Fixed blades

Greg Wegrzycki aka K Karambitmaker on IG - River hiking knife. Scored at this year Blade Show in the Pit, directly from the maker.

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AntDog said:
Micarta is my guess.
Click to expand...
It is Ultrex from Norplex.
It's supposedly Really good. My mentor swears by it.... I think it's the first time I've used it?
I think it's made in Iowa.

What I do know is that for modern age Micarta, it's made in America. And it's expensive, relatively

I got it specially because of the shade of red, and the fact it's made in America
 
Crag the Brewer said:
It is Ultrex from Norplex.
It's supposedly Really good. My mentor swears by it.... I think it's the first time I've used it?
I think it's made in Iowa.

What I do know is that for modern age Micarta, it's made in America. And it's expensive, relatively

I got it specially because of the shade of red, and the fact it's made in America
Click to expand...
Cool.

Are the fronts of the scales finished? I was taught to give that area the treatment you want the whole handle to have before gluing since you can’t get to it after. They look just knocked off flat?
 
AntDog said:
Cool.

Are the fronts of the scales finished? I was taught to give that area the treatment you want the whole handle to have before gluing since you can’t get to it after. They look just knocked off flat?
Click to expand...

You are quite Correct, in both accounts.
Generally.
I've noticed that I like a little more registration at the front of my handles in pinch grip. I feel that when I prematurely face my scales (like we all would normally do) and I also do on non kitchen knives. It doesn't give me enough to press against.


So the last couple I machine square on my big wheel. I have a slight radius at that surface.

Then later I shape them to be comfortable.
So, to answer your question......I'm still working on it. I know what I don't like, but I still iron out a few things as I go.

I'm self taught.
I'm argumentative.
I think most YouTubers are Nuts, so I don't watch them.
My wife says I have delusions of grandeur....I don't listen to people. I'm a contrarian. So alot of stuff I do don't make sense to "normal people"..... ironically, My friends think I should have a podcast......
 
Crag the Brewer said:
You are quite Correct, in both accounts.
Generally.
I've noticed that I like a little more registration at the front of my handles in pinch grip. I feel that when I prematurely face my scales (like we all would normally do) and I also do on non kitchen knives. It doesn't give me enough to press against.


So the last couple I machine square on my big wheel. I have a slight radius at that surface.

Then later I shape them to be comfortable.
So, to answer your question......I'm still working on it. I know what I don't like, but I still iron out a few things as I go.

I'm self taught.
I'm argumentative.
I think most YouTubers are Nuts, so I don't watch them.
My wife says I have delusions of grandeur....I don't listen to people. I'm a contrarian. So alot of stuff I do don't make sense to "normal people"..... ironically, My friends think I should have a podcast......
Click to expand...

Ahhh, that clears it up succinctly.😵‍💫

🤷‍♂️
 
AntDog said:
Ahhh, that clears it up succinctly.😵‍💫

🤷‍♂️
Click to expand...

You are very astute.
I didn't think anyone would call me out on that...haha

When I reread my answer, idk if I answered your question?

Basically, if the front on a kitchen knife feels too smooth, too rounded it's definitely comfortable in the hand.

But I think I want more surface, like a stop to register fingers against.

Hopefully it will still seem comfortable .

-Ill post some finished pics, hopefully kinda soon. This build was taking me too long.
I'll give ya a shout out
 
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I made what I think is called a "high carry" sheath for the old Western, in that the handle sticks up well above the carry point. My leatherworking skills tend to be a bit crude but the 5" blade now belt carrys about as easily as any shorter knife I own, better than some actually. The sheath "moves with you" very nicely, not sure if that is a normal effect of the shifted balance point or if I just got lucky... perhaps I need to try it on a few other knives.

RIMG0167 by https://www.flickr.com/photos/153108294@N08/, on Flickr


RIMG0165 by https://www.flickr.com/photos/153108294@N08/, on Flickr

Ready for a day of stalking the deer trails.
 
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