This was first on the MAKE channel a year ago thank you for watching ( NEVER before published here on this channel) Thank you! also find me here: / diresta shop.jimmydires... makingitpodcast... / jimmydiresta / direstashop
Hey sir, love your videos. I'm fifteen and you've inspired me to become, in the last few years, an amateur: blacksmith, machinist, carpenter, miniature maker, and painter. I make miniature axes, knives, and swords, if you're interested in having one sent to you :)
I love the practicality of your approaches. Here I was thinking about how to make consistent degree for the edge through all kinds of complicated contraptions and all you did was use a simple piece of wood.
what about a follow up when you post old videos? I'm curious to see how that knife is holding up today and your thoughts on the design of it after putting it to use. Maybe address it in the podcast? One sentence would be enough.
I loved the look of the square bolts you temporary used to pin the knife together! Could you make a video using square bolts in a similar way? I love the badazz look of the square bolts, in the video I was wishing you would keep it that way. Lol. Love the build as always, Jimmy!
Oh, one more thing - I'm amused by the number of comments about the burrito - _and that most of them missed what a nice test of the sharpness it actually was_ . Always liked the 'ripe-tomato-without-holding-it' test, but this was new and clever. For you folks at home: look at how perfectly cross-sectioned the beans and grains of rice are, and without anything being disturbed during the cut. It's actually a pretty impressive slice. (Now that I think about it, an even more impressive test would be a _second_ slice a centimeter or two away, without the thing squishing.....:-)
i dunno if jimmy still visit this video to read our comment, but want to let him know that the way he made those knife, machete or any other tools. it seems like a fake or camera trick. if theres a perfect description of almost Perfect, Jimmy work is like 99% perfection. too good, too talented.
nunca tinha visto tanto talento assim, pelo menos não na minha cidade. Parabéns pelo seu ofício e pelos vídeos! Quem me dera ter uma de suas facas, machado, baú, martelo, a cama ou qualquer um dos vários itens que já fez.
+jimmydiresta Translating his comment (it's my mother tongue as well): I've never seen such talent like this, at least not where I live. Congratulations for your craftsmanship and your videos! How much I wish I could have one of your knives, axe, chest, hammer, bed or any of the many items you've already made. I decided to translate this comment because it also reflects my opinion on your work and I felt it to be only fair to let you know what he (and I) were thinking. Have a nice day
Holy shot jimmy you brilliant son of a. I never would have thought to use a piece of wood like that to sharpen the edge of a knife. You sir are a genius
Nicely done. (I'm a professional chef's knifemaker.) While I do like long (10"/240-250mm) chefs' myself - and like your french/gyuto 'spear' push-slicer profile vs. a german rock-chop belly - *I'm curious as to why you'd use 5/32" (.156). At that length, that's a heckuva hefty piece of steel to wield for very long. Seems like the trend is all towards light/hard/agile gyuto-styles now - I use mostly .110 for 240mm's and .094 for 210s, with a lot of taper, full-flat-grind, and harden up to 60-61HRC. (To be fair, I'd been putting brass bolsters on, but am bagging that - with the lighter blades I don't really need the brass for balance, and like the look of water buffalo horn or ebony better anyhow. Plus it's less hassle. :-)
I love your videos diresta, but a big no no is polishing the knife after the quench, before the temper. You need to go straight from the quench, quick wipe with a cloth, into the oven. The knife is under such immense stress in its un-tempered state that it can form cracks simply by sitting on a table in touched. Trust me I cracked a bunch of knives thinking I just didn't notice the cracks after the quench. Other than that, great video
