www.customsweetness.com - Latest entrieshttp://www.customsweetness.com/weblog/The latest entries for the site www.customsweetness.comen-usZinniaTue, 13 Jan 2015 10:10:37 -0800Tiger Striped Koa Tai Chi Jain http://www.customsweetness.com/weblog/2015/01/13/tai-chi-jain/<p><strong>Images of the Tiger Striped Koa Tai Chi Jain.</strong></p> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/jan-2015-images/0436.jpg" id="k1"> <img src="http://www.customsweetness.com/site_media/zinnia/images/jan-2015-images/0436_thumb.jpg" alt="View of carbon fiber" /></a> <p>Edge view of blade showing laminated carbon fiber... &#160;Please click on the image to view.</p> </div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/jan-2015-images/0437.jpg" id="k2"> <img src="http://www.customsweetness.com/site_media/zinnia/images/jan-2015-images/0437_thumb.jpg" alt="Lower 1/3 of blade" /></a> <p>View of lower 1/3 of blade... &#160;Please click on the image to view.</p> </div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/jan-2015-images/0438.jpg" id="k3"> <img src="http://www.customsweetness.com/site_media/zinnia/images/jan-2015-images/0438_thumb.jpg" alt="View of burl in handle" /></a> <p>Koa, Big Leaf Maple &amp; Turquoise handle... &#160;Please click on the image to view.</p> </div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/jan-2015-images/0439.jpg" id="k4"> <img src="http://www.customsweetness.com/site_media/zinnia/images/jan-2015-images/0439_thumb.jpg" alt="Lower 1/3 of blade" /></a> <p>End photo &#160;showing the brass nut &amp; lanyard holder that is flush to the pommel. .. &#160;Please click on the image to view.</p> <br /><br /><br /><br /><br /><br /> </div> mark@customsweetness.com (mark_bartlett)Tue, 13 Jan 2015 10:10:37 -0800http://www.customsweetness.com/weblog/2015/01/13/tai-chi-jain/SwordmakingTai Chi SwordsExamples of Raw Material for Adrian http://www.customsweetness.com/weblog/2014/12/04/info-for-adrian/<p><strong>Adrian: Here are images of the Damascus steel billet I will use.</strong></p> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/dec-2014-images/ADS9994_ARS_1_sm.jpg" id="k1"> <img src="http://www.customsweetness.com/site_media/zinnia/images/dec-2014-images/ADS9994_ARS_1_thumb.jpg" alt="Sawing Bolsters" /></a> <p>Pattern view... &#160;Please click on the image to view.</p> </div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/dec-2014-images/ADS9994_ARS_2_sm.jpg" id="k2"> <img src="http://www.customsweetness.com/site_media/zinnia/images/dec-2014-images/ADS9994_ARS_2_thumb.jpg" alt="Sawing Bolsters" /></a> <p>Overall billet view... &#160;Please click on the image to view.</p> </div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/dec-2014-images/amboyna.jpg" id="k3"> <img src="http://www.customsweetness.com/site_media/zinnia/images/dec-2014-images/amboyna_thumb.jpg" alt="Sawing Bolsters" /></a> <p>Blocks of Amboyna Burl &#160;Please click on the image to view.</p><br /><br /><br /><br /> </div> mark@customsweetness.com (mark_bartlett)Thu, 04 Dec 2014 10:22:17 -0800http://www.customsweetness.com/weblog/2014/12/04/info-for-adrian/Chef KnivesKnifemakingSteelDan's Monster Chef Knife Part 4 http://www.customsweetness.com/weblog/2013/04/18/dans-monster-chef-knife-part-4/<p><strong>Next Up! Dan's Chef Knife Commission Part 5: Joining Bolster, Blade, &amp; Handle.</strong></p> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/img_2649.jpg" id="k1"> <img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.img_2649.jpg" alt="Sawing Bolsters" /></a> <p>Dan's Bohler Uddeholm 390 blade is then wrapped in stainless steel foil to protect the steel from oxidization during heat treating. The blade is then heat cycled to 1150 degrees C, much higher than other steels!&#160; Dan's blade is then quickly quenched using aluminum plates to ambient temperature. At this point the blade is dead hard and needs to be tempered for a few hours at a designated temperature to bring the blade to the proper hardness.</p></div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/img_2652.jpg" id="k2">.<img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.img_2652.jpg" alt="Sawing Desert Ironwood for chef knife handles" /></a> <p>Here is the blade after the foil was removed and the tempering process has be applied. Note how the blade is only slightly discolored as it was protected by the foil wrap.</p></div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/img_2655.jpg" id="k3"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.img_2655.jpg" alt="Handle and Bolsters" /></a> <p>The next step is to check the hardness of the blade. The target is 60 to 61 rockwell C. By my results Dan's chef blade achieved that range.</p></div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/img_2656.jpg" id="k4"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.img_2656.jpg" alt="Primary Grind Of Dan's Blade" /></a><p>The primary angle of the blade is then reground to remove any shifting of the steel during heat treating and to create a smooth cutting surface. At this point the edge is between 0.008 and 0.010 thick. Here is the first fitting of the handle, bolster and blade in which I check the alignment and fit of the handle to the tang and bolster. </p></div> mark@customsweetness.com (mark_bartlett)Thu, 18 Apr 2013 11:45:50 -0700http://www.customsweetness.com/weblog/2013/04/18/dans-monster-chef-knife-part-4/Chef KnivesKnifemakingHeat TreatingSteelDan's Monster Chef Knife Part 3 http://www.customsweetness.com/weblog/2013/04/16/dans-monster-chef-knife-part-3/<p><strong>Next Up! Dan's Chef Knife Commission Part 4: Heat Treating.</strong></p> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/dsc00289.jpg" id="k1"> <img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.dsc00289.jpg" alt="Sawing Bolsters" /></a> <p>Sawing the bolsters for &#160;Dan's chef knife from a large bar of 416 stainless steel. I have found again that I have to use premium bi-metal saw blades to cut this hard steel.</p></div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/dsc00297.jpg" id="k2"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.dsc00297.jpg" alt="Sawing Desert Ironwood for chef knife handles" /></a> <p>Cutting the slab for the handle from a large block of Desert Ironwood. Desert Ironwood is very hard, dense and has a high oil content. Perfect for knife handles.</p></div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/dsc00303.jpg" id="k3"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.dsc00303.jpg" alt="Handle and Bolsters" /></a> <p>The profiled bolsters and handle. At this point these pieces will be further shaped and developed by handwork.</p></div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/dsc00308.jpg" id="k4"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.dsc00308.jpg" alt="Primary Grind Of Dan's Blade" /></a><p>More work on the primary angle grind. Three hours later here the angle is further developed.</p></div> <div class="foodie-images"><a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/dsc00318.jpg" id="k5"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.dsc00318.jpg" alt="Primary Grind Of Dan's Blade" /></a><p>Handle, bolster and blade of Dan's Custom Chef Knife. Note the primary angle is fully developed. The cutting edge is about 0.015 to 0.012 thick. The thickness of 4 sheets of paper. At this point the blade is ready to be heat treated and tempered to rockwell 60-61.</p></div> mark@customsweetness.com (mark_bartlett)Tue, 16 Apr 2013 10:20:02 -0700http://www.customsweetness.com/weblog/2013/04/16/dans-monster-chef-knife-part-3/Chef KnivesKnifemakingDan's Monster Chef Knife Part 2 http://www.customsweetness.com/weblog/2013/04/08/dans-monster-chef-knife-part-2/<p><strong>Next Up! Dan's Chef Knife Commission Part 3: Bolsters And More Grinding.</strong></p> <div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/dsc00271.jpg" id="k1"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.dsc00271.jpg" alt="Profiling Dan's Knife" /></a> <p> Profiling Dan's Chef Knife from a large sheet of Bohler Uddeholm m390. You can only cut this steel with carbide cutting tools or use water jet due to it's difficulty in machining and it's propensity to work harden.<br /> </p> </div> <div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/dsc00273.jpg" id="k2"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.dsc00273.jpg" alt="Finishing Dans's Chef Knife Profile" /></a> <p> Final path of the Bohler Uddeholm m390 ultraclean. This is is tough stuff and has a high amount of tungsten in it's formulation. Note the small chips that are colored straw brown from the heat even with cool-mist. These chips are dead hard and razor sharp!<br /> </p> </div> <div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/dsc00281.jpg" id="k3"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.dsc00281.jpg" alt="Safety First" /></a> <p> Grinding is a messy job and bad for the lungs. The grinding swarth is very fine and gets stirred around by the belt into the air. It's definitely not good for humans in general. Besides a respirator I also use serious ear and eye protection.<br /> </p> </div> <div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/dsc00282.jpg" id="k4"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-2-2013-images/thumb.dsc00282.jpg" alt="Initial Grind Of Dan's Bladet" /></a> <p> Here the primary angle has been started. m390 is really monster tough steel. I have to use the highest grade and most expensive belts, 3M Blaze Ceramic, to even get the steel to grind. Regular Aluminum Oxide just won't do the job. <br /> </p> </div> mark@customsweetness.com (mark_bartlett)Mon, 08 Apr 2013 11:45:31 -0700http://www.customsweetness.com/weblog/2013/04/08/dans-monster-chef-knife-part-2/Chef KnivesKnifemakingDan's Monster Chef Knife Part 1 http://www.customsweetness.com/weblog/2013/03/21/dans-monster-chef-knife-part-1/<p><strong>Next Up! Dan's Chef Knife Commission Part 2: Rough machining the real deal.</strong></p> <div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/dsc00254.jpg" id="k1"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/thumb.dsc00254.jpg" alt="Dan's chef knife fixture" /></a> <p> Testing the profile path for machining the blade. This allows me to measure the blade in real life so I am assured that when I profile using the correct steel things work perfectly.<br /><br />&#160;<br /> </p> </div> <div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/dsc00257.jpg" id="k2"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/thumb.dsc00257.jpg" alt="Dan's chef knife fixture" /></a> <p> Machining a plastic test blade.<br /><br /><br /> </p> </div> <div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/dsc00258.jpg" id="k3"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/thumb.dsc00258.jpg" alt="Dan's chef knife fixture" /></a> <p> Finished test blade used for confirming customers fit of hand.</p> </div> <div class="foodie-images"><div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/dsc00264.jpg" id="k4"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/thumb.dsc00264.jpg" alt="Dan's chef knife fixture" /></a> <p> Machining the handle.<br /><br /><br /> </p> </div> <div class="foodie-images"><div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/dsc00265.jpg" id="k5"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/thumb.dsc00265.jpg" alt="Dan's chef knife fixture" /></a> <p> Overall view.<br /><br /><br /> </p> </div> <div class="foodie-images"><div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/dsc00266.jpg" id="k6"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/thumb.dsc00266.jpg" alt="Dan's chef knife fixture" /></a> <p> Grip test. Feels good to me! From what I understand from Dan my hand is similar to in size to his.<br /><br /><br /> </p> </div> <div class="foodie-images"><div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/dsc00267.jpg" id="k7"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/thumb.dsc00267.jpg" alt="Dan's chef knife fixture" /></a> <p> Front of handle.<br /><br /><br /> </p> </div> <div class="foodie-images"><div class="foodie-images"> <a href="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/dsc00268.jpg" id="k8"><img src="http://www.customsweetness.com/site_media/zinnia/images/qtr-1-2013-images/thumb.dsc00268.jpg" alt="Dan's chef knife fixture" /></a> <p> Back view. Ok this was shipped to Dan. He passed it around his work place and the feed back was that the handle was too long. So the prototype was a success as it captured what the customer needs! I have updated the design to reflect this.<br /><br /> </p> </div> </div></div></div></div></div> mark@customsweetness.com (mark_bartlett)Thu, 21 Mar 2013 14:46:48 -0700http://www.customsweetness.com/weblog/2013/03/21/dans-monster-chef-knife-part-1/Chef KnivesKnifemakingMark's Trail Mix - Snacking Towards Better Nutrition! http://www.customsweetness.com/weblog/2013/03/17/marks-trailmix-snacking-towards-better-nutrition/<p>Little by little I am improving my diet. I am eating smaller proportions and a wider variety of foods. One of the most pernicious things that comes up for me, and probably most people are hunger pains and cravings. So I figure that a great filling snack is the thing. It has to be satisfying and convenient, ready at hand. In the past peanuts have been a major player for me. But nutritionally they are not great and are costly. If peanuts are expensive than that widens what is available to me for the same price. So that led me to a chain of thought which is this: start from scratch and rethink the whole thing! I got to wondering what would be the best snack... Here is what I came up with:</p><p>Moderate to low cost<br />Easy to prepare<br />Keeps well<br />Satisfies hunger pains and cravings<br />High In vitamins and minerals<br />High in amino acids<br />Good Omega 3 and 6 ratio<br />Anti Inflammatory i.e. cooling </p><p>So my first Trail mix, Version 1, is a mix of seeds and nuts from Trader Joe's:</p><p>1 - 16oz bag of Almonds - dry roasted &amp; salted<br />1 - 16oz bag of Pepitas - roasted &amp; salted<br />1 - 16oz bag of Sunflower - seeds roasted &amp; unsalted<br />1 - 16oz bag of Peanuts - roasted &amp; salted<br />1 - 16oz bag pf Wolf berries - dried<br />Hand mix in a large bowl and store in an airtight glass jar.</p><p>I found a great nutrition site at http://nutritiondata.self.com/ to explore my choices and to find new additions. Check it out:<br /><br />Almonds - http://nutritiondata.self.com/facts/nut-and-seed-products/3171/2<br />Pepitas&#160; - http://nutritiondata.self.com/facts/nut-and-seed-products/3164/2<br />Sunflower seeds - http://nutritiondata.self.com/facts/nut-and-seed-products/3078/2<br />Peanuts - http://nutritiondata.self.com/facts/legumes-and-legume-products/4362/2<br />Wolf Berries - I could not find a profile ;(</p><p>Learning from nutritiondata.self.com, in my next iteration, Mark's Trail Mix Version 2, I am going to drop the Peanuts (low nutrients high omega 6) and 1/2 the Sunflower seeds (too inflammatory) I am then going to add toasted sesame seeds and chia seeds.</p><p><br />sesame seeds - http://nutritiondata.self.com/facts/nut-and-seed-products/3071/2<br />chia seeds - http://nutritiondata.self.com/facts/nut-and-seed-products/3061/2</p><p>Next I am on the hunt for more additions as well as changes!</p> mark@customsweetness.com (mark_bartlett)Sun, 17 Mar 2013 14:53:41 -0700http://www.customsweetness.com/weblog/2013/03/17/marks-trailmix-snacking-towards-better-nutrition/RecipesDan's Monster Chef Knife... http://www.customsweetness.com/weblog/2013/02/28/dans-monster-chef-knife/<p>Gotten started with Dan's Monster Chef Knife... Ordered Steel and <br /><br />have had fun drafting up preliminary plans for the blade, bolster and handle...<br /><br />This knife will have a strong bolster and a sheep's foot handle with hidden tang.<br /><br />I'm excited! More to come!</p> mark@customsweetness.com (mark_bartlett)Thu, 28 Feb 2013 14:33:48 -0800http://www.customsweetness.com/weblog/2013/02/28/dans-monster-chef-knife/Chef KnivesKnifemakingMark's Jailhouse Chili http://www.customsweetness.com/weblog/2012/12/21/marks-jailhouse-chili/<p> 1 lg. onion<br />3 lb. lean stew beef<br />3 cloves garlic<br />Salt &amp; pepper to taste<br />1 can chepolte chilies, chopped<br />4 tbsp. chili powder<br />2 tsp. ground cumin<br />1 can green chilies, chopped<br />1 can tomato sauce<br />1 can pinto beans or kidney beans<br />Cooking oil<br />Saute chuck, onion and garlic until light brown. Take off of heat while hot adding chili powder, cumin, salt and pepper. Add tomatoes and chepolte chilies. Adjust chelies to taste. Add tomato sauce and beans. Simmer 15-20 or more minutes.</p> mark@customsweetness.com (mark_bartlett)Fri, 21 Dec 2012 12:27:16 -0800http://www.customsweetness.com/weblog/2012/12/21/marks-jailhouse-chili/FoodRecipesIt's Been A Long Time Coming.... http://www.customsweetness.com/weblog/2012/11/01/its-been-long-time-coming/<span class="foodie-images"> <a href="/site_media/zinnia/images/oct-2012-images/img_2521.jpg" id="k1"><img src="/site_media/zinnia/images/oct-2012-images/thumb.img_2521.jpg" alt="Four new knives" title="Four new knives" /></a> &#160;&#160; </span> <span class="foodie-images"> <a href="/site_media/zinnia/images/oct-2012-images/img_2528.jpg" id="k2"><img src="/site_media/zinnia/images/oct-2012-images/thumb.img_2528.jpg" alt="Amboyna Handle" title="Amboyna Handle" /></a> &#160;&#160; </span> <span class="foodie-images"> <a href="/site_media/zinnia/images/oct-2012-images/img_2529.jpg" id="k3"><img src="/site_media/zinnia/images/oct-2012-images/thumb.img_2529.jpg" alt="Eight Inch Chef Knife" title="Eight Inch Chef Knife" /></a> </span> <p>Here is a sneak preview of four new knives. These knives took way too long as I had to stop several times to make new tooling and a new grinder. The good news is that equipment will help improve my productivity and the knives came out great!&#160; Throughout the process of making knives I continue to take the time to learn and improve my knowledge towards creating knives and my process changes accordingly! For example this batch I found out some interesting things about stress, normalization and heat treating cycles that deepened my understanding on how knives need to be made! </p> mark@customsweetness.com (mark_bartlett)Thu, 01 Nov 2012 12:52:42 -0700http://www.customsweetness.com/weblog/2012/11/01/its-been-long-time-coming/KnifemakingHeat TreatingWooden Jain Swords For Tai Chi http://www.customsweetness.com/weblog/2012/09/04/sure-had-fun-iris-tai-chi-seminar-over-labor-day/<span class="foodie-images"> <a href="/site_media/zinnia/images/aug-2012-images/sword-image-1.jpg" id="k1"><img src="/site_media/zinnia/images/aug-2012-images/thumb.sword-image-1.jpg" alt="Wooden Tai Chi Jain" title="Wooden Tai Chi Jain" /></a> &#160;&#160; </span> <span class="foodie-images"> <a href="/site_media/zinnia/images/aug-2012-images/sword-image-2.jpg" id="k2"><img src="/site_media/zinnia/images/aug-2012-images/thumb.sword-image-2.jpg" alt="Wooden Tai Chi Jain" title="Wooden Tai Chi Jain" /></a> </span> <p>I had a huge amount of fun at IRI Tai Chi's Seminar over the Labor Day Weekend! While at <a title="Land Of Medicine Buddha" href="http://www.medicinebuddha.org/">Land Of Medicine Buddha</a> there were a number of people that approached me asking to make them a wooden sword. The wooden swords we use are are much much safer for learning the form and for learning fencing than a metal sword. That's because metal swords must be maintained diligently and properly to avoid cutting your opponent or yourself. One time I was fencing with someone and she stepped inadvertently into the tip of my sword as I was thrusting the sword. If I had a metal sword I am sure that there would of been a bad outcome. But with a wooden sword she was unharmed by the encounter.</p><p>The wooden swords I make are very special in that they have the correct balance as well as a very elegant design. I laminate carbon fiber in the center of the blade to insure the wood does not warp and I use elemental tungsten, which is non toxic, in the handle to balance the blade. The blade is made from hardwoods such as Sapele, Bubinga, or other hard woods while the handle is laminated from Sapelle, Bubinga, Big Leaf Maple Burl, Ebony and/or Semi-precious stone. Cost is $400.00 for a basic model, $500.00 or more for more complex work. The sword is of heirloom quality and will last at least a lifetime of practice.</p><p>These swords take a huge amount of time, 20 hours is minimum for each sword, so I like to work on a batch of a least 6 to help defray the costs involved.<br /><br />If you are interested in purchasing a sword please contact me <a title="Contact Mark For Sword Inquery" href="http://www.customsweetness.com/contact_mark/">here</a> and I will put you on the list.&#160; It takes about 8 weeks once we get enough people to make the swords.<br /><br /><br />BTW: If you have not heard of IRI Tai Chi It's a great Tai Chi Chuan school! You can find out more at the facebook page: <a title="IRI Tai Chi on Facebook" href="http://www.facebook.com/IRI.TaiChi">www.facebook.com/IRI.TaiChi</a>&#160; or the website at: <a title="IRI Tai Chi" href="http://www.iritaichi.org/">www.iritaichi.org</a></p> mark@customsweetness.com (mark_bartlett)Tue, 04 Sep 2012 12:13:35 -0700http://www.customsweetness.com/weblog/2012/09/04/sure-had-fun-iris-tai-chi-seminar-over-labor-day/Nathan's Butcher Knife Commission Final Stretch http://www.customsweetness.com/weblog/2012/07/15/nathans-butcher-knife-commission-final-stretch/<div class="foodie-images"> <a href="/site_media/zinnia/images/july2-2012-images/cimg0192.jpg" id="k1"><img src="/site_media/zinnia/images//july2-2012-images/thumb.cimg0192.jpg" alt="Turkey Visitors" /></a> <p>Machining first the profile, then a 5 degree taper, and then the 1/8 corner round on the scales.</p> </div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july2-2012-images/cimg0196.jpg" id="k2"><img src="/site_media/zinnia/images//july2-2012-images/thumb.cimg0196.jpg" alt="Chef Knife Filework" /></a><p> Here the bolsters are assembled prior to being soldered and the pins staked and ground down.</p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july2-2012-images/cimg0203.jpg" id="k3"><img src="/site_media/zinnia/images//july2-2012-images/thumb.cimg0203.jpg" alt="Butcher knife in heat treating tool wrap" /></a><p>Test engraving prior to engraving the bolsters with the pig.</p> </div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july2-2012-images/cimg0207.jpg" id="k5"><img src="/site_media/zinnia/images//july2-2012-images/thumb.cimg0207.jpg" alt="View of heat treating oven" /></a><p>Nathan's butcher knife with the scales and rivets. Prior to finishing the handle and blade.</p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july2-2012-images/img_2510.jpg" id="k6"><img src="/site_media/zinnia/images//july2-2012-images/thumb.img_2510.jpg" alt="Apearance of butcher blade after heat treating" /></a><p> It's done! View of the file work. </p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july2-2012-images/img_2512.jpg" id="k7"><img src="/site_media/zinnia/images//july2-2012-images/thumb.img_2512.jpg" alt="Machining Scales" /></a><p>Shot of the pig and bolster</p> </div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july2-2012-images/img_2513.jpg" id="k8"><img src="/site_media/zinnia/images//july2-2012-images/thumb.img_2513.jpg" alt="Bolster soldering" /></a> <p>Overall view of Nathan's Butcher Knife.</p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july2-2012-images/img_2518.jpg" id="k9"><img src="/site_media/zinnia/images//july2-2012-images/thumb.img_2518.jpg" alt="Bolster soldering" /></a> <p>This knife feels very comfortable and lively in the hand! A very handsome knife! Sweet!</p></div> mark@customsweetness.com (mark_bartlett)Sun, 15 Jul 2012 22:55:02 -0700http://www.customsweetness.com/weblog/2012/07/15/nathans-butcher-knife-commission-final-stretch/Chef KnivesKnifemakingNathan's Butcher Knife Commission Part 4 http://www.customsweetness.com/weblog/2012/07/02/nathans-butcher-knife-commission-part-4/<b>Next Up: The Final Stretch... Nathan's Butcher Knife Commission Part 5: Finish work...</b> <div class="foodie-images"> <a href="/site_media/zinnia/images/july-2012-images/cimg0159.jpg" id="k1"><img src="/site_media/zinnia/images//july-2012-images/thumb.cimg0159.jpg" alt="Turkey Visitors" /></a> <p>Working away and had some visitors at the shop... Gobble Gobble!!! It's amazing they are so tame.</p> </div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july-2012-images/cimg0172.jpg" id="k2"><img src="/site_media/zinnia/images//july-2012-images/thumb.cimg0172.jpg" alt="Chef Knife Filework" /></a><p> Here is a good shot of the filework on the blade. This was very time consuming!</p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july-2012-images/cimg0175.jpg" id="k3"><img src="/site_media/zinnia/images//july-2012-images/thumb.cimg0175.jpg" alt="Butcher knife in heat treating tool wrap" /></a><p>Nathan's butcher knife prior to being wrapped in stainless steel heat treating tool wrap </p> </div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july-2012-images/cimg0177.jpg" id="k5"><img src="/site_media/zinnia/images//july-2012-images/thumb.cimg0177.jpg" alt="View of heat treating oven" /></a><p>Here is a shot down into the heat treating oven. I place the knive packets on their spines and bring them up to 2150 degree F! Then soak for 15 minutes... Really, Really Hot!</p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july-2012-images/cimg0182.jpg" id="k6"><img src="/site_media/zinnia/images//july-2012-images/thumb.cimg0182.jpg" alt="Apearance of butcher blade after heat treating" /></a><p> After plate quenching, Cryo and tempering here is the aprearance of the blade. </p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july-2012-images/cimg0192.jpg" id="k7"><img src="/site_media/zinnia/images//july-2012-images/thumb.cimg0192.jpg" alt="Machining Scales" /></a><p> Rough machining olive wood scales prior to hand fitting</p> </div> <div class="foodie-images"> <a href="/site_media/zinnia/images/july-2012-images/cimg0196.jpg" id="k8"><img src="/site_media/zinnia/images//july-2012-images/thumb.cimg0196.jpg" alt="Bolster soldering" /></a> <p>Bolster assemble prior to soldering so only a hairline of solder shows.</p></div> mark@customsweetness.com (mark_bartlett)Mon, 02 Jul 2012 15:03:18 -0700http://www.customsweetness.com/weblog/2012/07/02/nathans-butcher-knife-commission-part-4/Chef KnivesKnifemakingNathan's Butcher Knife Commission Part 3 http://www.customsweetness.com/weblog/2012/06/07/nathans-butcher-knife-commission-part-3/<b>Next Up! Nathan's Butcher Knife Commission Part 4: File work & more grinding polishing.</b> <div class="foodie-images"> <a href="/site_media/zinnia/images//june-2012-images/cimg0124.jpg" id="k1"><img src="/site_media/zinnia/images//june-2012-images/thumb.cimg0124.jpg" alt="Nathan's Butcher Knife taken apart" /></a> <p> Nathan's Butcher Knife taken apart. Notice the establishment of the major grind angle. </p> </div> <div class="foodie-images"> <a href="/site_media/zinnia/images//june-2012-images/cimg0127.jpg" id="k2"><img src="/site_media/zinnia/images//june-2012-images/thumb.cimg0127.jpg" alt="Here is Nathan's knife..." /></a> <p>Here is Nathan's knife with a large 11 inch chef knife I am working on.</p> </div> <div class="foodie-images"> <a href="/site_media/zinnia/images//june-2012-images/cimg0139.jpg" id="k3"><img src="/site_media/zinnia/images//june-2012-images/thumb.cimg0139.jpg" alt="Grinding marks left by the belt " /></a><p> Once both major grind angles have been finished the cutting edge is blunt and about 0.012 to 0.008 inches thick. At this point some hand work begins. This shot was taken with flash to show the grinding marks left by the belt which I am hand rubbing out. </p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images//june-2012-images/cimg0141.jpg" id="k4"><img src="/site_media/zinnia/images//june-2012-images/thumb.cimg0141.jpg" alt="Quite a bit later the scratches are rubbed out. " /></a> <p>Quite a bit later the scratches are rubbed out. The stain is just water and grit from the sand paper...</p></div> mark@customsweetness.com (mark_bartlett)Thu, 07 Jun 2012 15:00:55 -0700http://www.customsweetness.com/weblog/2012/06/07/nathans-butcher-knife-commission-part-3/Chef KnivesKnifemakingNathan's Butcher Knife Commission Part 2 http://www.customsweetness.com/weblog/2012/05/29/nathans-butcher-knife-commission-part-2/<b>Coming soon! Nathan's Butcher Knife Commission Part 3: Tang Thinning, Blade Grinding.</b> <div class="foodie-images"> <a href="/site_media/zinnia/images/may-2012-images/cimg0097.jpg" id="k1"><img src="/site_media/zinnia/images/may-2012-images/thumb.cimg0097.jpg" alt="Sawing Raw Stock For Butcher Knife's Bolsters" /></a> <p> Sawing raw stainless stock for the bolsters to Nathan's Butcher Knife. </p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images/may-2012-images/cimg0104.jpg" id="k2"><img src="/site_media/zinnia/images/may-2012-images/thumb.cimg0104.jpg" alt="Profiling Nathan's Butcher Knive Bolsters" /></a> <p>Milling of the 2 bolsters needed for the Butcher knife. </p> </div> <div class="foodie-images"> <a href="/site_media/zinnia/images/may-2012-images/cimg0107.jpg" id="k3"><img src="/site_media/zinnia/images/may-2012-images/thumb.cimg0107.jpg" alt="Finished Bolster With Scrap Stock" /></a> <p>View of the finished milling operation with the scrap stock. </p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images/may-2012-images/cimg0100.jpg" id="k4"><img src="/site_media/zinnia/images/may-2012-images/thumb.cimg0100.jpg" alt="Profiling Nathan's Butcher Knive Bolsters" /></a> <p>Clamping the bolsters to the knife blank prior to drilling the holes for the bolster pins. When I drilled the Bohler m390 I had to use solid carbide drills as the steel is very tough. </p></div> <div class="foodie-images"> <a href="/site_media/zinnia/images/may-2012-images/cimg0115.jpg" id="k5"><img src="/site_media/zinnia/images/may-2012-images/thumb.cimg0115.jpg" alt="Nathan's Butcher Knive Bolsters" /></a><p> Here the Bohler m390 knife blank has been drilled and the bolsters assembled with temporary pins. Notice the 5 degree angle at the bottom of the bolsters. This will make a nice interface with the olivewood scales</p></div> mark@customsweetness.com (mark_bartlett)Tue, 29 May 2012 12:15:10 -0700http://www.customsweetness.com/weblog/2012/05/29/nathans-butcher-knife-commission-part-2/Chef KnivesKnifemaking