First off, what model - does it have a lock that needs removing too? I can't recall ones that are longer than 3" that don't have a lock but may have missed one.
Second, to trim it down, do you have a belt grinder? Basically grind a bit, dip in water, repeat. Don't let it get too hot or it'll lose it's hardness. If you don't have a belt grinder, what other tools do you have access to?
Also note that it's the cutting edge that's of relevance, not the blade length. So long as the cutting edge is three inches or under, you're good. Ignore the .gov page about it, read the actual legislation.
A very light touch with an angle grinder and some judicious work with a file will also do the job, by sander I think people are referring to a 2 x 72 sander, which are fairly rare.
No, belt sanders are pretty common and can be any size. You can pick them up in Aldi for £25/£30 sometimes.
They are available in NZ, and seem to be only slightly more expensive than here in Europe.
At this page, you can see a Kity/Scheppach model almost identical to one that I picked up when it was on special offer for about €100 in Castorama (French B&Q). French Amazon has them for about €180 to €200 at the moment, but you can find them for less.
Nah, no 2x72, those short fat belts heat up too fast, need long thin belts so that they stay as cool as possible.
Stew I am all for modding a knife to improve functionality or looks. To me this is making a mess of what was probably a perfectly good knife that could be used perfectly well in the right circumstances.Why? If he wants to play about, what's the harm to anyone else?
Stew I am all or modding a knife to improve functionality or looks. To me this is making a mess of what was probably a perfectly good knife that could be used perfectly well in the right circumstances.
Glueing a lock shut and shortening a blade is not elegant solution but a botch IMO.
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