- Joined
- Feb 25, 2007
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- 934
I would like to preface this question with a big thank you to all the professional knife makers who freely give advice on these forums.
I am designing a bolo/parang style knife and would like some input on steel selection.
It is going to be a large utility blade. Maybe 12"-13" in length. I feel it's primary chore will be light chopping, brush clearing and batoning occasionally to split larger wood into smaller pieces for kindling. It is not meant to replace an axe.
My primary goal is to get as much weight forward for the above mentioned tasks. That is the reason for going with the bolo/parang blade profile.
Now onto the grinding and stock selection. I am questioning the difference between a flat grind and convex edge. My research tells me that convex edges excel at chopping as opposed to full flat grind. So with that said I am thinking about using some stock that is 5/32"-3/16" slightly thicker than your average machete and going with a convex edge.
The two steels that I am considering are 1095 and 5160. The reason is merely a cost consideration. These will also be heat treated by Peters Heat Treating.
Assuming a comparable heat treat, which steel would you use if you were building this project. Also please let me know if you disagree with my thinking about the conex grind as opposed to a full flat grind.
I know that this was long winded but I really wanted to be thorough in my description. I sincerely appreciate your input on this.
Thanks in advance
Paul
I am designing a bolo/parang style knife and would like some input on steel selection.
It is going to be a large utility blade. Maybe 12"-13" in length. I feel it's primary chore will be light chopping, brush clearing and batoning occasionally to split larger wood into smaller pieces for kindling. It is not meant to replace an axe.
My primary goal is to get as much weight forward for the above mentioned tasks. That is the reason for going with the bolo/parang blade profile.
Now onto the grinding and stock selection. I am questioning the difference between a flat grind and convex edge. My research tells me that convex edges excel at chopping as opposed to full flat grind. So with that said I am thinking about using some stock that is 5/32"-3/16" slightly thicker than your average machete and going with a convex edge.
The two steels that I am considering are 1095 and 5160. The reason is merely a cost consideration. These will also be heat treated by Peters Heat Treating.
Assuming a comparable heat treat, which steel would you use if you were building this project. Also please let me know if you disagree with my thinking about the conex grind as opposed to a full flat grind.
I know that this was long winded but I really wanted to be thorough in my description. I sincerely appreciate your input on this.
Thanks in advance
Paul
