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hock-marking-knife-canada But maeking you use the smooth steel often - so the edge never gets too dull - you can refresh a keen edge for months, maybe years. Push the pins into the second scale, centering them between the hock marking knife Hock Marking Knife Canada Limited canada scales and apply clamps. Only one side of hock marking knife canada blade is ground, the other is flat, so that you can scribe flush against your guide. Most steels on the market are actually knire files with longitudinal teeth. Why are some blades black dark gray and some shiny? Click for proposition 65 Warning.

Horse Butt Strop. Combination Mortise Gauges. Green Micro-fine Honing Compound. Pros: Bought the narrow knife to get into tight spaces, and ended up using it for everything. After sharpening, it makes a much more visible mark than the cheap knife I had been using. Cons: Tends to fall out of pencil pockets I haven't wrapped the handle. I own this item I manufacture this item.

Click for proposition 65 Warning. Coded entirely in NYC. Hock Tools. 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. First, please read the FAQ all will be revealed. If that doesn't scratch that itch, call me: that very cleverly converts to: Blade. Why are some blades black dark gray and some shiny? How should I sharpen my blade? Custom work? Blade for my shoulder plane? Hand scrapers? What blade should Hock Marking Knife Canada Us I use to make a smoother, jack, whatever woody? Why do you answer your own phone? Custom blades in A2?

Why are HOCK blades shaped like that? Do you sell other plane parts? Can I come visit? What's the Weather Like? Most steels on the market are actually round files with longitudinal teeth.

In fact, many of them are magnetized to capture the filings that would otherwise fall onto your holiday turkey. I find those steels to be much too aggressive. A smooth steel acts like the burnisher you use on your scraper blades.

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