Anyone like Hamons and amber stag?

Chuck Gedraitis Knives

Chuck Gedraitis Knives

Joined
Dec 10, 1998
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Here are the finished knife pics and stats. The blade is 3-7/8in long, and 3/4in wide made of W-1 and differentially heat treated to produce a great hamon. The front and rear bolsters are made of 1095 and have also been heat treated to produce a hamon. The scales are amber sambar atag. The backspace is black micarta and runs the length of the knife up to the stop pin. The titanium liners have been anodized blue. All the hardware is stainless and I fileworked the thumbstud. Precision fit, finish and action with precise lockup. The overall length is 8-5/8in.
Let me know what you think.
Regards,
Chuck

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StagHamonfolderclosed.jpg


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I like it. I have been bit by the folder bug I hope it dose not hit me has hard as the Damascus bug did.
 
I like this one a lot better than the tanto-profile one you showed earlier, and that's saying a lot! :p

I just wish the hamon(s) matched up and didn't run off the edge of the mark-side bolster.
 
This is a nice one! I think the overall shape works real nicely and it would make a great user.
 
Lucky Bob said:
I like this one a lot better than the tanto-profile one you showed earlier, and that's saying a lot! :p

I just wish the hamon(s) matched up and didn't run off the edge of the mark-side bolster.
Click to expand...

I'll second that. Awesome piece and concept but to my eye the hamon needs to match the one on the blade. I'm also not sure if it would look better just having the front bolsters hardened but the next time I study it I'll probably change my mind about that... :D Good work though. :thumbup:
 
Though its not complex or super fancy, its one of my favorites of yours. The blade is a good shape and it all just comes together.
 
Very nice folder. Beautiful stag, nice hamon.:thumbup: The only thing I don't like is the colour of the liners.

Other than that: beautiful folder!

Kind regards,

Jos
 
The bolsters are tough to get a hamon on. They are short and thick so they retain heat longer than the blade. The blade edge being thinner cools faster. I have been heat treating them after I grind the radius, I just need to figure out how to get more activity?

Any suggestions Don?
 
That's a tough one, Chuck. I really don't know, never done bolsters like that.

Best I can come up with is practice, practice, pactice...
 
Very nice, Chuck!:thumbup:
I love the hamon & that Amber Sambar "Atag" is SWEET!;):D
 
very attractive knife. The ano'd blue and amber stag is mesmerizing. Black vortex laminate keeps it from shouting. Beautiful.
 
Hopefully I will have a chance to see this live this weekend. :thumbup:

Every once in a while your knives step wayyyyy out of the box, Chuck. We like it when you do. :)

Coop
 
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