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Woodcarving Tools, Technology & Sharpening | |||
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#1
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I thought I'd start a new thread to show the before and after pics.. this is the knife my wife got me for Christmas. I don't think that Canal Street makes them any more but I guess any brand would be similar. The knife as it was in its original state: ![]() ![]() The two larger blades stood pretty proud of the scales when closed, and are identical in terms of shape. What I did was, reground all 4 blades to have a flatter grind good for carving (no double bevel) and also rework one of the large blades. I also took a wee bit off the tang of the two larger blades to let them sit into the handle a bit more to make it more comfortable to hold. And, took the edge off a few sharper corners again to make it easier to hold for a long time without fatigue. Here is the knife after a few hours of griding & honing... ![]()
__________________ Andrew J. Coholic |
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#2
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And just a shot to compare the "Wharncliffe" style blade to my Kershaw double cross, and my home made folder... ![]() The knife is comfortable to hold, feels great and cuts like butter now! Time will tell how the edge holds up, but I will carve with it tomorrow when I go see my parents for the day. AJC
__________________ Andrew J. Coholic |
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#3
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Good work Andrew! Having a selection to choose from would give me great pause when deciding which one(s) to take with me. No doubt I'd end up wishing I'd made a different choice. LOL Ah what the heck! Take 'em all! L.P.
__________________ Mitakuye Oyasin, Inadv Rule 1: Don't part with your illusions. When they are gone you may still exist, but you have ceased to live. - Mark Twain Rule 2: There's no present. There's only the immediate future and the recent past. - George Carlin |
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#4
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Very nice work. I would guess the steel is 440C. They did a bunch of knives in 440C iirc. I have the Cannitler which is D2 and I profiled the blades for carving hardwoods.
__________________ Terry It is what it is. > Ziva **** I yam what I yam. > Popeye |
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#5
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I dont think I have one knife I didnt rework in some way.. Just keep at it until it serves what purpose you want... ideally!Anyhow, this knife has 420 SS blades. a quick search on line.. "This grade is commonly used for cutlery - particularly blades of table knives and for some carving knives and similar. " I don't get too worked up about what particular steel is used in a knife anyhow, and I would be a lier if I said I understood what steel is "best" anyhow. Larry, I have been meaning to email you back for the past few days... I got yours, will do so soon! I am visiting my parents for the next day and a half, and will be out of internet service. Will get back to you in a couple of days. I am bringing this knife with me tomorrow, as I am working on a few small figures for my parents. Should be able to get at least a few hours of carving done while sitting around and chatting! AJC
__________________ Andrew J. Coholic |
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#6
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Yup, they made some knives in 420 stainless as well so I reckon that's one of them. 420 will hold a good edge when heat treated right. Same steel Buck Knives use for most of their knives.
__________________ Terry It is what it is. > Ziva **** I yam what I yam. > Popeye |
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#7
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Nice knives Andrew, Your homemade on really looks like you did a great job on it. Tom |
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#8
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I like what you have done with your knife Andrew. I use a modified whittler by Rough Rider. The stainless blades do not hold the edge that the carbon blades do but are much easier to touch up when needed.
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#9
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Very nice Andrew! Dave |
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#10
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I tried reworking a Case and totally screwed it up! I really need to send it out to Rick....
__________________ "I never met a carver that I didn't like... a knife that I didn't want... a chisel or gouge that I didn't need... or a piece of wood that I didn't have to have!" |
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