Bill DeShivs
Knifemaker / Craftsman / Service Provider
- Joined
- Jun 6, 2000
- Messages
- 12,566
My point is: you can't "epoxy it down." All you can do is fill the space with epoxy.
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My point is: you can't "epoxy it down." All you can do is fill the space with epoxy.
It seems as though many reputable makers epoxy their handles on in addition to pins. It seems like that would also protect the tang from moisture. Maybe they do it because it is easier but it certainly seems stronger too. I have been looking at one maker for a while who epoxies and pins his handles and he has a YouTube video where he beats the snot out of his handle with a hammer and it doesn't come off until the wood was splintered and destroyed. He also says that they handle his dishwasher just fine.
Yeah, I'm curious too. I just want to learn. I hope to eventually get more into this.
Maybe it is because there are no holes in the tang there. It seems like many makers drill holes in their tangs so the epoxy can flow through and sort of glue the scales together or at least use the hole as more to hold on to.
This is just an assumption, but I assume that when handles are "properly" secured to a knife blade using just epoxy, that the tang of the blade has been roughed-up/etched so that the epoxy has a suitable surface to bond to. And by "properly" I mean- intended to last forever without coming off.
I don't have any experience using epoxy to secure handles to knife blades, but it seems to me that a smooth, almost mirror-polished steel blade would not provide a good surface for lasting adhesion with epoxy.
The OP's Street Beat looks like it has a somewhat polished blade. I assume that the blade was polished prior to the handles being attached. If the area underneath the handles is likewise polished, then epoxy may not create a bond between handle and blade, but rather simply fill the gap.
I don't assume that at all. Why would a company spend money polishing something they have no intention of ever being seen?
"West Marine's G-flex epoxy filled in the crack and a clamp to hold on down will likely fix it. I woukd try this before I "pinged" anything only to possibly damage it further. Good luck"
But then- you aren't a professional cutler, are you?
You would do well to visit my web site then. You seem to not understand that your suggestion simply won't work.
It's "peening," not "pinging" by the way.