I'd shoot Ed an Email, (available on his website). From what he showed me I don't think damascus billets or canister would work due to small area inside the field that actually heated, and coil limitations..But he's played with it more so he might have a better idea
Watch the good knife makers. they all keep elbows in, wrists against the body and have a stable stance that allows for smooth side to side motion.
As I said also watch your sparks. If your sparks start trending to one side or the other on the platen then you are twisting/rocking the blade...
Rocking the blade on the platen. Pay more attention to spark shower. If its not even across the entire platen face you are Rocking the blade. Elbows in tight against body and a smooth side to side flow
Lack of interest might be attributed to a generational gap and as mentioned today's craftsman have had it pounded into their heads to avoid mystery steel or used springs. Name familiarity is also a problem. Some of the older makers might remember Rudy's name but to the younger makers he's...
Dog gone it gang. I feel someone tugging at my wallet.
Question . Since the flat of the blade is slightly angled in relation to the cutting table does it cause a reduction in depth of laser cut.
Thanks for an interesting thread
As to rust. I get rust mostly on cut edges. Minimal rusting on flats regardless of its steels cleanliness. Might be the water he's using that causing that much rusting
Save the squirrels unless you just have a hankering for squirrel stew. Just get a steak out and wrap the handle in it, bag it and store in fridge a couple days. Be sure to wipe any oils off so you dont taint the steak. Course some folkes might like a little gun oil as a marinade.
I'd suggest visiting site called Knife Steel nerds and view their recommendations. Good information on normalizing, annealing and grain refinement cycles. Ive had good success with his numbers and they are based on his testing.