Blades sent to HT

G

gratmars

Gold Member
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Jun 3, 2014
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So I finally got enough blades made to send out for heat treat. A friend of mine and myself came up with 24 blades to send to Bos HT. I expect them to come back tomorrow and will post photos as I make them in to complete knives.
When I first started making knives I made a bunch of kiridashis and did the heat treat I house, I found that I was never confident of the quality of my HT so I decided to send the next knives out.
Here are photos of the next batch.
Feel free to critique my work as I can use all the help I can get.
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The grinds look good.

They range from pretty nice to not so practical in shape.
From the top:
#1 will break off the point the first or second use
#2 is nicely shaped, but going to bite you bad with that sharp fine pointed heel right on your finger.
#3 is OK, but could stand a tad of spine curve. The handle has too many bumps, too.
#4 is OK, for skinning, but not much more. The sharp heel is also right on your finger, so be careful in use. What is that big hole at the butt going to do?

Next photo of five are better. They will make good kitchen knives. I would loose that point on the palm side of the handle on the last one. Few kitchen knives benefit from a finger notch ( often incorrectly called a choil). Simple handles work best. The slight palm swell on the first an fourth are just right.

On the last group, it looks like the above knives plus a few others. The ones with the fine pointed Wharnie blades will break off the tip very easily. The fifth one up on the bottom row is nicer as a skinner than the one with the "finger ring".

If these will get scales, you have drilled the holes too far too far forward and backward on those handles. You can drill new holes and just leave these under the scales, or drill a center hole and go with three pins where it fits. I'm guessing some are going to get paracord wrapped, so that may be the reason.
 
The grinds look good.

They range from pretty nice to not so practical in shape.
From the top:
#1 will break off the point the first or second use
#2 is a nice shape, but going to bite you bad with that sharp fine pointed heel right on your finger.
#3 is OK, but could stand a tad of spine curve. The handle has too many bumps, too.
#4 is OK, for skinning, but not much more. The sharp heel is also right on your finger, so be careful in use. What is that big hole at the butt going to do?

Next photo of five are better. They will make good kitchen knives. I would loose that point on the palm side of the handle on the last one. Few kitchen knives benefit from a finger notch ( often incorrectly called a choil). Simple handles work best. The slight palm swell on the first an fourth are just right.

On the last group, it looks like the above knives plus a few others. The ones with the fine pointed Wharnie blades will break off the tip very easily. The fifth one up on the bottom row is nicer as a skinner than the one with the "finger ring".

If these will get scales, you have drilled the holes too far too far forward and backward on those handles. You can drill new holes and just leave these under the scales, or drill a center hole and go with three pins where it fits. I'm guessing some are going to get paracord wrapped, so that may be the reason.
 
Thanks for the tips. It looks like I'll have to make some changes tonight. They just got back from HT and I can't wait.
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First blade finished. It's not perfect but it's a knife. And you were right about the handle holes... I have no way to drill holes through the hardened steel.
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Last edited:
Here is a suggestion on the pointed blades:
Place a dime on the edge near the tip with the diameter along the edge.
Slide it toward the tip until the rim touches the spine. Draw a line along the circumference between the edge and spine.

That should give you an approximate 90 degree arc on a 9mm radius. That will make a tip that ends strong enough to hold up. Carefully grind it back to that curve, fairing it into the spine. Dip in water often to avoid burning the tip.
 
the 'hole' on the 4th knife is a finger loop designed for knife retention, especially usefull in filipino martial arts
 
I'll defer to the martial arts guys here, but I haven't seen any Pilipino Martial Arts knives like that. I would also think placing a finger in a ring would be a bad idea in knife fighting. It sulds like a recipe for either loosing the fight...or loosing a finger.
 
the karambit is a favorite among many in Filipino martial arts and it has a finger ring. and if the knife properly fits your hand it will not put stress on the finger when the knife is griped fully.
 
I like finger holes in a utility knife handle for retention in slippery conditions and it allows the blade to be dropped and retained around on my pinkie to free my hands. Works for me, but i guess it's a personal preference.
 
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