simple little life - got it! (funny, I missed threads about this on BF - not sure why......)Ron Raducanu Thanks for the words of wisdom, I need to think more on this, just didn't have time yet
C Cushing H. It's the standard job with a quick release wood vice and precision ground aluminium plates 40x10x2.5 cm (both from Amazon). The plates are each tapped for 2 m6 screws. I just cut a wood block of appropriate size to elevate the vice for the needed height and side clarence. The block is screwed from bottom to the table and the vice is screwed on with 2 strong screws and washers. Since the jaws of the vice are not parallel, you should put a piece of rubber in between the plates and vice (you can see my failed attempt to do that with floor mat). JT and others wrote on this type of quench vice, Simple little life on YT has a video on it as well.
Thanks for the offer, I will shoot you an email once I had time to think on all of this
I didn’t start knifemaking until I was 46. I’m 52 now. 4th year full time and still broke but it’s on my termsIt's tough. I just turned 30 and I am seriously questioning my day job and vocation. I don't want to work 50-60 hours weeks in an office, and not have quality free time for family, friends and doing stuff I like. I don't want to question my choices 20 or 30 years down the line and ask myself where my life went. I am seriously considering settling for less materialy and trying to do something else but on my own terms. At the moment I am lucky to have no debts and no (family) obligations to make this choices, but I am still indecisive.
There, I let it out now. Sorry for the OT. Here are the pics that I posted the other day in the Niolox HT thread. My first stainless HT. The old oven works like a charm.
Is there any belly on the blade or is it perfectly straight? The picture looks very (too?) straight to me.
I'm curious how it turns out. I have a nakiri in the works myself, but it's not as tall as yours and has a lot more curve to the edge based on the profiles I saw on chef knives to go.It's pretty straight yes. It's just something I wanted too try on this one.
I'm curious how it turns out. I have a nakiri in the works myself, but it's not as tall as yours and has a lot more curve to the edge based on the profiles I saw on chef knives to go.
I didn’t start knifemaking until I was 46. I’m 52 now. 4th year full time and still broke but it’s on my terms
tell me about your furnace.
I didn’t start knifemaking until I was 46. I’m 52 now. 4th year full time and still broke but it’s on my terms
tell me about your furnace.
with a chamber you could fit a large dog
Knives & Cremation Inc?
Finished this one up yesterday. 1084 with mother of pearl scales. Red liners and nickel silver pins.
If it’s any consolation, I’m pulling close to 70 hours a week at a desk job, and I’m up to my eyeballs in debt at the age of 39. I’m a hobbyist knife maker and it can be difficult to find time to spend in my shop to keep orders moving. However, I like to stay on top of things so I had to learn to prioritize.It's tough. I just turned 30 and I am seriously questioning my day job and vocation. I don't want to work 50-60 hours weeks in an office, and not have quality free time for family, friends and doing stuff I like. I don't want to question my choices 20 or 30 years down the line and ask myself where my life went. I am seriously considering settling for less materialy and trying to do something else but on my own terms. At the moment I am lucky to have no debts and no (family) obligations to make this choices, but I am still indecisive.
There, I let it out now. Sorry for the OT. Here are the pics that I posted the other day in the Niolox HT thread. My first stainless HT. The old oven works like a charm.
I’m pulling close to 70 hours a week at a desk job, and I’m up to my eyeballs in debt at the age of 39.