MTBob's latest activity

Filet knife with 7” blade. AEB-L steel with some Ivory Juma, G-Carta and G10 liners. That G-Carta takes a looong time wet sanding to get...

I recently straightened a 2+ inch wide Nakiri, worked great. But it left marks on the blade in an area that i couldn't grind deep enough...

Hey folks, its great that you are adding to this thread, but keep in mind that prior to the last two posts, it's been inactive for about...

I typically place my epoxy glued handles, both 5 minute and 24 hr, under a moderate temperature heat lamp for a couple of hours. While...

Welcome, my name is Bob, and I'm a knife addict too. Stick around, we have a 12 Step program that can help.

Let us know how that oven works for you. Is it a 220 or 110 volt? It looks like the controller is the same as what I have on my...

I have never heard of a Shechita knife until now. How fascinating to learn about this knife design and its use...

A slurry is really needed - just chunks of dry ice won't get the temp down nearly so well as a slurry. All those air pockets between...

If you work with it - What's your recipe for AEB-L? Per L.T's recommendations - I've been Austentizing AEB-L at 1975, plain dry ice...

And remember, if we use a lower austentizing temperature, we have less retained Austenite. The RA adds some toughness to the steel as...

That's what I'm thinking. I suppose one way of saying this: "Is the juice worth the squeeze" - particularly for a non-commercial hobby...

Hey guys, great information, just what I was hoping to hear. I'm not sure what I want to do yet. But, there's a cattle AI outfit...

Thought I'd post this question to see if any of you have experience with using conventional Growlers (large thermos bottle) to store...

I think the answer will change depending on who you ask and what their tastes are. As far as a function goes I use the ricasso as an...

You really want a fairly wide ricasso to allow plenty of room to even up the plunge lines - just keep moving plunge back until they line...