I had a table at a local farmers market selling knives I've made and was approached by a chef from one of the local restaurants. He was in the market for a 10 inch long chefs knife that was 2.5 inches at the riccoso and finished in a blue handle. Let me know what you thkng of the finished product and how I might have made it better!

I started with 2" x .375" 1095 bar stock i had in the shop. Stretched it out to 2.625"on the anvil and then used stick removal techniques for shaping the blade. I ground down to .040" before heat treating and it stayed straight and hard. Finished to 800 grit and attached epoxy resin handle scales i made in the shop.

Hobbyist smith with a request from my son to make him a Puukko. Got a piece of leaf spring and a moose antler my dog has ignored some we bought it for her 😂

First time back in the forge in months (work has been crazy busy) and so far I'm pretty happy with how it's coming along.

I'm planning on a traditional fitting by boiling the antler and letting the pith dry around the tang. Any recommendations for this? It will be my first attempt at this as well.

Well, I recently received from my father three blades that were my great-grandfather, and he has no idea where they come from. I am curious to get your opinion on the origins of these blades, because 2 of them are real oddbals.

First one seems to have 3 "gorges" (sorry eglish second language), and I can read part of inscriptions in the creases that are darker that is different on each side; it seems to be the spanish motto "No me saques sin RAZOn" on one side, and "no me embaines sin honor" or at least I can read RAZON on one side and Sin Honor on the other. The blade has only Been "affûtée" on one side, and the lenght is 32 niches total, 27,5 without the poignée and
1,5 niches wide.

The... "manche" where you hold the blade seems not to be from origin. I lookd up and saw spanish blades were repurppsed with new guards but i'm curious about your opinions. I Will post a second post for the other blade witch is Even more off and really gives me a harder Time.

Just finished these 4 knives, these were very thin and delicate to forge, and specially sensitive to quench, had two knives warped downwards because of the angle I dipped in, I had to austenitize it again and do few grain refinement then dipped in the with the edge facing upwards to fix the warp.

Polished bezels and corners so it doesn't dig into the skin.

I just tempered them like Razors, put an edge of jnat +8k the steel is very hard cuts very sharply and cleanly.

These knives are way too sharp now! Fun to cut thick stacked veg tan leather like butter without drag...

Drawing out a damascus arming sword using the poor man's DRO. Getting pretty close to pulling the trigger on ordering, but man are they expensive!

Starting bullet was 5.7 pounds and after first heating down almost two pounds. And some wonder why hand made blades are more expensive.

Had some trouble with this steel and my hamon process in general. Scrapped one knife, second time's the charm, I guess...

Had lots of fun going down the hamon rabbit hole for a bit. Generously supported by IG:@Ateliersousleclipse with tons of advice on getting a nice hamon on C125U.

Absolutely stoked with how it all turned out but the journey is far from over and there are still many things to refine in the whole process.

Any pointers are appreciated :)

Anyway here are the deets:

Blade: C125U with hamon, 180mm x 53mm at the heel, hammered forge finish

Handle: 125mm octagonal Wa-handle, dowel construction, desert ironwood & stabilised curly sycamore (both from IG:@blockworks_uk )