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Custom Projects A place to meet for special project threads. |
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#16
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Count me in
Looking forward to this |
#17
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so would guys like pics of the knife in the various stages of production or do we wait.
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#18
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Pics in progress are highly encouraged!!!
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#19
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Not quite sure what I would do that would be different for me. Remember one of my two specialties (yah, makes me sound like I almost know what I'm doing, not!) is EDCs.
Done them with wood, gemstone, ivory, teeth, bone, and other less savory ingredients. Done them with damascus, engraving and filework. Done single edge, double edge, edge and a half, wharncliff, and spear point. About the only thing I haven't done to them is scimwork. What would be stretching to make it part of a newbie kith? Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories |
#20
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Jim, as an owner of one of your knives, I can say beyond a shadow of a doubt that anything you make would be worthy of a KITH. Besides, you don't have to be a newb to participate in the newbie KITH.
__________________ Kurt Huhn pipecrafter@pipecrafter.com http://www.pipecrafter.com |
#21
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Quote:
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#22
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Quote:
The possibilities are endless..... -Dave __________________ www.ruhligknives.com "The choice isn't between success and failure; it's between choosing risk and striving for greatness, or risking nothing and being certain of mediocrity." - Keith Ferrazi |
#23
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Ok, I'm willing to try something new. Count me in.
David |
#24
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Well here is what I was thinking, but my grinding still needs work. A LOT OF WORK. Although this knife number two for me. I am trying to find someone to give me some hands-on time. I am trying to make the best knife I can for whoever gets my name.
tell me what ya think. |
#25
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im in.
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#26
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Bill you are worrying to much. This is to have fun and to learn. Relax and take a deap breath. Your blade looks very thin. You might have troubles with the heat treat. But as for your design I like it. What steel are you using?
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#27
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Quote:
HAHA yeah I guess I am. I was thinking that it was little thin myself, but that was more for practice than anything else. I was trying to remove what appeared to pits and waves that I assume I made during the grinding. I think I am stepping up on the belts to quickly 60 to 120 to 220. At what point, is it best to change to higher grit belt? Thanks Will |
#28
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Hi all , if there is still a spot open I'd like in Thanks Jim
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#29
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Gave it a thought and I'm thinking to narrowly. I need to reach out.
So I dug out my Bo Bergman book and looked up Brisa. I'm thinking of going way back to a old style EDC. One that's stood the test of time. The scandi and the saami. Can't guarantee anything but I'll give it a try. Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories |
#30
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Quote:
I've updated the list. David Godwin and JimmyD, stop by the KNet Community page and introduce yourselves, and check out the Newbies section. Tell us a little about yourselves, and where you are in this knife-making addiction. Nathan |
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