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That's pretty decent imo, but I'm no pro woodworker. To do better than that usually comes down to squaring the block in the mill before I try to resaw it. Having a block not perfectly square will yield all sorts of results. I don't use a fence on my bandsaw. I used to fight wander on my...

Tampa got lucky again. The storm came in to our south, which put us on the good side of the eye. Sucked almost all of the water out of Tampa Bay and pushed that water up into Port Charlotte and Ft. Myers. A friend of mine in Port Charlotte had water above the windows and he and his wife...

Steve attended Our Lady of Incorrigible Youth Reform School Yep, if the track holds steady I think it's going to get a bit sporty. I'm on the north side of Tampa on fairly good ground with excellent drainage, which in Florida is about as good as it gets. We're stocked up and prepped. Keep...

I think your pancake sheath came out great.

I hear you on the non-availability of 2” oblong punches. I’m going to try something similar by using a round punch on each end, but instead of a razor i’m making a 1-3/4” chisel to connect the holes on each side. If I was half a blacksmith I’d make a slot mandrel and wrap steel around it...

Steve that thing is awesome! It will definitely open up opportunities for holsters and belts.

exactly this.

i have not had that happen and i can understand you being a little pissed.

I have found that the bevel and the surface finish have more effect on food sticking than whether it is a full height flat grind. When I went through my mirror finish phase I discovered that everything sticks to a mirror finish. A 600 grit satin finish is better. Of course, some foods simply...

It's been hit with a die grinder or similar tool to put facets into the surface. Jigged bone is meant to look like Stag.

I don't think wood needs to be impervious, it just has to be stable enough that it won't swell and crack under normal use. The wood will dry. We as makers then to overthink this. The vase majority of kitchen knives have handles that are fairly pedestrian- crudely shaped and riveted on with...

A consideration that is often overlooked is this- some wood doesn’t need any form of sealant at all. Yes, I’m talking about kitchen knives. We seal most of them to keep them looking pretty, but oily woods won’t take a finishing oil and these are the woods that have been used to make knife...

tru oil

I have the enhanced Sieg X2D feom Little Machine Shop. As far as mills go, it’s a toy by anyone’s definition. But I love that thing dearly. Knowing what I know now, I’d have gotten a bigger mill like the grizzly g0704 or precision matthews of the same size. But cost is always a factor and I...

a mill is like a 2x72. theres no way to appreciate how handy they are until you have one. my lathe gets used once a year.

I hit it four times. I relieve my liners first. That way I can spot weld it and have the welds land in the relief so as to not make hard spots in my pivot pad. When I weld on my bolsters, the only finished edge on the bolster is where it will meet the handle scale. After welding I profile...

I love my little HF spot welder. I have the 110 model. I do all of my folder bolsters with it. Make the bolsters flat and you will have a seamless joint with your liners.

I restored a Nakiri that my friend brought back from Japan. He tried to use it like a typical westerner and chopped carrots with it. He wrecked the edge so bad that I had to profle the entire edge back 1/4 inch to get past the broken out chips.

I have seen them both ways. I personally don’t like single bevels and i full height grind just about everything. The Japanese traditional nakiris are THIN. There’s no need to full height grind them. That’s also a benefit to single bevel on a very thin blade- you get the same inclusive cutting...

That sucker will be a laser! I prefer western handles as well.