Almost Time

THE NEW PYTHON IN 7" BLADE (1/4" MODIFIED BOWIE STYLE, SABRE GRIND)
THE NEW DIAMONDBACK W 5" BLADE (3/16" PERSIAN STYLE, FLAT GRIND)
THE NEW COBRA, 4" OF DOUBLE EDGE PUSH DAGGER 1/4" STOCK.
THE NEW COMMANDER (YOU FILL IN THE BLANK)
 
a thin, little, murdered out necker/EDC -- HT blackened blade, black micarta scales, black sheath, and an OAL just under 7.5"
call it the Corvid 19.
 
I noticed a thread from last year for a fillet knife. I’m on the hunt for a good fillet / boning knife.
 
JK Knives said:
That idea didn’t work out.
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Is it worth revisiting with the idea that it would be more of a boning knife than a fillet knife? I've been keeping an eye out and about and it seems 3/16" with a full-height grind is used occasionally for this, especially if a distal taper can be put in. After seeing what you did with the 24/7, I feel like you're not far off from a super slicey, slender knife. I think just getting the thickness behind the edge a little lower is the ticket more than the spine thickness. I've had really good luck bringing a few knives down a little thinner on the worksharp recently after blunting edges during testing.
 
bikerector said:
Is it worth revisiting with the idea that it would be more of a boning knife than a fillet knife? I've been keeping an eye out and about and it seems 3/16" with a full-height grind is used occasionally for this, especially if a distal taper can be put in. After seeing what you did with the 24/7, I feel like you're not far off from a super slicey, slender knife. I think just getting the thickness behind the edge a little lower is the ticket more than the spine thickness. I've had really good luck bringing a few knives down a little thinner on the worksharp recently after blunting edges during testing.
Click to expand...
Did you mean 3/32 instead of 3/16? I think 3/16 would be far too thick. The truth is at this time I’m only ordering just the materials I need for orders, nothing extra. I’m pretty convinced that the market for my knives is close to being over.
 
I still think your take on a PSK should get more attention. I've used it along with the others that are very popular and my JK is my favorite.
 
JK Knives said:
Did you mean 3/32 instead of 3/16? I think 3/16 would be far too thick. The truth is at this time I’m only ordering just the materials I need for orders, nothing extra. I’m pretty convinced that the market for my knives is close to being over.
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For what it’s worth, coming from probably the newest member to this section of the forum, I strongly disagree.

When I got “into” knives about 7 years ago, the first knives I purchased were Spyderco. Several Delica models, Endura, PM2 and recently Para3 and SpydieChef. I went to Spyderco because it was a knife that my father was passionate about. He bought one of their stones to sharpen his Case knife, and was very excited when they started making knives. A Spyderco knife was the last gift I gave my father before he passed away. I’ve also purchased a Benchmade and CR Sebenza. I don’t have a huge collection, but I use every single knife I own. They are all in my “rotation.”

However, I’ve moved to fixed blades because there isn’t really much that excites me anymore with folders. That’s when I contacted you at the beginning of this year about ordering a knife. And since receiving it, it amazes me every time I pull it out. The level of quality, care, workmanship and engineering that you put into your product is not something that is common anymore. I’m looking forward to many more JK knives in my future, and giving as gifts.

I feel that the market for very well crafted knives such as yours will always exist. We just have to get the word out to more people.
 
JK Knives said:
Did you mean 3/32 instead of 3/16? I think 3/16 would be far too thick. The truth is at this time I’m only ordering just the materials I need for orders, nothing extra. I’m pretty convinced that the market for my knives is close to being over.
Click to expand...

Yes I did, 3/32".
 
What about a stainless steel special? Either on a specific model, models, or just anything? If you get enough orders then it would justify getting a bar or two of stainless without having a bunch of stock hanging around.

I could see the Bird & Trout or hurley creek being really interesting for me, maybe the compact tool. I could see a stainless Kephart being interesting for others.

I was thinking this as I was making dinner again with my clipped Canadian Belt knife in 154cm. Love that knife. I was thinking while using that, putting that handle on a stretched bird and trout could make a pretty slick boning knife, kind of like the classic style hunting knives from Case or Western that don't have the broad blades with huge bellies like a lot hunting/skinning knives have recently.
 
Stainless is not offered in enough sizes, for most of my mid size models I use 1 1/4”, not available, have to grind down 1 1/2”. Same with my small knives, most are 3/4” so I have to grind down 1”. No way can I offer special prices on stainless.
 
AEB-L costs less than O-1 from NJ Steel Baron and comes in 1, 1.25, 1.5, etc... widths in 1/16" 3/32", 1/8", 5/32", etc...
yes, it requires foil wrapping.
yes, it performs best with plate quenching and a kero/dry ice quench after that.
 
Maybe it’s time I stopped doing special offers. My knives are priced more reasonable than most others as it is, if they don’t sell it might be time to consider doing something else.
 
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