu.be/kheFy4AiJfM
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John Silveira
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« Reply #5 on: October 24, 2014, 08:39:40 AM »

interesting , thnx
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Joe Calton
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« Reply #6 on: October 24, 2014, 01:07:13 PM »

http://youtu.be/9h_yZP9Wi7E

here is the video showing the measurements of the different blades and hopefully a better look at the damage.
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John Silveira
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« Reply #7 on: October 24, 2014, 09:05:33 PM »

http://youtu.be/9h_yZP9Wi7E

here is the video showing the measurements of the different blades and hopefully a better look at the damage.


good info.

i had to take notice of the 350 temper - the lowest i've gone on a temper is 400* .  Makes me wonder how well the edge would hold up if it were tempered 50* hotter - 

anyway - beside just changing edge geometry just wondering as mentioned above if just raising the temper some would be ok or not -  I guess if the edge is rolling already a softer draw would make it worse.   

Humm -  look forward to hearing more of your opinion about the test.

Peace out
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Ed Fowler
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« Reply #8 on: October 25, 2014, 08:12:31 AM »

Way to go Joe, any test is interesting. I have never been able to figure why some folks feel the need to chop bone, but the idea sure sells knives.

I figure someone came up with some goofy knife and someone asked him what for?, He replied for chopping bone and suddenly they were the next cats meow.
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Daniel Rohde (D-Vision)
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« Reply #9 on: October 25, 2014, 10:01:11 AM »

I love it!  I like your testing and being very up front about your knives. I was suprized when the hunting knife chiped out that much.
DR
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Joe Calton
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« Reply #10 on: October 25, 2014, 11:36:41 AM »

john, most kitchen ovens have quite a bit of swing during a cycle, so when I set my kitchen oven at 350, it may swing as much as 50 degrees either way during a 2 hour cycle. something to keep in mind when you are setting your temps.

Ed, about the only time I cut bone is to take deer and antelope heads off before skinning in the shop. it is much less messy to just take a shop chopper and cut the head off in one cut than it is to use a saw, or to mess around with cutting the meat and separating at the joint. but I have folks ask me all the time if a chopper will cut bone, so I had to find out :}

Daniel, I think the biggest reasons why the hunters chipped out so much are:

chopping bone
the hard hammer I used for the baton
and I couldn't keep the blade straight up and down, so the edge was getting a lot of sideways torque

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Daniel Rohde (D-Vision)
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« Reply #11 on: October 25, 2014, 01:13:32 PM »

Have you ever tested the "old hickory" butcher knives? http://www.amazon.com/Old-Hickory-Butcher-Knife/dp/B00AQ66YIK
There made of 1095 and farly highly recomended... It would be a neat test if you have one.
DR...
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Ed Fowler
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« Reply #12 on: October 27, 2014, 09:07:33 AM »

Joe: I love to read about your testing, curiosity is a great thing and when folks ask it is but an opportunity to try something different. It may be irrelevant, stupid and unnecessary but  you can never tell when what you learn can come in handy later on.

I note that you mentioned that you could not keep the blade straight and that may be the reason for the edge performance. That was a good observation, I applaud you. Stick With It and we all learn.
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davidm
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« Reply #13 on: October 28, 2014, 02:53:31 PM »

If i had a large Busse knife and well used i would offer to throw it into the mix. Supposedly their edges never chip or fail. That is the INFI claim.  So far i havent heard of anything to deny it.. The wundersteel! Or just good marketing who knows? 
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