Recent content by BloodrootLS

A thin straight blade of 5.5-7” is helpful for separating the bung and removing loins and trimming if you do it that way. Given the size of most wild hogs, bone-in chops are not worth it in my opinion and I tend to remove them whole with the slightly flexible straight blade. A 3.5” drop point...

This, or something quite similar is what many honesukis are from what I’ve seen. Seems to have its purpose, no? I also know some very talented pros who use this approach on their slicers. Different strokes for different folks?

+1

First of all, strength is not similar to toughness and they can even be inversely related in some situations. Secondly, honyaki blades are not necessarily tougher/less likely to "break" than monosteel, and actually I would say in general, because of the way they are heat treated and tempered...

Replied to your dm

We do have SOME dignity :rofl2:

Well, you can't please everybody ;-) Frankly, David and I resisted 'damascus' steel for a long long time. We're happy to offer it as an option now, largely in response to customer requests and as a way to broaden the pallet of artistic choices, but we are still loving differentially tempered...

Thank you Dave, I really appreciate it. We're happy to be here and would be much less knowledgeable about knives and what to strive for in our craft without you guys! ~Luke

Briddell or Foster Brothers comes to mind

What about a vintage American or British cleaver? Westerners know how to make things that bash food quite well[emoji16]. The ones we’ve repaired or tested in the past are high 50’s to low 60’s HRC differentially hardened and would have no problem making it through anything in one stroke.

A lot of it has to do with the construction of the handle you’re going with. Full tang and scales or hidden tang with metal spacers I strongly suggest stabilizing, and the best stabilization you can get. Wa handle with wood to wood or wood to horn it’s not usually necessary as the wood moves in...

That’s unbelievable, literally. I can’t imagine how that would happen

I love your crystal/solute example, its excellent! The spheroids of cementite are the same general shape when they come from the mill, just WAY too big. They make the steel soft by starving the steel around the spherical clumps of cementite so that the metal cutting tools can get around the hard...

Having three young kids myself I know exactly what you mean and no problem, I realized in my first post I came off a little abrupt. Yes I think you're definitely on the right track. Kippington may be right as well. Japanese knifemaking is a continuum of methods from modern scientific approaches...

Dan, Many alloying elements can move and each one does so at a different temperature, however it's not necessary for a knifemaker to move them typically, though they can if they want to with high temperatures like is used in forging. If you take steel from the mill and austenitize it...