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I Forge Iron

brucegodlesky

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Posts posted by brucegodlesky

  1. Finished up this morning. Blade come off the end of a highlayer(528) ladder pattern billet. Figured walnut handle, harvested locally with an oil finish. Copper come from a job my buddy did at Latrobe Steel, where they make BG42.
    Remnants from wiring up a new induction furnace I beieve he said. Flat 4" wide copper wire. Thanks for looking, bruce/birdog

    12822.attach

  2. C
    We eat them every way imaginable for about 2 months. Then they go back into the ground till next yr.
    Great thing to eat before the mother-in-law arrives. She'll stay away from ya :-)

    , they are wild leeks. Just thinkling about them makes me smile. 
  3. If you have a ready supply of sawblade material, go ahead and send a piece off for testing. Then ya know what steel it is. If it's acceptable, then use it.
    Some of the most popular kitchen knives in this country are Ontarios' Old Hickory. Made with good old 1095.
    I use a lot of sawblade material which I have tested. I know exactly what it is and trust it. Good luck in this venture! bruce/birdog

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