My journey in becoming an expert knife maker

bruschettebites let me borrow a knife so I can stab Vergas smart ass https://pbs.twimg.com/media/DRPyMzkVQAE3juX.jpg

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 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.

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.