Recommendation? My bk16 and mods!?

Dr Rez

Pisser of the Couch
Joined
Jun 7, 2012
Messages
760
Here is my wonderful 16! Easily one of if not favorite fixed blade I have used. Shes got a stripped coating and a pretty heavy patina with a layer of gun oil over it all. Replaced the bolts and washers with stainless, as well as the scales with Kabar factory micarta which are heavily oiled with beeswax. Lastly in the second picture you can see the red scales I made for it today with some thin plastic cutting boards. Was my first try doing this but it seemed to work out allright!

Enough rambling and on to the question. I really like the ergos of this knife, just like I do the bk11 and 14 that I own...however I cant help but think I would find it even more comfortable and usable filing or grinding down the little finger guard before the blade starts. In the third pic I have drawn about where id like to remove. My question is has anyone else done this or altered this, and what do you recommend using?

edit: I find when using the knife for food prep the little nub finger gaurd gets in the way of cutting things in which the knife should sit flt on the cutting board/wood.

Pic_1.jpg

trim.jpg

Pic_2.jpg
 
[QUOTE"bladesmith3, post: 18117426, member: 408803"]I have a grinder. but a Dremel, files, sandpaper, and patience will do just as well. slow and steady wins the race. (not really but it sounds good. LOL)[/QUOTE]
Blade Im still loving that 2 I got from you. Thanks again Brother
 
Sweet pics of the Sweet 16. Knice mods.

I coat my carbon steel food prep knives, as well as just abotu any knife that even so much as may come in contact with food, with mineral oil. It's food save, obviously, and doesn't do rancid like other food appropriate oils.
 
Tradewater has a pic where he ground off the "tit" similar to how you have it drawn, it works very well. Go to it with vim and vigor!
 
Wow so many greats pics and replies. Dremmel I shall use. Thank you all so much!
 
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