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Type: Posts; User: Diamond G

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  1. Replies
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    Look up High Temp Refractories in Missouri, they...

    Look up High Temp Refractories in Missouri, they are reasonable and carry most refractory supplies.
    Darren Ellis is another option, but he is a bit higher but deals in small quantities,

    God Bless...
  2. Replies
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    The ABS classes are hard to beat. Having said...

    The ABS classes are hard to beat.
    Having said that, I payed MS Smith Jim Crowell for a 5 day one o one class for about the same money. Check with known local makes near you, most are open to this...
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    1,691

    Ive used a piece of 4"x5" of I think D-2 that a...

    Ive used a piece of 4"x5" of I think D-2 that a guy had at a hammer in, It was sunk in a bucket of packed sand. I was amazed at how well it worked! He stated he got the bar from a scrap yard for $30....
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    He seems to be a legit guy, no smoke or mirrors....

    He seems to be a legit guy, no smoke or mirrors.
    While I like his blade designs, his handles seem a bit radical. But not having tried them I can only guess.

    On using a side grinder, as a part...
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    Glad to hear you got a disc grinder Dave. I think...

    Glad to hear you got a disc grinder Dave. I think in time you will find it is a great time saver for you. It is pretty darn amazing how high a finish you can put on a blade with slow speeds, jumped...
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    Sticky: Dave your work just keeps getting better! Looks...

    Dave your work just keeps getting better!
    Looks like you have the etching problems worked out.
    Dont know if your familiar with Ernie or not, but he has been a huge help to me in the past with my...
  7. Replies
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    2,520

    I dont know if this would work for your friend,...

    I dont know if this would work for your friend, but Ive used dry coffee creamer, butter salt and pepper for whipped potatoes. Worked great for me, and I think its non dairy creamer!

    God Bless
    Mike
  8. Replies
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    1,871

    Just curious, what steel thickness are you...

    Just curious, what steel thickness are you starting with, and what RC hardensss are you shooting for with the O-1? In your experience is O-1 one of the better steels compared to say 52100 or W-2?
    ...
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    Great work Mike! God Bless Mike

    Great work Mike!

    God Bless
    Mike
  10. Replies
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    Does Holly Stabilize well? Ive got several...

    Does Holly Stabilize well? Ive got several blocks, but have been turned off to the discoloration when grinding and buffing, mine has looked "dirty" when finished.

    Thanks and God Bless
    Mike
  11. Replies
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    Using the personalizer plus also, and have...

    Using the personalizer plus also, and have settled for doing a deep etch then coloring in with sharpie, then sand with 1000 grit. Leaves a nice dark filled etch.

    God Bless
    Mike
  12. Thread: Belt VS Disc

    by Diamond G
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    793

    I have a Frink 9" vari speed w/ a 1 deg disc....

    I have a Frink 9" vari speed w/ a 1 deg disc. would hate to work without it! Its one of the handiest tools in the shop! Its amazing how not flat your flat grinds are until they hit the flat disc!
    ...
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    living in Arkansas, and not being a full time...

    living in Arkansas, and not being a full time maker, I have thought about checking into getting a booth at the Arkansas Food Shows. There is one in Little Rock and one in Ft. Smith. Question for all...
  14. Replies
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    May not be an acceptable answer, But Ive had to...

    May not be an acceptable answer, But Ive had to file handles before due to heat issues. Its suprising how fast a 10" bastard file will shape a handle. Not nearly as fast as a grinder, but an option....
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    I to am getting a W2 blade ready, mine is 5/32,...

    I to am getting a W2 blade ready, mine is 5/32, and in a French chefs stle blade of 12". What is the optimum HT temp and what s the optimum tempering temp? Is clay required to get a good hamon, or...
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    I know of 2 folks that have bought them. they a...

    I know of 2 folks that have bought them. they a BEAUTIFUL to look at, but im guessing from the performance they are made from car fenders and rebar with a bit of nickle thrown in the mix. IF they are...
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    As a maker, I have supported my hobby by making...

    As a maker, I have supported my hobby by making custom orders. Mainly skinners and camp knives. I was asked to make a chefs knife for the Son of a friend who was going to culinary school. This...
  18. New to this method of sharpening, but am...

    New to this method of sharpening, but am wondering on somthing. Ive used a block of maple in the past to slilce into to remove my burr. Is this a bad method of removing it? The diffrence is very...
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    Amazing work!!! Thanks for sharing. God Bless...

    Amazing work!!! Thanks for sharing.

    God Bless
    Mike
  20. Thread: voids

    by Diamond G
    Replies
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    404

    Ive been using a product called "Zap A Gap" from...

    Ive been using a product called "Zap A Gap" from one of the knife supply houses. Its just a larger tube of CA, it is pretty thin, and soaks right in. Bigger voids need 2 or 3 applications to fully...
  21. Thread: Disc sander?

    by Diamond G
    Replies
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    However you go about it, go with a variable speed...

    However you go about it, go with a variable speed with a foot switch (HF has them for 15.00) I have a Beaumont Metal works 9" variable speed with a 1 deg disc and would be lost without it!!! It is an...
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    Ive had good luck with grinding/drilling out the...

    Ive had good luck with grinding/drilling out the pith as best I can, then filling with 2 Ton Epoxy or JB Weld. Drill out to accept your tang, then drill and pin as usual.

    God Bless
    Mike
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    Im in. Donation sent God Bless Mike

    Im in. Donation sent

    God Bless
    Mike
  24. Replies
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    This may sound really odd, and I am no Chef by...

    This may sound really odd, and I am no Chef by any stretch. But why not score it with somthing like a triangle or knife edge file and then cut?


    God Bless
    Mike
  25. Thread: Beef Jerky!

    by Diamond G
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    846

    Del While I agree with you on the "danger zone"...

    Del
    While I agree with you on the "danger zone" I think the salt base "cure" helps keep the bacteria in check.
    Cant wait till deer season to get here!!! I usually make up a large portion of our...
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