- Joined
- Apr 29, 2019
- Messages
- 4
I've been making knives for a while now but I've never really put 100% of myself into one until now. I recently got married and my brother-in-law is interested in custom knives so I decided to make him one for Christmas. He's not one for this kind of forum so I doubt he'll see it early.
The steel is AEB-L and is treated with the method that Hoss has previously posted on this site. With some rhc tests my dad and I did we got about 61 hrc for the AEB-L we treated this way so I assume it's about that hard.
After heat treat, I ground the secondary bevels first at 15 degrees. I do this because it makes it waaaaaay easier (for me at least) to keep from ruining the of the knife because you form the thinnest part of the blade while your blank still has a bunch of meat to soak the heat. I then flat ground the blade. You'll notice that the blade doesn't have any plunge line; this is because the entire tang is also ground flat to be in line with the plane of the primary bevels. I've seen many people do this with kitchen knives and never quite understood why you wouldn't do it with every knife. It makes finishing significantly easier and it removes one of the most difficult parts of grinding (making symmetrical plunge lines).
After grinding the bevels and tang I took it to the disk sander and made sure everything was flat, finished it to 400 grit satin and glued the handles on, which are black canvas micarta with a top layer of raffir 3 stage glowing resin.
I'm not proud of the sheath but I'll learn how to work with leather better in the future. For now its just kydex.
The steel is AEB-L and is treated with the method that Hoss has previously posted on this site. With some rhc tests my dad and I did we got about 61 hrc for the AEB-L we treated this way so I assume it's about that hard.
After heat treat, I ground the secondary bevels first at 15 degrees. I do this because it makes it waaaaaay easier (for me at least) to keep from ruining the of the knife because you form the thinnest part of the blade while your blank still has a bunch of meat to soak the heat. I then flat ground the blade. You'll notice that the blade doesn't have any plunge line; this is because the entire tang is also ground flat to be in line with the plane of the primary bevels. I've seen many people do this with kitchen knives and never quite understood why you wouldn't do it with every knife. It makes finishing significantly easier and it removes one of the most difficult parts of grinding (making symmetrical plunge lines).
After grinding the bevels and tang I took it to the disk sander and made sure everything was flat, finished it to 400 grit satin and glued the handles on, which are black canvas micarta with a top layer of raffir 3 stage glowing resin.
I'm not proud of the sheath but I'll learn how to work with leather better in the future. For now its just kydex.
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