2nd knife.. comments, critiques?

Apparently embedding pics is different on filckr than imgur. I can't figure it out.
I'm not a fan of the overall shape (personal tastes) but it looks to be quite well executed for your second knife.
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in general it looks like a very good execution for a second knife
the biggest thing that stands out to me is what is it's specific purpose?
is it an EDC neck knife? kitchen paring?
The design looks interestingly odd to me because I can't tell what I would use it for

regards
 
looks well made
The scales end a bit abrubtly, how does that feel when you use it?
 
With my thumb on the spine.. my whole thumb sits ahead of the scales.. in a pinch grip, the edge of the scale sits right at the back of my thumb and seems to help brace my grip. Seems to feel good to me, but I can't take any credit for thinking that through in advance!
 
For Flickr just copy and paste the bbcode version. Choose the resolution you want, and past it in the post here. You don’t need any tags, just paste it.
 
Flikr is easy to post photos on forums. There is a little arrow in the bottom right that is also pointing to the right. Is in a group of four little icons I believe. Click it and choose BBC from the dropdown and then select your size and copy the link and paste it anywhere in your message and you get this:

Full-0530 by Drew Haynes, on Flickr

You will get more comments with a photo. I don't click most links thanks to photobucket spamming me, unless I know the hosting site is legit.

As far as your knife goes I think the handle looks a bit wonky to me. My eye is saying somethings not right and I think it is the way you cut that finger grove in above where the scales terminate. And the blade is more a mini chef knife then a pair knife when I look at it. But that is an aesthetic thing and not a really a flaw.

As far as execution I think you did a great job grinding for a second knife especially having no plunge lines like that.

-Clint
 
I have made a few kitchen knives and it is important to have the otherwise extreme angle between the handle and edge so your knuckles dont drag the cutting board, and so for control you need the index finger to be as close to the edge as possible. I am not a professional kitchen knife maker, i made my own kitchen set and one for my brother and while making mine i tossed out a few over these two points.
 
I profiled a bunch of blanks and had them hear treated pre grind. Mistakes from my first knife that I corrected on this one:
- ground off scale from the heat on all the flats BEFORE grinding bevels.
- brought spine etc up to 400 grit before bevels
- thinner scales (1/8". First knife used 3/8" that ended up ground to maybe 5/16 but looked silly on a thin knife).

One goal for next knife, be sure to touch edge first to belt. On this one I think I rocked it a few times and created some belt scratches at the top of the bevel that I just could not hand sand out later.
 
Whoops.. replied without seeing a few replies. Very much appreciate the feedback and the tip on how to post the photo properly.
 
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