Great work Ed. Thank you for posting this. Brion

I heard from John Perry, he posted he and his family are okay. Our thoughts are with them over there. There will probably be more severe weather tod...

Joseph, katana have a lot of differences in measurement. Depends on wether it is an old tired blade that has been polished a lot or a healthy blade. I...

Thank you Jeremy. One thing to remember we have all been there, gone through all the same challenges. If we can help somebody with our experiences, gl...

Rob like John says, you can do it with a drill press and dremel cut off wheel. Just have to mark where your cut is going to be. I use a dial caliper f...

Vacant stares? Thats a good description Mike. See you Friday. Julious you are welcome to join in. Brion

I am with Mike on this one. A good number of Master smiths will be there and it is an excellent time to get your knives looked at and critiqued. Plus ...

Very interesting Theo and definitely thinking outside the box. I bet that blade was fun to polish, and heat treat. Brion

Gary I use white buffing compound. Brion

I use a Norton fine india for the initial, then a hard arkansas stone. Finally I strop the edge. I also have hand hones that are hard arkansas that I ...

You are welcome Gregory, glad to do it. Brion

I had heard the 50lb of anvil for every pound of hammer also. As Gary knows I have that covered even if I use a six pound hammer. I started with two s...

Okay thats what I was thinking of Gregory. Like I said, like the blade shape and the stag. I like the shape of the guard, although I would have probab...

Love the blade shape Gregory, and of course stag is always good. Can you get us a shot of the handle guard area? Brion