This is the video with in depth explanation of the thought process behind my knifemaking.
Explanation about ideas, tools, materials, heat treat, ..
This is the video I wished I came across I was starting to make knives. I notice very often people follow the same processes.
I like to learn the old ways. To simplify the process and squeeze the high performance out of the knives made in such way.
Oil that I use and could not remember the word is Canola/Rapeseed oil.
It is difficult to measure hardness of knives with bevels already ground. But I did measure the hardness of one or two small kitchen knives blanks, which did not have the bevels ground yet and it was 65-66 HRC.
After that, I temper it to something between 60 and 62 HRC.
I believe this is good spot for edge retention but still relatively easy to sharpen.
I hope you enjoy the video and looking forward to your comments and suggestions. Let me know what you would like to see improved, added, what contents, .. in short, you can actively SHAPE this channel for mutual benefits.
Please also do not hesitate to like, share and of course - SUBSCRIBE :)
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