Widnerkj

I appreciate what you have to say Mr. Dwight. Honestly I do. That was the pattern that I found for this pistol. And it was my first try at it. I'm very certain that I didn't follow the directions well. I'll try again here before long. If anything I did learn a little by trying it.

I went ahead and ordered the pattern from slickbald. And used some 8oz tooling veg tan. It came out ok. But I seriously need to soak it, add a tightening row of stitching, and wet form it a bit more. It will hold a GP-100. But needs some more work. The pattern was this one https://a.co/d/5U1ICcW And here's how my first try came out.

So, I went with a double layer. 8oz belt blank from tandy, and 4oz strap, Glued and stitched. And it is slightly wonky, but it's my first go. and it fits. Also, I'm never saddle stitching that much ever again by hand with it just in my lap. No stain, just neetsfoot oil, and saddle soap. Honestly, I seriously like the way it came out. Dressing the edge is a process. and I'll get there. But like I said, I'm really satisficed with how it came out.

I'm new here. So hello folks. Now that I've awkwardly said hello... You are describing a "hone steel" they are very common in kitchens. It's primarily used to quickly knock the burrs off an edge. Also, a real proper hone steel will be finer than most any stone you can find. For at least the past 50 years, my father has used a Schrade Old Timer honesteel as his final step on sharpening pocketknife's. I'd personally say a strop would be the last step. For that super final polish. You typically don't see strop's in kitchens. But you absolutely do in barber shops! Klara, as you are talking about your personal kitchen knifes, not in a professional kitchen. I'd honestly recommend a few things. First thing, I'm quite sure some have told you to get a proper bench type whetstone setup, and learn to sharpen by hand. Yes, that's a fantastic skill, and it carries on to many things in life. However, it does take time and practice to learn it. For simple pocket knifes, to kitchen knifes, I use the Lansky system. I've been using this for almost 30 years now. And finding it for you on Amazon france was kinda strange. But here you go. https://amzn.eu/d/hFEpqee Follow the directions, and it will easily put a surgical edge on all your cutlery. You can then finish with a strop for the best edge possible. I use this on all my wife's kitchen knifes. And yes I strop them as well.

Heh, he's been quiet a while. Scheduleing a visit with a coworker I used to work with. He does really beautiful western leather work. So hopefully he can get me going in the direction I want to go.

I’m following this as well. As I have a ruger GP-100 that I want to make a pancake holster for it.