10" Forgecraft chef's knife that's been thinned (a ton!), spine/choil rounded, and converted to accept a wa handle. This one is headed out to JKI to get a burnt chestnut handle installed, should come out real good.
For those of you that asked me about this work and I declined I'm reconsidering offering this service. These knives are difficult to thin, very easy to wreck, so as long as you can agree not to hold me responsible for screw ups and losses then I'm game. I'm just not interested in stalking ebay for replacements.
Happy to say I now have two forgecrafts going to Dave's next week. I'm letting him pick the one in best shape to rehandle, the other will go back up on the bay. Pretty excited:doublethumbsup:
Dave,
What stones do you find work well on Forgie's. I almost exclusively use them for butchering deer and can say that they are a total PITA to sharpen. I use a JNS1000 and stop there for butchering. Once the knife is sharp, it maintains pretty easily but taking it from dullish to sharp is a process.
Josh, did you get this knife back from Jon? I'd love to see a picture of it complete if possible.
Dave,
What stones do you find work well on Forgie's. I almost exclusively use them for butchering deer and can say that they are a total PITA to sharpen. I use a JNS1000 and stop there for butchering. Once the knife is sharp, it maintains pretty easily but taking it from dullish to sharp is a process.
Enter your email address to join: