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The Newbies Arena Are you new to knife making? Here is all the help you will need.

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  #1  
Old 08-21-2017, 09:49 AM
RantNRave RantNRave is offline
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Join Date: Jan 2016
Location: Sugar Land, TX
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4th Completed knife - Meat slicer

15 Inches OAL, 10 inches blade; 1075 steel; spalted pecan handle over a tapered tang. Mustard and heated bleach finish on the blade.

I have to say that I'm very happy with this one. I actually think I'm close to being able to sell these things!

-Dan

P.S. I need to take some better pictures. I don't think this one is doing it justice...
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File Type: jpg Slicer.jpg (50.5 KB, 97 views)


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  #2  
Old 08-21-2017, 10:56 AM
Doug Lester Doug Lester is offline
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Nice aged look on that blade. How does it slice?

Doug


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  #3  
Old 08-21-2017, 01:30 PM
RantNRave RantNRave is offline
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Like a hot knife through butter...


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Old 08-21-2017, 02:18 PM
dtec1 dtec1 is offline
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NICE! very nice....question tho whats up with the heated bleach? I have never heard of that is that something that can be done alone with out the mustard? or do you mix it with the mustard? maybe boots the effect of the ustard?? very cool tho but I have heard of mustard never bleach tho. either way great knife
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Old 08-21-2017, 02:26 PM
RantNRave RantNRave is offline
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It was something that I saw on a J. Neilson DVD. I've tried and have been unsatisfied with mustard alone, heated vinegar alone, and mustard and vinegar. Then I saw his method and decided to try it - with much satisfaction.

I'm going to be experimenting with it, going forward. I want to try it with no mustard and then I want to try it in combination with vinegar.

- Dan


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Last edited by RantNRave; 08-21-2017 at 02:28 PM.
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  #6  
Old 08-22-2017, 05:21 AM
dtec1 dtec1 is offline
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Very cool like I said never heard of bleach I would be curious if it does anything on it own...keep us posted
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Old 08-28-2017, 07:47 PM
WNC Goater WNC Goater is offline
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Very nice, I like that a lot. I could make use of a knife like that, especially during deer season.


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