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 Post subject: Just out
PostPosted: Wed May 08, 2013 2:36 am 
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Joined: Wed Apr 24, 2013 5:50 pm
Posts: 32
Location: Athens, GA
Here's a suji I just finished up that I'm pretty happy with. 245mm tip to heel. Asymmetric grind- convex on right, full-flat on left, very thin behind the edge. The customer requested filework on the spine, which was done rounded and on the top to keep it comfortable on the index finger callouses and it's surprisingly ergonomic. Copper bolsters and spalted pecan scales we gathered and had stabilized. The blade's between 62 and 63 HRC and is from a huge lumbermill circular saw blade. Very tough for it's hardness.

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And, for fun, a little custom oyster knife with the customer's initials.

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And a little Black Micarta 6" Western

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I've had the flu for the last week and have been SO happy to get back in the shop the last few days. Love any comments!

~Luke



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 Post subject: Re: Just out
PostPosted: Wed May 08, 2013 3:14 am 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2473
Luke - that Suji is absolutely beautiful. All the components complement each other wonderfully. Amazing work!

If you don't mind sharing, how did you create the etching/patina on the blade - that is just wicked cool!

Steve


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 Post subject: Re: Just out
PostPosted: Thu May 09, 2013 12:13 am 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7773
Location: Madison Wisconsin
Love that little oyster knife!



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 Post subject: Re: Just out
PostPosted: Thu May 09, 2013 12:36 am 
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Joined: Tue Apr 30, 2013 10:57 pm
Posts: 97
Oh man, I grew up treading for oysters and clams at low tide, in Oyster Bay no less.

Beautiful work. :mrgreen:

I'm a fan of the New Haven type blade, which is slightly scalloped and curved up at the tip.


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 Post subject: Re: Just out
PostPosted: Thu May 09, 2013 4:21 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3794
Location: USA... mostly.
LUKE <> Comments...

It is kind of difficult to not comment after seeing that - as it is truly - a beautiful show of craftsmanship. The synchronicity of blade etching & file work is uncanny... a seamless transition into & through. The stunningly complementary pecan & copper handle starkly yet conspicuously contrasts the blue steel. The fit & finish look absolutely exemplary with etching throughout the tang. I am not one for blingy knives, but I have to go back to how beautiful I find the copper bolster/pins juxtaposed with the pecan scales :) ... C'EST MAGNIFIQUE!

Just beautiful lines overall... the bolster angle into choil - angled conversely with the heel butt; all conjoined by a slight bow in the handle.

I really dig the aesthetic.

I she 42mm tall, too?



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 Post subject: Re: Just out
PostPosted: Thu May 09, 2013 12:09 pm 
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Joined: Wed Apr 24, 2013 5:50 pm
Posts: 32
Location: Athens, GA
Thanks all!

The suji's 45mm tall at the heel- pretty darn close Melampus!

The blade finish is just a mustard patina. The mustard was dabbed-on the perfectly clean blade with a little scrap of damp t-shirt (my shop-rag source). The ticket though is the consistency of the mustard. You want it to be a pretty evenly ground thick paste. I use a white wine dijon that has a convenient wide-mouth jar and a nice thick consistency. I started using it because we really didn't like the flavor and weren't doing anything else with it ;-), but it really does make the nicest patinas. You then wipe it off with a clean wet rag that you dust-down with a good helping of baking soda.

~Luke



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 Post subject: Re: Just out
PostPosted: Fri May 31, 2013 3:11 am 
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Joined: Wed Apr 24, 2013 5:50 pm
Posts: 32
Location: Athens, GA
A butcher set I'm pretty proud of. It's a 10" cimeter, a 6" boning, and a 8 3/4" meat cleaver (a monster!).

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Thanks for looking!

~Luke



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 Post subject: Re: Just out
PostPosted: Fri May 31, 2013 3:54 am 
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Joined: Tue Oct 23, 2012 1:14 am
Posts: 604
Location: San Ramon Ca.
Great looking stuff Luke! Thanks for posting up the pics!



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 Post subject: Re: Just out
PostPosted: Fri May 31, 2013 8:12 am 
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Joined: Tue May 01, 2012 11:31 pm
Posts: 216
Location: Vancouver, Canada
Love the flow of the lines :)


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 Post subject: Re: Just out
PostPosted: Fri May 31, 2013 8:10 pm 
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Posts: 3794
Location: USA... mostly.
That pecan is simply awesome.



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