tag:blogger.com,1999:blog-3793387715625734345.post6253963945249016904..comments2024-02-24T09:21:55.076-08:00Comments on The Sharpened Axe: Using a Lesson From Bernard Ten Bears, a Knife Related PostMike Oscar Hotelhttp://www.blogger.com/profile/08449689716082153671noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3793387715625734345.post-43299660852466714852011-06-02T11:58:55.335-07:002011-06-02T11:58:55.335-07:00I have read that you need atleast 2.5 inches of ta...I have read that you need atleast 2.5 inches of tang. Check out the internet for some of the cut-away handles from production MORA Knives to see what they do. <br /><br />I would try to maintain as much over that 2.5 inch length as possible. Watch the temp line(that blue line by the semi circular cut on the tang) that is where the hardening of the steel starts. If you want to cut the tang shorter than the semi-circ., you will need to remove the hardening. (from the semi-circle to the tang end point has not been hardened) <br /><br />If you do want to shorten it shorter than the semi-circ, be very careful. You will need to remove the hardening/heat treating to the cut off point and keep the blade COOL; heat only the tang. (Some knife makers use a wet rag wrapped around the tang to be kept and blade. I use a raw potato skewered on the tang between the blade and where I want to remove the hardening to.) Heat the tang where you want to cut up to cherry red; and let it air cool. If a file will score it after it has cooled, the hardening is gone. If not - repeat- you probably didn't get it hot enough. <br /><br />Once you have successfully removed the hardening from the tang to the point you want to cut it. You can go ahead with cutting it. You can use a hacksaw, but a "dremel" type of rotary tool with a fiberglass cut off disk works best. As always keep the hardened part of the blade and remaining tang cool at all times. <br /><br />I must warn you, knife making is VERY habit forming. <br /><br />Good luck.Anonymousnoreply@blogger.com