When you have some time, go to the midway point of this video and see if it helps you any:

Expect anything when you're working with San-mai. I do pretty much exclusively stainless San-mai, but the principle is the same. You have a combinat...

Yes - 3:1 - distilled H2O:FeCl.

You may get the "contrast" you seek in the transition zones, but you will not get the activity due to the deeper hardening characteristics of 1084. ...

Here are a couple different examples of W1 - [img/p> [img/p>

I don't know if it's the "best" knife of the year, but it's one I thoroughly enjoyed making and stands out in my mind. The images are horrible - pho...

Scott, as well, you would not be wasting Rick Dunkerly's time by doing your performance test, even if you are not ready to present your five knives in...

Here is a knife I finished a couple weeks ago. I went to enough effort to create that nice twist that I couldn't imagine laddering it. [img/p> ...

Those are great demo photos!

And for me to clarify - I didn't make any mention of a jig. I suggested using a vise which is what any good old-time blacksmith would do. That's why...

Keep in mind that blade you just forged is a piece of steel. It won't get mad at you, or judge you, or think less of regardless of the method you choo...

There are lots of tools to use in the forge. Don't fall into the trap of thinking we have to do everything with a hammer. That's foolish. (One thing...

I just forge that area of the knife out FIRST to its desired width. Then I push the ricasso down to its desired width. So many forging methods see...

When we quench, our goal is to EXTRACT HEAT at a rate that the steels makes its specific transformation into the phase of steel we seek. Dedicated qu...

It may also be that the thicker, heavier bolster area simply did not get up into austenite. I wasn't there - so I don't really know. Are you austeni...