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Working on a knife today

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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

    1 Reply Last reply
    1
    • 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
      1
      • 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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        0
        • 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
          2
          • 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
            1
            • beekeeper84B Offline
              beekeeper84B Offline
              beekeeper84
              wrote on last edited by
              #14

              IMG_20200929_153351663.jpg IMG_20200929_155519062_HDR.jpg

              1 Reply Last reply
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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.

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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
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                  • 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!

                      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                      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?

                          1 Reply Last reply
                          0

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