Sunday, August 20, 2023

Your Pleasant Smile of the Morning

 


11 comments:

  1. Very interesting treatment of the blades.

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  2. ANZA knives, in California of all places!, produce this style of knives, haven't bought one yet, but they seem to be excellent.

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    1. I have two Anzas and they are tits. Nice thick blades and stay sharp a while. I have used them for skinning and capeing whitetail as well as cutting carpet. Due to the high carbon, they do not stay nice and shiny, but they are tools.

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  3. Farriers wear out horseshoe rasps by the dozen. The steel is strong, hard, and susceptible to tempering.

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  4. I don't know about that last knife, where you can tell it was a rasp/file. Not my thing.

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  5. I make knives from files. I dont ever leave the rasps on, I forge them out. Old files are made of really good steel, great for knife making. New files are cheap chinese rubbish, they are made of nasty cheap alloys, and then given a superficial surface hardening, they wear out fast and are best thrown away. Old sheffield steel files are my preference. I am sure that the old US made files will also be made of good steel.

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    1. File steel is awesome. I had a neighbor who used to pull large bearing races at junkyards. He would cut it and then straighten it out on the anvil. After he was done with it, he had a very nice knife.

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  6. a pretty lady in a forge.

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  7. I made an 20" blade Arkansas toothpick out of an old file years ago. I could not get the blade to shine so I ended up doing a gun blue on it.

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  8. I get using file steel for blades.

    But not working out the rasp ridges afterwards is retarded. Or lazy.

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