Thanks, I try not to make them look like all the other knives out there.the designs in those is really cool looking
ThanksReal nice.
Thanks, I love love love Damascus steel. Culinary knives are a real challenge, they need to be made quite thin for proper cutting geometry.Great handle materials, and it looks like someone’s been having fun with damascening.
Like the look of the kitchen pair
Thanks, no that material is dyed and stabilized burl wood.Really nice work, are the two green handled kitchen knives serpentine marble?
Thanks again Dimodzlooks good dude
I am a stock removal maker, I purchase billets of damascus then cut/grind away everything that isnt a knife. I do mynown heat treatment and all other processes. I just don't forge the damascus or forge to shape. Metalurgically there is no benefit to forging over Stock removal.
What kind of steel do you work with outside of Damascus?
I own a good bit of knives. Benchmade, spyderco, bark river. No customs as of yet. Been eyeing some of doziers d2 production pieces lately.
I can not get an edge on these stainless steels with my chosera stones that I can with the a1 , d2 , m4 carbon blades. I am always in the market for a nice knife.
Very nice, my spyderco pm2 is full flat and tuff as hellI primarily use 154cm or 1095 but also use cpms35vn, nitro-v, w2, 1084, and elmax.
Yes I do a full flat grind one most of my knives but I am able to do convex or hollow grinds as well.