What's going on in your shop?

REK Knives

Well-Known Member
All finished up! Buckeye burl is a piece I got from @rockb

i-cc58RTt-X2.jpg

i-pJnKR8L-X2.jpg

i-zbXBC4v-X2.jpg
i-WLLtDj7-X2.jpg
i-2TM6tNB-X2.jpg
i-jmF73wF-X2.jpg
 

Taz575

Well-Known Member
Got some shop time in to finish off a bunch of stuff!!!

Where do I begin? 8 piece order, 5 steak knives from premade blanks with BubbleGum TJ Lam handles, chisel pry knife in 3/16" 80CRV 2, Acid etched with Halloween TJ Lam handles, 240 and 200mm chef knives in 3/32" Alabama Damascus and Halloween TJ Lam handles. Guy and his wife like colorful handles!
D Draz.jpgD Draz2.jpgD draz3.jpg
Also did a 3" EDC blade in Alabama Damascus and Desert Ironwood, kydex sheath.
ADS EDC Desert Ironwood.jpg
Last up is a 210mm Nitro V 3/32" blade, 62 rockwell, convex grind with red G10 bolster and liner, black G10 frame and Carbon Fiber burl that I made for the handle.
Kitchen Knives 8.20.jpgCF Burl.jpgCF Burl2.jpg
I played with 3 different firmness of felt (S2-32 from McMaster, F3 and F5 from Amazon. F3 seems to work the best for kitchen knives. The S2-32 from McMaster is very firm and I use it to help blend the full flat grind before I go to the F3 felt. It doesn't give much of a convex to the side of the blade, but works nice to blend and clean up the finish. The F3 gives a nice convex grind for a kitchen knife and I can thin behind the edge with it. The F5 is a bit soft and the area behind the edge stays thick.

One thing I played with it how the platen and belt interact. I have top of the F3 platen slightly back from the belt under tension below the top roller. This created a slight gap between the platen and belt, so when I push into that area, it gives a little more convex, but the belt is still very tight. Works very close to the Rotary Platen I used to have and worked great to thin out just behind the edge. It lets me grind and finish the whole blade on the belt and have a progressive convex grind.

240 Choil.jpgD Draz 200.jpgKITCH Choil.jpg
 

BossDog

KnifeDogs.com & USAknifemaker.com Owner
Staff member
the Midwest Knifemakers Guild hosted a Hammer In at USAknifemaker this weekend.
2 things to consider if you haven’t.
1. Join a knifemakers group. You make friends that actually listen when you talk about knives as opposed to your wife and normal friends.
2. Go to Hammer In’s. You will gain 1 to 2 years knowledge. I made that up but I’m not far off.
Jason Krause shows how to enhance a hamon.

4E7B81BA-6B74-44BD-968F-7F1853E4EA1E.jpeg

Peter Martin and I made some Ti-zirc canister Damascus. 2 billets, both turned out pretty good.
8B210522-7C70-4398-A688-35BD501A5BE2.jpeg



24C0F157-E6A3-4361-8C61-EFEC7182DFD4.jpeg
Carlin A managed the forging tent and ran several people thru making their first knife shaped object.
E9DA519C-8D87-4CDD-9458-B9CB398703AD.jpeg

ABS MS Howard Clark gave a heat treating demo using both water and Parks 50

4D2919E9-BD30-4FA4-86A4-AB2453E042AE.jpeg

Tyler Turner gave a couple sessions on making a slippy.
03A55F0C-5C6D-4DED-B5BF-07CC5DB53638.jpeg
 

Attachments

  • AF1339F2-6B19-4A7B-A0F8-1D18A95EAACD.jpeg
    AF1339F2-6B19-4A7B-A0F8-1D18A95EAACD.jpeg
    1 MB · Views: 6
Last edited:
Top