- Joined
- Feb 13, 2007
- Messages
- 17,757
This is a big integral dagger that started out as a 10 pound chunk of steel and was reduced down to about 13 oz.
It was a relatively complex machining project for me that I've been working on here and there as time allows over the last year.
The material is Latrobe A2 at HRC 60 with a dark tumbled surface finish and black G10 held by 16 threaded hidden pins.
The blade is 10" long and a little over 1/4" thick at the ricasso. The total length is 15 3/8". It weighs 13.4 oz and balances at the guard/ricasso transition.
It has deep 3" hollow grinds that are twisted in a shallow helix to control the thickness of the center section of the blade. I did this to keep some meat at the base of the blade, then twist it into a more shallow diamond section towards the middle of the blade, then into a steeper angle as it approaches the tip. This controls the distal taper and helps control the distribution of mass and keeps some meat where it's needed.
Everything was machined then stoned to fit, there was no grinding.
It was a relatively complex machining project for me that I've been working on here and there as time allows over the last year.
The material is Latrobe A2 at HRC 60 with a dark tumbled surface finish and black G10 held by 16 threaded hidden pins.
The blade is 10" long and a little over 1/4" thick at the ricasso. The total length is 15 3/8". It weighs 13.4 oz and balances at the guard/ricasso transition.
It has deep 3" hollow grinds that are twisted in a shallow helix to control the thickness of the center section of the blade. I did this to keep some meat at the base of the blade, then twist it into a more shallow diamond section towards the middle of the blade, then into a steeper angle as it approaches the tip. This controls the distal taper and helps control the distribution of mass and keeps some meat where it's needed.
Everything was machined then stoned to fit, there was no grinding.
Mike
