Big bellied skinner

J

jonathan creason

Joined
Oct 8, 2012
Messages
49
Hey guys, I'm new around here but I recognize several of your names from other sites.

I just finished this one up from a piece of 01 steel I had. The cutting edge is 3.75" long. It was all stock removal, just wanted something to work on my grinding skills. I'm feeling much more confident with that now, but I know I still have a long ways to go.

I would appreciate any criticisms you guys can offer.

fatskinner.jpg
 
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Okay... it needs a better handle. The blade looks pretty good from what can be seen. Your plunge seems to have taken a small unexpected turn near the edge (right behind the micro-choil). Not sure if that was intentional. Also, it appears you left the tang in rough condition (based on what can be seen poking out the butt end). I'd recommend cleaning that up. Rough edges are never pretty on a knife, even if you think they are in a place it shouldn't matter. It always matters. ;)
 
Shape is good. I make one almost identical, with the blade about an inch shorter.

Work on clean-up and the handle should get a full wrap. Look up some handle wrapping tutorials.
 
I appreciate the critiques, guys. The more "open" wrap was intentional, but looking back maybe not the best choice. My idea was to get it to lay flatter so there would be fewer nooks and crannies for guts and crap to sneak into. I may peel everything down and add a set of scales.
 
On a knife like that, I like to see the heel rounded a smidge. Kiss it with the grinder and soften the pointy bit at the back of the heel.
 
That went from "well, OK" to "WOW, OK!!!"

Cool design. It looks like it would make a decent kitchen knife too.
 
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