5th one done

[seionage]

#5 is in the bag. Going to make a nice kitchen utility knife for a Christmas gift for the family.

Blade: 440C HRc:59-60
3/32" thick.
4.5" long
10" Hollow grind, hand rubbed finish.

Handle 4 1/4" Paper Ivory Micarta, Red Liners
1/8" Pins.

 

[seionage]

 

[i4Marc]

Looks like a nice knife. I think the choil/spanish notch or whatever it's called could've been slightly more forward. But other than that it looks great. Pretty good for #5.

 

[seionage]

Thanks! That means a lot coming from you. I've been watching when you post blades,and they are inspirational. When you posted that set you are doing for christmas gifts, it gave me the kick in the pants I needed.

 

[i4Marc]

Well, thank you. That's very nice of you to say. If you do a Google image search for "Spanish Notch" you will see everything under the sun. Some notches are decorative and are placed at the rear of the cutting edge in front of the plunge, some are placed well behind the plunge at the bottom of the ricasso. I think in practical terms these days the purpose of that notch is to make sharpening easier. It moves the heel of the edge away from the plunge line a smidge. So what you tend to see is the plunge line bisecting the semicircle of the notch. In reality there are no wrong answers here but if your purpose is to make sharpening easier then move it slightly forward next time. Keep it up. You're doing fine work.

 

[seionage]

Yup. Already doing that on the next one.

Plunge line starts at the top of the choil.

 

[Dawkind]

Very nice lines.....a job well done.

 

[cbach8tw]

Very nice, I would like to see this one in a slightly shorter blade, maybe 3 to 3 1/2 inches, to be a bird n trout knife.

 

[seionage]

Thanks for the great feedback. Didn't even think about it for a B&T. Made it to be a deboner/kitchen utility knife. Would actually make a good hunter also.