Turn out the lights and see if they glow in the dark!Hmmmmm. I went to grab a new set of mask filters today, and they are usually yellow in color. When these popped outta the bag, I noticed something (see pic).... maybe if we flood everything with Radionuclides, and we all wore these filters, we could wipe out this virus stuff??? I'm blaming my crazy thoughts on the meds.
Sean, you’ve done very very well on that! That is far from an easy grind and you’ve pulled it off really well.Finally got out in the shop a bit. Working on this knife that is really mostly John Wilson. However any apparent mistakes are all mine.
The blade is from John, already profiled and heat treated. All I had to do was grind the edge. The walnut is from John also as well as the brass pins.
Maroon-red G10 liners are from USAKnifemaker.
Although this is a fillet knife design, this will be for my wife for use in the kitchen. One thing I'm experimenting with is putting Tru-Oil on the front of the scales before mounting. I figure this might help things a bit. I always have trouble keeping the front of a scale or a bolster all cleaned up. So I'm hoping this will prevent that.
I like this design/ I intend to make another one for myself to go fishing with later this summer.
Thanks John. The grind was a bit touch and go at first, but I went slow. This is the first time I've put tru-oil on before mounting and I'm planning on continuing to do so.Sean, you’ve done very very well on that! That is far from an easy grind and you’ve pulled it off really well.
I also put tru-oil on the fronts of the scales before I mount them.
Fillet knives are extremely useful in the kitchen. I use one all the time.
Yes I made a template of the blade but not the scales. I've been fitting scales as I go. But that's a good idea. I will do so before I go any further.Sean, hopefully you made a template of the blade and your scales. This design is a good seller for me. You should have no trouble selling a bunch of them. It’s hard to find handmade fillet knives. They bring a good price.
Yes I made a template of the blade but not the scales. I've been fitting scales as I go. But that's a good idea. I will do so before I go any further.
I haven't sold any knives yet, but that's encouraging news. Thanks again!
Just thinking out loud, but you typically temper at about 350°f which is the same temp as baking bread. If you were to use a wood stove, tempering in a cast iron dutch oven may provide the temp stability you need as the wood stove temp fluctuates.Here's a shot of a tempering oven idea I had - using the top of our wood stove.
View attachment 72957
It's difficult to control. The wood stove has catalytic converter and 1" firebrick in it. I wonder if I filled the stove with more fire brick it would hold a steady heat? Any ideas?