Thread: What are you working on?

Originally Posted by HARRYWALLY

I thought it would look kinda like the blade inbetween the scales.....

I didn't see that but now that you bring it up.

The Stenton is longer than most blades. That scale design is basically a set from a 8/8 W&B with 3/8” added to the wedge end. It is easy enough to make more Tom. I think I have a couple slabs of bone around here somewhere.

Originally Posted by HARRYWALLY

I thought it would look kinda like the blade inbetween the scales.....

So..Are you going to make some scales from it as well?

Originally Posted by sharptonn

So..Are you going to make some scales from it as well?

I could, but Pete already has the razor. I'm just trying to create something to go with it. It's a Bruno blade he had made...... a few years ago I think?

Boy some scales from that would be sweet!
Gonna be a swell brush!

This razor is what inspired me for the brush.



Obviously a razor made by Bruno with Damascus and a wootz edge.
The inlaid gem and the wedge are both orange.

I think they will go well together.

Pete <:-}

Some beautiful works afoot gents.
Nice looking scales Shaun, and that stack is going to make a real popper to go with that snailforge beauty Andrew!
Nothing but work for me the last couple weeks.
Lots to learn before I can settle into a routine. Again.
Cheers.

Yeah....Been thinking of you, Mike! Hope all is going good!

Originally Posted by sharptonn

Yeah....Been thinking of you, Mike! Hope all is going good!

Thanks Tom.
Loads to learn, big sprallin* plant that cranks out the product. Pretty tight ship all things considered.
6am the cut floor is up and running, 6:30 exactly, first hog is up from kill. Process started every day on time so far 10 days in.
In dairy we were always hours late out of the gate..

1000 people work there everyday, and 700 of them know how to sharpen knives properly on stone and steel..so fascinating.

Having my first rib fest from company product tomorrow night actually! Back ribs of course..

Originally Posted by MikeB52

Thanks Tom.
Loads to learn, big sprallin* plant that cranks out the product. Pretty tight ship all things considered.
6am the cut floor is up and running, 6:30 exactly, first hog is up from kill. Process started every day on time so far 10 days in.
In dairy we were always hours late out of the gate..

1000 people work there everyday, and 700 of them know how to sharpen knives properly on stone and steel..so fascinating.

Having my first rib fest from company product tomorrow night actually! Back ribs of course..

Great to hear Mike, always fun being the new kid on the block, new kid at school...always found it a little stressful first couple of weeks.

But some ribs from the workplace, sounds awesome....melt in your mouth, fall of the bone.

Curious, how do you do yours?