I need your help quick!

Crayola

Crayola

Joined
Sep 23, 1999
Messages
3,831
O.k., I did say I needed your help in one hour, but the knife making gods have frowned upon me today, so I have more time to make this decision. My grinder has gone kaput. Hopefully tomorrow I can get a replacement. :( But, I can still use your help on this decision.

If I could get a pic together, I would. Unfortunately, I am unabel to. Please put on your imagination caps and help me!

I am grinding this 8" chef's knife, but I need to know what to do with the handle. It is part of a 3 knife set, with a 4.5"ish wharncliffe utility and a 3" parer. The other 2 knives will have a natural linen micarta handle, which si a sort of browny, reddy kind of color.

For the chef's knife, I have a piee of curly maple that I'm using in a pleasing light brown color. I have enough for the whole handle, but I am wondering if I should add a piece of the micarta (same stuff) as a bolster? I would dovetail the lot too. I think the micarta would add strength to the front of the knife, and help keep bacterian and such from getting into the handle. Also, it would help make it match the othe rtwo peices. But, I don't want to drill the holes and be buggered! I have 30 days to complete this knife, and it goes off for heat threat this week.

So, what do you guys think?

By the way, the wood has been stabilized somewhat, and I'll liekly do a superglue finish on it.
 
The only that I can say is, that I would
not put wood handles on a kitchen knife.
I know,they did for years . Just my $.02
 
IF it is a set use micarta for the whole handle, I hate micarta bolsters. The only bolsters I like are metalic ones. If it is supposed to be a set, make them all as similar as possible.
KYle
 
I agree Crayola...I think to keep continuity you'd be best off with all micarta handles. I didn't like micarta bolsters before, but I've seen some form guys like Dogman and Dr. Lathe and think they look great.

Personally, I like a kitchen knife with a 416 bolster and a micarta or G10 handle. Just my taste though...do what YOU like!!! :D

Best of luck!
Nick
 
I would make the whole set the same and would use
canvas marcarta for the handles, it don't get
slipery when wet. Just my way of doing things. Gib
 
I would think that if you mix the micarta with wood that hasn't been completely stabilized, the wood might shrink or swell while the micarta would stay stable. I like the micarta bolster idea, but would use contrasting colors of micarta. Just my $.02.:)
 
Thanks very much guys. After fighting with my grinder for a day and trying to get my internet working (no success, I'm on a different system now), I have had one heck of a time!

O.k., here's an update. I drilled the knife to be ready to take a bolster, or I can cover the noles easily.

Here's a new problem though. I only have enough micarta for 2 of the 3 knives. The woo dpiece I have is stabilized just fine, I checked with Samhell.

The micarta bolster idea is out now, since I don't have enough to go around. So, the 2 smaller knives get the micarta, but I am still stuck as to what to do with the chef's knife!

I think my options are all wood, or all wood with brass bolster that has epozy under it to seal it. What do you guys think is my best bet? Unfortunately, there is no time to get more material.

Here's a link to my ImageStation Album. Check out the 10th pic, as it is the knife as far as I had it yesterday (it is ready for heat treat now):

http://www.imagestation.com/album/?id=4292107153
 
I can understand those sort of problems! ;)

Is your micarta unique to the point that you can't find more of it? I really think all micarta of the same color would be great. All wood would also be nice.

I wouldn't put brass on a kitchen knife. It tarnishes sitting on a shelf, and it gets really ugly in wet conditions. However, if you do use it (or any metal bolster) I'd recommend a mechanical fit...no epoxy. Get the blade and bolster surfaces as flat as you can and pin them down tight. They won't come off and you'll have a better seal (in the long run) than if you use epoxy. Plus, (IMHO) it looks best if the bolsters look like they grew on the blade...and it's impossible to do that with a big epoxy line inbetween the two.

Just some thoughts! :)

Show us when you're all done!
Nick
 
Thanks Nick!

the trouble with the micarta is that I don't have time to get more! Well, I may have one opportunity, we'll see.

I am really proud of my chef's knife design. The rocking motion is very natural, and the whole edge is curved so you get 100% slicing power! Also, you see that the grind goes right along the whole edge. I hate knives with bolsters or ricassos in line with the edge. After a couple of good sharpening sessions, the back of the blade gets cut off from contacting the cutting board much.

I have scrapped the brass bolster idea then. It will be micarta (if I can get it) or all wood. I suspect I'll en dup going all wood then. I want the chef's knife to really be the feature knife, and James gave me a nice piece. AAAARRRGH! What would I do wthout you guiys to help me make these decisions!

Pics on these will be in 3 weeks time, most likely. I am on a time limit here, so pics won't be too long!
 
You must log in or register to reply here.
Back
Top