Just finished today

Phillip Patton

Phillip Patton

Knifemaker / Craftsman / Service Provider
Joined
Jul 25, 2005
Messages
5,347
Just finished this one for my biggest customer.

Steel is D5, with a 400 grit handrubbed finish. Handle is natural micarta.

Blade length is 8", overall length, 13.5"

This one is supposed to double as a camp knife, which might just mean the edge is too thick to be an efficient kitchen knife, and too thin to be a durable camp knife. :eek: :D

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Thanks for looking, and all comments welcome.

Phillip
 
I have to tell you, Phillip. You got this knife making thing down pat :D. Great looking knife.

--nathan
 
Very nice work! Did the customer specify the D5 steel or did he let you do the picking?
 
Zombie Killing Kitchen Cutlery, Oh ya. Very nice, everything, I dig the handle and the loveless bolts. It the whole knife flows in a manner that says " say hello to my little friend":thumbup: Love it!

Man, I was thinking about something very similar. I've made a couple 1/4" thick 1084 knives with very similar profiles, only with shorter, I believe 4" blades. I'll have to make a bigger one someday.

After using them and carrying one daily for over a year now, I have to say it's one of the best all around blade designs.
 
Send it to me and I'll verify that it is a camp and a kitchen knife. I'll send it back in a couple of days....months.....years....so how much would it cost me? :D
 
Beautiful knife. Clean, stylish lines. Workmanship speaks of quality.

A wonderful addition to any cook's collection, whether in the kitchen or camp.



Kind regards, -Spinner
 
Thanks for the comments, fellas.

D5 is very similar to D2, but it has no vanadium, which makes it easier to forge and grind. And it has 2% cobalt added, which probably has no benefit as far as knives goes.
It has slightly more chromium than D2. It's much easier to work with than D2, and doesn't have the orange peel texture that D2 is known for. I think performance should be about the same.
 
Great knife! So just how thick is the steel at the spine? I'm curious what you would recommend for a camp knife versus a kitchen knife.
 
Phil705 said:
Great knife! So just how thick is the steel at the spine? I'm curious what you would recommend for a camp knife versus a kitchen knife.
Click to expand...

This one is a little over 1/4", I think. A chef's knife intended for kitchen use only should be much thinner. The one that get's the most use in my kitchen is about 1/8" thick at the spine.
 
Very nice work. Scaring :D
Also thanks for the info about D5, i've not herad any one using this steel.

Cheers
 
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