Black Isle Royale - SOLD

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This is the second of this model. The first one is here, in burl and bright steel.
1/8" 1084 from Aldo Bruno and my own heat treating. This is about 7.5" long overall with just under 3.5" of blade. The scales are black linen micarta 1/8" thick for a slim and light knife. The mark is just etched into the steel but not darkened for a subtle but clear look that's easier to see in person than on camera.
The sheath is setup for IWB or conventional carry, either side, but has the second hole drilled for a small tek-lok, spyderco clip.... standard 1" spacing. The leather loop is really designed for IWB but can be carried conventionally and left turned downward or turned up to drop the sheath down a bit. It is also adjustable for different belt sizes if you want a very precise fit. The sheath has all the edges smoothed over and buffed so it's comfortable IWB and doesn't tear up your skin or clothes. The hold is also snug enough that you could put a chain or cord through the bottom rivet and carry it as a neck knife.

The blade profile is a modified Wharncliffe. I've incorporated a small but distinct curve in the last portion of the edge. While a thin blade and ground to a fairly thin edge, the slight upward curve helps retain sufficient steel at the tip for strength. This minimizes one of the few weaknesses of the Wharncliffe design.

SOLD $130 as configured, $125 if I leave off the loop so you can use your own attachment method. Shipping is generally $8 via USPS w/insurance.

First shot is more recent than the second and third. I cleaned up smudges I missed on the handle and also rebuffed the front portion of the right scale to fix the white of the linen being so prominant.
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That's actually what my housemate said when she saw the initial design, we have a heavily modified (read:I hiccuped while grinding with a 36grit and by the time I fixed the gouge it was rather different) version that's going to be a paring knife here. I would think a stainless version would be a better choice, but the blackening does avoid most of the rust issues since it already has a patina formed. Micarta won't mind normal cleaning regularly either.

One of the things I had in mind while designing this was EDC type use. It had to be big enough to use for slicing fruit and such, pointy enough to easily pick out seeds or a bad spot... Let's face it, most of us use a knife in a food related manner more often than any other use.
 
I actually use 1084 knives in the kitchen almost exclusively (thank you, Dave Loukides) and much prefer them to stainless knives. I don't actually own a paring knife, which makes this one very tempting.
 
yup, it works, just gotta dry them off properly and let the patina develop naturally. Most folks just get turned off by that these days. I have a couple I use and I enjoy them but have to admit that I use the chef's knife I made from an AUS8 factory made blade most of the time. On the other hand, my every day use knives around the house are all 1080 or 1084. Everything from opening packages to some yard work. I love the steel, particularly Aldo's 1084. Easy to work with and great end results.
 
Just for my own info, since lots of folks have looked and but no buyers yet... If you're looking and not buying, would you have bought if it was cpm154 (probably not acid blackened, but still a satin finish)? I've got two of these up for sale right now with various positive comments but no buyers so if it's the steel, price, size, handle materials.... please let me know. I make knives and my goal is to make knives folks like, buy and use.
 
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