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| Knife Making Discussions A place to discuss issues related to all aspects of the custom knifemaking community. |
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#46
11-17-2006, 05:13 AM
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I'm still in!
Speaking of kitchen knives.... Hows that one holdin' up Jim?  G. __________________ http://ak-adventurer.net/  Gary Blessing, Ex-custom knife maker, Ex-Folder modifier & embelisher. 
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#47
11-17-2006, 07:59 AM
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 Its use averages out to be twice a day. Some days no use but others three-five times a day. It's holding up really well; just touch the edge up on the ceramic rod every use and it's ready to go. Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories
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#48
11-17-2006, 09:05 AM
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i'm still in can see the light at the end of the tunnell.Willl have the shop up and running by the end of Dec.Hope for this to be my first forged blade.Someone here gets to be the tester.How do you convence your father that he does'nt need that 275lb anvil he has in his garage?
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#49
11-17-2006, 10:01 AM
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Roc
Very intresting video!! Its amazing what can happen in 20 seconds!!! I have to check my schedule at work before I get into the KITH, but a chefs knife sure does sound fun! God Bless Mike __________________ "I cherish the Hammer of Thor, but I praise the hand of God"
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#50
11-17-2006, 10:16 PM
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Thanks Jim. Good to know its used. And working.
Are we on knife only or is the jurry still out on that one? Quote:
 G. __________________ http://ak-adventurer.net/ Gary Blessing, Ex-custom knife maker, Ex-Folder modifier & embelisher.
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#51
11-28-2006, 07:30 PM
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would love too.He says he needs it.
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#52
12-04-2006, 08:18 AM
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Ok guys.
About a month before we start! Got your ideas in place? Started yet? Just kidding. Just bringing it up so people won't forget. Jim 
__________________ I cook with a flair for the dramatic, and depraved indifference to calories
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#53
12-04-2006, 09:11 AM
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I would be in if I can figure out how to get flat sock so I can do stock removal and send out to heat treat.
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#54
12-04-2006, 09:27 AM
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Doc,
You may have me a little confused. Flat stock is available from lots of places, catalogs, internet, local metal supplies, etc. Is there a special one you are looking for? 440c is available from all the knife catalogs and most of the catalog companies have heat treating available. Paul Bos also heat treats air quenchable steels. If you are looking in the carbon area there are a couple people who do HT. Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories
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#55
12-04-2006, 11:09 AM
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What's a good place to buy steel from?
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#56
12-04-2006, 11:36 AM
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For small orders: Jantz, Texas knife Suppliers, Koval's (I think now owned by Jantz), K&G and Pop's are some on this supplier's link. They all have good reputations and I've ordered from each with rarely any problems that weren't corrected quickly.
http://www.internetbusinesslinks.net/SupplierList.html For large orders (for me that's over $100): Crucible & Admiral Steel. I've only worked with Crucible which is where I get most of my steel. There was some issues a while back with Admiral but I never used them. The link also has a list of HTers too. Paul is by far the best but a bit pricey for a single knife and a little slower than the supply houses but worth the cost and wait. Hope this helps, Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories
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#57
12-05-2006, 01:16 AM
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Well, I pulled my head out and have started to catch up on my knives. I just delivered one I've been sitting on forever! I owe Jim one, and another maker hearabouts as well.
I've got hoses and regulator stuff ordered to get the new forge up and running. I now have an anvil and will be picking up a 100lb. propane tank this week. Now I need to run down a stump and a hammer! Feels good to be back in the shop after a brief hiatus to get caught up on life! For this KITH, I think a cool steak knife is the order of the day! I was gonna do a sushi knife, but a steak knife is more likely to be used I think. We are not doing sheaths for these right? __________________ Andy Garrett https://www.facebook.com/GarrettKnives?ref=hl Charter Member - Kansas Custom Knifemaker's Association www.kansasknives.org "Drawing your knife from its sheath and using it in the presence of others should be an event complete with oos, ahhs, and questions."
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#58
12-05-2006, 02:41 AM
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I wanna get caught up on back owers also. Counting the days till I can get back into the shop. (health issue) Trying to cut down and finally quit smoking. Puter crashed and took most of my research material
 . Save and save often? How about, back up and back up often  . A new years a commin'
__________________ "Many are chosen, but few are Pict" "The doer alone, learneth" NT Neo-Devo 
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#59
12-05-2006, 08:31 AM
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Only reason I can think of why someone would make a sheath is if they were making one for camping and I think that falls into a different KITH.
Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories
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#60
12-05-2006, 08:53 AM
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So how much time do we have to work on this knife? What steels do you suggest for a kitchen knife? I'm looking forward to get started on this project.
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| Tags |
| blade, fixed blade, forge, forging, hunting knife, knife, knife making, knives |
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