Fixed blades

A Cowboy Toothpick in rosewood:

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Water Buffalo overlay Slotted Sheath:

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Alone said:
I meant to ask you the other day, what is the stock thickness on the 8670 variant that you posted?
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The 8670 model is .153" thick at the spine with a calipers. ...

My next one, of this style, the M4 is just over .200" . The Bocote wood handled one is just shy of .100" thick at the spine. ...
My knives are all handmade, I order batches of steel to what I and what Others request, but that doesn't mean the next time I make this knife it will be exact. Every one is going to be different. Every one is going to be special. :D

Thanks for showing interest in my work!
 
I'm pretty happy with this sharpness...
Makers mark and sheath, then Bye Bye....



I hand grind my bevels and edges. I value performance most. I try to use tough steels which can handle acute edges. My edges and sharpness may be too much for you ...I sharpen to less than 15degrees per side.
-if you are overly hard on your knives, and you need more obtuse edges you might need to adjust your angles....but they will have more resistance in cutting performance compared to what I do.
 
Crag the Brewer said:
I'm pretty happy with this sharpness...
Makers mark and sheath, then Bye Bye....



I hand grind my bevels and edges. I value performance most. I try to use tough steels which can handle acute edges. My edges and sharpness may be too much for you ...I sharpen to less than 15degrees per side.
-if you are overly hard on your knives, and you need more obtuse edges you might need to adjust your angles....but they will have more resistance in cutting performance compared to what I do.
Click to expand...
That's how it should be, in my opinion. That's the beauty of tougher and stronger steels, can have greater durability in thinner geometry. I love a durable tip, even if a knife is .135 thou, which is relatively thin for a rough use knife, if the thickness is carried to the tip appropriately, it can be very robust, especially in steels that are ran above 60hrc because it's ability to resist bending is increased. As a knuckle head who has bent my share of tips, just vote yes on tip thickness lol
 
shinyedges said:
That's how it should be, in my opinion. That's the beauty of tougher and stronger steels, can have greater durability in thinner geometry. I love a durable tip, even if a knife is .135 thou, which is relatively thin for a rough use knife, if the thickness is carried to the tip appropriately, it can be very robust, especially in steels that are ran above 60hrc because it's ability to resist bending is increased. As a knuckle head who has bent my share of tips, just vote yes on tip thickness lol
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Thin can definitely be tough.... enough.
Some years ago I was recommended by a knife mentor to try PHSB, they are made from high speed steel. I think this one is around .070" thick, and over 64HRC.....Very Hard.

Well it was winter around the holidays and I was curious how safe a local lake was? So I scooched out onto the lake on my belly, and stabbed a hole for my hand to fit through.... I stabbed through over 4" of ice and the knife didn't break.
I then later grilled out, and drank beers....

 
Crag the Brewer said:
Thin can definitely be tough.... enough.
Some years ago I was recommended by a knife mentor to try PHSB, they are made from high speed steel. I think this one is around .070" thick, and over 64HRC.....Very Hard.

Well it was winter around the holidays and I was curious how safe a local lake was? So I scooched out onto the lake on my belly, and stabbed a hole for my hand to fit through.... I stabbed through over 4" of ice and the knife didn't break.
I then later grilled out, and drank beers....

Click to expand...
Nice! Somewhere on the forum is pics of me chopping/stabbing through thick lake ice. I like the seasoning too!
 
Crag the Brewer said:
I'm pretty happy with this sharpness...
Makers mark and sheath, then Bye Bye....



I hand grind my bevels and edges. I value performance most. I try to use tough steels which can handle acute edges. My edges and sharpness may be too much for you ...I sharpen to less than 15degrees per side.
-if you are overly hard on your knives, and you need more obtuse edges you might need to adjust your angles....but they will have more resistance in cutting performance compared to what I do.
Click to expand...

Beautiful job👍👍👍
 
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