Chefknivestogo Forums

things are going well i get to make many cool things. sadly with the drive included in my day i dont get much time to work on my custom orders. new man at arms reforged comes out Friday and we have the yearly hammer in this weekend. so long 2 week for me now to the point o apocalypse my camp knife w...

i check every day. have not been posting much lately due to full time job at Baltimore knife and sword. Mark did order a few knifes from me for the site i have just been slow at getting them finished

full time job and shop move have really set me back but i was able to get some grind time in. hope not long till i have 4 8" WA chefs ready for mark to list on the site

got the slicer out yesterday and put it to my DMT plates 1200 4k and 8K grit good enough for the cutting im going to be getting into this week

what do you all think of this set

thats great i know that when friends are not ready for one of my customs i send them your way cause of the list of what they need / looking for. more then one has thanked me for pointing them your way

ex1580 wrote: ↑Thu Sep 05, 2024 3:51 pm

Kalaeb wrote: ↑Wed Aug 21, 2024 10:44 am Your paring knives are amazing.

I agree! I just got mine and it was unexpectedly different (in a good way) from my other paring knives. If any scalpel handle versions come along count me in!

ones on the bench right now

i mean its more about stone progression then total flatness. you want them flat but no need to go to extremes. now and then i also take the next higher grit stone and use them to smooth out each other (just be sure to clean well so you dont get grit contamination

been using a DMT plate for years when i needed to flatten my hones. put an X on the hone with a pencil then flatten till the marks are gone. wash the stone and hone your razor. im not really a slurry hone guy

some more heading out to mark soon. sorry for the crappy cell pone pic https://scontent-iad3-2.xx.fbcdn.net/v/t39.30808-6/456511497_1042400161221597_5983125221369561489_n.jpg?_nc_cat=106&ccb=1-7&_nc_sid=127cfc&_nc_ohc=sT7EUtkHsoIQ7kNvgFPVG08&_nc_ht=scontent-iad3-2.xx&oh=00_AYCKZr...

nice easy bake knife ovven i upgraded my 18" even heat to a 22" LB style a few years ago. if i need longer then that im going to a friends shop that makes swords. my EH will take aboout 2 hours to run XHP thats with a 10 min soak at 1500 and 20 min soak at 2000f so your kiln is doign just ...

so just a side not if you want to go off the deep end i just got a DMT plate to add to my collection 4K/8K got it for razors but its way too aggressive for that job at least till i get it broke in a bit

not sure of your budget but i make a few knives that work well for breaking down large cuts into steaks a line knife (8.25" blade fully hollow ground)a bull nosed butcher (7 " full flat ground) and a 6 inch boning knife (fully hollow ground) 448131059_990138783114402_6627371185117199619_n....

building up some stock

all depends on steel how hollow the grind and how tall the blade is carbon steel 6/8 wedge likely run around 350. i have this XHP 8.8 listed on facebook at 500. i have a even more fancy handle style that costs more

started grinding razors again too this one is XHP and its a hair bigger the 8/8 wedge ground cocobolo handle

these will soon be heading out to mark for the store

would likey cost you more in shippping to have me fix it. would onlny take a few min in my shop

yep after proper hone a few swollps on a hanging strop sould be all you need for a good while

test on free standing arm hair (tree topping) not mators. you might be using too much force on the leathers and having the leather compress the deflection could be rounding the edge a bit changing the angle. after i get to 12K (cheap china stone) i burnish with a loaded dry norton 8K then chrome ox ...