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Old 23rd August 2012, 12:50 PM   #1181
iko is offline iko  Canada
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Quote:
Originally Posted by tinitus View Post
he, but I prefer simple like this

anyway, when working on a completely new knife, you need something that works on the whole blade
Many years ago I worked in a factory. I knew guys who would make home made knives, works of art. To properly shape a blade from a hard tempered block of steel on sand paper would probably take years and I don't think the result would be very good looking. I don't really see the point of shunning power tools all the time.

As for material, have you thought of steel from SUV leaf springs? I'm sure you can find cheap ones in an auto wrecker place.
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Old 23rd August 2012, 12:55 PM   #1182
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Originally Posted by Wavebourn View Post
I have a practical question.
How long to bake wrapped in foil marinated peace of beef on 212 degrees F temperature?
That depends on how done you want it. How large is the beef and what cut.
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Old 23rd August 2012, 01:33 PM   #1183
tinitus is offline tinitus  Europe
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Quote:
Originally Posted by ikoflexer View Post
I don't really see the point of shunning power tools all the time.

As for material, have you thought of steel from SUV leaf springs? I'm sure you can find cheap ones in an auto wrecker place.
oh, I do use power tools
like you say, its impossible without
shaping the blade takes some power, ofcourse

Im not yet ready to play blacksmith
my work is much simpler, but still effective enough to do a nice sharp knife

my present experiments is to explore how the thin and flexible blades work
one thing is certain, they get exstremely sharp, and cuts with ease and little effort
the backside, it doesnt take much load for the harder work

but still, its very nice to handle such a light knife, just using your finger tips
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Old 23rd August 2012, 02:52 PM   #1184
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Interesting Lars! Flexible blades give me the feeling of less control. I avoid them.
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Old 23rd August 2012, 04:18 PM   #1185
tinitus is offline tinitus  Europe
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this one cuts very very thin slices
that was the first thing I noticed
and its probably what it does best
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Old 23rd August 2012, 04:24 PM   #1186
TheGimp is offline TheGimp  United States
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The only knife I've ever made from scratch was one I made from a mill file.

To shape it, I annealed the file first. Then when it is soft it is easy to work. At that point shaping can be done by hand with files, but a bench grinder certainly is faster.

When quenching it you have to hold it vertical and slide it into the quench tank. If you get it at an angle, it will warp.

For a thin fillet blade, an old hacksaw blade is nice.

3#-5# beef roast in foil at 212F I'd cook 6-8 hrs.

Last edited by TheGimp; 23rd August 2012 at 04:32 PM.
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Old 23rd August 2012, 04:33 PM   #1187
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Originally Posted by TheGimp View Post
The only knife I've ever made from scratch was one I made from a mill file.
a mill file ?

reminds me, old mill saw blade would be nice
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Old 23rd August 2012, 05:57 PM   #1188
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Quote:
Originally Posted by tinitus View Post
this one cuts very very thin slices
that was the first thing I noticed
and its probably what it does best
Yes Wustoff (and others I'm sure) makes one, It is very useful for making paper thin slices especially from the breasts of duck or small birds. I have one and the blade is VERY flexible and thin.

I've started to learn traditional Japanese sharpening by stone only, any hints?
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Last edited by scott wurcer; 23rd August 2012 at 05:59 PM.
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Old 23rd August 2012, 06:57 PM   #1189
tinitus is offline tinitus  Europe
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Originally Posted by scott wurcer View Post
...... by stone only, any hints?
hmm, one is to keep the stones wet, and clean

another could be to use a harder stone for the softer steel, and a soft stone for the harder steel

every steel and stone behaves different
its a difficult art

edit, I forgot to say, its vital that the 'edge' is 100% smooth and 'clean'
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Old 23rd August 2012, 07:01 PM   #1190
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Quote:
Originally Posted by scott wurcer View Post
the blade is VERY flexible and thin.
Afraid I just use a plain salmon knife (from my Sabatier days).
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