3 ай бұрын
10 ай бұрын
Жыл бұрын
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@syedasadiahassan5257 10 сағат бұрын
Anyway to sharpen stuff using at home stuff? Not with stones
@AnnaAllen-l6b 16 сағат бұрын
You rock! Good work!!
@garthhughey7063 18 сағат бұрын
Well done that was like a college education in 20 minutes so informative
@tracykooken2606 20 сағат бұрын
cuz soo MANY PROFIT FROM CHEAP quality knives made to go ttto wrk and last !!!
@thomastsunami3422 23 сағат бұрын
Is this all being done before the edge has been grinded ?
@jayveeadvincula2884 23 сағат бұрын
Very detailed instructions
@to_the_wilderness Күн бұрын
Metallurgist here. Steel needs time for proper heat treatment according to the type of steel but at least a few minutes. It is a basic prerequisite for a sufficient transformation of the steel structure. That's why you can't never achieve the best properties with coil. In gas forge you can make usable blade but temperature monitoring is not precise, so you will never get the maximum properties out of the steel. Maybe by chance. But it's still much better than coil heating.
@Jayknifemaker 2 күн бұрын
You gotta show the finished work man. That’s just mean😂
@petercoddington8341 2 күн бұрын
Just wanted to say thank you to Graham for showing his hand sanding tips. Been following this approach for the last couple of months and the results have been much better and much quicker to achieve
@richardainsworth4357 2 күн бұрын
Mr. Clark, you are the most knowledgeable and personable person I have seen on KZbin. You remind me of my Pawpaw in so many ways. Thank you and now I've got a new word to call dumb people from the presser machine Lmao!!!!!!!
@jasonjacques292 3 күн бұрын
Would have been better had you shown the finished blade
@itllkeal 3 күн бұрын
I wonder how the lye and water quinching would work on modern steels. Dangerous but cool .
@davidberger7022 3 күн бұрын
T H E. L I G H T I N G !
@scrappyddz 3 күн бұрын
fantastic video, thank you!
@tobiashangler 5 күн бұрын
Great video and tips! Thanks guys!
@clarkeknives4159 4 күн бұрын
Thanks Tobias
@ClenioBuilder 5 күн бұрын
👏👏👏👏👏🤜🤛
@lasersailor184 5 күн бұрын
About 1/3 of the kitchen knives I do with Hamons seem to crack using Parks 50. Is it because I've been rough grinding pre heat treat too thin?
@sculpeymusic 5 күн бұрын
Possibly! I like to leave .04" to .05" on the edge before quenching in parks 50 and have had good success, and going up to 120 grit helps too. 36 or 60 is just a bit too rough and can hide problems. Another potential cause for cracking is forging too cold and creating fractures that develop into cracks, leaving corners and edges too sharp rather than lightly rounding off, and poor normalizing/annealing practices.
@clarkeknives4159 4 күн бұрын
A few do's and don'ts wrt heat treating that I practice to avoid cracking and warping:- 1) Never pre-grind bevels. They won't be EXACTLY the same and any asymmetry can induce bending. 2) Ensure there are NO cross scratches on the edge of the blade. #36 or#60 grit cross scratches are great crack initiators. I grind edges longitudinally at #120 or finer 3) If the blade has been forged, normalise from 30-50 Celsius (50-90 Fahrenheit) above the hardening temp and cool to room temp before hardening. This needs to be with accurate temp control. It will unlikely be a good normalise from a forge.
@koolaideprived 5 күн бұрын
When talking about making the clay the same on both sides, I found it kind of funny that he said "if you don't, it gets kind of wishy washy", but it's also how you bring out ashi. A little bilingual unintentional link.
@1998TDM 5 күн бұрын
Myself, Mike and Michael (postees) would love to see a part 2.
@michaelg1352 5 күн бұрын
Why didn’t you show your finished work?
@shaggyrumplenutz1610 2 күн бұрын
I'm guessing because they let the bladesmiths do the finishing.
@michaelg1352 2 күн бұрын
@ I meant the hamon, not all the polishing and sharpening.
@shaggyrumplenutz1610 2 күн бұрын
@michaelg1352 sometimes the hamon has to be brought out through polishing and chemical treatments. Maybe dude did the video on his coffee break and didn't feel like we needed that much sexiness.
@michaelg1352 2 күн бұрын
@ good point
@miketreadaway6590 5 күн бұрын
I love the amount of detail you show for doing this. Best one I have seen so far. I wanted to see the finished hamon on the blade.
@clarkeknives4159 4 күн бұрын
I suffer that frustration too. It was a clients blade and the Hamon won' be seen till it's ground and etched so I rarely get to see the end result ☹☹☹☹
@hankhill962 6 күн бұрын
When you were talking about the degrees of temperature, would that be on the Celsius scale ?
@futuresonex 5 күн бұрын
Yes, 95C would be right at 203 or so in the Fahrenheit scale, or just below boiling.
@bone0944 6 күн бұрын
Is it normal to leave the blade sharpening until later?
@cesarvidelac 6 күн бұрын
As much as I know, yes. In Japanese system it was the last step of the entire making process, after polishing.
@wykpenguin 5 күн бұрын
The bevels are forged in for japanese swords and the blade is ground smooth for even heating and quenching. Sharpening and honing are always last no matter the time and place.
@alextopfer1068 5 күн бұрын
Yeah, that one has been cut out of a bar of steel so they'll grind the bevel after it's heat treated. Final sharpening is usually the ladt thing you do so you're less likely to cut yourself
@clarkeknives4159 4 күн бұрын
Blade sharpening is always the last op in my shop. Knives can be bad tempered little buggers and if they get sharpened too soon they WILL bite you 😂😂😂😂
@hermanderaeymaecker4134 6 күн бұрын
I also put always too much water when prepping the clay. Even when being careful, it's so deceiving.
@kurtbilinski1723 7 күн бұрын
it's come down to this or a tilt table.
@finbag1 14 күн бұрын
Mega useful wisdom for us adhd hobbyist smiths!
@matthewallen9290 14 күн бұрын
I have experimented a bit. A full flat with a convex edge seems to work well. The convex edge prevents edge roll a bit better and splits the material. And the thin cross section falls right through. I only make hunting knives however. I don't know how it would work for a kitchen knife.
@Nightrun007 18 күн бұрын
Hi Vince, greetings from a friend across the pond! Thank you for all the great information! As a newbie knife-maker this info is invaluable (I took a lot of notes!) and I look forward to putting it to use! Be well!
@UKBladeshow 17 күн бұрын
Thanks for your kind words and I’m glad you found it useful!
@Nick.Romanidis 18 күн бұрын
seems that your cameraman was heavily drunk 😵💫😵💫
@radoslawjocz2976 20 күн бұрын
But you can use charcoal forge and the magnet to obtain correct temperature for quenching.
@angelobartolomeu5679 20 күн бұрын
Hi, how is the temperature control with these? I wonder if you could austemper 1095 with only one of these, if it is capable of cooling fast enough to quench the steel before pearlite formation
@davidmcminn1843 22 күн бұрын
"the optimum stabilising experience" 😂 😁
@HIEUIMM 23 күн бұрын
Please let me ask: why is the wood stable, I only see people making small sizes but not large sizes?!
@rainmoney2007 24 күн бұрын
Great ideas on the jig!
@howardpersson9754 25 күн бұрын
Out of all the videos I’ve looked at for annealing this was great
@kurtbilinski1723 28 күн бұрын
Good info, but the "wriggle cam" and quick edit cuts are distracting.
@jamesrodgers3132 Ай бұрын
Interesting video, but misleading title
@jamesnurgle6368 Ай бұрын
yeah but... "high carbon" sounds cooler than "stainless"
@dtmelanson Ай бұрын
So worthwhile. Thank you.
@jeffblace5919 Ай бұрын
How do you make your radius, sanding sticks?
@Manchester_engineering Ай бұрын
Graham is the man!
@abreidtooldiemakingenginee5676 Ай бұрын
He obviously knows his stuff.
@Anderson-HandForged Ай бұрын
amazing jig how can i order one?
@adcaptandumvulgus4252 Ай бұрын
I wonder if you could do CPM aluminum bronze and if so if work hardening would make the edge even better and how close that would be to the low 50s
@adcaptandumvulgus4252 Ай бұрын
What's the safest steel to use then on average D2 m390 or what?
@miketiller8430 Ай бұрын
Good to see you Steve.
@lightlysalted3562 Ай бұрын
Stainless holding a better edge may be true with low alloy stuff, but with modern high alloy stuff, the non stainless will almost always have higher edge retention than an equal toughness stainless.
@cintage Ай бұрын
Excellent video!
@олегнекозов-к2л Ай бұрын
Жаль нет перевода!
@VW999 Ай бұрын
Great advice. Thank you.