#11, #12, #13 Done... Please Comment/ Critique!

N

Nic.

Joined
Dec 8, 2014
Messages
814
Hey all! Here are three of my most recent knives that Ive been able to make using my new bevel jig for my sander (it’s a lot better than a file and better than my last jig). The first one is 1084, full flat grind with the whole blade polished to 1500 grit and my burlap “mycarta” for scales. The second was a new style I tried with the handle and am not sure I like it so much; its 1084 with mycarta/ cocobloa scales… its hard to epoxy anything to that wood. The last is an 8 inch OAL, 1084, with curly maple scales. This may be my favorite knife so far, but one mistake was I oversized the holes for the pins. Any comments, questions, or critiques are welcome !





 
Those are looking better. I like that you are bringing the grinds up higher. I really like the two tone handle on the second one. I'm going to give one a try soon. The blade finish could be more consistent but as for the geometry of the blade, it's looking a lot better!
 
Lookin good. Next step that I would recommend is adding a wee bit of distal taper for the blades and maybe some liners for the scales.

I like the micarta/cocobolo combo one best.
 
Thank you all very much! I've been thinking about doing a distal taper, but I don't know how. Has anyone made a video on how to do this? For My next one, I want to do some file work on the spine to fancy stuff up a bit.
 
Handles look like they've got a comfortable swell to them. You're conquering the blockiness of your handle issues. Now think about the top view of the spine, a distal taper will get rid of that long rectangular look all the way to the point. It will give it a sleek slicey look, and function. There are many different ways to do it, it's not that difficult really, just think about the spine as much as you think about the edge when grinding. Take a look at the topviews of some of your kitchen knives and compare them. I wouldn't worry about fancying things up just get, but hey, I'm a Lessismore kinda guy.
 
I like the design of these. They look like mini chef's knives to me (I used to be a chef). I like the curly maple one. Looks like something I'd find in an antique store. I don't know if that's what you're going for, but I like it.
 
Thank you guys! I watched some videos on the distal taper, and im still not sure how to do it... ill keep researching.
Rob- Im very involved in muzzleloading and old fashioned knives, so I like to make old looking stuff with a modern flare. Thank you!
 
Nic.,

There are different ways to get distal taper. Obviously, the guys who forge can hammer it in as they work the blade. Some stock removal guys taper the knife blank straight away after profiling then grind in the bevels. You don't grind your bevels all the way up the blade so you are going to get a straight spine until it meets the bevels. I think you'll find that if you grind your bevels all the way up or most of the way up you will get a natural taper as a result.
 
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