Feedback, on a new semi-skinner

Joined
Nov 13, 2010
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I finished this knife this past week, it's A2 tool steel heat treated by Peter's, and fully flat ground, I haven't put an edge or sharpening notch on it yet, I ground the edge to 0.010 give or take, handles are linen micarta, and the rivets are loveless bolts, I wasn't aware they halo like the do, so it was an unpleasant surprise. I was hoping to receive some feedback, on my knife, I'm trying to get more serious, and need to get some feedback, critiques, and comments.
I went up to 600 sic paper, and back down to 400 AO emery.


 
I think overall it has a nice shape to it. Your plunge seems to go right to the top of the spine. You should try to blend the plunge so it does not go all the way up to the spine. Other than that good job.
 
There are a lot of functionally import aspects to a skinner and I think it looks like it would do the job right. This shows some practical design skill, you've clearly used good and bad skinning knives and know the difference :thumbup:

It is my personal preference for there to be a little more belly directly behind the tip on a skinner. A lot of folks don't split the pelvis but stick the point up in the pelvis to disconnect bits without severing them. A wider blade directly behind the tip is less pokey and gives you some edge pointing the right direction for that. My .02
 
I think overall it has a nice shape to it. Your plunge seems to go right to the top of the spine. You should try to blend the plunge so it does not go all the way up to the spine. Other than that good job.

The plunge comes very, very, close to the spine, but doesn't go into it, I've made that mistake before, :eek: it is very close though. I will try to keep it lower in the future, I agree it looks better when lower.

Nathan, I do deer hunt, but am not as hardcore about it, as a lot of people are, but I concur, that a tip that is more delicate, and pronounced or "pointier" can be counterproductive in certain situations. I can relate. Really appreciate the feedback .
 
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