I received an order for my LG Boot Knife and thought I'd do a WIP of it. I guess what pushed me to do it was the enthusiasm shown by SpartanSaint:I made the decision to skip bark rivers completely and order one of Tk Steingass's fine knives -
a variation of this one: http://www.bladeforums.com/forums/sh...ome-Boot-KnifeTo me, this excitement is what provides me some of the satisfaction I derive from designing and creating knives! So, SpartanSaint, here's a work in progress for your LG Boot Knife. I call it LG because the blade is inspired by Bob Loveless and the handle is inspired by Ron Gaston. Here's the specifications:Unfortunately their turn around (Dozier) is 24 months... as wonderful as his knives are I'd like it for next season, if not this one. plus i'd fallen in love with TK's work a long long time ago. I saw him in a magazine at barnes and noble, started sifting through his posts again, and sent him a message more as a pipe dream than an order request.
The man was timely in his response, wonderful in his insight and boom. the order was made. Its a little more than I wanted to spend, but I feel good knowing my money is going to a member of this community and I've got a sebenza I don't carry that I could afford to liquidate. I'm really really excited for this knife!
3/16" CPM 3V stock
HT to Rc 60-62
8 1/4" OAL
4" Double hollow ground blade
400 grit belt satin finish
Green canvas micarta scales
Tapered tang with red liners
8-10 oz right hand leather sheath
Here's the stock material and the pattern:
After the blade is ground to profile and the holes drilled, the edges and tang end are marked using a height gage:
Next, I roughed in the hollow grinds, hollow ground the handle, then tapered the tang:
The next step is to drill the pins in the brass double guard and blade - can't do it after heat treat!!
After all the holes are drilled, each hole is chamfered:
The rough ground blade is now ready for heat treat in my digitally controlled oven. My recipe is soak at 1250F for five minutes, ramp to 1975F and hold for 30 minutes, plate quench, then triple temper at 1000F three times for two hours each.
Sweetie pie hates what I'm doing to her electric bill.
Wrapped in stainless foil and ready to put in the oven. At $168 a roll, you can see why knifemakers aren't rich! Later gentlemen.