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Making you cringe !
- Thread starter mete
- Start date
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- Dec 6, 2004
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- 6,212
nerve racking to say the least in dam near every point of the making
james terrio
Sharpest Knife in the Light Socket
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- Apr 15, 2010
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I think guthooks are hideous, but then again I never used one. Folks who like 'em REALLY like 'em. *shrug*
Now, sawteeth on the other hand... oh boy. :barf:
Now, sawteeth on the other hand... oh boy. :barf:
- Joined
- Feb 16, 2010
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- 3,668
If it's an open rant, I'd rather not use G10 or Micarta as a maker. Also, I'd rather not use carbon steel.
I don't do serrations on an edge. I have never liked them or needed them on a knife and have no desire to make a knife with them on it. I think that they are just a lot of weak spots along a blade that severely limit the use of that section of blade.
I have done a gut hook on a knife before. There wasn't anything much fun about it. I have used them on knives and don't really need one to get the skin off an animal. When it is not being used it is just in the way. I think Seguine, back in the 60's, used to call them pot hooks.
I'm really kind of glad that people can go out to Wal-Mart or whatever "Big Letter" store is around and get all the gut hooks and serrated blades they want.
I have done a gut hook on a knife before. There wasn't anything much fun about it. I have used them on knives and don't really need one to get the skin off an animal. When it is not being used it is just in the way. I think Seguine, back in the 60's, used to call them pot hooks.
I'm really kind of glad that people can go out to Wal-Mart or whatever "Big Letter" store is around and get all the gut hooks and serrated blades they want.
i recently made a skinner with a gut hook. no particular reason, since i never use them, but it sure did make the profile look ugly to my eye.
as for dangerous: i have to say profiling with my bench grinder. no matter what i do [i'm not the most rigorous at keeping my shop clean, so this is largely my own fault], there's always enough sanding/cutting dust around my shop to present a bit of fire hazard, and those sparks go everywhere.
not too long ago i did neglect to clamp a workpiece i was boring down and manage to cut myself.
as for dangerous: i have to say profiling with my bench grinder. no matter what i do [i'm not the most rigorous at keeping my shop clean, so this is largely my own fault], there's always enough sanding/cutting dust around my shop to present a bit of fire hazard, and those sparks go everywhere.
not too long ago i did neglect to clamp a workpiece i was boring down and manage to cut myself.
- Joined
- Mar 10, 2009
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- 92
Considering my novice experience and only 10 finishid knives under my belt, to date, I would have to say Micarta is the worst I've messed with so far. I don't care for gut hooks either, but I did make one to gift to a friend and he loved it. To each his own I suppose.
james terrio
Sharpest Knife in the Light Socket
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- Apr 15, 2010
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I read a couple places that the original idea was indeed just for a pot-hook for camping and such, then someone said "Hey, I could sharpen that" and blammo, a guthook, history was made. I don't know if that's true or just a legend.
The "European style" gutting blade is a straight edge with a totally blunt tip. I've seen it demo'd in videos and it sure looked like it worked well. But that's an extra blade to carry, not too many people seem to like that.
Serrations, yeah I don't like 'em either. As a user they just plain annoy me. I've found that good steel with good HT and an appropriate "plain" edge angle cuts cleaner, and just as long or longer than a serrated edge, and is still easier to touch-up. Ever try to whittle a tent-stake or peel an apple with a knife that had serrations? Don't, it will make you say bad words.
I've said it before and I'll say it again: I've cut more paper, cardboard and Tyvek than most sane men will ever see (many years in the printing/converting industry) and we ALWAYS came back to plain edges every time we tried any slitters or sheeters with a serrated edge.
As a maker, forget it, the extra labor and PITA to make serrations would jack up the price so much to do by hand, I doubt it would be worth it to a client. If serrations are what the customer really wants they can get 'em at the Dollar Store. Buy a package of cheapo steak knives and throw 'em away when they get dull.
The "European style" gutting blade is a straight edge with a totally blunt tip. I've seen it demo'd in videos and it sure looked like it worked well. But that's an extra blade to carry, not too many people seem to like that.
Serrations, yeah I don't like 'em either. As a user they just plain annoy me. I've found that good steel with good HT and an appropriate "plain" edge angle cuts cleaner, and just as long or longer than a serrated edge, and is still easier to touch-up. Ever try to whittle a tent-stake or peel an apple with a knife that had serrations? Don't, it will make you say bad words.
I've said it before and I'll say it again: I've cut more paper, cardboard and Tyvek than most sane men will ever see (many years in the printing/converting industry) and we ALWAYS came back to plain edges every time we tried any slitters or sheeters with a serrated edge.
As a maker, forget it, the extra labor and PITA to make serrations would jack up the price so much to do by hand, I doubt it would be worth it to a client. If serrations are what the customer really wants they can get 'em at the Dollar Store. Buy a package of cheapo steak knives and throw 'em away when they get dull.
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james terrio
Sharpest Knife in the Light Socket
- Joined
- Apr 15, 2010
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- 22,618
Long as I'm on a roll...
Choils... WHY? Why would anyone want a big divot out of the strongest part of their bladel? I know, "you can choke up on the blade" is the standard answer, but I'm not buying it. Maybe the blade is too long for the work you're doing, if you have to have a dull spot to wrap your finger around.
I prefer small-to-medium knives to have a nice sharp edge as close to the handle or guard as possible, for stuff like whittling and peeling. You can still pinch the blade like a chef would, for fine tip-work.
Choils... WHY? Why would anyone want a big divot out of the strongest part of their bladel? I know, "you can choke up on the blade" is the standard answer, but I'm not buying it. Maybe the blade is too long for the work you're doing, if you have to have a dull spot to wrap your finger around.
I prefer small-to-medium knives to have a nice sharp edge as close to the handle or guard as possible, for stuff like whittling and peeling. You can still pinch the blade like a chef would, for fine tip-work.
- Joined
- Jun 26, 2005
- Messages
- 1,835
flat grind.
james: are you referring to a choil cut?
if so; to my understanding the purpose is to have a void space between the blade bevel and the choil/ricasso/bolster itself for sharpening, so your stone is not butting against it.
i don't know how correct that is, and i don't know where cuts to allow a depression for the index finger came into play.
if so; to my understanding the purpose is to have a void space between the blade bevel and the choil/ricasso/bolster itself for sharpening, so your stone is not butting against it.
i don't know how correct that is, and i don't know where cuts to allow a depression for the index finger came into play.
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- May 3, 2004
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- 979
Hollow grind 
james terrio
Sharpest Knife in the Light Socket
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- Apr 15, 2010
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Canid, I'm referring to a large, semi-circular portion ground out of the blade, so as to allow the user's index finger to grip the blade there. Looks like a typical "finger-groove" in a handle.
I think you're referring to a sharpening-notch, a much smaller shape. As you say, it's meant to make the blade easier to sharpen without scuffing up the ricasso. Its practicality is widely debated. Some survival guys like them simply because they provide a great spot for striking a flint or drawing sparks off a ferro-rod, without dulling your main edge.
The exact terms for either feature depend on who you ask; sorry for any confusion.
Delbert, I'm not a big fan of hollow grinds either, except on very fine thin blades like straight razors and dedicated skinners. On hunters/general use/survival knives, I feel they weaken the blade a lot and can actually make it a less-efficient cutter.
I think you're referring to a sharpening-notch, a much smaller shape. As you say, it's meant to make the blade easier to sharpen without scuffing up the ricasso. Its practicality is widely debated. Some survival guys like them simply because they provide a great spot for striking a flint or drawing sparks off a ferro-rod, without dulling your main edge.
The exact terms for either feature depend on who you ask; sorry for any confusion.
Delbert, I'm not a big fan of hollow grinds either, except on very fine thin blades like straight razors and dedicated skinners. On hunters/general use/survival knives, I feel they weaken the blade a lot and can actually make it a less-efficient cutter.
yes, we're definitely talking about the same two things. the cut in the choil for the finger i have used several times for ergonomy, but i do worry about the structural compromise; especially since i have only been doing full-tang knives on my thinner stock.
hrm: i hate sanding horn and antler. i love to use the stuff, but i haven't found a mask in the world that keeps that junk out of my lungs and the taste out of my mouth.
hrm: i hate sanding horn and antler. i love to use the stuff, but i haven't found a mask in the world that keeps that junk out of my lungs and the taste out of my mouth.
