- Joined
- Jul 3, 2007
- Messages
- 334
It is time for me to show off a few projects that I have been working on.
First is a rehandling project
Boker Trance with Paper Pinstripe Scale.
The next two were made up in Escanaba, Michigan with the generous guidance of the great folks at Bark River Knife and Tool. They hosted a Grind-In for members of Jerzee Devil a couple weekends ago. Big fun with some super people
I made two knives that weekend and this was my "warm up"knife. I had made some scales out of fiberglass, which turns opaque when wetted with epoxy. I added some blue tint to the epoxy, and results looked like fish sclaes to me, so decided to make a fish shaped knife...it came out kinda cool, IMHO. I should have thinned the steel down somewhat, otherwise I like it, and might be handy for something...
"Fish Knife"
A2 steel
Blue Tinted Fiberglass Scales
8" OAL, 3" blade
Sheath in Blue Kydex with help from Sharpshooter and his lovely assistant
"Little Boner"
Design is a shameless ripoff of the BRKT Canadian Sportsman. Same blade shape, but I went for a plain handle with no finger grooves. This one should take care of most of the other kitchen tasks the big knife below is not suited for like boning, fish cleaning and more delicate tasks.
Delbert Ealy Damascus Steel
Handle is Twisted Carbon Fiber and Texalium (silvered fiberglass)
9" OAL, 4-3/4" Blade
Last is the camp cooks knife, finished the week after returning from Escanaba. Amazing how long it takes without power tools.
I wanted a large general purpose cooks knife for the camp kitchen. It had to be able to tackle a number of food prep chores chopping, slicing etc. It was intended to be a chef's knives with the addition of an upswept tip for things like butterflying pork chops or pork loins. So far it seems like all that and in addition, wide enough to flip burgers and maybe griddle cakes. There is a generous flat spot above the tip that should be handy for scraping a griddle.
Design, Grind, Heat Treat and Temper by Brian Goode
Damascus Steel and profiling by Delbert Ealy
Handle in Birdseye Maple, Yellow Burlap and Glowing Blue Burlap and Black Burlap liners by myself
13" OAL, 7" Blade
I want to thank everyone who helped me with these...Del, Brian, Mike, Reid in particular in addition to everyone at Bark River fo helping take the mysteries and unknowns out of knifemaking for myself and my son.
Thanks for looking! Comment welcome, and I know the pictures are not the best, my time is short just now and I was anxious to show these off.
First is a rehandling project
Boker Trance with Paper Pinstripe Scale.

The next two were made up in Escanaba, Michigan with the generous guidance of the great folks at Bark River Knife and Tool. They hosted a Grind-In for members of Jerzee Devil a couple weekends ago. Big fun with some super people
I made two knives that weekend and this was my "warm up"knife. I had made some scales out of fiberglass, which turns opaque when wetted with epoxy. I added some blue tint to the epoxy, and results looked like fish sclaes to me, so decided to make a fish shaped knife...it came out kinda cool, IMHO. I should have thinned the steel down somewhat, otherwise I like it, and might be handy for something...
"Fish Knife"

A2 steel
Blue Tinted Fiberglass Scales
8" OAL, 3" blade
Sheath in Blue Kydex with help from Sharpshooter and his lovely assistant

"Little Boner"

Design is a shameless ripoff of the BRKT Canadian Sportsman. Same blade shape, but I went for a plain handle with no finger grooves. This one should take care of most of the other kitchen tasks the big knife below is not suited for like boning, fish cleaning and more delicate tasks.
Delbert Ealy Damascus Steel
Handle is Twisted Carbon Fiber and Texalium (silvered fiberglass)
9" OAL, 4-3/4" Blade


Last is the camp cooks knife, finished the week after returning from Escanaba. Amazing how long it takes without power tools.

I wanted a large general purpose cooks knife for the camp kitchen. It had to be able to tackle a number of food prep chores chopping, slicing etc. It was intended to be a chef's knives with the addition of an upswept tip for things like butterflying pork chops or pork loins. So far it seems like all that and in addition, wide enough to flip burgers and maybe griddle cakes. There is a generous flat spot above the tip that should be handy for scraping a griddle.



Design, Grind, Heat Treat and Temper by Brian Goode
Damascus Steel and profiling by Delbert Ealy
Handle in Birdseye Maple, Yellow Burlap and Glowing Blue Burlap and Black Burlap liners by myself
13" OAL, 7" Blade
I want to thank everyone who helped me with these...Del, Brian, Mike, Reid in particular in addition to everyone at Bark River fo helping take the mysteries and unknowns out of knifemaking for myself and my son.
Thanks for looking! Comment welcome, and I know the pictures are not the best, my time is short just now and I was anxious to show these off.