I had the opportunity to make Chef Hannah Flora (season 23 Hell’s Kitchen) a chef knife, so I whipped out all the stops. I did a feather Damascus, S grind to a zero edge, bog oak and mammoth handle, and a torch blackened friction fit mahogany saya with matching inlay
Some say that people in this group may have knowledge about the origins of my axe. So far I’ve been unable to find anything like it.
It’s a 5lb oddity.
A 9” chefy I did a few years ago. 144 layers of 1084 & 15N20 wearing black g10 with carbon fiber pins.
Double-tanto dagger with walnut handle. Blade is
made from an old file. Quarter inch thick, full tang,
stainless pins. 10 1/4" OAL 6" blade.
I recently added this True Temper Flint Edge (Kelly Works) to my collection here in Germany. While I usually focus on German regional patterns like the Oberharzer, this is my first "American Pattern" axe, and the geometry is absolutely stunning.
Stamp: Clear 3-line stamp: True Temper / Flint Edge / Kelly Works
Profile: Noticeably thin bit compared to the massive cheeks.
I’ve done some research and it seems the "Works" suffix points to a production date after 1930 (following the American Fork & Hoe Co. acquisition).
Based on the 3-line stamp style, can anyone narrow down the decade of production more precisely?
The bit is incredibly thin but feels very solid—was this specific "Flint Edge" tempering known for being more brittle, or is it as "indestructible" as the reputation suggests?
For the restoration: I want to keep the deep stamp as crisp as possible. Would you recommend a simple vinegar bath or just manual cleaning with 0000 steel wool and oil to preserve the patina?
Looking forward to your insights. This piece feels like a completely different world compared to my European axes!
Was going through old folders and ran into photos of this older piece. Made this one quite a while ago. Damascus dagger with a bear head pommel, carved wood handle, engraving, and some gilded details on the blade and scabbard. I was definitely in a more decorative phase back then than I am now.
Still kind of like the overall look though. A little over the top maybe, but in a way that fits this piece. Curious what you guys think.
Is the D2 more durable and reliable than the 1095?
I am between buying Ka-Bar or a Cold Steel
I was commissioned to make this cleaver. Just finished it up today.
Wrought/ W1 warikomi, macassar ebony handle scales, and bronze pins.
It’s my first crack at Turkish Damascus . It got a little muddy and the twists stretched out. But still looks cool.
Took me about 4 months to finally get the welds right. It’s a 6-layer 1095 and 15n20 random pattern coal-forged Damascus Hakata. The handle is an ebony and desert ironwood Wa handle, with a G10 spacer.
The first 2 images are for scale. No pun intended. The chefy next to the tanto is a gyuto with a 10” cutting edge. So the total length of the tanto is 18 inches. The tanto was forged from w1 round bar. Looking forward to bringing out the Hamon. The last gif gives a sneak peek at 120 grit.