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  5. Working on a knife today

Working on a knife today

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  • beekeeper84B beekeeper84

    Jonathon which one of the knives was your favorite that you guys sell?

    Tex_77T Offline
    Tex_77T Offline
    Tex_77
    Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
    wrote on last edited by
    #6
    This post is deleted!
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    • beekeeper84B beekeeper84

      Jonathon which one of the knives was your favorite that you guys sell?

      Tex_77T Offline
      Tex_77T Offline
      Tex_77
      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
      wrote on last edited by
      #7

      beekeeper84 said in Working on a knife today:

      Jonathon which one of the knives was your favorite that you guys sell?

      “Kaiser blade, some folks call it a sling blade, I call it a Kaiser blade.”
      tumblr-4e03a2c76f7ce4f3fb33d8b43c25edbb-c28816a6-540.gif

      beekeeper84B 1 Reply Last reply
      2
      • Tex_77T Tex_77

        beekeeper84 said in Working on a knife today:

        Jonathon which one of the knives was your favorite that you guys sell?

        “Kaiser blade, some folks call it a sling blade, I call it a Kaiser blade.”
        tumblr-4e03a2c76f7ce4f3fb33d8b43c25edbb-c28816a6-540.gif

        beekeeper84B Offline
        beekeeper84B Offline
        beekeeper84
        wrote on last edited by
        #8

        Tex_77 lol

        1 Reply Last reply
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        • YooperDogY YooperDog

          beekeeper84 looks like it’s life started off as a lawnmower blade. Good work!

          beekeeper84B Offline
          beekeeper84B Offline
          beekeeper84
          wrote on last edited by
          #9

          YooperDog close it is a piece of of 30ish inch buzz saw from the 50’s

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          • JonathonJ Offline
            JonathonJ Offline
            Jonathon
            Team Blue Admin Walton's Employee Power User
            wrote on last edited by
            #10

            beekeeper84 We will get finished pics, right?!

            Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

            beekeeper84B 1 Reply Last reply
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            • JonathonJ Jonathon

              beekeeper84 We will get finished pics, right?!

              beekeeper84B Offline
              beekeeper84B Offline
              beekeeper84
              wrote on last edited by
              #11

              Jonathon well yeah!

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              • beekeeper84B Offline
                beekeeper84B Offline
                beekeeper84
                wrote on last edited by
                #12

                IMG_20200922_172554076_HDR.jpg I cut the bevel of the blade and filed down the center and straightened the spine and started sanding today.

                ChefC 1 Reply Last reply
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                • beekeeper84B beekeeper84

                  IMG_20200922_172554076_HDR.jpg I cut the bevel of the blade and filed down the center and straightened the spine and started sanding today.

                  ChefC Offline
                  ChefC Offline
                  Chef
                  Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                  wrote on last edited by
                  #13

                  beekeeper84 Thanks. I know nothing of this process. It will be interesting to me to see how you do this.

                  1 Reply Last reply
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                  • beekeeper84B Offline
                    beekeeper84B Offline
                    beekeeper84
                    wrote on last edited by
                    #14

                    IMG_20200929_153351663.jpg IMG_20200929_155519062_HDR.jpg

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                    • beekeeper84B Offline
                      beekeeper84B Offline
                      beekeeper84
                      wrote on last edited by
                      #15

                      Still hand filling the bevel and drilled the holes for the handle pins I have decided to use 1/8" brass for the pins I haven’t decided on what material for the handle but I’m leaning towards some maple that I have that’s too big to smoke with in my offset.

                      1 Reply Last reply
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                      • JonathonJ Offline
                        JonathonJ Offline
                        Jonathon
                        Team Blue Admin Walton's Employee Power User
                        wrote on last edited by
                        #16

                        beekeeper84 Maple would be nice, good strong wood and has a decent weight to it so balance would be good!

                        Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                        1 Reply Last reply
                        1
                        • beekeeper84B Offline
                          beekeeper84B Offline
                          beekeeper84
                          wrote on last edited by
                          #17

                          I apologise to everyone on this I have had quite a few issues as of lately both with health and family that has prevented me from working on or posting about this project it will be completed but as of right now it’s on hold.

                          Tex_77T ChefC 2 Replies Last reply
                          1
                          • beekeeper84B beekeeper84

                            I apologise to everyone on this I have had quite a few issues as of lately both with health and family that has prevented me from working on or posting about this project it will be completed but as of right now it’s on hold.

                            Tex_77T Offline
                            Tex_77T Offline
                            Tex_77
                            Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                            wrote on last edited by
                            #18

                            beekeeper84 No problem, best of luck and stay healthy!

                            1 Reply Last reply
                            1
                            • JonathonJ Offline
                              JonathonJ Offline
                              Jonathon
                              Team Blue Admin Walton's Employee Power User
                              wrote on last edited by
                              #19

                              beekeeper84 Health comes first man, we 100% understand! That being said we still want updates when you get back!

                              Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                              1 Reply Last reply
                              1
                              • beekeeper84B beekeeper84

                                I apologise to everyone on this I have had quite a few issues as of lately both with health and family that has prevented me from working on or posting about this project it will be completed but as of right now it’s on hold.

                                ChefC Offline
                                ChefC Offline
                                Chef
                                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                wrote on last edited by
                                #20

                                beekeeper84 Any specific prayers we can lift up?

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