Alisdair

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About Alisdair

  • Rank
    Member

Profile Information

  • Location
    Geneva, Switzerland

LW Info

  • Leatherwork Specialty
    Sporran making
  1. Looking for advice on a stitch groover

    There's a little cap on top that can be unscrewed, so as to store different sized tips inside the tool. Quite useful if you have several tips (I have 1 mm and 2 mm) Dunno if the versa groover does that. Apart from that, they're pretty much identical.
  2. Looking for advice on a stitch groover

    I bought a crimson groover...it's an absolute beauty! https://crimsonhides.com/products/crimson-groover
  3. Key beveller

    So, I find this key at the bottom of a drawer at work, and my mind gets to work.... At home I ground it down, and I now have a very nifty beveller with excellent control. Behold the magnificent beast:
  4. Do you Reuse old leather

    I've seen people make very nice watch straps out of old leather "bomber" jackets.
  5. Green giant sporran

    I might have to put some neetsfoot on the inside to darken it.
  6. Green giant sporran

    I recently got a request for the green version of the sporran I made here: This is unusual: I'm not sure I've ever sen a green sporran before, but here it is:
  7. My First

    A very honourable start...well done!
  8. Box stitching jig

    Great stuff...I need to make one of these!
  9. Tricycle Restoration? (my second project)

    This is so cool! I've done a few bike seats in my time, too.
  10. It finally happened...

    As a person who does leatherwork as a hobby and sells a few pieces here and there, here's my take on things. Either you give away your stuff because you love what you do and it's primarily a form of entertainment, or you charge an honest price for it. Anything in between devalues your work and that of other serious leatherworkers. When I have someone asking me to do custom work, I often tell them: "this will take me x hours to do" before even announcing a price. That way, any price named thereafter will be convertible in the mind of the customer into an hourly rate. Of course, we have other overhead (material, equipment, etc.), but it's tactically a good starting point in preparing your customer, from a psychological viewpoint! So, when selling, first things first, you need an estimate of the number of hours that you will need to make it. Then work out what the minimum hourly rate you'd be comfortable with. This, plus the cost of materials is the absolute bare minimum that you shouldn't go below. Sometimes, I have friends who want to pay for something that I'm happy to make for them, but I'm conscious that they just can't afford an honest price. I'd rather gift them the piece than be underpaid for it.
  11. Overpriced Stamps?

    15 bucks here: https://www.etsy.com/shop/LeatherStampsTools?ref=notif_nfyfs&order=date_desc ...and I can vouch for their quality.
  12. George Barnsley plough gauge

    I have kids and a cat...gotta keep knives out of reach...but yeah, I do also prefer keeping all elements in one place, too.
  13. I recently picked up an old Irish half-penny in the box of coins the kids play with at home. I love this design: it was adapted from the Collectio canonum Hibernensis by the Irish artist Gabriel Hayes. Collectio canonum Hibernensis is thought to have been compiled by two Irish scholars working in the late 7th or 8th century, Cú Chuimne of Iona (died 747) and Ruben of Dairinis (died 725). Anyhow, I liked the design and tooled it into vegetable tanned leather. I'm not sure what I'll do with this...perhaps a notebook cover.
  14. Hi guys,I recently picked up a vintage Blanchard knife for really cheap (14 euros). The main reason it was cheap was that some barbarian who shouldn't even be allowed to touch a butter knife, even less a >100 year old beauty such as this, tried to redo the edge with a grinder of some sort. Anyhow,I spent many hours redoing the edge and it now cuts like a beauty. The handle is very heavy and the balance is quite different from my modern Vergez Blanchard.
  15. Hello From South Africa

    Nice...I'd do the same myself, but getting decent beef here in Switzerland is difficult - most of the stuff you get is retired milk cows, no fat at all!