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About templehound

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    Senior Member

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  • Location
    Baan Gaew Suan, Thailand

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  1. The fortune cookie

    Thanks Guys! I gun blue the whole blade then I take a rag and cover the parts that should remain and then sisal polish it lengthwise. Cheers
  2. The fortune cookie

    A very close and old friend came south-east for a visit and stayed a month....it was a great time, like in our younger days. We celebrated it with a folder for him, he made the design and I made the knife. Cold work Tungsteen tool steel for the 8,5 cm long blade, 6Al4V springy hard titanium for the liners, clip and all mechanical parts are high carbon spring steel and some unknown hardwood root for the handle slabs. Cheers
  3. First Go at a Dirk

    I like dirks as well, if they are nice ...with gem stones and bulky weird butts and handle shapes they can be ugly as hell, but not this one.... This one has nice proportions and a beautiful defined strong blade Plain and functional, and the unspectacular wood fits excellent.....maybe a bit gun blue and steel wool would make it look antique what actually would fit the genre better....but anyway......beautiful!
  4. Fifth knife

    That was a crafty one, Steve! The knife is in deed well done...for my feeling the blade might be a little bit too wide and the edge still too thick for comfortable multi purpose use, but I like the plain appearance of the knife....definitely good job!
  5. The buzzard leaf

    Thanks a lot, Guys! Will, with a piece of tool steel(20x10mm) and a checkering file, I made a stamp.I punched it into a copper stripe, which I formed into a ferrule and soldered it from the inside.
  6. The buzzard leaf

    This is my ode to the forest that cleanses the heart and mind better than anything else. I made the 190 mm long blade from German tool steel 1.2552(80WCrV8), copper and Ceylon ironwood on the handle and the sheath, 330 mm overall length. "The clearest way into the universe is through a forest wilderness" (John Muir) Cheers
  7. Is wrought iron any good for san-mai blade?

    Wrought iron is in my experience ok on san- mai blades, You only have to consider o few things: wrought iron takes no hardness due the lack of enough carbon. If You bend the blade and the cutting core is too thin according to blade length, it will stay bend. Wrought iron is rusting very fast, only meteorite rusts faster. Wrought iron is full of impurities, sometimes it reacts to hammer and fire different....it may split like opened damascus layers or just fall apart in pieces, for example. Mostly it also can be forged like butter and fire welds easy.....and the more You forge the more the "grain" disappears. IMHO in modern times there is very less benefit in using wrought iron on tools. .....it looks beautiful, it is cheap(uncleaned means less effort so cheaper, or recycled stuff) it is perfect for a wood chisel with a forge welded cutting edge....that seems the benefit nowadays Because of its tensile strength It was used for ancor chains, carriage axis, clamps for holding roof beams together and such purposes. In Germany there is still a lot of wrought iron to find and a lot of knife colleagues having their fun with it. It comes from antique, historical or ancient sources which are still plenty But maybe in Japan the still producing it, this I dont know. Good luck
  8. Injured Grip muscles

    I agree with arftist, sounds like tendonitis. Dosent matter if it is tennis elbow or some other mechanical issues , everything needs more time, takes longer to heal than You expect. Especially when You're not 20 anymore......the older the dog the slower it heals. I had tendonitis from tighten up the tongs on my left arm and nothing made it better than not tighten up tongs for a year......after getting better I used a wrist bandage for a couple of weeks and now I only forge when it is unavoidable, means straight for the living and no forging and playing in the back yard anymore....forging is something beautiful but we don"t need to blandish it.....if You do it for many years there is a bill Your body certainly has to pay . Get well soon! Cheers
  9. bicycle chain kitchen knife

    Neither have I......and I never saw it as two layers......beautiful!
  10. Your stock removal line has everything this market demands....in fact looking better than most competitors....and IMHO better choice in steel than all that CPM, high alloyed and stainless stuff....80CrV2 is excellent for the field. ....as tough as 5160 and better edge holding than 1095. They have a nice geometry on the edge and the old school design of finger high and edge low makes them a lot more reasonable than many other products. It seems that You made the kydex sheaths not so wide as You used to do before, thats good , because less wide is easier to carry and attach.....on the back line of the sheaths the rivets could even brought a bit closer to the blade back, near the tip....if I am allowed to say that, .......but thats just in the cosmetic range. developing such a stock removal line is in fact very time consuming and very slow as You said......but You did very well and if I would be in military service or the like, I would chose a "Stormcrow-Bengazi"...... Cheers
  11. My pleasure to be the first to write a comment The combination of clean, static Kydex and Brute de forge blades make Your knives look like wild animals in modern cages, especially those with Asian influence. Cheers and my whole mutual respect, bro
  12. The Temple Boxer

    James Stormcrow and C-1ToolSteel, Thanks a lot, Guys!
  13. The Temple Boxer

    Thank You very much for the fine comments, Gentlemen! They are much appreciated. The backdrop is not a Durian, it is the fruit of a screwpine (Pandanus odorifer) which grows wild along the whole shore. Durian would be nice as well but there is no wild growing Durian tree I know, means I had to buy them and they are, even in Thailand, quite expensive .... and I would have been tempted to pinch on it a bit because I like them a lot
  14. The Temple Boxer

    It took me a decade to figure out how I could bring this knife to life. It should have that ancient, sinister appearance and some slightly bizarre or extreme part or detail we often see on ancient and ethnic weapons around the world. And in spite of all this, it should at the same time be a reasonable, good using knife.That was difficult to design out of the wrist....it had to evolve out. I chosed plain materials like Ceylon ironwood and copper, just the kind of like back then...but with a better steel and heat treatment for the blade which is forged and ground of roller bearings. The tang is riveted on the butt, forming the center of the flower Blade is 90 mm long and overall length is 190 mm. Cheers
  15. Damascus chefs knife (pic heavy)

    After some contacts with stews, roast beef and acid containing vegetables the etch will not matter anymore...whats left that matters is the blade geometry. And this geometry looks just fine....very well done!