What kind of circular saw blade did you use? How did you tell if the steel was good enough? My recent internet research found gobs of knifemakers saying don't use circular saw blades because the steel isn't very good or at least uncertain.
Making a knife has been one of those things on my unwritten list of things to do. I have casually read a bit here and there, and I collected a few older, non-carbide tipped saw blades, because I read that they are more likely to be made of better steel since the steel has to be "sharpenable". I started digging deeper for details and not just general info and I was really persuaded to go ahead and buy some steel so I can know what I have. It had never occurred to me that a circular saw blade might be bi-metal.
Anyway, I decided to bite the bullet and make a couple of simple knives as Christmas presents. I may be biting off more than I can chew, but hey, that's part of the adventure. I'm not writing the circular saw blade off completely, but I'm not going to experiment right now.
BTW, this wasn't meant to be an "I don't know what I 'm talking about, but YOU ARE WRONG" kind of post. Just explaining where I'm coming from.
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