Pig Sticker (In Progress with Pics)

J.McDonald Knives

J.McDonald Knives

Basic Member
Joined
Jan 28, 2007
Messages
2,021
1080 HC steel
Blade Length: 10"
Blade Width: 1 1/4"
Blade Thickness: 3/16"
Overall Length: just over 15"
Guard: Brass
Handle: Olive Green Canvas Micarta

Heat treat is going to be done by Luke Swenson since I aint got my forge fixed back up and have no propane, this is more of a budget friendly knife. I had all the materials laying around and begging to be used. I recently returned from a hog hunting trip and only shot a 50lb Russian boar but my car killed a 250lb Russian boar that I didn't find until next morning when it was already too late but I can tell it didn't suffer and died right away, hit it in the head with my tow bar mount, yes car still survived. I will be sending the knife out for HT on Monday. Here are the pics, sorry about the quality, they were taken from my cell phone. Probably tweak the handle shape after I get it back from HT. So what do yall think of it?
 

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LOL I meant the knife was going out for HT on Monday. Sorry long day and didn't see how that would be read, only skimmed thru for typos. Fixed the wording a bit in the first post.
 
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Just funning you. The knife looks good. I know you got some hams for hands but it looks like it mite be a bit wide in the palm swell when you get scales on it. your tip is very pointy you mite loose 1/8" or so in the heat treat and polish/sharpening. not a big deal just something to think about.
 
I'm only going with a satin finish, about a 400-600 grit finish. I'll have to do more work on the handle once I get scales on. Also as I'm sure you know, I'm working with a Craftsman 2x42. Aint gonna get the best work out of it but its better than nothing. Wish I had belts for my 1x30 for the 2 finger grooves and the guard.
 
Did you modify the point? The point in far right photo looks like it would work better at penetrating than in the other photos. I would almost think even a longer more streamline tapering clip would make for a better stabber, no? Or are you trying to keep more mass toward the front of the blade so it can double as a chopper, like you might want to use in heavy brush?
 
Farmer Phil said:
Did you modify the point? The point in far right photo looks like it would work better at penetrating than in the other photos. I would almost think even a longer more streamline tapering clip would make for a better stabber, no?
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Yeah, I think he did. That was going to be my suggestion also. The tip is just as strong and a lot more "stabby" with that clunky tip smoothed off.
 
Ya I did modify the tip. I'm gonna see how well it works with that taper and if I need to modify it later I'll do it then. Like the saying goes, better to take off too little than too much. You can always remove material, you cant add it back on.
 
J.McDonald Knives said:
Ya I did modify the tip. I'm gonna see how well it works with that taper and if I need to modify it later I'll do it then. Like the saying goes, better to take off too little than too much. You can always remove material, you cant add it back on.
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Cut twice and it's still too short? Wise words :D
 
Wish I had belts for my 1x30 for the 2 finger grooves and the guard.
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You can also rip a 2x42 belt in half making it a 1x42 - then use it on your Craftsman on the slack belt above the platen. That's what I do anyway. Just start with a knife to split the belt then rip it the rest of the way around.

Nice pig sticker - I like the longer, straight clip you gave it.

Bruce
 
Well its finally finished as of last night. What do yall think?

Blade Length - 9 5/8"
Blade Width - 1 3/8"
Thickness - 3/16"
Overall - 15"
Hardness - 57-58

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I'm ready to go stick and clean some pigs now.
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Glad it got finished ,Jacob.
The ricasso seems a tad long ( might be an optical thing with the photo), and the neck of the handle ( right after the guard) look narrow for such a long blade. On future knives beef that area up a bit.

Stacy
 
bladsmth said:
Glad it got finished ,Jacob.
The ricasso seems a tad long ( might be an optical thing with the photo), and the neck of the handle ( right after the guard) look narrow for such a long blade. On future knives beef that area up a bit.

Stacy
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Thanks for the sage advise bro. I did have it a bit fatter but I didn't like how it felt in my hand so I narrowed it for my short stubby fingers.
 
Very nice. Since you asked for opinions, and with all due respect, the forward-slanting guard seems to bother my eyes. I think the handle is fine. I, personally, like "pointier" blades, ala Bill Bagwell but yours is not bad (and I realize you may want more metal up front). I bet it will make short work of whatever critter you stick it into!
 
The guard ended up getting slanted forward like that and I decided to just go with it since its for my personal use. If it was for someone else it would be straighter. Thanks for the input. I ain't an expert but far from it.
 
Very nice. Flash photography always makes knives look a bit jarring. I'd suggest turning the flash off and using diffused reflected sunlight or similar for a better picture.
 
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