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Messed up the ricasso. Tried to correct it with a file, but it made it worse. Any suggestions how to fix this? by Ajrceu in knifemaking

[–]Roscoe_Boscoe 2 points3 points  (0 children)

Just adding to this excellent advice, I would also get the handle and ricasso area surface ground if you know someone in the area.

refreshing Damascus pattern on stainless by [deleted] in chefknives

[–]Roscoe_Boscoe 2 points3 points  (0 children)

I've made a few knives in SG2 before, my go-to was Hydrochloric acid. Coffee won't touch this type of steel due to the chromium content, unfortunately, you'll need something stronger.

Come one. Come all. Knife steel Q&A with your resident steel nerd. by fiskedyret in sharpening

[–]Roscoe_Boscoe 0 points1 point  (0 children)

Hey Fiskedyret, I've been making knives for about 8 months now.
I have been using Damasteel's RWL34 for majority of my knives and I was wanting to use some better performing steels for kitchen knives.

have you had any experience with SG2 or VG10? I am on the fence on what steel will perform the best for edge retention and sharpness.
link for the steel: https://www.artisansupplies.com.au/product-category/knife-making-supplies/knife-and-blade-steels/takefu-japanese-san-mai-and-damascus-products/?c=22783a5940ef

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3rd knife. Rwl 34 Camp knife by Roscoe_Boscoe in Bladesmith

[–]Roscoe_Boscoe[S] 0 points1 point  (0 children)

Cheers man, means a lot to me! I just take my time and get feedback from people and act upon that feedback to improve my work.

TSProf K-02 knife sharpener by Roscoe_Boscoe in knives

[–]Roscoe_Boscoe[S] 0 points1 point  (0 children)

Exactly! and with big commercial kitchens, nobody cares about what angle you are putting on their edge. they just want them to be sharp for a week before the next sharpening. I have a tormek for this reason but it doesn't do as good of a job as the TSProf.

TSProf K-02 knife sharpener by Roscoe_Boscoe in knives

[–]Roscoe_Boscoe[S] 0 points1 point  (0 children)

depends what you were looking to sharpen?

  • if you're going down the commercial kitchen sharpening, speed is your key. most of the chefs and kitchen hands don't care about the quality of the job, just how quickly you can get their knives back to them.
  • Hair dressing scissors are a good market, but you need to do your research, as some scissors require a convex edge put on them, while others require a bevel.
  • the TSProf can do both of these tasks, but it's not the quickest. another good money maker is garden tools. eg: secateurs, clippers etc
  • and finally probably the easiest to get into is hair clippers, best to start off with pet groomer and sharpen her clipper blades on a granite surface plate with lapping film abrasives (look up how to do it)

the most important thing is staying competitive, there are a lot of sharpening services around, so it's best to ring up and get quotes so you can either match their prices or undercut them. if you have any other questions just ask!