Heres a knife I just recently finished up between orders.
This would probably be considered a camp knife, suitable for everything from preparing food to splitting kindling wood for the fire.
The blade is a bold, deeply etched and polished twist pattern damascus forged from a mix of 1084 and 15n20 steels. Blade length is about 5 1/2 inches.
The handle is made out of a piece of ancient bog oak. Im not sure of its exact age but I wouldnt be surprised if it was at least 2,000 years old. I shaped and polished it to 1500 grit, then finished it with shellac and antique wax to help seal and protect the wood. The open grain and smooth finish feel very warm and inviting in the hand, while the handle contours provide a sure and comfortable grip during extended use.
The guard is stainless steel, with a thin bronze spacer that nicely complements the warm brown tones of the bog oak.
The knife comes with a custom leather sheath and can be yours forAdam and Haley (details to follow in a separate post). Price includes international shipping.
Any questions, just ask...
This would probably be considered a camp knife, suitable for everything from preparing food to splitting kindling wood for the fire.
The blade is a bold, deeply etched and polished twist pattern damascus forged from a mix of 1084 and 15n20 steels. Blade length is about 5 1/2 inches.
The handle is made out of a piece of ancient bog oak. Im not sure of its exact age but I wouldnt be surprised if it was at least 2,000 years old. I shaped and polished it to 1500 grit, then finished it with shellac and antique wax to help seal and protect the wood. The open grain and smooth finish feel very warm and inviting in the hand, while the handle contours provide a sure and comfortable grip during extended use.
The guard is stainless steel, with a thin bronze spacer that nicely complements the warm brown tones of the bog oak.
The knife comes with a custom leather sheath and can be yours forAdam and Haley (details to follow in a separate post). Price includes international shipping.
Any questions, just ask...
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The broadening blade profile coupled with a distal taper creates a gradual reduction in the bevel angle towards the tip, which results in a fairly aggressive and robust cutting edge near the ricasso and a more efficient slicing edge through the belly. Since a camp knife should be able to do everything from splitting kindling to preparing food, I consider this type of blade geometry just about ideal for such a knife. I'll definitely make more like it.
