I watch so many knife making videos on RU-vid. Yours are my favorite. Often times I see a beautiful blade with a not so beautiful handle. Your blades and handles are always spectacular. Keep up the great work and thanks for the videos!
10:46 what’s the benefit of letting it cool in the sand? Just thermocycling it slower to reduce grain structure as much as possible or something else? Also hitting the metal cold after, are you worried about introducing micro fractures or are you hitting it too softly for that?
Slow cooling for softer steel and less stress on metal. It was fully annealed in a kiln not shown after the steel is ductile, I try not to reduce the material cold by more than 15% thickness for risk of splitting. It could take more but best to test a piece first
Beautiful knife! Couple procedure questions (don’t take these as criticism; I’m genuinely curious): what is the reason behind using the hydraulic press for setting the initial forge welds but switching to the power hammer at the end? Is there a particular reason, or is it just preference? Also, what’s the reasoning behind the initial sharpening on the rotary whetstone? Why not just sharpen in one swoop in the end? Again, beautiful knife!
Thanks,no worries the press moves thicker steel quicker than the power hammer. The rotary stone is for thinning the blade primary bevel to improve cutting.
Thank you very much for your video! It was a joy to watch you craft the knife! I have a question: What is the white powder you use to remove the scale? Thanks for taking the time to answer! Cheers 🙂
Thanks for watching. It's sodium bisulfate, best done outside as the fumes are corrosive to metal and probably not safe to breathe either. Ratio 10-15% to water
What is this liquid that most people contaminate their billet with? Seems silly to clean everything and then dunk it in some foreign matter that can get in between each layer. Clean pieces, weld, heat to dull red, add flux, heat to forge weld temp. Simple Forge On!!!
It's diesel and it burns away. It's gives much cleaner welds than flux as there's nothing to get trapped between the layers. The steel doesn't need to be cleaned either only descaled
It's a nice knife. The only issue I would have with using it in the kitchen is its spine. Since it wasn't ground smooth I wouldn't use it in my kitchen. And that is simply because of the practical side of it. Food particles can get trapped in the small dents which means that you have to scrub that knife thoroughly every time you use it, to keep it clean instead of washing it with detergent, soft sponge and cold water.
@@lewgriffinknives216In a restaurant I worked in, Vila Bled - Bled Manor, they used to do regular swabs of knives and the smallest edges and folds usually had bacteria in it if it wasn't scrubbed and boiled. So I wouldn't dare use it. But, as I said it is a very nice knife.
