Modified Production Knives (traditional only)

Modified RR1571
Carbon steel canoe

Main blade only and buffalo covers.

20171012.jpg
 
Nice job Robert, the covers look fantastic!

Eric
 
Wow Glenn's found a stag honey hole, what a perfect fit! Just beautiful.

Got a recent mod here; a Kabar on barlow scales with a mystery wood. The customer wanted me to use the wood he made his dining room table out of years ago. Very hard and dense, I'm leaning towards ipe, it has the chracteristic yellow streaks through it:

Helmut's knife 2.jpg

Helmut's knife 3.jpg

Eric
 
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ea42 said:
Wow Glenn's found a stag honey hole, what a perfect fit! Just beautiful.



Got a recent mod here; a Kabar on barlow scales with a mystery wood. The customer wanted me to use the wood he made his dining room table out of years ago. Very hard and dense, I'm leaning towards ipe, it has the chracteristic yellow streaks through it:
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Thanks Eric. :thumbsup:

That Ka-bar looks great excellent work.:cool:
 
mrknife said:
always solid work from Glenn! my go to modder, wonder how his schedule is these days :D;)
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As usual he is covered up but he never forgets. I bombarded him with 6 knives at once over a year ago and have 5 back. He PM'd me awhile back that he had started on my last one. I'm sure he has other folks knives he has to work on as well so absolutely no problem. His beautiful work and great prices keep him busy and well worth the wait IMO.
 
Hello All-
Hope you are enjoying your Sunday afternoon.

After seeing everyone's amazing pieces, I attempted my first two blade/one blade modified CutMaster. Nowhere near the quality of you all, but I did have a lot of fun trying for the first time, and I will continue to work at getting better.

I tried to make scales out of wood, but they didn't come out very well. I did rush them because I wanted to get this first one done quickly, just to see if I could do it. I will have to put more work into making/finishing scales.


The blade has not been sharpened. I will get to that next. Here is a picture of the blade that I fire treated.
IMG_0080.JPG On this side of the scale, I ended up cracking the wood and tried to fill it in, but not such a good job.
IMG_0081.JPG Here is some file work that I did no the spring and the blade.
IMG_0082.JPG Side views closed.
IMG_0094.JPG IMG_0095.JPG Pic_#01.jpg Pic_#06.jpg
 
I like the file work! Good first attempt, keep it up.
 
That's darned god for a first attempt! One thing though, I would avoid heating the blades up like that, what happens is you destroy the temper and wind up with very soft steel, or worse very brittle steel. The goal is to keep the blades as cool as possible. The file work looks fantastic!
 
ea42 said:
That's darned god for a first attempt! One thing though, I would avoid heating the blades up like that, what happens is you destroy the temper and wind up with very soft steel, or worse very brittle steel. The goal is to keep the blades as cool as possible. The file work looks fantastic!
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Thanks EA42. Noted on the blade, I will stick to heating the spring and not touching the blade.
 
angileri said:
Thanks EA42. Noted on the blade, I will stick to heating the spring and not touching the blade.
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Actually you shouldn't heat the spring either. You'll un-spring it.

If you heat steel enough to give it color, then you've heated it enough to ruin the temper. The hotter it gets, the softer it gets.

This is just an approximation, but if you see yellow then you have met/exceeded blade tempering temperatures and if you see blue/purple then you have met/exceeded spring temperatures.

You can add that sort of coloration non-destructively through a patina. Different things turn the knife different colors. Red meat makes it more of a blue, fruits and vegetables make it more gray.
 
boy&hisdogs said:
Actually you shouldn't heat the spring either. You'll un-spring it.

If you heat steel enough to give it color, then you've heated it enough to ruin the temper. The hotter it gets, the softer it gets.

This is just an approximation, but if you see yellow then you have met/exceeded blade tempering temperatures and if you see blue/purple then you have met/exceeded spring temperatures.

You can add that sort of coloration non-destructively through a patina. Different things turn the knife different colors. Red meat makes it more of a blue, fruits and vegetables make it more gray.
Click to expand...

So could I theoretically just stick the blade into a steak that is sitting in the refrigerator for say an hour to get the desired color?
 
angileri said:
So could I theoretically just stick the blade into a steak that is sitting in the refrigerator for say an hour to get the desired color?
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Yes, in fact that's what many people do. Be sure to clean the blade good, at least a good scrub with dish soap if not a stronger chemical like mineral spirits or carb cleaner or something along those lines. If there is anything on the blade, including finger oils, the patina won't take as well in those spots.

Time depends on how strong of a color you want, what you're putting it in and what type of steel you have.

For example, a knife I just finished is made of 1075 and all I did with it was cut up a few inches of hot dog into training treats for my dog and it started to turn color just from that. I think raw beef is probably the bluest patina. The cooked hot dog I cut up turned it a mix of light purple and gold.

If you don't like it, you can always get it off with steel wool, scotchbrite, polish, or some other mild abrasive along those lines. It's just a thin layer that forms on top of the steel. It's like rust but not destructive. It also helps protect against actual rust by occupying the space where the rust would go.
 
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