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[[ I’m ahead of my convention crunch schedule so I took a quick break before starting a drawing of Norman Reedus for a friend but I really suck at having to emulate real life so in my little break I saw totallycompletelysane's FC and was struck with the inspiration to doodle Wash

I’m sorry this is probably really weird we’ve never even spoken before gh- That’s also my fault I’m„, really shy ^^;;

Also I have a weakness for drawing freckles I couldn’t help myself]]

((Oh my god no no this is absolutely perfect and so unexpected in the best of ways. I am so absent-minded at this moment from being sleepy so im not being intelligent in /any/ way but thank you so much for this dear!

I’m Python, and I have adored your art forever and a day so even if we have not spoken I’m honoured you’d even give my faceclaim, my veiw of Wash and even my blog a glance.

He’s adorable and perfect, 100% all the way. (Especially the hair, I never could quite draw that myself.) But anyway! To get out of your hair, thank you!!))


Blade Education:  Forging v. Machining.

A forged knife, all else being equal, will be stronger than a machined knife.

Forging means that the metal is hammered into the shape of a blade. Traditionally, a smith would manually hammer a blade upon an anvil.  Nowadays, forging can be done via a few powerful blows from large mechanical presses. 

The forging process deforms the metal’s internal grain, so that it follows the shape of the knife.  The continuous grain makes the blade stronger, similar to the way that shaping wood in the same direction as the grain makes the planks stronger. 

Machining and Stamping

On the other hand, machining a knife means that, out the metal stock, the knife is simply “shaved” into shape with a power grinder (also known as the “stock removal" method). Alternatively, the knife can be mechanically stamped out of a metal sheet, like a cookie cutter making cookies out of dough.

Grinding or cutting the shape of a knife out of the metal stock does not change the metal’s internal grain, which remains irregular. This makes the blade weaker, similar to the way that wood planks cut against the grain are more prone to breaking.  

Factory Knives

The majority of factory knives today are machined or stamped, not forged.  It is simply cheaper to machine or stamp a knife.  Forging is more laborious, expensive and time-consuming.  Also, steel quality and heat treatment methods have sufficiently advanced such that machined knives usually have adequate strength.   

The Upshot

Get a forged blade only if you will subject the blade to regular hard use (e.g., wood axes must certainly be forged), or if you are otherwise willing to pay a premium for the extra strength and durability.  Pictured above is a forged Bowie from Scott Roush.

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