Recent content by Doug Lester

Puzzling how a steel that was once considered a good knife steel is now considered so-so. Personally, I think that something like 1075 is a perfectly good blade steel. Doug

Wouldn't that be something like how blister steel was made where the iron bars were sealed in crucibles with a carbon source and then cooked in an oven for several hours? Doug

I love the handle's grain. I also love the damascus pattern. That is one beautiful knife. :) Doug

I agree with Sean. That shows that you've got talent. Doug

There's a lot to like about that knife. Good work. Doug

Looks nice. I take it that you used a spalted wood for the handle? Doug

Yes, those were several steps above "turning out OK". Glad to hear that you are on the mend. Doug

Looks great. Please post pictures when you have it finished. Doug

You've got skill. Welcome aboard. Doug

You actually want an anvil that has a good bounce. If it doesn't rebound the hammer well then it absorbs the energy instead of reflecting it bact into the work. Doug

I especially line the brown handled one. On the blue handled one try doing some hard, not abusive, work with it and see what that handle tells you. Doug

You will find a lot of us here who are old and retired. Welcome aboard. Doug

Glad you're back. Just let us know how we can help. Doug

When you're looking at the flowers from the tops and not the bottoms, It's a good day. Doug

Merry Christmas and a happy New Year to one and all. Doug