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oivind_dahle
04-08-2012, 06:40 PM
2 ready 2 go

http://www.epicedge.com/shopdisplayproducts.asp?id=706

Johnny.B.Good
04-08-2012, 06:45 PM
Little rich for my blood, but very impressive (the 12" sujihiki being my favorite of the two).

ecchef
04-08-2012, 06:53 PM
I love the way Bill does his bolsters. :)

Eamon Burke
04-08-2012, 07:32 PM
I love Bill's coke-bottle handles. Comfy.

oivind_dahle
04-09-2012, 06:54 AM
I liked Slicing Knife (6") with Sheephorn and Dragon's Breath Damascus best :)
Stunning. I was not that impressed by the other.

Well, as you all know Im a huge fan of Bills work, and are so checking my mail everyday now for news :)
wohaaa!

Bill Burke
04-10-2012, 02:25 PM
thanks for posting these Oivind. these are part of the group of knives that have been on order from them for the last two and a half years or so. there will be more posted here in the future.

oivind_dahle
04-11-2012, 02:54 PM
How is 1084 and 15N20 compared to 52100?
Will it take a sharper edge, but not have the edge retention as 52100?

How does the dragon look like with patina on. Anyone got any?

Andrew H
04-11-2012, 03:39 PM
How is 1084 and 15N20 compared to 52100?
Will it take a sharper edge, but not have the edge retention as 52100?

How does the dragon look like with patina on. Anyone got any?

No new knives, OD!

Eamon Burke
04-11-2012, 03:41 PM
Can't comment most of that, especially since I've no experience with Bill's dammy in a kitchen.

But from what I have tried/sharpened from a few makers, 52100 takes and holds a really nice edge if it's hard enough. I am sure Bill's is. 1084/52100 is great, and more than adequate, but doesn't take an edge like 52100 or hold it quite as well. However, if you don't like super polished or extremely acute edges, there will be no difference.

Also 52100 takes some really pretty patinas.

Bill Burke
04-11-2012, 03:51 PM
I think!!! That I can get it as sharp but it won't hold the edge as long as 52100. It is pretty much going to look the same after it patinas as it does now just the 15n20 will start to darken more.

Eamon Burke
04-11-2012, 04:18 PM
Wait, O, is this for you??

Don't you know yet that the best way to get a great knife is to give the maker Carte Blanche to do what they want? It works every time.

oivind_dahle
04-11-2012, 05:13 PM
This is not for me.
I just liked the knife :)

Thanks for info :)

oivind_dahle
04-12-2012, 10:58 AM
Nice. The dragon breath is gone ;)

Woot!

Pachowder
04-12-2012, 07:55 PM
It's times like this I wish I was independently wealthy

Bill Burke
04-14-2012, 01:23 PM
This one sold too. Thought that you guys might like to see it.

6105

oivind_dahle
04-14-2012, 02:08 PM
52100 monosteel?

Eamon Burke
04-14-2012, 02:59 PM
ooo classy

Bill Burke
04-14-2012, 03:04 PM
Yep, fine silver, and black wood also

oivind_dahle
04-14-2012, 03:18 PM
Man do I love your work :)

I thinks its time for a WIP ;)

Johnny.B.Good
04-14-2012, 03:49 PM
This one sold too. Thought that you guys might like to see it.

6105

Fancy.

Thanks for sharing with us Bill.

l r harner
04-14-2012, 09:01 PM
that mono steel knife is jsut clean and classy

tk59
04-14-2012, 10:59 PM
no hamon on that one?

mattrud
04-15-2012, 01:43 AM
You are a tease Bill. Great work as always

Bill Burke
04-22-2012, 11:36 PM
You are a tease Bill. Great work as always

Matt if I were a real tease I would tell you that there is a new sanmai 240mm gyoto up and maybee post a link like this.

6334

WildBoar
04-22-2012, 11:39 PM
Ha! That's just a photo with NO link, so my bank account is safe!!!!

mr drinky
04-22-2012, 11:48 PM
Matt if I were a real tease I would tell you that there is a new sanmai 240mm gyoto up and maybee post a link like this.

6334

I love when I look at a picture in a thread and what comes out of my mouth is an elongated fuuuuuuuuuuuuuuuu**********kkkkkkk.

Beautiful blade. Sorry for the asterisk profanity.

k

Crothcipt
04-23-2012, 12:03 AM
I'm not sure what is a bigger stunner. The knife, or the price tag. Worth every penny. :cool2::wow:















I'm gonna say the knife.

Dave Martell
04-23-2012, 12:06 AM
Matt if I were a real tease I would tell you that there is a new sanmai 240mm gyoto up and maybee post a link like this.

6334


:fanning:

Vertigo
04-23-2012, 12:27 AM
I love when I look at a picture in a thread and what comes out of my mouth is an elongated fuuuuuuuuuuuuuuuu**********kkkkkkk.
This. Holy **** that's hawtness.

oivind_dahle
04-23-2012, 01:57 AM
I want that. I want that sooo bad.

Pensacola Tiger
04-23-2012, 06:39 AM
Beautiful work, Bill.

oivind_dahle
04-23-2012, 09:07 AM
Sold to a lucky customer ;)

Damn that was a beauty!

mattrud
04-23-2012, 03:25 PM
Matt if I were a real tease I would tell you that there is a new sanmai 240mm gyoto up and maybee post a link like this.

6334

Bill, Seriously that is just awesome. I mean really Bill I don't know what else to say. Except maybe I like you horn handles better.:O

One day I will have one, one day.

Lucretia
04-25-2012, 10:36 AM
Oivind,

Have you seen the musk ox paring knives now at EE? They look like they'd go beautifully with your collection.

oivind_dahle
04-25-2012, 01:21 PM
Thanks;) however mr BB is soon to start on mine now and one of those is a parer;) and i cannot afford anoher for the next ten years.

oivind_dahle
05-06-2012, 04:06 AM
New Gyuto up at EE
http://www.epicedge.com/shopexd.asp?id=90079

tgraypots
05-06-2012, 09:48 AM
Bill, I'm curious, especially as 15n20 and 1080 steels are used so often for damascus -- which of those two steels do you think makes a better monosteel knife, especially for kitchen use?

oivind_dahle
05-06-2012, 03:15 PM
Ive googled and don't find that out. I see a lot of MS favorite 52100 for monosteel. But 52100 is an animal; it doesn't play well with others, hell it doesn't play well with its own and as I understood from a post of Ed Caffrey, it reacts very poorly to overheating (is this why integrals are a pita on forge welding on 52100?)
http://knifedogs.com/archive/index.php/t-18858.html?

Why will you have a blade in 15n20 or 1080, when there are so many really great steels out there?

tgraypots
05-06-2012, 04:58 PM
Because 1080 and 15n20 are much easier for us newbie knife makers that don't want to send our blades out for heat treat. If anyone really familiar with HT wants to jump in here, please do.

Bill Burke
05-06-2012, 11:44 PM
of the two steels that you mention I would choose 15n20 for a monosteel knife. I have found that it is a very good steel on its' own with a good heat treat.

tgraypots
05-07-2012, 06:23 AM
Thanks Bill. I hear Aldo has some 15n20 coming in soon for those of us who make knives by stock reduction.