swashbuckler_
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Posts posted by swashbuckler_
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Ok suppose it’s not ready to go, I’ll grind it down some more
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Ok probably a good idea the food thing didn’t register as a big deal until he brought it up
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Well whatever the dog doesn’t lick off I was planning on using a dish brush same thing I use on the cutting boards but I’m open to suggestions
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Haha I was thinking that, but as it’s my first one and I’m not one for building things without a need it’s staying outside with my hibachi grill
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new guy here! been messing with the forge off and on for awhile found this site a few months ago and been reading thru it and recently a good buddy of mine gave me a stack of farrier rasps (heller i believe) and i quenched one and slapped it with a hammer and it broke so im making a chef knife for my first knife. my question is, i have it ground down and i think im almost ready to quench and temper it but im not sure how far to grind it down before i go about tempering, i have it down to 2ish mm maybe a little less and going off of what i read i shouldnt take it down anymore until after temper. after temper it seems like it will take a little bit to get sharp and im worried about messing with the temper so whats the right way/ideal way of finishing it up im using a 2x72 belt grinder and wondering what grit to start and process, keep blade wet? i apologize if this has been answered numerous times ive read a bunch but i cant use the search with much success ...pictures soon
question about sharpening after temper
in Heat Treating Knives, Blades etc
Posted
Thanks for the solid advice and exactly what I was looking for.. I’m used to always wearing my tig gloves on everything and I’m wondering how to tell if it gets too hot. Simple and best solution!