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Thread: #1 is Done - FINALLY!!

  1. #21
    Quote Originally Posted by kalaeb View Post
    I personally like the pin in the bolster, but think it could be smaller. Maybe just an 3/16.

    It is 3/16" LOL

  2. #22
    No offense taken Oivind!

    Keep the comments coming - I WANT feedback!

  3. #23
    Quote Originally Posted by Kyle View Post
    I think stainless or something similar would look better as well.

    Dave, any chance that by, say, knife #19 you'll be able to offer mokume bolsters as an option?

    Mmmmmmmaybe!

  4. #24
    Stefan I also thought red as well for liners but not the pins. I was also picturing copper liners and pins.

  5. #25
    Quote Originally Posted by bprescot View Post
    I also tend to prefer no pin. I don't know, the pin just makes the bolster look smaller ... or is it just me. Anyway, I viewed the below and your pic side by side and think I prefer the below.


    Nice photoshop Ben, I think I prefer this too.

  6. #26
    Quote Originally Posted by mhlee View Post

    How did you end up grinding the knives?

    The knives are triple beveled up the sides in what I can only find words to describe as "modified convex". They're damn near almost flat with the slightest of bevels ground and then blended. The bevels on the side of the blade are done very much like the Japanese grind their knives using only applied pressure to set the bevels. When I run my fingers down the blade I feel a slight convex but when using a straight edge (spine to edge) I see the bevels clearly.

  7. #27
    Oh I almost forgot - the best part is how sharp this thing is and how easy it sharpened - VERY nice on both counts.

  8. #28
    Well you now have my opinion. I would like a more personal logo. Martell is for me a cognac...

    I would like "Dave" or "Dave Martell"

    I like the font, but not the glowing. Cool D

  9. #29
    Love the logo. Keep it as is. The knife looks great, too. Well done!!

  10. #30
    Quote Originally Posted by Dave Martell View Post
    The knives are triple beveled up the sides in what I can only find words to describe as "modified convex". They're damn near almost flat with the slightest of bevels ground and then blended. The bevels on the side of the blade are done very much like the Japanese grind their knives using only applied pressure to set the bevels. When I run my fingers down the blade I feel a slight convex but when using a straight edge (spine to edge) I see the bevels clearly.
    How do you suggest folks sharpen? Is it possible to reproduce the three bevels, or do you suspect most folks will cut right through that and leave a typical bevel(s)? Or would you suggest convexing?

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