Yeah I like the single slot, the newest one has a lot more flexibility though. The budget one looks a little too unsupported for my tastes I like something firm behind the blade when I am grinding.

@DownunderFarmandForge that's what I thought about the budget one also. I have one I bought from OBM but I can't use my file guide with it. I tend to booger up my false edge. I need more practice grinding freehand.

Freehand comes with time and practice like anything else, despite what the doubters will tell you the skills picked up with jig grinding will help with the freehand. Can't really help much with false edge as they have never really been part of my designs.

@@DownunderFarmandForge thanks man. I was thinking about making a jig for filing false edges. I saw a video on it. Looks pretty slick. I could make it for around 20-25 bucks.

Cheers mate it is the Cowboy knife I made in the last set of videos

Not sure what part you think is cheating, but you do you

Not sure which one was in the video, if the single slot for the clamp then it is discontinued, but they now make one with 2 slots by the same maker. You can get it from Nordic Edge in Australia nordicedge.com.au/bevel-jig-for-use-with-file-guide-v2/ they also have a new budget model or Knife Kits dot com in the States www.knifekits.com/vcom/sandergrinder-bevel-jig-stainless-steel-p-16186.html?osCsid=7ef5bb9a560804883aa28005ed9d0ba4 . No commission for me either way just really love the products and Bjorn the owner of the company is a really great guy.

Cheers mate, practice is all it takes

Camera angles can be deceiving, that and I have spent a lot of time using it so what seems like a tricky task with dangerous hand position is actually the safest way to use the tool for the job.

You did a fantastic job nevertheless, a good looking blade that turned out to be, keep up the great work. What wood type was that btw?

@@Edwards7084 spalted Blackwood it is a Tasmanian timber.

Yup unfortunately easy takes money as simple as that. Cheap options, file by hand with or without a jig or freehand with an angle grinder, both are hard work and even harder to get a saleable quality knife.

@@DownunderFarmandForge this is absolutely true. The hard part of all of the methods to make easy, is to make what we can, to earn enough to buy what makes things easier.

I have seen all sorts of methods used do do it to get to the expensive grinder part, all comes down to how much free cash you can put in, how much sweat you are willing to put in or how dodgy a setup you are willing to use. My shoulder has been reconstructed 4 times so filing just isn't and option for me, freehanding an angle grinder I could probably manage but to sketchy for me, one wrong move and you ruin your work. Upside down belt sander in a vise, again a bit sketchy but possible, 1x30 beltgrinder is what a lot of people start with, multitool attachment to a benchgrinder is where I started, I then went on to a conversion for the multitool to a 2x48 that used to be available here in Australia, then finally on to the 2x60 Shopmaster from 84 Engineering. Even still I am looking to upgrade to a 2x72 when I move to the States. Just start where budget and ease of use meet for you and take it from there, learn the tools and the methods that work and honestly if the hobby is for you before drooping too much coin and see how it goes.

Normally takes me a couple of days start to finish on 1 knife, but they are not full days. nothing scary in how it's done, just lots of practice with my tools.

well it ain't a spoon 😂

@DownunderFarmandForge lol this was a great video, thanks keep up the excellent content

thanks

Thank you

🤗👍

Metal cutting bandsaw with a free hanging motor, does the job but not what it signed up for, all good

Thank you

Spasibo

Lot's or practice and it becomes fairly easy

Hardenable steel, glue, your choice of handle material and pin material. these are the basics for the material required.

@@DownunderFarmandForge ah ok thanks I will try it some day!

Yes you warm it up before starting to cook, you want to be fairly quick making the pies and it all works out. I preform the bases, have the filling and lid standing by. once you work out the amount of filling it is really quick.

Was there a question you had?

Thanks love

they certainly are they have poison glands and spurs on their rear legs.

If the dogs are reactive to them there is an issue, also depends on the amount given. I have never had a dog react to garlic at all, and have actually brought high end dog food that contains garlic. As far as onion yes be very conservative with how much they consume.

There is no rubber on the bandsaw wheels, has always been a direct metal to metal connection from new.

Great points, I still think the cost is a little high on them as they are only rated to the Fowlers system of bottling. If they tested and rated up to pressure canner levels then that would make a huge difference

It takes some time and lots and lots of practice but it will become second nature. It does transfer to freehand grinding with time too.

Thank you

Thanks Jenn

Table saw to split blocks to scales and my metal cutting bandsaw to trim the scales to handle shape

They are certainly a great little all purpose knife, I own a Schrade one myself and have since I was a youngster. Plus they look cool as all get out that why I love making them

Well worth it.

Cheers mate was a fancy upgrade for a client that had got 2 antler handled ones a couple years ago, he wanted something a little more dressed up.

Thank you! 😊

Thank you! Cheers!

Cheers mate appreciate it

Thanks so much

Thank you kindly

There is no recognized time for a clear broth when waterbathing, but as with anything canning it is off your own discretion as to what you follow if there are no tests conducted on what is safe. Mine are 2 years old, no failed seals always smells fine when opened and gets bought up to a safe temperature for at least 10 minutes when I use it. Food safety is not just know the rules that someone tells you over the internet but also knowing when something would be unsafe, why it would be unsafe and also how to make it safe if possible. The timing for waterbath comes from depth of heat penetration across the time and the amount of pressure induced into the jar during the heating time. Clear broth has no solids to resist the penetration of heat and the fact that they all come out and seal means that more than 1 atmosphere of pressure was introduced to the jar during the canning process meaning an effective greater than 100C temperature was achieved (the lid resists releasing all the pressure at one time increasing the pressure within the jar.)

When using any bones with meat on it , I was told hot water bath for 3 hours.

@@dianehughes2469 the meat does not go into the broth so does not effect the processing time.

Yes same methods across the board.

Still blocks lateral movement, doesn’t need to be peened for that. I prefer them un peened as you can apply them at glue up and grind the handle to shape with them in there, also peening pins is about fastest way to split wood with the burl timber I normally use

It sure is!

Glad it was helpful!

Hey Shawna, they are a fun little item for sure

Thank you kindly

Thank you! Cheers! this one goes into a bit more detail. kzbin.info/www/bejne/a5i2XmuGbsaUars

@@DownunderFarmandForge 👍🏻

Thanks Jenn

My Japanese style knives tend towards a more European style than the traditional, maybe one day i will wander down the path of traditional styling.

They are a fun little tool

Sorry mate just saw the comment, been flat out like a lizard drinking. Be glad to hook you up when I am over there, hopefully will be in TN

These ones are greenharvest from the USA

No problem 👍