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flat tang
I have searched, and searched, can't find what I'm looking for. Wondering how you masters get the tang of the knife perfectly flat. I'm having a very hard time getting the tang and blank perfectly flat. Have only been at this a year, not a hard driven knife maker, just interested for quite some time, only got started this year. Some knives, the blank and tang seem perfect . Some, they drive me crazy with a small warp, hump, just a little something I can't seem to get worked out. I'm not a full time knife maker, never will be. Still, want to make it better, closer to what you guys seem to do. Would appreciate any help
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