Hamon hunter

keithf

keithf

Joined
May 29, 2006
Messages
992
G'day all,
Just finished this one yesterday and thought I'd share it with you. As always please forgive my lack of skill in the photography department.

SPECS.
BL, 5 ", 127mm.
OAL, 10 1/4", 260mm.
W2 tool steel.
416 guard and pin.
Ringed Gidgee handle.
Tooled leather sheath

Thanks for looking and comments welcome.
Cheers Keith



 
I was thinking about you today, Keith.
You've made another really nice knife.
I love how how your knives are practical and sexy all at once.
 
Yikes Keith, I'm loving everything about this! Certainly a user I'd like to have with me to dress and skin a red deer.

Interesting the way the gidgee seems to almost change colour under different light. That stuff is super hard yeah? What's your technique for polishing it up like that? (It's rare the handle has more of a mirror finish than the blade in my experience!)

As others have already said: excellent hamon.

Cheers......Pete
 
Pete_H said:
Yikes Keith, I'm loving everything about this! Certainly a user I'd like to have with me to dress and skin a red deer.

Interesting the way the gidgee seems to almost change colour under different light. That stuff is super hard yeah? What's your technique for polishing it up like that? (It's rare the handle has more of a mirror finish than the blade in my experience!)

As others have already said: excellent hamon.

Cheers......Pete
Click to expand...

Hi Pete_H,
Thanks for the comments mate. Well I just got to say that the blade is a full hand polish and its just my crappy photography skills that make it look dark. I was trying to highlight the hamon :o. The Gidgee is a very hard timber and one of my favourite timbers. I hand sand it to 1200 grit and then apply Danish oil and rub this in with some more 1200 grit paper. Wipe off the sludge produced and reapply some oil, let it sit for 10 minutes and then wipe off the excess oil if there is any. I'll leave it for 12 hours or so and then give it a buff on a flanelette mop. Makes it really pop!
Cheers Keith
 
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