4 New Tacticals- Pic Heavy

Serge Panchenko

Serge Panchenko

Joined
Jan 29, 2008
Messages
524
Hi all, wanted to show what I've been up to. Hope you guys like these!

No.299
Steel: 1080, Texture Etched and Tumbled
Handle: Tan G-10
Overall Length: 7 3/8"
Blade Length: 3"
Closed Length: 4 3/8"

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No.299
Steel: 1080, Tumbled
Handle: All Ti
Overall Length: 8 1/8"
Blade Length: 3 1/2"
Closed Length: 4 1/2"

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No.296
Steel:1095
Handle: Nylon w/Tan Paracord Underlay
Overall Length: 6 3/4"
Blade Length: 3"

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No.297
Steel: 1095
Handle: Nylon w/Brown Paracord Underlay
Overall Length: 8"
Blade Length: 3 7/8"

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Absolutely stunning! the finish on these is perfect. i love every single one of them. and i wish i could make folders like that!
what did you use for the finish on the Ti?
 
Way to go Serge, you can even make tactical look quite "Serge-ish", which is a very very good thing. That big folder is my favorite of the bunch.
 
I'm not much into tactical folders, but do I ever love those two Japanese-type pieces - sweet!

Roger
 
Serge... you impress me with every post. I'll leave it at that. :thumbup:
Erin
 
Wulf said:
dude Serge you are killin it man
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Derrick, what exactly is Serge killing? Is he killing the 1/2 of a blade ground on the second knife with the ALLEN BOLT HEAD FOR A THUMBSTUD?

Is he killing the neo-tanto grinds with stubby points on the tantos?

Just want to be sure of what he is "killin", man......I don't get it, please educate me.

Best Regards,

STeven Garsson
 
Kohai999 said:
Is he killing the neo-tanto grinds with stubby points on the tantos?
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The grinds on the Japanese-inspired pieces look good to me, as does the contrasting vertical / horizontal satin finish. The points don't look stubby to me. They look quite pointy. Like if I tapped them with my finger, I'd bleed.

Roger
 
RogerP said:
The grinds on the Japanese-inspired pieces look good to me, as does the contrasting vertical / horizontal satin finish. The points don't look stubby to me. They look quite pointy. Like if I tapped them with my finger, I'd bleed.

Roger
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Although I like a more 'finished' looking finish, I'd have to agree with Rog on this one. It appears as though Serge has perfectly crisp grind lines, they appear to start and stop exactly where he wants them to, and the abrasive marks are all entirely uniform. I'll go out on a limb and guess that if he had opted to put a 2000 grit finish on this, it would have been done with exactly the same level of aptitude as displayed here, which is to say - exactly!

Nice work, Serge - I'd say you're killin' em, too!
 
RogerP said:
The grinds on the Japanese-inspired pieces look good to me, as does the contrasting vertical / horizontal satin finish. The points don't look stubby to me. They look quite pointy. Like if I tapped them with my finger, I'd bleed.

Roger
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But....but...you don't know jack about what they "should" look like if you have never been exposed to the ideal.....it's like if you never ate meat, and I served you bear meat, medium-well....it might taste good compared to tofu. The finish is reasonable, but certainly not worthy of accolades....at least not here.

Matt...if I saw Serge do 2000 grit finish, in THIS thread and it looked great, there would be no posting on that area of finish....this is not the case...this is a far reach for your position....stick to the facts as presented.

Best Regards,

STeven Garsson
 
Kohai999 said:
But....but...you don't know jack about what they "should" look like if you have never been exposed to the ideal.....it's like if you never ate meat, and I served you bear meat, medium-well....it might taste good compared to tofu. The finish is reasonable, but certainly not worthy of accolades....at least not here.

Matt...if I saw Serge do 2000 grit finish, in THIS thread and it looked great, there would be no posting on that area of finish....this is not the case...this is a far reach for your position....stick to the facts as presented.

Best Regards,

STeven Garsson
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You are starting from the assumption that these knives should conform to some specific ideal. I don't know that that is a remotely valid assumption. Serge didn't make any claim about these knives being a precise historical replica of any specific blade or style. I expect they look exactly as Serge intended them to. If they don't conform to your or someone else's concept of "the ideal", that's hardly a flaw. Again - accepting that we are both limited to observing a photograph of a knife, not the knife itself - the grinds look clean, the finish looks very even. An even finish to me is more important than a fine grit finish. If you don't get it even and clean, there's no point going through to a very fine grit. I didn't claim the finish was "worthy of accolades". I said it looks good. And in the photos, it does.

Bottom line: I don't think that every knife that draws any degree of inspiration from Japanese style knives must necessarily conform to some specific traditional ideal.

Roger
 
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RogerP said:
You are starting from the assumption that these knives should conform to some specific ideal. I don't know that that is a remotely valid assumption. Serge didn't make any claim about these knives being a precise historical replica of any specific blade or style. I expect they look exactly as Serge intended them to. If they don't conform to your or someone else's concept of "the ideal", that's hardly a flaw. Again - accepting that we are both limited to observing a photograph of a knife, not the knife itself - the grinds look clean, the finish looks very even. An even finish to me is more important than a fine grit finish. If you don't get it even and clean, there's no point going through to a very fine grit. I didn't claim the finish was "worthy of accolades". I said it looks good. And in the photos, it does.

Roger
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Having seen his arts knife I KNOW he can make beautiful fit and finishes easily. I love these knives! Love the look and finishes. Not every knife has to be mirror finished or damascus to be beautiful.
 
Thanks guys. Steven, these are all meant for everyday use where you dont have to worry about scuffing the blade etc, simple tools. Regarding the steeper than normal angles on the tanto kissakis, the're meant to strengthen the front of the blade for heavier cutting tasks if need be. Regarding the blades being chisel ground, theres alot of controversy there. A big part of the tactical crowd- LE, military etc. prefer their self defense blades to be ground so because a chisel ground blade leaves an irregular cut, but like I said some people like them some dont. The above knives are meant to be basic cutting tools, nothing more.
 
Serge Panchenko said:
Thanks guys. Steven, these are all meant for everyday use where you dont have to worry about scuffing the blade etc, simple tools. Regarding the steeper than normal angles on the tanto kissakis, the're meant to strengthen the front of the blade for heavier cutting tasks if need be. Regarding the blades being chisel ground, theres alot of controversy there. A big part of the tactical crowd- LE, military etc. prefer their self defense blades to be ground so because a chisel ground blade leaves an irregular cut, but like I said some people like them some dont. The above knives are meant to be basic cutting tools, nothing more.
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...and I don't necessarily see anything wrong with what you are saying, or intending, but I also don't see it being worth accolades of greatness...though others may be completely ignorant to the reasons why.....Japanese style blades had tip geometry for specific reasons....your reason is a valid reason to you, but it doesn't work for me. If you are making simple tools, simple congrats or simple admiration would be in order, but for some reason, my fellow Forumites seem to find necessity in granting superlatives, which I find over the top, and extremely excessive, ire drawing in it's form.

There are makers in the past who have made very simple knives deserving of and setting the bar for this level of praise, Kit Carson, Tom Mayo, Robert Terzuola to name a few.....this product is not at that level.

That's me.....Roger and I sometimes disagree on the level of worship, and this would be a pretty strong case of that.

Be nice if you signed up on the Forums as a knifemaker, fwiw, imo, since everyone besides me thinks you're swell.

Best Regards,

STeven Garsson
 
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Kohai999 said:
But....but...you don't know jack about what they "should" look like if you have never been exposed to the ideal.....it's like if you never ate meat, and I served you bear meat, medium-well....it might taste good compared to tofu. The finish is reasonable, but certainly not worthy of accolades....at least not here.

Matt...if I saw Serge do 2000 grit finish, in THIS thread and it looked great, there would be no posting on that area of finish....this is not the case...this is a far reach for your position....stick to the facts as presented.

Best Regards,

STeven Garsson
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I love bear meat. Tofu, too.

I'm pretty sure no one here has closed the city to heap laurels upon the path of Serge's strides, we're merely congratulating him on a knife we feel was well done. These crazy kids have their own sense of fashion. Perhaps his next piece will be an homage to a proper historical example.

Nice work, Serge! When I say that, I don't mean "Nice work" in the "I'm the unofficial leader in your new Fanboy club" way, just in the sense that I think that this was nice work.:)
 
It seems like you are just hating on those of us that love the knives for things that you don't appreciate... Its like art not everyone has the same taste but most dont hate others for liking something they dont like
 
cbr900son said:
It seems like you are just hating on those of us that love the knives for things that you don't appreciate... Its like art not everyone has the same taste but most dont hate others for liking something they dont like
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Sure, I can appreciate that....it's the same old song.....what SPECIFICALLY do you love the knives for?

I dislike knives that cobble together specific genres into something not resembling any of them without bringing something CLEARLY superior to the table.

I dislike this concerning many individual knives, and I surely dislike this as a genre.....because it dumbs down knifemaking and appraisal as a whole, and makes dilettantes look like aficionados.

Best Regards,

STeven Garsson
 
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