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My journey in becoming an expert knife maker

draig
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whodatbe123
bruschettebites let me borrow a knife so I can stab Vergas smart ass https://pbs.twimg.com/media/DRPyMzkVQAE3juX.jpg
bruschettebites
This one is 52100 steel but I also use stainless steels like Aeb-l and I'm planning on trying something more fancy like cpm-s95vn or cpm-30v
draig
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bruschettebites
@draig I've been thinking of picking up a bar of stainless damascus from damasteel but I can't justify the price, around 150 bucks for one kitchen knife is a bit out of my range for now. But maybe I'll save up some money and I'll hit up dion Damascus or Alabama Damascus for a bar or two.
draig
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bruschettebites
I do neither of that, casting is not a thing that works for knives and forging is a bit out of my style for now, I do a method called stock removal. You take a bar of your desired thickness of steel and you cut out and grind the shape of your knife.
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