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Dave Martell Knives - 1st run - Page 4
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Thread: Dave Martell Knives - 1st run

  1. #31
    Yes Pierre, that's exactly how I look at it. Shoot, these things could end up being toothpicks by the time I'm finished with them.

  2. #32
    Quote Originally Posted by obtuse View Post
    Sounds good to me. I'm really excited about your knives. Let me know if you want to play with D2. I've got a 4" x 24" x 3/32" piece of D2 I was going to try to make a few knives out of. Then things came up and it's just sitting here wishing to become a knife.
    I keep thinking that D2 might make a good slicer. The BBQ guys are always looking for something tough and toothy to cut through the bark.

  3. #33
    Quote Originally Posted by DaveMartell View Post
    I keep thinking that D2 might make a good slicer. The BBQ guys are always looking for something tough and toothy to cut through the bark.
    Haha- I cut it twice and it's still to short!

    I would be really happy to test that D2 slicer out.

  4. #34
    I used CPM D2 in a 270mm sujihiki, nice to work, finished nice, bit of a chore to get a good edge, but daily use at home, I only sharpened it twice in 3 1/2 months. It holds up well.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  5. #35
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    Quote Originally Posted by Bear_Blade View Post
    I used CPM D2 in a 270mm sujihiki, nice to work, finished nice, bit of a chore to get a good edge, but daily use at home, I only sharpened it twice in 3 1/2 months. It holds up well.
    Pierre, do you have a picture?

    Rick

  6. #36
    here is a quick shot, D2 is a semi stainless, and as of yet, there has been no sign of a patina. I could probably force one, but hey, It still looks ok, no?


    270mm Hybrid handled suji
    Full tang, stainless bolster, mosaic pins
    CPM D2 at HRC 62
    Cocobolo scales
    Last edited by PierreRodrigue; 03-01-2011 at 08:33 PM.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  7. #37
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    Quote Originally Posted by Bear_Blade View Post
    here is a quick shot, D2 is a semi stainless, and as of yet, there has been no sign of a patina. I could probably force one, but hey, It still look ok, no?
    Not just OK, but great. Nice work!

  8. #38
    Quote Originally Posted by Bear_Blade View Post
    here is a quick shot, D2 is a semi stainless, and as of yet, there has been no sign of a patina. I could probably force one, but hey, It still look ok, no?
    270mm Hybrid handled suji
    Full tang, stainless bolster, mosaic pins
    CPM D2 at HRC 62
    Cocobolo scales
    Wooo! Fantastic looking knife!

  9. #39
    Quick tapers from 3/32" at the bolster, down to about 1mm 1/2 inch back from the tip, flat ground spine to edge, slight convex on the edge, near 17*, I have yet to put it to stones (as I have yet to get any lol) but with a ground edge to 2000 grit, and a light power stropped finish to 10000 grit, the missus stays a way from it.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  10. #40
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    Hamilton, Ontario
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    Quote Originally Posted by DaveMartell View Post
    I keep thinking that D2 might make a good slicer. The BBQ guys are always looking for something tough and toothy to cut through the bark.
    How about a special run of a 12" D2 BBQ scimitar/slicer?

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