Recent content by SoldierPalmer

No they have gone now. I can make one for you if you would like? I’ll drop you a PM

Thank you, The black on the edge can wear out especially if it is being rubbed against hard surfaces. If it’s primarily being used for skinning it should be fine. Worse case scenario when the black wears off completely a cheep way of restoring it is by leaving it in instant coffee for a couple...

I thought I’d share with you a skinner I have just finished. I don’t generally do knives like this and generally stick to chef knives. The blade is Damascus and nickel cladding with a wolfram special core steel. Handle is ebony.

Just buy some known steel. For the sake of £15 it takes all the guess work out of it. Flat stock 1080 comes ready annealed so it’s easy to cut and drill. You can get it to harden by heating it in a make shift forge or torch. Probably the easiest steel to use for a novice. Even better you can...

I’m a forester who works on the Welsh Government Woodland Estate. If the knife is Uk legal carry then I would guess that would be fine. If it’s a fixed blade then it’s on you to give your reason for carry to the police. In reality though it’s unlikely you would ever get stopped and searched in...

The forging process including 2 days for heat treatments took around a week. Then handling takes about a week again allowing 24 hours for the epoxy to cure which is twice for each handle.

Thank you for the kind replies. I’m pretty happy with the end results. The thickness behind the edges are 0.3mm on the first blade and 0.2 mm on the second. For most general use chef knives I tend to aim between 0.3 to 0.2 mm

Thank you.

I know these are not really bushcraft related. Apart from the birch burl handles were from a tree I felled seasoned and stablized but here are a couple of Japanese style Santoku chef knives. Both are 192 layers of pattern layered steel of 15n20 and 80crv2 This first knife is a K tip design with...

Bump

I mainly do Chef knives. I have done the odd set as a custom order. Here’s a set that went to Wynne Evans.

Hi Rob, you can still post knives via royal mail with their age verification system.

It is a tapered tang you see.

It can vary quite a bit. At the extreme end tuna cutting blades can be 3ft long but for example I’m in the process of a 12 inch blade for a customer as we speak.

Now this does look like it could affect me. I forge a lot of Japanese styled chef knives. Something in the image below would fall under this. From my understanding.