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"Hawk-a-mole" I love it! really great hawk!

Oh baby! Come to Poppa! Pure functional beauty! Love it :D

Excellent video. Everytime I see such craftsmanship I fully realize my insignificance and how much more I have to learn...I love a challenge! Thanks for sharing

Greebe, I forged it by hand. Whew! Sometimes I wish I had the room for a trip hammer. It takes a little encouraging but the metal does move. :D

Here is my second foray into making hawks. Made from an old ballpeen hammer head. No idea what type of steel it is but it hardened up nicely. Handle is 20" long and head is @23oz. Thanks for looking...p.s. no power tools were harmed in the making of this hawk

Great looking hawks there!

Nice work John.

Superb dagger! Thanks for showing us!

I think it looks "wicked good!" As my 8-year old would say! :D

I finished this one earlier this summer and just got around to posting it. Forged it from a file and edged quenched. Tim Lively uses vinegar to remove forge scale from his knives so I thought I would give it a whirl because This blade had a bit too much remaining after I finished shaping it. I soaked it in straight vinegar for 24 hours after I heat treated it and what came out was pretty cool I think. The vinegar etched away the unhardened steel accentuating the harder edge. I used leather washers and whitetail antler for a handle.

Nice one Sam! I would leave her just like it is

Thanks for posting! What a great gift to share with us. You work with helping to preserve the earlier methods of steel making are laudable. I am looking forward to more of your videos. Thanks again. :)

You got it, keep at it. Very unique chopper/big skinner design.

All together it is a great looking, well-executed blade. Fine work. Keep it up.

Bentiron 1946. I sorts collect old butcher knives and I kinda like that used look on the old working blades. My friend has promised some...a lot of brisket in exchange for the knife! :)

It was a draw filers dream Sam. Annealed 5160 files so nice. I need to use more of it. Thanks for the comments guys. You are all first class!

Is "elegant" too sissy a description for a knife?

I designed it after a some old meat cutting knives I have seen. He likes the design but has yet to try it out on any BBQ and I'm getting hungry!

A good friend of mine wanted a large slicer to cut his brisket. He is a BBQ competitor and attends competitions around the country. Forged this slicer out of a leaf spring. 5160 steel is my best guess. It is 14 1/2" OAL 1/4" thick with slabs of walnut that came from an old gunstock. I used Corby fasteners for the handle. My four-year old son calls it a "pirate knife." So if it does a poor job slicing brisket..."A piratin we will go!"

sorry double post

Nice blades! I love using antlers for handles.

I use scrap steel such as leaf springs and files all the time. I like files for my smaller blades and leaf spring for the bigger knives. Beware of hidden suprises like cracks though. Sometime they don't show up until you heat treat. Good luck.

Boy I can tell you've been watching Tim's DVD! Great stuff! Happy New Year!

Your knife is shaping up smartly. I had to watch Crocodile Dundee last night just to see the "Now that's a knife!" scene. I love it.

The birth of a blade is always a joyous occasion. Please send more pictures as it grows up.:D