Recent content by Andre Grobler

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    My First Knife Photo

    your fit and finish is very good, i have made more than a hundred, and i think it lags behind yours. however, for kitchen knives i would take the edge a bit thinner, than what it appears to be here. 0.01". This would be good for general, not too delicate use... before you get the edge bevel...
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    CPM154. Heat treating

    i remember it as two discussions, but might be mistaken
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    CPM154. Heat treating

    i think you misunderstood his directions... he actually said, if you have two ovens, put it in one oven at the lower temp and transfer to other oven at higher temp. If you have one oven, you can ramp between temperatures, leaving the blade in the oven, but if that takes longer than a few...
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    CPM154. Heat treating

    You can, but in industrial settings it is quenched by pumping nitrogen gas into the furnace, cold, so it is a bit faster than that. the slower it goes the more retained austenite you make, that requires more cold to alleviate... or lower austenitizing temps.... i would pop it in the deepfreeze...
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    Wakizashi Swords

    because it is a sword... and waaaay coooler than any of the above
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    Wakizashi Swords

    I think for self defense a modern one would be both less expensive and more effective, and less of a problem if taken as evidence, since it will not be cared for properly, it will probably be destroyed by rust... and shirasaya is actually meant for storage, so wouldn't be all that useful. you...
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    WTB- Straight Razor Blank(s)

    I make a very basic O1 straight razor, which i sell to a shop. if you want a few blanks, it might be worth it considering the likely cost of shipping. however, it seems you needed it some time ago, and i am a bit behind schedule...
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    Heat treating in a kiln

    My oven size is similar, but i gippo the system by letting my blade - especially huge thick competition choppers, or large thicker kitchen knives, touch the thermocouple, so i am monitoring the blade temp to a degree, it will not be just the blade, but it is sort of an average...
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    Heat treating in a kiln

    i find that my narrow long oven rebounds very fast when my blade doesn't quite reach the TC, but takes quite a few minutes if the knives touch the TC just about... so if i am doing shorter blades that are a little bit away from the TC i wait for a bit longer after rebound. if it touches, i start...
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    Meat Fork Construction

    i usually just aim for the lowest hardness that wont cause it to get bent, and in my case keep the stainless knife steel stainless... lowest hardness, because i want the knife edge to stand up better in a knife to fork contact situation.
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    Looking for advice on edge retention

    you twist the joint open when you cut it, it should only cut tendons and a little cartilage, soft ribs maybe. but he want honetsuke or grasuki, as mentioned above, that looks like a western grind deba... a western grind deba is a fine choice too... but the bevel is ground more obtuse so the...
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    Mechanical Engineer designed his chef knife.

    cleaver / chopper---> flatter belly, unless you just like the shape and will use it as a normal chef's knife, minus the tip for detail work... ask him to take a look at Bunka, it is kinda a blend between a nakiri and a gyuto, which ends up being very suitable for general purpose work and light...
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    Post pics here for critique - must have thick skin

    HDR is for making high contrast images fit into the dynamic range of a camera sensor, which is less than excellent film of yore... HDR is for making the high contrast images fit into the dynamic range of a sensor... which is less than some film of yesteryear... in other words, you take three...
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    Heat treatment or geometry, which is more important?

    tsk tsk... but but what about stainless wootz???
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