Recent content by Heli

Here is my knife of the day, a petty I just finished. For specs, AEB-L at 62 HRC, 170mm edge length, 40mm heel, Handle, African black wood and maple with stainless spacers, shaped with what I would call an “octoval” shape. LOL, bring it… I just made up that word. Concave spine to add in...

In my opinion, I would say yes. The tip should be inline with the edge and therefore the asymmetry maintained. Now, with a very thin tip, you may not see it very well. My 2 cents.

This is testament to your thoroughness, way to go again!

Almost there, you forgot the tempering cycle details. Keep up the good work and should be proud of yourself for providing such great feedback. Really makes me want to post more questions UPDATE: and inspires me to become a sponsor. I was on the fence for a while, but now, I’m convinced. I’m...

Fair enough, just for clarity, there is difference when I say, I could be wrong and you say, I’m wrong, big difference! May seem subtle... Anyway, nice of you to appologise, no need to keep this going, cheers.

That’s pretty brief, all good man... UPDATE: On a second thought, may I suggest in the future you use the word “incorrect” rather than “wrong” it shows more class, not to mention it is offensive. It’s totally fine if you don’t want to provide the information I asked for, please re-read my...

Yes, you are correct, I was thinking about his father, my bad. Not sure to be honest, but I think Kippington’s edge quench hybrid kept the spine from producing a sori and didn’t create forces that would pull on the edge and create fractures. He is cooling the spine as well, just not too fast...

Yes, thanks again, these are all great details of the quench. This level of detail is what I’m looking for. I assume you meant Devin’s book. And yes, I just got the book, my next step was to have a look in there as well. Didn’t get a chance yet. Just trying to educate myself and get other’s...

Yes, I’ve done it on a tanto, in water at 75F, not brine, austenizing temp of 1475F with a 10 min hold and it cracked. This was an uninterrupted quench and obviously too violent. Got a lot of sori, but obviously useless. This time around, I am planning to use an interrupted quench, brine at...

Here is the video from @Kippington, just to get an idea at the level of detail I’m looking for, thanks again,

Thanks, I‘m looking for detailed directions on the interrupted quench, e.g. how many seconds in, out, when from brine to oil, etc. How not to get a negative sori.

Sorry should have mentioned, this is for everybody else with experience on this matter. thanks,

Hi, @Kippington, I have seen a video on how you quenched a 1095 knife in brine, without clay. I would like to ask for your help on how is the process different when the blade is clayed. Just for clarity, the video shows an interrupted edge quench from brine to oil. Thanks in advance,

As promised, here it is, @stereo.pete. yes, my QC employee. Cheers,

Yes, no problem, I’ll take some pics. In a nutshell, my basement is my shop... and more. Thanks,