New Knife, Old Design- Opinions?

Thanks guys for the comments. These days I wouldn't put a choil but like I said, it's an older design. The balance is right at the guard. I put my usual convex edge on it and kind of thin. I don't think I'll be making more of these.
 
I really like the handle, but I'm not a fan of large choils. Bring the blade all the way back to the handle for me. Also, I'd like more of a point, and less of the bull nose look. For a knife that is 2 inches wide, 1/4" stock is not too thick in my opinion, but I wouldn't go any thicker.
 
I just ethed it for the owner. This is the way he wanted it and I think it looks better too.

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how do you etch it Ray? What does this do? corrosion protection maybe? Interested...

Looks awesome....

Those of you who dont know Rays knives in 1/4 feel nothing like the sharpened prybars you are use to. His high flat grind and awesome convex edge make it handle like a knife much thinner then it is.....
 
Ray,

I liked the original and I like this one. I am glad to see you revisiting this design. The handle on this one always looked just right to me. The blade shape looks practical and wicked with that steep curve. I also like the jimping on the spine. I would love to see jimping on more of your designs.

Nice work my friend!
 
I'd like to handle it for sure, I think I like your hwk+ and explored better. Something about your knives I just love! Can't wait to handle one somehow. You need to get a subforum and have some passarounds!

Good work!
 
Thanks Jake. That helps a good bit. Or hurts if ya ask my bilfold. :) I like a stout knife, full flat and convexed edge. Plus the classy, simple clean lines. I think I'll be hitting Ray up before too long.
 
I like it. I'd like it better without a choil and 2 inches longer. You stuff is awesome!
 
Thanks, I appreciate all the comments. I don't really like making this design. It's such a pain to grind because of the width. I only made it for a friend after he's been asking me for a very long time.:)

BTW, because of the width the angle of the grind is pretty accute even though it's 1/4" thick. This knife cuts great. The thing I don't like is the weight. It's quite heavy.
 
Ray, I've admired your knives ever since I visited this forum. Do you have a website or a forum spot where you give the specs on your knives with pics?
 
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