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Thread: Hey. My name is Michael Miller and I am learning to make knives.

  1. #111
    Thanks Pete and Chzbrgr
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

  2. #112
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    20 inches of pure unadulterated bakelite. Red and cream. I am super excited to start working with this.
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

  3. #113
    Senior Member bkultra's Avatar
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    Nice find!

  4. #114

    Konosuke Ginsan 240 rehandle and saya

    I rehandled my konosuke 240mm ginsan with that redwood, micarta, and nickle-silver handle I ask yall about a while ago. I also made a rosewood saya for it. Let me know what you think.

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    Hopefully I can get some better pictures in the sunlight.
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

  5. #115
    Senior Member gunnerjohn's Avatar
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    The handle work and saya are gorgeous. I can do about anything with metal but wood is still a mystery to me.
    Just because they make it in your size doesn't mean you should wear it...

  6. #116
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    Nice Mike

    Are those Konos handmade?

  7. #117
    Senior Member CanadianMan's Avatar
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    Looks great! nice grain on the saya

  8. #118
    Senior Member Brad Gibson's Avatar
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    really nice work.
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  9. #119

    ecchef's Avatar
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    Quote Originally Posted by greasedbullet View Post
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    20 inches of pure unadulterated bakelite. Red and cream. I am super excited to start working with this.
    That's some nice polyoxybenzylmethylenglycolanhydride you got there!!
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  10. #120
    Thanks everyone.

    I am not sure if the konosuke ginsan line is hand made.

    Also: Science
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

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