This one's already in the gallery but I would like to hear some comment's from you folks here too 
.
I finally managed to get a knive finished (still got several left, where I just can't motivate myself to finish the handles
)
This time it's my first real custom order, although I made several of my Damasteel Dwarfs on comission, but that size doesn't count
.
In the beginnig there was the wish for a Speckmesser a.k.a. bacon knife, but after some sketches and some conviction from my side it turned into a bacon and allround chef's knife. I just wasn't willing to crank out an ugly, Solingen styled Speckmesser.
One thing is for sure, putting on a satin finish on a hardened blade of this size, in this material and from 120 grit upwards is in fact :barf:
It's was also my first time using micarta and I really like how it turned out, the micarta and the pins were taken to a mirrorfinish so this handle is big time bling bling and somehow difficult to photograph.
Here some specs and then the pics :
Overall: 35 cm
Blade: 21 cm
Steel: 3,5 mm RWL 34
Handle: red liners , 6mm V2A(SS) Pins, black linen micarta
I hope you like it and don't mind the huge amount of pics.
Looking forward to your answers and as always constructive criticism is appreciated (but I don't want to hear anything about tapering the tang, this thing is light and quick and perfectly balanced at the handle blade transition, right where the index finger sits ) .
Regards Marcus
P.S.: If anyone is interested in anything, be it dwarf, chef's knife or fighter, school's out for two weeks and would love to spend some time in the shop.
Working on comission, and getting paid for knifemaking is really addictive and somehow my driver's license needs to be payed.
.I finally managed to get a knive finished (still got several left, where I just can't motivate myself to finish the handles
) This time it's my first real custom order, although I made several of my Damasteel Dwarfs on comission, but that size doesn't count
. In the beginnig there was the wish for a Speckmesser a.k.a. bacon knife, but after some sketches and some conviction from my side it turned into a bacon and allround chef's knife. I just wasn't willing to crank out an ugly, Solingen styled Speckmesser
.One thing is for sure, putting on a satin finish on a hardened blade of this size, in this material and from 120 grit upwards is in fact :barf:
It's was also my first time using micarta and I really like how it turned out, the micarta and the pins were taken to a mirrorfinish so this handle is big time bling bling
and somehow difficult to photograph.Here some specs and then the pics :
Overall: 35 cm
Blade: 21 cm
Steel: 3,5 mm RWL 34
Handle: red liners , 6mm V2A(SS) Pins, black linen micarta
I hope you like it and don't mind the huge amount of pics.
Looking forward to your answers and as always constructive criticism is appreciated (but I don't want to hear anything about tapering the tang
, this thing is light and quick and perfectly balanced at the handle blade transition, right where the index finger sits ) .Regards Marcus
P.S.: If anyone is interested in anything, be it dwarf, chef's knife or fighter, school's out for two weeks and would love to spend some time in the shop.
Working on comission, and getting paid for knifemaking is really addictive and somehow my driver's license needs to be payed
.
