No offence to anyone but this made me laugh a lotBritish Red said:
nice one Red, made my whole day!Chris
An entirely new knife.............
- Thread starter British Red
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nice one Red, made my whole day!Chris
Absolutely... But it is possible to grind flat on a smaller wheel, it's just harder to doBritish Red said:
I'm trying to do somthing similar to the EKA style knives, with a groove cut into the handle material so that the tang is 2/3's of the thickness of the handle. The idea is that i still have the strength of a full tang but with the comfort of a pukko. The blade is epoxied into the handle then pinned (hencehow i split the handle, i hadn't cut the groove quite thick enough to accept blade, epoxy and liners, one tap too many with the hammer ) Should be finished next week so will post up some pics.
Really lookingforward to seeing yours though.
Baggins
) Should be finished next week so will post up some pics.Really lookingforward to seeing yours though.
Baggins
I see... Good luck with that... I look forward to the photiesbaggins said:I'm trying to do somthing similar to the EKA style knives, with a groove cut into the handle material so that the tang is 2/3's of the thickness of the handle. The idea is that i still have the strength of a full tang but with the comfort of a pukko. The blade is epoxied into the handle then pinned (hencehow i split the handle, i hadn't cut the groove quite thick enough to accept blade, epoxy and liners, one tap too many with the hammer
Really lookingforward to seeing yours though.
Baggins
I've seen pictures in old books of knife grinders lying on their front side with arms outstretched over big wheels, maybe bigger that that. They seemed to have a lot more water on them. I just got a 16 inch wheel 4 inches thick that i'm planning to build up into a wet grinder. I thought it was big when I ordered it.
Back from ht and ground to the precise 3mm required... The flats ahve been finished and the grinding of the bevels will begin tomorrow (depending on my hangover )
)
Now thats looking summat like stu...lovely work.
I spent a couple of hours mowing the grass!
Actually I then made a "Man size" cottage pie, and the bluest steak in the world for BB (who broke a finger this week and hence has a "sore paw")
Thinly sliced about 5lb of beef for jerky (marinading right now in chilli, garlic and soy)
Looks like you had the more productive day though...can't wait to see her with bevels!
Red
I spent a couple of hours mowing the grass!
Actually I then made a "Man size" cottage pie, and the bluest steak in the world for BB (who broke a finger this week and hence has a "sore paw")
Thinly sliced about 5lb of beef for jerky (marinading right now in chilli, garlic and soy)
Looks like you had the more productive day though...can't wait to see her with bevels!
Red
British Red said:Dehydrator is running....cottage smells great!
<drool> What dehydrator do you use Red?
Phil.
Just a Tchibo cheapy Phil.
It was a present from BB (bless her) because I was moaning about not having an Aga to make jerky in any more so she ordered me a 5 tray dehydrator for jerky and drying chillis, tomatoes and herbs
A great bit of kit!
I far prefer home made Jerky to "shop bought" - much cheaper too
Just took some of the thinner slices out (top tray of mushrooms and chillis for trail use is still drying plus about the same volume again of Jerky which was slightly thicker)
Hopefully this will get your taste buds going
Red
It was a present from BB (bless her) because I was moaning about not having an Aga to make jerky in any more so she ordered me a 5 tray dehydrator for jerky and drying chillis, tomatoes and herbs
A great bit of kit!
I far prefer home made Jerky to "shop bought" - much cheaper too
Just took some of the thinner slices out (top tray of mushrooms and chillis for trail use is still drying plus about the same volume again of Jerky which was slightly thicker)
Hopefully this will get your taste buds going
Red
Thats a monster of a dehydrator there weaver - good looking bit of kit too!
I'm sure my jerky is nothing special - to me theres only four things involved:
1. Cut across the "grain" of the meat
2. Use good, lean cuts of quality meat (venison does make superb jerky)
3. Don't rush the marinading and use quality ingredients
4. Use a sharp knife and slice it thin
No real mystery to it - still I have wrapped a few ounces up to post of to stu and Mrs stu so we will see what he thinks next week when it turns up!
Red
I'm sure my jerky is nothing special - to me theres only four things involved:
1. Cut across the "grain" of the meat
2. Use good, lean cuts of quality meat (venison does make superb jerky)
3. Don't rush the marinading and use quality ingredients
4. Use a sharp knife and slice it thin
No real mystery to it - still I have wrapped a few ounces up to post of to stu and Mrs stu so we will see what he thinks next week when it turns up!
Red
I know that Red is keen to compile as much information as possible throughout the build of his new, perfect, knife...
Here a few heat treatment specs relating to his O1 blade....
It was pre-heated to around 450 deg C in a dry pre-heat...
Transferred to the salt bath which is heated to 840 deg C, the blade is taken to the temp of the salt and "soaked" for about 20 minutes...
Quenched in oil...
Tempered in air at 250 deg C for 1 hour...
Tempered once more in air, a stress relief temper, but this time at 100 deg C for a further 1 hour...
Once air cooled to room temperature, we have Rc59.
Here a few heat treatment specs relating to his O1 blade....
It was pre-heated to around 450 deg C in a dry pre-heat...
Transferred to the salt bath which is heated to 840 deg C, the blade is taken to the temp of the salt and "soaked" for about 20 minutes...
Quenched in oil...
Tempered in air at 250 deg C for 1 hour...
Tempered once more in air, a stress relief temper, but this time at 100 deg C for a further 1 hour...
Once air cooled to room temperature, we have Rc59.
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