- Joined
- Sep 26, 2012
- Messages
- 9
Hey guys and gals, I'm a new member to BladeForums and I could really use some advice! I'm 18 and just recently got a decent job that pays well enough for me to start getting into making my own knives, which has been a hobby I've wanted to get into for several years. Now that I have the money to play with... it begins!!
A long time ago I decided that someday I'd make a knife for my dad but until a couple days ago I hadn't decided on what kind. Since he doesn't get to hunt as often as he'd like, a hunting knife isn't very useful. However, my dad has been the family cook for as long as i can remember, so naturally, he should get a knife for cooking. I did a bit of research on the knives he uses most often, and then I asked why he uses two or three of the ones he owns and not the rest of them. So after getting an explanation on his preferences and such, I discovered that one of his three favorites isn't a very high quality knife. He said it doesn't get real sharp like the others, and it dulls faster than the others, but it just 'feels' right. So I decided I'd try to replicate that 'feel' but with a better blade.
Sorry if I'm boring anyone reading this, but please bear with me, I'm getting to the point!!
Since I have absolutely no tools with which to shape a piece of bar stock, I figured a knife blank would be a decent alternative. Originally I looked on knifekits.com but couldn't find the style knife I wanted to work with. Then I stumbled on usaknifemaker.com and found what I was looking for!! This is the knife I would like to get to work on.
From what I've read, I'll want to buy a 10" single bastard cut file to smooth out the blank and to add the bevels. PLEASE, someone correct me if I'd be better off with a different file.
As far as putting an edge on the knife, I am blessed to have gotten a job at Sportsman's so I'll have all the help I need in putting a good edge on the final product.
As far as the grips go, I've decided on wood. Me and my dad both drool over the highly figured walnut gun stocks and i know he likes the light stripes and burls but prefers the color more of a light brown as opposed to how dark most walnut is. He expressed at one point that he likes a bit of a reddish color as well. I am almost sure I'm going to go with some stabilized redwood burl from Burl Source. Finished with Tru-Oil? I'm having a rough time figuring that part out... Hopefully if the knife is good enough, it'll actually get used in the kitchen, and if it does I want to take the right steps to make sure the wood is properly protected. Any/all advice on how to finish or seal the wood will be greatly appreciated!
Now, FINALLY to the big question... is the 154CM steel that they made the blank out of good enough for kitchen duty? I know for a fact my dad would love it if I gave him a pointed rock tied to a stick as he is a "it's the thought that counts" kind of thinker. I just want to make him something that actually works for the intended purpose. The whole intent of doing this for him is to replace his old knife that 'feels' right with a very similar knife that has a much better blade. But obviously, if the quality of that steel isn't good, then I need to reconsider what actions I need to take.
Any and all help/advice is greatly appreciated!!
My very best,
-Dylan
A long time ago I decided that someday I'd make a knife for my dad but until a couple days ago I hadn't decided on what kind. Since he doesn't get to hunt as often as he'd like, a hunting knife isn't very useful. However, my dad has been the family cook for as long as i can remember, so naturally, he should get a knife for cooking. I did a bit of research on the knives he uses most often, and then I asked why he uses two or three of the ones he owns and not the rest of them. So after getting an explanation on his preferences and such, I discovered that one of his three favorites isn't a very high quality knife. He said it doesn't get real sharp like the others, and it dulls faster than the others, but it just 'feels' right. So I decided I'd try to replicate that 'feel' but with a better blade.
Sorry if I'm boring anyone reading this, but please bear with me, I'm getting to the point!!
Since I have absolutely no tools with which to shape a piece of bar stock, I figured a knife blank would be a decent alternative. Originally I looked on knifekits.com but couldn't find the style knife I wanted to work with. Then I stumbled on usaknifemaker.com and found what I was looking for!! This is the knife I would like to get to work on.
From what I've read, I'll want to buy a 10" single bastard cut file to smooth out the blank and to add the bevels. PLEASE, someone correct me if I'd be better off with a different file.
As far as putting an edge on the knife, I am blessed to have gotten a job at Sportsman's so I'll have all the help I need in putting a good edge on the final product.
As far as the grips go, I've decided on wood. Me and my dad both drool over the highly figured walnut gun stocks and i know he likes the light stripes and burls but prefers the color more of a light brown as opposed to how dark most walnut is. He expressed at one point that he likes a bit of a reddish color as well. I am almost sure I'm going to go with some stabilized redwood burl from Burl Source. Finished with Tru-Oil? I'm having a rough time figuring that part out... Hopefully if the knife is good enough, it'll actually get used in the kitchen, and if it does I want to take the right steps to make sure the wood is properly protected. Any/all advice on how to finish or seal the wood will be greatly appreciated!
Now, FINALLY to the big question... is the 154CM steel that they made the blank out of good enough for kitchen duty? I know for a fact my dad would love it if I gave him a pointed rock tied to a stick as he is a "it's the thought that counts" kind of thinker. I just want to make him something that actually works for the intended purpose. The whole intent of doing this for him is to replace his old knife that 'feels' right with a very similar knife that has a much better blade. But obviously, if the quality of that steel isn't good, then I need to reconsider what actions I need to take.
Any and all help/advice is greatly appreciated!!
My very best,
-Dylan
)
