Beast of a Fighter w/hamon and Carbon Fiber

[Ben Seward]

Here's a handful I'm just finishing up. Just over 10 inches of blade. 1075 with polished hamon, carbon fiber handle and a leather-lined kydex IWB sheath from Dad.

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[vilePossum]

very cool, but what are you going to do with that? 2hand it to decapitate a grizzly?

 

[P. McKinley]

My....... what a blade! Very handsome work Ben.

-Peter

 

[lwrhea]

Looks good Ben. Real good.

 

[mwschilling]

Very nice as usual Ben. Mean but classy.

 

[Ben Seward]

very cool, but what are you going to do with that? 2hand it to decapitate a grizzly?

Two-hand?? That would be considered poor form in these parts, lol! One handed grizzly fightin' only

 

[GaryFlorida]

very good, is this blade a hallow or flat grind set-up please?

Gary

 

[Ben Seward]

Flat ground with a deep convex edge.

 

[fz1boxer]

wow!!!!

 

[rustyrazor]

anyone else immediately hear paul hogan when they saw that bad boy? "now that's a knife" nice work.

 

[Storm Crow]

Two-hand?? That would be considered poor form in these parts, lol! One handed grizzly fightin' only

Good answer.

Beautiful work!

 

[Tad Lynch]

Ben, when are you gonna stop messing around with those little knives and make full-sized ones?

Tad

 

[Don Hanson III]

Cool Piece, Ben!

 

[Dawkind]

Another exceptional Fighter my friend....love the style.

 

[Big Rick]

Now that's what I call a knife. Great job once again Ben.

 

[Scurvy092]

Killing me

 

[GaryFlorida]

Flat ground with a deep convex edge.

Thanks Ben. I am reading up on Bill Moran with this convex edge...the "apple seed" shape. Interesting history behind all of this design.

Gary

 

[Ben Seward]

The flat grind with convex edge is probably the most versatile grind. It leaves enough mass to support the edge in heavy chopping and if done correctly with proper heat treat will have a thin enough edge for slicing...I've actually used my EDC bowie for a fillet knife

 

[GaryFlorida]

The flat grind with convex edge is probably the most versatile grind. It leaves enough mass to support the edge in heavy chopping and if done correctly with proper heat treat will have a thin enough edge for slicing...I've actually used my EDC bowie for a fillet knife

Interesting Ben. Did you ever attend the Bill Moran school of bladesmithing in Texarkana by any chance?

Gary

 

[parfums95]

Ben ,it is superb when you have time to think about me