Looks pretty stout!!

Quite cool!

Stan - I saw some of that conversation and I'm in agreement with you for the most part. 60 grit is unacceptable to me for a blade finish for all of ...

If it wasn't for Paypal, I wouldn't be in business.

[quote name='Ethan Perry' date='06 November 2018 - 01:29 PM' timestamp='1541532552' post='23537'] So that's what we've got? Either don't let it h...

[quote name='Ethan Perry' date='06 November 2018 - 01:29 PM' timestamp='1541532552' post='23537'] If you don't want to think of it happening to y...

[quote name='Jason Volkert' date='05 November 2018 - 06:14 PM' timestamp='1541463248' post='23534'] Anyway my advise is save yourself from wasting l...

Nearly 18 years ago I got the Bader BIII variable speed which was pretty top-of-the-line at that time. I has performed well for me and I still use i...

Learn to build in a take-down assembly where you can disassemble the knife right up to the end. That way you can clean things up as you go. There ar...

And relax a bit. You do NOT! need to get that steel in the quench under a second. That's the time the OIL has to drop the austenizing temp down to...

That pattern is freaky!! It reminds me of electricity.

You got it, Daniel - thanks.

It's not a dumb idea. The first aspect of a knife should be function. If increasing weight to the rear helps the function of the knife - then go for...

Yes, you need to be very careful when forging San-mai. On my ABS style knives, I do forge down my choil/ricasso and draw out my tang, but the tip is g...