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San Mai Chef Knife

Discussion in 'Fixed Blades' started by FORGE, Jul 3, 2020.

  1. FORGE

    FORGE Active Member

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    Just finished this 52100 / 416 SS , dovetailed SS bolster with maroon linen micarta scales.
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  2. Griff

    Griff Active Member

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    Gorgeous! Awesome work as always Cal.

    Love San Mai ( I know I’ve said it before) but for me I like it better than low layer Damascus...primarily because the living room knife makers in Indian and Pakistan aren’t flooding the market with :poop San Mai like they are with Mixed mild steel Damascus they pass off as hardened steel.
     
  3. FORGE

    FORGE Active Member

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    Thanks Griff , It is tough to make it and keep that piece in the centre at the right thickness when you can't see what is going on. But it is all worth it when you heat treat the knife and see the image in the stainless follow the high carbon steel like a mirror reflection of what is below it. Especially with 416 SS because you get two images.
     
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  4. Griff

    Griff Active Member

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    Cal do you do a FC dip, and then coffee on the San Mai?

    I have a billet of Alpha’s San Mai coming up is why I ask. It’s 410SS / 26C3 Thin Core San Mai.
     
  5. FORGE

    FORGE Active Member

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    Ferric chloride for about 5 minutes and steel wool every couple of minutes, neutralize in baking soda and then put mustard all over the blade for a few minutes. Then a real light coat of linseed oil and wipe completely off after a couple of minutes.
     
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  6. dancom

    dancom Dust Maker

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    Beautiful Cal. The layers came out stunning. Also, that maroon mycarta looks so elegant. Not your basic black.
     

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