No questions right now- definitely like the process- and batches! My dude- you picked a good rabbit to run on this go round! Bravo Tony- as always- be safe and at peace my friend... I may see you at Blade this year!
Great video Mr Tony, can’t wait for the rest. I agree with stick removal for blades like those, most all of my kitchen knives are stock removal anymore. Haven’t played with hamons yet cause I don’t know the W series very well , but you may convince me to try. Thanks for the info
Thanks! I do forge kitchen knives but I wanted to show something optional and a little less work. Not much little but skipping the forging step just saves a step. And I forge most of the time out of the necessity. If it’s not necessary why do it unless you just want to. I need efficiency in my shop to pay the bills. W2 is great and produces great hamons. I doubt mine will look that great since I ground after heat treating. But I think it will suffice. W2 is pretty simple to work with. 😁
Awesome job my friend 👍 I just made a really great throwing knife but it didn't stick into the block wall of my shop very well LOL. I'll try again tomorrow
awesome video tony those are gonna be sweet knives did you give them a S grind? i saw you using radius platen i bought mine from bill beinke havent used it yet cant wait to see next episode Mark
Thanks. Know S grind. The bevels are cut to their intended height with the radius platten. They are ground down to 9-11 thousandths at the edge. The customer did not want traditional one sided grinds either but wanted double bevels.
Ive been using ox blood, ferrets ears and camel poop for years, its a family recipe.......*%!& 🤣💩😖 I've actually never made a hamon on anything but chef knives are something I do want to make...I can make workshop ready blades and cut just about anything I need to with them etc but something I would cook with no......., so watching with interest . Thanks for sharing Tony
Forging vs stock removal is irrelevant if you know how to properly thermal cycle. The net result of either is indistinguishable. I've smelted my own steel. All of my handle material comes from my property. I can forge pretty much anything I like, and will if the customer requests it (extra charge...because it's extra time). But I tell them outright there is no difference in the finished product.
I hope you enjoy the vid. Let me know if you have any questions. Thanks for watching!
No questions right now- definitely like the process- and batches! My dude- you picked a good rabbit to run on this go round! Bravo Tony- as always- be safe and at peace my friend... I may see you at Blade this year!
Thanks! Yes this is a rabbit to run for sure! Hope to see you there. It’s my plan to be there this year. 😁
Can’t wait for part 2!
Thanks!!
Can’t wait for part 2
😁😁
I also use Satanite. Good stuff.
Awesome! Yes it’s great for this.
Thanks for the video Mr. Severio!!! I can't wait for the next part!
Thank you. I’m working on it now, sanding these blades. 😁
Very interesting plan. I look forward to watching the rest of this series.
Thank you my friend
Great video Mr Tony, can’t wait for the rest. I agree with stick removal for blades like those, most all of my kitchen knives are stock removal anymore. Haven’t played with hamons yet cause I don’t know the W series very well , but you may convince me to try. Thanks for the info
Thanks! I do forge kitchen knives but I wanted to show something optional and a little less work. Not much little but skipping the forging step just saves a step. And I forge most of the time out of the necessity. If it’s not necessary why do it unless you just want to. I need efficiency in my shop to pay the bills. W2 is great and produces great hamons. I doubt mine will look that great since I ground after heat treating. But I think it will suffice. W2 is pretty simple to work with. 😁
Awesome job my friend 👍 I just made a really great throwing knife but it didn't stick into the block wall of my shop very well LOL. I'll try again tomorrow
Thanks! lol, I know exactly what you are talking about! 😂😁
Nice job Tony! Great information as always. I was curious did you make your own radius platen?
Thank you my friend. Yes I did. It’s made from a bar of 5160.
Did you make that curved platten? That is a awesome idea! I have to get one now!!!!
Yes. Thank you! 🙂
@@TonySeverioKnives thank you brother
They were to great but get hot quick. I really need to build a water cooler to mount on the backside.
@jbyrd3304 you’re welcome. 🙂
Awesome as always Mr. Tony! What stock thickness were you working with? And what size wood dowel did you use?
This was .125 stock. They are finished at .100 and under. The dowels are 1/2 inch. I’m about to start on that part. Thanks for watching brother.
awesome video tony those are gonna be sweet knives did you give them a S grind? i saw you using radius platen i bought mine from bill beinke havent used it yet cant wait to see next episode Mark
Thanks. Know S grind. The bevels are cut to their intended height with the radius platten. They are ground down to 9-11 thousandths at the edge. The customer did not want traditional one sided grinds either but wanted double bevels.
I meant NO S grind
Can we use an ordinary clay? Bro
It has been used for many years. It’s just not as good as modern refractory clay.
@TonySeverioKnives thanks bro
@manghmar you’re welcome
How thick on the spine Tony? With the clay mix..
These are a little shy of 100 thousandths.
@@TonySeverioKnives Sorry, just to be clear just the thickness of the blade and a little dab for the sides then? Nothing extra along the spine?
Oh I misunderstood your question. Just a light coat on the spine and sides. Around 1/16 or there about.
@@TonySeverioKnives Thank you sir,
@DONJUILIO you’re welcome! Thanks for watching!
Ive been using ox blood, ferrets ears and camel poop for years, its a family recipe.......*%!& 🤣💩😖
I've actually never made a hamon on anything but chef knives are something I do want to make...I can make workshop ready blades and cut just about anything I need to with them etc but something I would cook with no......., so watching with interest .
Thanks for sharing Tony
lol 😂😂. Thanks for watching!
@@TonySeverioKnives always a pleasure
@TalRohan thanks! 😁
👏👏👏🤜🤛
😁😁
Forging vs stock removal is irrelevant if you know how to properly thermal cycle. The net result of either is indistinguishable. I've smelted my own steel. All of my handle material comes from my property. I can forge pretty much anything I like, and will if the customer requests it (extra charge...because it's extra time). But I tell them outright there is no difference in the finished product.
You are right. Been saying it for 35 plus years.