Recent content by Todd Robbins

The most cutting I do with an edc is skinning and quartering wild hogs and deer, so most of my preferences come from quite a bit of experience doing primarily that. Other minor tasks can be accomplished with ease without some of the things that I find important overall. I also prefer a guard...

All of my knives now are made with the handle secured mechanically- full tangs with Loveless bolts or (occasionally) with peened pins, through tangs threaded to the buttcap, and hidden tangs with peened pins, so the epoxy is mostly just a sealer/filler for me. In my earlier years of...

Your work has always been an inspiration to me, and this one is no different. Beautiful! On the subject of springs, I have a set of wagon/buggy seat springs that I got from an Amish buggy maker in central Kentucky a few years ago. I imagine that he buys them new from somewhere, but I really...

I've had good success softening the tang on simpler steels, like 1084, 1095, and 15N20. I expect it could be done on O-1 as well, but would probably take longer. If you wanted to go that route, you could clamp the blade in a container of water with water just above your plunge lines and heat...

Exactly what rmbonham said. The handle should be made to fit the hand, and for its designed purpose. A paring knife needs a smaller handle, not for aesthetic reasons, but because the way a paring knife is used requires more dexterity than a firm grip. Big choppers have bigger handles because...

Thanks fellas! Looks like the local trophy shop will be getting some business from me!

A customer recently ordered a knife and specified that it have my name, his name, and his business name on the blade. I stamp my maker's mark, and I am at a loss as to how to get all that on this knife. It will be a large kitchen knife flat ground out of CPM 154. Any suggestions?

I wore a kiridashi I forged from W1 drill rod as a neck knife for a long time at work, until I left that particular job, in fact. In some situations, that is the most practical way to carry a fixed blade knife. In that particular job, I dealt with the public in their homes a lot, but needed a...

Thanks for the tip, Brandon!

Can you explain the drill and variable speed bit? I have an old Craftsman that could sure benefit from that.

I have a friend who is a recreational diver who looks for sellable artifacts, like megalodon teeth and Civil War relics, in our local waters. He has given me several old bones that look pretty similar to some Stellar Sea Cow rib bone I bought a few years ago, except that they are "petrified,"...

I actually round mine by rolling the spine from side to side on the platen on my grinder, and I do it at every grit. Same with the ricasso if it isn't a knife with a dropped edge.

Welcome from the other other end of Florida, LOL! I'm north of Jacksonville, not in SW Florida any more. Need to fix my profile. Todd

Tom, that's an awesome idea! I've been wanting to upgrade from my ammo can tank to something that will give me more room to agitate some boning/meat prep blades I've been asked to make that are a little longer and thinner than what I generally fool with. Thanks for the tip! Todd

Tom, that's an awesome idea! I've been wanting to upgrade from my ammo can tank to something that will give me more room to agitate some boning/meat prep blades I've been asked to make that are a little longer and thinner than what I generally fool with. Thanks for the tip! Todd