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Use a bandsaw, jigsaw or coping saw to cut a rough profile following your marked lines. The forward-facing toward the tip of the knife edges of the scales must be shaped to suit and finished before gluing the scales to the tang. Use the pins to align the two scales and put them together without the tang. At this time, you may also want to apply the finish that you plan to use, following that application with a coat of wax to keep the epoxy squeeze-out from sticking to that surface.

Using the pins for alignment dry-fit the scales to the tang. Use tape to carefully mask the blade in front of the scales. This will facilitate cleaning the epoxy squeeze-out from the blade.

Scuff the tang with grit and clean it thoroughly with acetone so the epoxy will stick. Dip the pins one by one into epoxy and push them into the scale from the outside. Align the scale with the tang and push the pins in just barely through the tang. Apply epoxy to the other side of the tang and the other scale and position it over the pins.

Push the pins into the second scale, centering them between the two scales and apply clamps. When the epoxy is fully cured remove the clamps and — keeping your tape well in place — shape the handle. You can use files and rasps and sandpaper, but a belt sander will save a lot of time. Shape the wood to match the steel and to make a comfortable grip. Do not generate too much heat! Grind the pins slowly and intermittently; a little on each, letting it cool before going back for more.

Apply your finish of choice. Remove the tape and enjoy your new knife! Care and Maintenance. Sharpen lightly and only often enough to keep the best edge.

Your high-carbon steel blade will respond well to a smooth sharpening steel such as a scraper burnishing rod. Remember that this blade is not stainless. Dipping the blade in water as you slice the more reactive foods can help to keep apples, potatoes, and onions from changing color. Rinse your knife and wipe it dry after each use, and never ever put it in the dishwasher.

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To Our Valued Customers : We're taking extra precautions to keep our team members healthy and safe. Please allow four to five days for order processing and an additional five to seven days for standard delivery. We appreciate your support and understanding! Not valid on magazines, digital downloads, grocery lists, or pen sets. Offer expires a. Better to get down and dirty in the kitchen, where you can break down the turkey and carve neat, picture-perfect slices without anyone seeing. To serve the meat, transfer it to a pretty platter and bring to the table.

Be sure to let the roast turkey rest before carving it. The resting time not only allows the juices to redistribute, it also makes carving easier. Use a platter large enough to hold all the meat, and warm the platter prior to carving. Transfer the turkey to the platter as you carve, using the flat side of the knife.

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