Kippington workhorse honyaki pass around

Discussion in 'Passarounds & Loaners' started by labor of love, Jan 29, 2018.

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  1. Jun 22, 2018 #181

    TEWNCfarms

    TEWNCfarms

    TEWNCfarms

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    So is it just how hard it feels or something? To tell the difference of heat treatment? And yeah I’ve seen that that’s crazy! Can you make knives that bend 90degrees? I saw an old CBS segment on Kramer and he took one of his knives he made in front of them and did the whole Masterbladesmith test and it still push cut through paper at the end! And he bent it 90 degrees and it just popped right back in place! I was blown away! I’ve seen another guy do it for the MBS test and his knife didn’t bend back... Kramer even cut the 2x4 in half and all the other stuff and it still push cut! I guess that’s why his knives go for so much. I’d be so afraid it’d snap and shatter shrapnel in me
     
  2. Jun 22, 2018 #182

    Dendrobatez

    Dendrobatez

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    Washing daily will cause the color to fade especially if you're changing the color dramatically. Better options would be to use a wood that's naturally the color you're looking for, buffalo horn blanks are cheap, or try your hand dyeing the wood while stabilizing with resin - costs about $150 to get into but the color sets in permanently. You could also char the wood shou sugi bon style which is good if you need something grippy
     
  3. Jun 22, 2018 #183

    ashy2classy

    ashy2classy

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    Damn, Kip. These two are fantastic! If you ever get back up and running I'll be in line to get another!
     
  4. Jun 22, 2018 #184

    TEWNCfarms

    TEWNCfarms

    TEWNCfarms

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    Hmm! I didn’t know about all this. There’s So Much in making a knife!
     
  5. Jun 22, 2018 #185

    HRC_64

    HRC_64

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    I like the feel of horn on the bolster,
    and the look of traditional magnolia.

    It's a sort of minimalism/understated look
    that suits a tradition with more focus on the blade.

    edit:

    Dalman's handles are great modern
    update without loosing the vibe,
    suits also the region he's from
     
  6. Jun 22, 2018 #186

    HRC_64

    HRC_64

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    Whatever you do, please don't copy
    neon-handles-to-go. ;)
     
  7. Jun 23, 2018 #187

    Kippington

    Kippington

    Kippington

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    Thanks for the advice everyone.
    It's interesting that so many of you prefer the simpler handles. I thought it was the other way around.
    Maybe it's a collector vs. user kind of thing.

    At 2:15:



    There's a reason it looks so different to his normal style of knife - It's a demonstration knife designed to pass those tests, a chefs knife with that much flexibility would be sucky. Maybe it wouldn't be so bad on a filleting knife or a bread knife.
    I wouldn't be surprised if this could bend 90 degrees:

    [​IMG]

    I reckon I could make a blade that could pass those tests too, but it's a waste of time for me to pursue unless I want to join the American Bladesmith Society.

    However would I find my knives in the dark? :laugh:
     
  8. Jun 23, 2018 #188

    panda

    panda

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    put a glow in the dark pin with parrot logo on the butt of the handle
     
  9. Jun 23, 2018 #189

    Nemo

    Nemo

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    Radium etched makers mark?
     
  10. Jun 23, 2018 #190

    valgard

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    simple handles FTW. I love one piece handles. And at most ferrule and a spacer.
     
  11. Jun 25, 2018 #191

    Dendrobatez

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    I put this on Instagram, panda said I should post it here too. Both knives blew through everything I threw at it.
    [​IMG]
     
    Last edited: Jun 26, 2018
  12. Oct 14, 2018 #192

    panda

    panda

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    just wanted to reiterate how good the original kip handle was on this, grip felt amazing.
     
  13. Oct 15, 2018 #193

    Kippington

    Kippington

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    Thanks man.
    Now that I've had the opportunity to use stabilized wood in a few of my handles, I can say that as awesome as the stuff is, it doesn't have the same amazing feel as the more natural non-stabilized stuff.
    IMO The biggest downfall of the non-stabilized stuff is that it gets stained in the kitchen so easily.
     
    Gjackson98 likes this.
  14. Oct 15, 2018 #194

    Gjackson98

    Gjackson98

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    agree 100%
     
  15. Oct 15, 2018 #195

    labor of love

    labor of love

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    Next time put a ferrule on it ;)
     
  16. Oct 15, 2018 #196

    Nemo

    Nemo

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    In my home use, occasionally applying beeswax/parrafin mixture to your handle has prevented this.
     
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  17. Oct 15, 2018 #197

    Marek07

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    +1 This! I do this with all "simple" handles. Albeit, it's normally preceded by a few applications of mineral oil over a week before using board butter. Doesn't just avoid stains in the kitchen but all that slurry from stones as well.
     
  18. Oct 15, 2018 #198

    refcast

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    When I get stone slurry/swarf stains on ho wood handles, I put a little olive oil on it and rub it in with my finger nail. The pressure pushes the oil into the wood and the oil suspends the swarf. I blot with a paper towel and most of it comes off. Of course, now the handle is oiled and darker, and they tend to be less rough and grippy than more raw ho wood. The pressure also makes the handle texture kind of burnished.
     
  19. Oct 15, 2018 #199

    panda

    panda

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    yeah not a fan of stabilized woods for handles, and i dont mind the stains. texture/grip is everything when it comes to a tool not how cool it looks. hehe
     
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  20. Oct 15, 2018 #200

    Dendrobatez

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    I'm not a fan of stabilized woods unless it's a peice of punky wood I couldn't use otherwise. I prefer using polimerized walnut oil. Put the handle in a little baggie with the oil and let it absorbs as much as it can for a week then pull it out and let it cure for a day or so. The oil hardens and prevents the wood from drying out for long periods
     
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