Blade profile

[DanLoop]

I don't know much about knives and I'm curious about the blade profile and how to best sharpen it. The blade cost me 10 bucks from a junk store. It was in much worse shape than the photo. The handle is temporarily pine since I ran out of honey locust.

 

[3fifty7]

Commonly called a skinner or buffalo skinner. It’s probably pretty thick behind the edge, but was ment to work around bone and cartilage. You could sharpen it anywhere between 15*-18* per side or run it through a Work Sharp sharpener if you have one or have access to one.

 

[Steely_Gunz]

You could also convex it with a mouse pad (if they still make such a thing), various grits of sandpaper, and a loaded leather strop. It'll pop hair but will be resilient enough to hold use to boning use.

 

[DanLoop]

Commonly called a skinner or buffalo skinner. It’s probably pretty thick behind the edge, but was meant to work around bone and cartilage. You could sharpen it anywhere between 15*-18* per side or run it through a Work Sharp sharpener if you have one or have access to one.

Thanks for the info. It is thick behind the edge. My thing is finding old knives and making handles for them. This is an old Sheffield blade. I made it into a hidden tang. The handle is Honey Locust and it took a long time to work a hole by hand for the tang.

 

[W. Anderson]

If you sharpened the spine that would make a wicked self defense tool in the pikal grip.

 

[marchone]

The top knife has more belly than a Puukko but is otherwise very similar.