5 layer Wabocho

[weo]

Hello all, here's my latest. 5 layers: mild steel/15N20/O1 (from spine down).
Handle is more K&G stabilized spalted maple from the same tree as all my other projects
Blade length 7", OAL 11"

Comments/critiques always welcome,

as always
peace and love
billyO

 

[Greenberg Woods]

Looks nice. Personally I think a longer, slightly thinner handle with a swept butt would look a little more elegent, but for pure performance i like that.

I am always wary of end grain, even when its been stabilized.

 

[weo]

I am always wary of end grain, even when its been stabilized.

Me too, but in my (limited) experience, with scales and pins, there's more problem with the rings perpendicular to the handle (short dimension of the scale) opposed to in line with the handle (long dimension of the scale).

~billyO

 

[Stacy E. Apelt - Bladesmith]

I like it overall. I think a longer and less bellied handle would be a tad better, but as it is, " it will cut".

Can't decide on the two layer san-mai sides. It sort of looks like it is needing more layers ... or less. I think a 7 or nine layer billet, (core of O-1 and three or four layer sides) would have a better look. Or, a classic san-mai with hard core with soft iron sides.

 

[weo]

I like it overall. I think a longer and less bellied handle would be a tad better, but as it is, " it will cut".

This isn't the first time you (and others on various forums) commented on my handles. I'm curious as to why? Is it merely for looks?
I've had an ABS master smith make the same comment, but he and a chef said that they feel good in the hand.
Also, I've heard comments that it seems a bit tall, but to me, this allows knuckle clearance.
~billyO

 

[Geoff Flato]

Its mostly a looks thing. A wide range of things can be comfortable, but it's amazing how subtle of a difference will make a huge difference of how pleasing to the eye it is.

If you want a good example, take a look at a Buster Warenski drop point. It's not a dramatically different shape of handle from yours, but the difference there is makes a huge impact on how the look of the whole knife flows.

I've usually found sharper curves also tend to look more pleasing to the eye than more rounded shapes. A lot of it is personal preference, but there are definitely shapes that look good to most people.

I've learned so much about knife design as a whole from looking at pictures of knives by the old masters

 

[The Zieg]

My wife, an expert cook, says she'd happily use this knife!

Zieg