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Critique please for knife #2
- Thread starter Dave Hub
- Start date
kuraki
Fimbulvetr Knifeworks
- Joined
- Jun 17, 2016
- Messages
- 4,679
It looks a lot like my second knife.
Some similar issues. Plunge line and finishing mostly. Your scale forming is a bit off, you go from rounded corners to square corners, and the radius of the blade where your index finger would be could be cleaned up. Over all it's a solid effort and I like the blade design itself.
Some similar issues. Plunge line and finishing mostly. Your scale forming is a bit off, you go from rounded corners to square corners, and the radius of the blade where your index finger would be could be cleaned up. Over all it's a solid effort and I like the blade design itself.
It looks a lot like my second knife.
Some similar issues. Plunge line and finishing mostly. Your scale forming is a bit off, you go from rounded corners to square corners, and the radius of the blade where your index finger would be could be cleaned up. Over all it's a solid effort and I like the blade design itself.
Good points. Thanks. I think I got a little impatient with the finishing. Need to slow it down.
Sent from my iPhone using Tapatalk
- Joined
- Dec 23, 2008
- Messages
- 566
Great first and second knives! You already seem to have a design of your own. Keep at it!! You know have the process down and each knife will become easier and come faster. Give yourself time to finish the knife. it's 20% process and 80% finishing the details.
Willie71
Warren J. Krywko
- Joined
- Feb 23, 2013
- Messages
- 12,214
On the positive side you brought the grind up to nearly full flat grind. Slow down and take your time. This isn't a race. For most knives, three pins look more proportional. Take a look at the handles on the knives done by guys like John Doyle. He does a lot of hunter sized knives, with superb handle proportions for users. Go through some of the posts in the custom and handmade forum. You will see many examples from well known respected makers.
Bring your edge down to 0.020" or 0.015" before sharpening. A cheap set of calipers is all you need to check this. Most knives benefit from some belly in the blade. Some uses do better with a flat edge, but not most.
You made a knife, which is positive. You know what you need to do now for the next. Many first knives are a bar of steel with an edge ground in, basically a shank. This is not that, so good effort. :thumbup:
Bring your edge down to 0.020" or 0.015" before sharpening. A cheap set of calipers is all you need to check this. Most knives benefit from some belly in the blade. Some uses do better with a flat edge, but not most.
You made a knife, which is positive. You know what you need to do now for the next. Many first knives are a bar of steel with an edge ground in, basically a shank. This is not that, so good effort. :thumbup:
