Mikeeman
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Post by Mikeeman on May 11, 2017 15:34:38 GMT
I haven't been very active here, but I HAVE been pretty busy. I've been honing my skills as a knife maker, and really started to specialize in kitchen ware. Anyway, Lyndle had mentioned that nobody posts on here anymore, so here's what I've been working on since about a year ago. They aren't necessarily in chronological order. I'm sure you can tell which are earlier and which are more recent works. And then here's the kitchen blades I've been doing. And then there's this guy... This is my most recently finished small chef knife, and it is BY FAR the best cutting knife I have finished so far. It's for fellow forumite Matthew Jensen, and he decided to have the mitsudomes polished off of it, so I used it to make dinner last night, and wow... Just wow... It doesn't even have a highly finished edge on it, but it was cutting things like they weren't even there. For those of you that have never used a non-production kitchen knife, I highly urge you to do so. Because you'll never go back after handling a properly designed and balanced one. And I'm not just saying that to be conceited. It really is a night and day difference.
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Scott
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Post by Scott on May 13, 2017 8:01:03 GMT
Nice looking knives. Were they all commissions?
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Post by Lancelot Chan on May 13, 2017 8:06:49 GMT
Look nice, but are you sure putting the knife edge on the rock is a good practice for keeping the sharpness?
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Post by Adrian Jordan on May 13, 2017 8:50:08 GMT
Man, that top one is terrible, wonder what poor soul wound up with that lipsticked hog, right guys!
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stormmaster
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I like viking/migration era swords
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Post by stormmaster on May 13, 2017 8:52:04 GMT
wow, what kinda knife is the one in the 8th picture from the top? it looks almost harpoon like to me
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Post by Jussi Ekholm on May 13, 2017 8:58:21 GMT
N.2 is my favorite of the bunch. Few of those kitchen knives are really sweet too.
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Deleted
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Post by Deleted on May 13, 2017 9:17:15 GMT
FORKING HELL! I need that last one, WITH the Mitsudomes...
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Deleted
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Post by Deleted on May 13, 2017 9:18:32 GMT
Those surfaces... And that cloudy hamon...
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Post by DigsFossils-n-Knives on May 13, 2017 12:42:30 GMT
... I want to say I tested this knife and it's extremely well made. Zero ground to a sharp edge. It cut though a 2x4 then into a free standing 1" manila rope and maintained it's sharp edge. It cuts into the free standing rope at either a horizontal swing or at 45° swing. Very light for it's size, nicely balanced. The blade was forged in 15 layers of coil spring (mono-steel Damascus). Oak + Acrylic scales. This blade was made in 12-14 (?) hours for a Forged in Fire style contest on Facebook. 4 smiths where challenged to make a blade in 16 hours or less. Mike's knife was the only knife that could cut the rope in a horizontal swing.
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Post by L Driggers (fallen) on May 13, 2017 14:02:18 GMT
Thank you for posting. Don't really laying the edge of one on mike's knife on a rock is going to hurt it's edge. His heat treatment has to be better than that.
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Post by legacyofthesword on May 13, 2017 22:38:41 GMT
Wow, we have been missing out here on SBG. Mikeeman, thanks for posting your work! Having just started knifemaking myself, this it a great inspiration.
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Mikeeman
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Post by Mikeeman on May 14, 2017 0:36:05 GMT
Scott, most were. Some were gifts, some were made on a whim. All were sold or given away. Lancelot, They are gently placed there. So there's no damage done. Besides that, The last thing I do is put the final edge on right before packing to ship. So they're freshly sharpened when received. Adrian, har har... Stormmaster, the one you're talking about is low layer stainless damascus san mai. It's quite a mouth full. The outter panels of the san mai were 1095/stainless damascus with a core of pure 1095. Just a small blade with a gut hook. Jussi, Razor actually has that knife to do a review on. It should be up pretty soon. He had some family visit, so he made sure to spend time with them. Asad, that same knife could be remade. If you DO actually want one, hit me up here on on Facebook at www.facebook.com/7thdragonknifeworksThanks Diggs And thanks for everyone else for commenting. They are appreciated.
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Post by 1776 on May 18, 2017 20:11:36 GMT
Wow. Those are some pretty blades. Ever made a sword, Mike?
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Mikeeman
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Post by Mikeeman on May 18, 2017 22:49:19 GMT
I made a wakizashi blade once. It failed in the quench. Started another, but never finished it. I'm more of a knife guy, as opposed to a sword guy.
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gandermail
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Bill, WEWolf, Slackitude...I need to settle on a name.
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Post by gandermail on May 19, 2017 11:05:04 GMT
Those are all sweet. Your work has that perfect balance between looking utilitarian but not to the point of being dull and uninteresting and looking artistic but not to the point of looking too pretty for practical use. They're clearly made to be used but also to be used by someone who will appreciate them and keep them maintained. I was a cook for many, many years and I still do a lot of cooking. I would love to have a nice big chef's knife from you but most likely couldn't afford it. Still, your work is flat out lovely.
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Post by HazMatt on May 19, 2017 21:06:50 GMT
Wow, lots of beautiful blades. I find those blue handles particularly striking. What are those handle materials?
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Post by 1776 on May 19, 2017 21:31:05 GMT
I made a wakizashi blade once. It failed in the quench. Started another, but never finished it. I'm more of a knife guy, as opposed to a sword guy. I understand that! I made a bowies sized knife. Then I made a 5 inch balded knife. The small one took half the time. Was so much easier to make. So yeah, I understand liking to make knives better then swords. Though I think every smith should make at least one sword in his life... I might try a viking sword.
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Mikeeman
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Post by Mikeeman on May 19, 2017 21:53:04 GMT
Those are all sweet. Your work has that perfect balance between looking utilitarian but not to the point of being dull and uninteresting and looking artistic but not to the point of looking too pretty for practical use. They're clearly made to be used but also to be used by someone who will appreciate them and keep them maintained. I was a cook for many, many years and I still do a lot of cooking. I would love to have a nice big chef's knife from you but most likely couldn't afford it. Still, your work is flat out lovely. My chef stuff is currently running between $100 and $200 for mono 1095. So it's not TOO bad, I don't think. I actually just finished a blade that I'm not particularly happy with. I wouldn't mind parting with it for $50 + shipping or so. It's sharp as... Uh... Well, sharp stuff. But I didn't think it through very well and hit has zero, and I mean ZERO clearance for your fingers. It would make a really good carving knife, though. Cuts through onions and peppers like they aren't even there.
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Mikeeman
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Post by Mikeeman on May 19, 2017 21:58:31 GMT
Wow, lots of beautiful blades. I find those blue handles particularly striking. What are those handle materials? It's acrylic. It's sort of like colored resins swirled together then let harden. I buy it all from a guy named Scott Herron. I think I have about $1200 in scales from him right now.
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Post by HazMatt on May 19, 2017 22:02:26 GMT
That's a bunch of scales.
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