Justin schmidt

Thanks. Yeah the handle is a little wider than I wanted but i can always grind it down. Yeah the cross pein is basically all I used for this. Thinking 1.25 will work out better. I actually found 2 pieces of .25x1.5in 80crv2 last night so I'm gonna try those and see how i like that width.

Well I finished the handle last night. Man this thing is thinner than I wanted. I think 1in wide is just to thin. Live and learn right?

Yeah thtas about the size I'm going for. I actually watched those last night. Along with Matt Parkinson video. This is what I came up with. Top one was forged last night it's about 1.75in wide and 8in long. Just something about it seems "off"

Thanks for the tips gentlemen. I used to use a 3in dia 4140 but it was just too small. Yeah I just got done reading through that thread. Man that fella with the 8x8x12 hunks of steel is a lucky guy!

Haven't seen any machine shops but I haven't really looked either. I'll check that out, thanks

The scrap yards near me dont sell to the public or I would.

Thanks Lou, makes a bit more sense. I have a 2x72 so grinding isn't a problem at all. Steve, not sure how that's not a complete sentence. Since I cant edit the post this is what I'm asking. Is 6mm thick x25mm wide stock ok to use for a 203mm chef knife? Or should I use 6mm thick x 31mm wide ? I'll be forging it to shape.

Gentlemen, I desperately need a better anvil. I'm currently using a Chinese 55lb ASO. It works just not the best. I can get a post anvil that's 6x5.5x8 weighs I believe 85lbs with a hardy hole for just over 200. Or I can get the NC tool knife maker anvil for about 300. Right now I'm just making knives but In the future I would like to make some decorative stuff also. Leaf keychains, coat racks, etc. What say you all wise ones?

Hey everyone have only posted a few times here. But wanna be a more contributing member. So I'm really wanting to start forging chef knives. I've forged a handful of other blades and I'm still very much a newb. Question is what size stock should I use for say an 8in chef that's. 09 thick at the spine? I'm thinking either 1/4x1 or 1/4x1.25? I've used strictly 80crv2 up to this point but want to try some w2. Any help is appreciated gents!