This design was new for me. I completely snapped off the tang after heat treatment. Instead of scrapping the piece, i forged out a steel handle and attached it to the blade with steel pins!

Unfortunately I will not be able to make it to this week's group livestream event because my wife and I had to evacuate due to a nearby wildfire. Hopefully I will be back and ready for next week's! I will keep you all posted.

This was a recent through tang fillet knife made of 1084 carbon steel and hickory wood. Really happy with how it came out!

We will now be doing weekly livestreams in the workshop every Friday afternoon. I will be working on that week's project and answering questions. Feel free to just watch or set up a camera in your workshop - show off your work and get feedback!

I have been experimenting a lot with complex grinds, especially for kitchen knives. The one on the left is an s grind chef knife, and the one on the right is an asymmetrical (s grind on one side and straight bevel on the other) short cleaver. The concave fuller provides excellent food release and allows you to remove a lot of material from the main body of the blade while maintaining a thick spine for strength.