I don't believe it would work with this blade but I'm curious if you could demonstrate a way to move the tang. What I mean by that is if you making a hidden tang knife and when forging the tang it comes out to high on the blade or too low what you can do to get it back in the center. I hope that makes sense.
@@cae2487 yeah it’s too late to do that on this blade. The easiest way to do that is hold the blade and put the tang on the anvil with the edge up that you want to move the tang towards and then start hammering on the blade edge that’s up. That will start to move your tang where you want it. It’s hard to move it more than a 1/4” this way though without major distortions to the blade.
@@TyrellKnifeworks thanks for sharing. I haven't tried much in the way of hidden tangs and one of the ones I did try I was having quite the time trying to get the tang to move where I wanted it too. I'll definitely give that a go the next time I'm in that situation. Appreciate the knowledge and thanks for sharing with us all.
I really can't say it enough, you are truly an ARTIST!! Have you ever seen Kyle Royer's designs? His damascus designs are beautiful. You two should do a project together, it would be epic!!
Thnx you are helping me ALOT for my twisted project and replying to my e-mail it is like Borax on Steel...hihihi (would have said icing sugar on cake but...)
A rounding hammer is nice but with something that thick I personally like a cross peen hammer. I feel like the peen moves it a bit quicker in my experience. Thanks for sharing its nice seeing you go back to the basics to show us. It's definitely a bit more work without using the press or a power hammer lol.
Yes a cross peen can work wonders too. The one I have is too aggressive so I don’t use it much. I need to dress it more and round it out. Yes, this certainly is more work than using the press but I think it’ll reach more people that way. 👍. Thanks for watching
Hey mr Tyrell, I'm asking you this because I love the way you make your videos. Could you please do a video on proportions of a knife, like length of the blade to handle ratio or thickness of a blade to length ratio and the likes..
I’ve done a video on knife design already that’s in the Beginner Series playlist. Check this one out: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ykDondHiIyo.html
Nice video series, but you just confused me a lot. XD Did you say there is "schmutz" on the blade? But you're talking about your measurements in inch... The title of the video is german again though. So may I ask you where you are from? :)
Haha, well I’m a Canadian living in the US. I do translate all my video titles to 9 languages so that’s why you’re seeing it in German. Thanks for watching.
Oh man you just made my day... I was ordering steel from Maritime but didnt knew they were cutting to your specs... only over 4 feet for shipping fees.
It's looking good alot better than mine right now . Got a little more forging to do after watching this video learning a lot . Thank you . What is the think is the best thickness of a blade . 1/8 ... or? Mine is still thick about a 1/4 as of now
I rarely have blades over 3/16”. I’m just not a fan of big thick blades. A chopper is really the only reason for a thick blade IMO. Stick to something around 1/8” or a little more if it’s a big blade. I’m generally talking about blade lengths less than 10”. Chef knives should be WAY thinner, like a 1/16”. Does that help?
Sorry for adding this on this video. Not on your Rolling mill video could you add a side roller for guide roller and make your adjustable roller to make it tighter on one side to create your tapers.
Another great video !!!! This is going to be another great knife. I was late getting on this one my internet has been down for a week now but got right on it when he fixed it today. I want to thank you again for the great offer on the knife winnings but has to pass money is a bit tight down here in the valley LOL. But thanks again.
If I was going to do a filet knife, I’d stick to stainless steel. It would need to be very thin, 1/16” at the max, probably much thinner. No plans to make one any time soon though.
@@TyrellKnifeworks you are absolutely awesome to watch. very informative. wonderful knives. I have a differing opinion is all. last time you will hear it, and I did not mean to offend. in fact, you inspired me to make a twist Damascus.. which promptly broke in half on me! keep making awesome knives, my dude!
Great info - appreciate the discussion on handle, tang, spine, ricasso, flow, ... Much more detail than most other videos by others!!! Fantastic series! Thank you!
Great info I just recently acquired my Great Great Great Great Grandfather’s anvil and starting a couple small novice projects but will definitely watch this again and try the twist. My question for you is this. How do you keep the Damascus from getting a patina so you don’t loose the great look of the pattern
Great video Denis. I really liked how you explained the proportions of the handle and how you relate it's placement to the point of the knife. Very helpful information.
