Leah Posted January 18, 2006 Share Posted January 18, 2006 I have a book ordered but it has not gotten here yet. Is the choil the same as the plunge cut that forms the ricasso? I bet I have not spelled any of these parts right. You guys may really have your work cut out for you :wink: . Also, I have found Dr. Jim H's tapes on video, does anyone know if anyone carries them on DVD? Quote Link to comment Share on other sites More sharing options...
Archie Zietman Posted January 18, 2006 Share Posted January 18, 2006 I think the choil is the little cutout between the ricasso and the cutting edge. it's there for ease of sharpening yes? Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted January 18, 2006 Share Posted January 18, 2006 And to "finess" the grind a bit so it looks more even when you check it from the blade side. Thomas Quote Link to comment Share on other sites More sharing options...
Leah Posted January 19, 2006 Author Share Posted January 19, 2006 OK, I got it now. Thanks guys. I got "The Complete Bladesmith" in today so maybe now I can start to figure some of this stuff out. Years ago, I took a class from Jim Batson and we forged a knife from a file. I wish I had paid more attention in class. It was the first time I ever fired up a forge. I only took it because my husband was taking a carving class at John C. Campbell that week and it was the only thing that looked like fun. At the time, I never deamed I would want to forge another knife. You just never know, do you? Quote Link to comment Share on other sites More sharing options...
Don A Posted January 19, 2006 Share Posted January 19, 2006 Leah, Dr. Jim has been posting over on the Outpost forum for the past couple days (look for "jph")http://www.knifenetwork.com/forum/forumdisplay.php?f=37 You might get some of your questions answered straight from the source. Quote Link to comment Share on other sites More sharing options...
Leah Posted January 20, 2006 Author Share Posted January 20, 2006 Thanks Don Quote Link to comment Share on other sites More sharing options...
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