First pictures to post....

silver_pilate

silver_pilate

Joined
Oct 30, 2002
Messages
3,974
I've been here a while but have never posted a picture of any of my work. Thought I'd change that a bit as I finally think I'm doing something somewhat right.

This is a knife I made for myself as a camp knife. Blade is O-1 with mustard/horseradish patina. Full flat grind 5 & 1/4" blade ground from 5/32 x 1 & 1/2 flat stock. Handle of tan canvas micarta with black spacers. Heat treated in a one brick propane forge and tempered to 365. Sure was a task to get the blade evenly up to temp throughout for HT. Slices like a son-of-a-gun and holds an edge. Haven't tried any heavier chopping yet, but anticipate it will handle it just fine.

Hope you enjoy it!

IMG_3162.jpg

IMG_3165.jpg

IMG_3167.jpg


--Nathan <>Burgess Knives<>
 
I don't think those links work the way you think.

Perhaps someone can advise you how to correctly post those. If I knew I would explain.

Syn
 
Good looking knife. I like your mustard/horseradish patina. The grip shape sort of reminds me of the MercWorx Chili Pepper grips. I like it! I'm a big fan of O-1 myself. Looking forward to seeing more of your work here soon.

Scott
 
Nice knife! Love the finsh! 365 in my experience is low on O-1 depending on your HT temperature. 425 has worked better for me.
Matt Doyle
 
nice looking knife. I use O-1 a lot for knives I am getting paid for, when I started out I was having breakage and edge chipping under extreme use (prying, wedging, all the things you tell people not to do with knives but they do anyway etc.) until I got my tempering up to 425-450 and started doing a torch draw on the spine. how has your experience been?

-Page
 
Well, I went out last night and beat the crap out of the knife on a piece of furniture quality oak. Lots of chopping, sinking the edge in and prying off chunks of wook, etc. For the most part, the edge held up really well even though it is fairly thin. However, I found one spot of about a 1/4" at the very base of the blade that didn't fully harden. Other than that, a few swipes on a rod had the edge popping hairs again.

Good info on the temper temp. For my small knives I havent had a problem with chipping, but they are convex ground and have a lot of meat behind the edge. I'll definately consider a higher temp for my tempering, though.

Thanks!

--Nathan
 
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