- Mar 25, 2011
- Reaction score
This kinda boring just sitting around here. Is there anything you all want to see?
actually it's very similar to doing the wrought iron san-mai different heat ranges and more particular thermal cycling required though.I'm selfish and want to see how you do stainless over carbon forging. Of course I'll settle just for finished knife pictures too.
I wish I could have Bill Burke on call to do odd jobs for me.I'll start on you request as soon as I get back. I am leaving right now to mail off a couple of knive and then go across the state to do a three day job for my FIL. course his three day jobs turn into a week or more so see you all then.
I'm curious. I saw that many of the knives that you make are cladded.
Do you make un-cladded carbon steel kitchen knives? What steels do you use? And, MOST importantly, do you have any pictures of any un-cladded carbon steel kitchen knives that you've made before?