gsp Posted December 30, 2013 Report Share Posted December 30, 2013 very,very nice. Link to comment Share on other sites More sharing options...
gafloss Posted December 30, 2013 Author Report Share Posted December 30, 2013 The blades came ground & etched but not sharpened at all (about 1mm thick at edge). Scott, the scales were from here: http://stores.ebay.com.au/Turning-Timbers?_rdc=1 Blade was from eBay - seller located in Jaipur but no longer selling. Similar to this one (could even be the same now I look at it): http://www.ebay.com.au/sch/your_blade/m.html?_nkw=&_armrs=1&_ipg=&_from= I generally don't buy off ebay unless the seller has a rating of at least 99%. Link to comment Share on other sites More sharing options...
SHOOT-IT Posted December 30, 2013 Report Share Posted December 30, 2013 The blades came ground & etched but not sharpened at all (about 1mm thick at edge). Scott, the scales were from here: http://stores.ebay.com.au/Turning-Timbers?_rdc=1 Blade was from eBay - seller located in Jaipur but no longer selling. Similar to this one: http://www.ebay.com.au/sch/your_blade/m.html?_nkw=&_armrs=1&_ipg=&_from= I generally don't buy off ebay unless the seller has a rating of at least 99%. Thanks for that Geoff, I will have a look into that in the new year! looks like a great place to start with the knife making experience. Link to comment Share on other sites More sharing options...
gafloss Posted December 30, 2013 Author Report Share Posted December 30, 2013 Thanks for that Geoff, I will have a look into that in the new year! looks like a great place to start with the knife making experience. Yep, start with cheap stuff & work your way up to quality components. Link to comment Share on other sites More sharing options...
SHOOT-IT Posted December 30, 2013 Report Share Posted December 30, 2013 Yep, start with cheap stuff & work your way up to quality components. Yeah I reckon that's the way to go mate, I can handle muffing a cheapy but something that cost a good whack, well I'd be real ticked at myself if I muffed that one! Any tips and tricks one has to know about the knife making caper? Link to comment Share on other sites More sharing options...
gafloss Posted December 30, 2013 Author Report Share Posted December 30, 2013 Patients, Grasshopper! Lots of patients. Link to comment Share on other sites More sharing options...
SHOOT-IT Posted December 30, 2013 Report Share Posted December 30, 2013 Patients, Grasshopper! Lots of patients. Oh shite, I'm in trouble then! Link to comment Share on other sites More sharing options...
optic Posted January 2, 2014 Report Share Posted January 2, 2014 Just wondering what walnut tree wood would look like as a knife handle? Does any one have any experience with it. Link to comment Share on other sites More sharing options...
gafloss Posted January 2, 2014 Author Report Share Posted January 2, 2014 I've not used it, Richard, but walnut should be very nice & fairly stable - that's why they use it for gun stocks. A lot of knife makers use Tru-Oil (gun stock finish) on their knife handles. Walnut burl would make a beautiful handle. Link to comment Share on other sites More sharing options...
optic Posted January 2, 2014 Report Share Posted January 2, 2014 Dont have any Walnut burl. I did have a few red gum burls, but i sold them off on ebay. I have a mate that might have a bit of red gum burl, Most of the red gum stuff is to ratty. Full of holes. I do have some branches off the Walnut tree here measuring up to around 100mm in dia. I have kept them, so ill polish up a bit and see what its like. These are dead branches so they are dried out. Link to comment Share on other sites More sharing options...
gafloss Posted January 2, 2014 Author Report Share Posted January 2, 2014 I've been told that red gum isn't particularly good for knives as the grain is too open. The walnut should be OK - worth the effort in dressing a bit to find out, anyway. Link to comment Share on other sites More sharing options...
sinbadpaul Posted January 2, 2014 Report Share Posted January 2, 2014 Really nice work there Gaflos. I think the blade on the first knife will hold an edge better than the second. I remember being told by a blacksmith many years ago when he made my first damascus blade that the tighter the pattern the higher quality the blade, an open patten usually means a weaker blade. JMO though. The sheath looks a quality piece of kit as well, I would be very happy to have that one on my belt with the knife you made mate Paul Link to comment Share on other sites More sharing options...
Reddog Posted January 3, 2014 Report Share Posted January 3, 2014 Yeah mate great work on the knife and the sheath , it gives you a different sense of ownership when you make something yourself . Look forward to the next one , keep up the great work. Link to comment Share on other sites More sharing options...
gafloss Posted January 3, 2014 Author Report Share Posted January 3, 2014 Thanks, guys. Working on another one (not damascus) but it's just too damn hot in the garage at the moment. I've ordered a few classic Russell Green River blades to muck muck around with - should be nice dressed up with some Aussie hardwoods. Link to comment Share on other sites More sharing options...
Reddog Posted January 3, 2014 Report Share Posted January 3, 2014 To hot in the shed I know what your talking about I reckon mine was about 60c the other day Western Myall would be a good knife handle I think with its contrasting colours Link to comment Share on other sites More sharing options...
optic Posted January 3, 2014 Report Share Posted January 3, 2014 Mine is 60 in the shed. Outside early in the morning was 34...., 42 inside. Link to comment Share on other sites More sharing options...
Reddog Posted January 3, 2014 Report Share Posted January 3, 2014 Yeah we had three days in a row over 40c and the last one was 47 with howling northerlys Gotta love summer in SA Link to comment Share on other sites More sharing options...
advpat Posted January 3, 2014 Report Share Posted January 3, 2014 Great looking knife mate, good work! Link to comment Share on other sites More sharing options...
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