Trad Gang
Main Boards => Hunting Knives and Crafters => Topic started by: Emmons on July 30, 2008, 08:52:00 PM
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I normally do not make hidden tang knives, perfer full tangs. This one did not turn out all that bad. I edge quenched the blade and etched it with lemon juice to bring out the harmon line. Local Chilean hardwood, brass and leather. 3-1/2" drop point blade.
(http://i12.photobucket.com/albums/a222/JPStangs/IMG_1134.jpg)
(http://i12.photobucket.com/albums/a222/JPStangs/IMG_1136.jpg)
(http://i12.photobucket.com/albums/a222/JPStangs/IMG_1137.jpg)
(http://i12.photobucket.com/albums/a222/JPStangs/IMG_1138.jpg)
(http://i12.photobucket.com/albums/a222/JPStangs/IMG_1140.jpg)
James
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That's a nice one! I like the filework :)
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Jeremy thanks. I have seen your knives and you get a awesome harmon line. Can you get a sharp line just by edges quenching or do you need to clay the back? I also thick mine came out alittle smeared as I did some buffing before I etched the blade.
James
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if you can get a hold of ferric chloride, you will get a nice etch. Mix it 3 or 4 to 1 with distilled water.
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That is very very nice!!!!
I like every thing about that knife>
:clapper: :clapper:
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Looks real good.
Mike
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Super super job!!!!
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(http://img.photobucket.com/albums/v212/fliksr/Knife%20by%20Dad/10montero.jpg)
There's one by Terry Primos that's edge quenched. You can definitly get a sharp hamon, it just takes a steady hand when quenching.
The secret to a good etch is a very clean blade. I never buff a blade - it's nearly impossible to get all the compound and wax off the blade. I hand rub mine to 600 grit with some oil, clean the blade with acetone, then rubbing alcohol, then etch in 1:4 ferric chloride:water for about 20 seconds. The hard edge will be black, the spine will be grey at this point. After that I just polish with some flitz using my fingers. The hard steel polishes much quicker than the soft steel, so you'll soon have a satin polish edge and a grey spine.
If you can't get the acid white vinegar works too, it just takes longer and the contrast isn't as great.
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Thanks Jermey!!! I was thinking the buffing was the problem. I will try again on the next blade. Also need to see if I can find some ferric acid here, but the lemon juice heated in the microwave with a few dropps of dish soap turn the blade black in no time, actual the reaction was faster then when I have tried vinegar.
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Very Nice!! What kind of steel is the blade made from? I recall a story in one of the knife mags, some yrs ago, whrein the spotlighted maker used 1050, or 1060 steel. I believe he used kiln repair cement for a "clay". Very nice hamons.
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It looks like the center area of the handle, near the middle pin, is a bit thicker than fore and aft-to fit the hand better, I assume?
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Mark this blade like all my knives so far have been made from old files. You are correct this handle has a slight coke bottle shape. It is very comfortable in hand, but I am not crazy about the look.