possible EDC?

Very nice. I would like it better if the blade was a little bit wider. As for the tapered tang, that sounds like work that would run the price up like you said. A lot of people out there making bushcraft knives and such do the "swiss cheese" treatment to lighten up their full tang knives. I think that this type of "mid tech" operation could be good because the price of the higher end factory knives are getting up there in the same price range as a lot of mid-level customs user knives. It would be quite ironic if we custom guys were able to beat some of the factories on price. With what some people like Strider are now charging for their basic mass production fixed blades, it probably wouldn't be that difficult. So Nick...........does this mean that you are going to have the shakes until you get one of those Tormach CNC mills in your shop?:D
 
I'm all for the swiss cheese approach myself. Very serviceable and an effective way to achieve the same goal as tapering, without the extra work. Good for the 'hidden pin' thing, too, I heard somewhere.
 
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Nick told ya the blade needed to be a bit bigger:D.. Ya know Coop brings up a good point when I reach for a knife it seems to either be a 2 1/2 to 3 inch blade or over 6 inch blade. I find the mid sized blades just not to be handy for the small chores or two small for the big chores. I know what you are going for here and I think it is an excellent idea to make a reasonable priced knife available to your customers. But on a relatively plain knife such as this I think it is a mistake to forgo a tapered tang it really classes it up and for me would make or break the knife. I know it would up the price but I believe it would be an option many would choose. Have a nice day kind sir:)
 
I think this is a great idea for you Nick. If you can manage to keep them simple enough you might actually get to finish one. :)

From a utility standpoint I think the second one is dang near perfect for an EDC. It needs a little something to make the design flow better though. I think if you make it just a little bit wider at the choil, that it would better define the transition from handle to blade and help bring it all into proportion. Maybe 3/32" to 1/8" wider right at the point and tighten up the radius on the handle side.

I would go ahead and taper the tang. Have the waterjet guys turn the handle into a fine swiss cheese then make a simple jig for drilling and shaping handles. Take one of your blanks and taper the tang then chop off the blade and cut the front to the profile of the handle slabs. Cut a block of wood to half the angle of your taper for drilling the holes. That should make fitting the slabs no more work than on a straight tang.

You might actually save time because you can do without surface grinding the stock first since you'll be grinding it all off.
 
Gosh, I feel like I'm out in left field. What's with all the desire for tapered tangs in a relatively small and light knife. Is it all about weight? Personally, I like my knives with some heft, but I don't have to worry about a couple of ounces when carrying a knife. I have found that even in smaller knives, I now prefer 5/32 instead of 1/8". I certainly don't need the extra thickness for the work I use the knife for. So what's with the preference for tapered tangs in small knives? Is it just aesthetics or something else? Personally, I would rather forego a tapered tang for a lower price. But that's just me and it appears, I'm in the minority.

Paul
 
blad5 said:
Gosh, I feel like I'm out in left field. What's with all the desire for tapered tangs in a relatively small and light knife. Is it all about weight? Personally, I like my knives with some heft, but I don't have to worry about a couple of ounces when carrying a knife. I have found that even in smaller knives, I now prefer 5/32 instead of 1/8". I certainly don't need the extra thickness for the work I use the knife for. So what's with the preference for tapered tangs in small knives? Is it just aesthetics or something else? Personally, I would rather forego a tapered tang for a lower price. But that's just me and it appears, I'm in the minority.

Paul
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I agree with this for the most part, except I like about 1/8" stock, or a little less, for a knife this size.
 
tapered tang also can aid in balance as well as giving that knife the extra touch. Extra work for sure , but in my opinion well worth it.
Not every knife needs a tapered tang , but I like em :)
 
A) Does this mean that Nick Wheeler is actually back to making knives?

B) Like Keith, I thought the fushia WHEELER was nice...I am guessing that he he wrote JS on the other side or some such?

C) I like your ideas for changes, but support the tapered tang idea.

D) For general use, I could see this as a EDC...but would like a bit more length.
 
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