Nice blade shape for fixed blades?

[Nogorn]

I'm (hopefully) going to be building a simple forge soon to make a fixed blade knife. I don't want it to look generic like i bought it. I want to to have an amazing blade shape. I know tackling such a big task for my first knife is crazy but whats the fun without a challenge.. I'm hoping to find a nice blade shape with no recurve for easy sharpening. But if something else is just too good to pass up ill consider it. Any suggestions guys?

 

[Bufford]

Let your creativity flow onto the piece of steel you are working with. You may want to first look at your favorite knives and make drawings on paper of what you may want to build and then go into your shop and work the steel. Knifemaking is essentially artwork of steel, and there is no limit of what one can create.

 

[marcinek]

I'm hoping to find a nice blade shape with no recurve for easy sharpening. But if something else is just too good to pass up ill consider it. Any suggestions guys?

Well, since you are talking about ease of sharpening, that it sounds like you want to make a blade that actually functions. Making, say, a drop point, precisely suited for the task you intend to use it for, is much more of a challenge than making some crazy looking thing that doesn't work. Look at guys like Loveless or Scagel. Nothing crazy. Just simple blades designed to carry out a specific task. And they are genius bladesmiths.

 

[Shotgun]

A gradual belly has proven to be very useful in a variety of tasks for me. This one is by Farmer and performs really well. It's 3/32" thick and ground thin.

 

[Nogorn]

Thanks for the help guys. Ill make a drop point. One more question... How do i make a stamp so i can stamp my insignia i guess it would be called into the blade?

 

[sintro]

I just made a drop point for the cool look and the ease of sharpening. I don't know why, but I find it easier to sharpen long chefs knifes, rather than a 3 inch pocket knife. It's probably just because the belly is more gradual.

 

[Shotgun]

I just made a drop point for the cool look and the ease of sharpening. I don't know why, but I find it easier to sharpen long chefs knifes, rather than a 3 inch pocket knife. It's probably just because the belly is more gradual.

Me too. Don't know what it is.

 

[unky_gumbi]

Head over to the makers sub forum here and get started. In most cases someone will be willing to help you out over there. One thing, don't bite off more than you can chew. That first knife should be fun to make, it will make you want to make more and improve with each one.