Beckerhead Knife Making and Modification Thread

daizee said:
well played, Sir. well played.
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Been a long while since I read Stranger in a Strange Land.....but I still remember some of it, despite an aggressive brain cell eradication program I've had going on for the last.....what was I talking about?

Yer knife (my knife, now) is sa-wheet. Been carrying it most days crossdraw on my belt. Today it was on Italian Dry Sausage and Romano (the real kind made with sheep's milk) slicing duty. I would've used it for the apple, but it's a tad, um....underendowed...compared to the BK15.
 
granitestateofmind said:
despite an aggressive brain cell eradication program I've had going on for the last.....what was I talking about?
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Ginga Ninja for me tonight. Dang good stuff is coming in cans these days.

Yer knife (my knife, now) is sa-wheet. Been carrying it most days crossdraw on my belt. Today it was on Italian Dry Sausage and Romano (the real kind made with sheep's milk) slicing duty. I would've used it for the apple, but it's a tad, um....underendowed...compared to the BK15.
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I'm delighted you're carrying it! Want me some proper Romano...
It's a bit burly for cutting apples. Crisp fruit demands a thin blade. That one's not very long, but it's stout. I'm told girth matters, and it's girthy for its length.
Yep, I said 'girthy'.
 
daizee said:
Ginga Ninja for me tonight. Dang good stuff is coming in cans these days.
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I'll say. I'm forging ahead with Founder's Centennial IPA - tho I slipped a Sam Adams Rebel Rouser in there, too.....
I have a friend who won't drink (beer) from cans....even tho it's the same stuff he'll drink out of a bottle....old prejudices, I guess. Stupid, if you ask me.

daizee said:
I'm delighted you're carrying it! Want me some proper Romano...
It's a bit burly for cutting apples. Crisp fruit demands a thin blade. That one's not very long, but it's stout. I'm told girth matters, and it's girthy for its length.
Yep, I said 'girthy'.
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It's OK, daiz....it's the perfect size for me, OK? It's, ah....proportional!
I'm surprised you got "girthy" past the Grammar & Spellcheck Police....what did you bribe them with?
 
granitestateofmind said:
I'll say. I'm forging ahead with Founder's Centennial IPA - tho I slipped a Sam Adams Rebel Rouser in there, too.....
I have a friend who won't drink (beer) from cans....even tho it's the same stuff he'll drink out of a bottle....old prejudices, I guess. Stupid, if you ask me.
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They're all better poured into a glass!

I'm surprised you got "girthy" past the Grammar & Spellcheck Police....what did you bribe them with?
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I already have a lot of practice evading the speel-checker on my computer which constantly gets reset to the Australian dictionary.
 
granitestateofmind said:
I didn't make this.....but I love it anyway:

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Thanks, daizee!
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this.

the rest of you, report to cell block A, a bottle will be supplied. bring fresh underoos. we are not responsible for chafing, mental or other.

proceed otherwise, else, invite infractions upon thyself.

questions are a burden.

statements are indictment.
 
A tease for y'all and for myself: I won't get to shape this handle until after my next work trip. Arg!

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Bladite said:
I want my alcohol to have all the nature...
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Seriously. That alcohol has a nature deficit. Plus....what a tease, daiz. You need to spend a little more time at your part time avocation and a lot less time at your vocation.....in other words, you need to starve for your art. That's the way people who are serious do it. I'd do it, but I'm no artist. Plus, I'm starving as it is....
 
Bladite said:
I want my alcohol to have all the nature...
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Yeah, swillin' this stuff makes you do stoopid things, like make knives.

You're not kidding, GSOM... need a little more nurture with my nature.
 
NixKustoms said:
Daziee, did you burn it in or just epoxy?
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Drilled, broached, and epoxied, Nick.
I'm not a fan of the burn method - I think it stresses the wood considerably, and you have to take care not to let the heat crawl up to the blade. All that thermal cycling of the tang can only weaken its corrosion resistance too.
 
Cool. I never thought about staying the wood or corrosion on the tang. Thanks bud!
 
NixKustoms said:
Cool. I never thought about staying the wood or corrosion on the tang. Thanks bud!
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There are always trade-offs... With some steels the tang heati g may improve toughness, but in a kitchen knife it hardly matters. I am wary of how well the char inside the hole would hold epoxy too. Many of the traditional burned-in tangs in Japanese kitchen knives are finished with a ferrule instead of a simple bolster, which helps hold the stressed and thinnest part of the handle together against cracking.
 
Hello everyone, been a very long time it seems since I have been able to post. It has also been a while since I have been able to fire up my grinder. SO, I had a couple pieces of scrap laying around I was saving for some experimentation and practice and I decided to take on a kind of weird project that's not something I typically would make. This blade shape was modeled after a rondel/stiletto three edged type dagger and is triangular in cross section. This project was also intended as a means to practice grinding and get back in the swing of things. The two top sides of the triangle are hollow ground, while the bottom edge is flat ground and the blade has a full taper to the tip. I also did something different with the tip as I ground it convex on the flat side of the tip up to the apex of the top edge of the triangle. Basically I was wanting to make a more robust tip that would be easy to repair. I also decided to make the handle very thin/flat to make the whole project as thin, simple, and light as possible. The thickest part of this whole build is under 3/8", the knife weighs just 2.9 oz, 8" blade with 5" handle of black canvas micarta. I left most the of "character marks" and grinding artifacts in the material to give it a kind of antiqued/rough look while the handle was brought to a satin polish. I also just threw together a quick and dirty belt sheath for it. I guess its more of a spike than a knife, but it has 3 sharp edges and a very sharp point :D It honestly stabs into stuff very effortlessly.



Here you can kinda see how thin the whole package is, and the simple sheath I put together.




Thanks for looking, hope yall enjoyed.
 
Holy Moly, that's a nasty little penetrator!
For th' hogs, perhaps?
 
daizee said:
Holy Moly, that's a nasty little penetrator!
For th' hogs, perhaps?
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Thank you! Yah, I am very pleased and surprised how easily it ventilates stuff. Was a very fun project. I think for piggies, it'd do the job. Might want something a bit longer/robust, but it would defintely do the trick.
 
One of our members (Bush-Haus) has enlisted my help in modding his 16 for him.
He told me I could take some liberties with the mods if I felt they were beneficial, but overall he wanted a bit more of a "Bushcraft" shape along with some wood scales (Pommele Sapele) and mosaic pins.

After seeing how the knife was panning out, I realized that the blade called for a bit more of a polished look, so I brought the flats up to 800 grit then hit them on a Very Fine Scotch-Brite belt and shrunk the lanyard hole.

To be done:
The scales still need to be brought up a bit in finish, and there is still some Very minor tweeks that are to be made, but this is basically it.

Just one photo for now.
 
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NICE!!
That's a fancy bushcraft blade in any company.
 
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