JamesG Posted January 30, 2012 Share Posted January 30, 2012 The blade shape started out as a spear point, I was wanting to do a edge quanch to get the nose to come up alittle. So I edge quanched it in warm brine three times to get it straight.Temper 3 times Etched in vinger. Steel-1050 Guard-blacken steel with a geram silver spacer in front Handle-Honey mesquite wood tru-oil finish Quote Link to comment Share on other sites More sharing options...
MRobb Posted January 30, 2012 Share Posted January 30, 2012 I like it very much! Looks to be quite stout. Nice handle too. What are the dimensions? Thanks for posting. Mitch Quote Link to comment Share on other sites More sharing options...
Har Fisher Posted March 3, 2012 Share Posted March 3, 2012 That is a fine looking knife. The guard looks interestingly different. Can you post a closeup of the guard area? Quote Link to comment Share on other sites More sharing options...
metal99 Posted March 3, 2012 Share Posted March 3, 2012 Thats really nice man, does the vinager etch help prevent rust? Quote Link to comment Share on other sites More sharing options...
Rhyfelwr Posted March 13, 2012 Share Posted March 13, 2012 That is a beautiful knife! :) Question, about how long (hour wise) did it take you start to finish on this knife? Just curious.. Ben Quote Link to comment Share on other sites More sharing options...
Robert Yates Posted March 15, 2012 Share Posted March 15, 2012 exceptional knife Quote Link to comment Share on other sites More sharing options...
Rich Hale Posted March 15, 2012 Share Posted March 15, 2012 Help? I do not do edge quench on any of my carbon steel blades. I do a full quench. But have worked with metal all of my life. I have always used a form of quenching to help straighten out things in items like welded frames etc. I heat the area to be straightened and quench with water. It shrinks. Trying to get my head around how an edge quench would cause the tip to raise up or move away from the quenchant. Thoughts? Or did I not read the post right? Quote Link to comment Share on other sites More sharing options...
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