Potential

Hankins

Hankins

Joined
Dec 7, 2008
Messages
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I think this design may have some potential. It started out as a Hissatsu influence blade and just sort of evolved.
Doing a convex/chisel grind was a bit of a challenge but the result was one of the sharpest blades I have made.
Next one will get a little more creative in the handle dept.
Maybe a wood sheath that matches and a Hamon...
 
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That looks like a good slicer. You are right about the handle. I think you are on to something there.

-frank
 
TheArizonaKidd.com said:
I think this design may have some potential. It started out as a Hissatsu influence blade and just sort of evolved.
Doing a convex/chisel grind was a bit of a challenge but the result was one of the sharpest blades I have made.
Next one will get a little more creative in the handle dept.
Maybe a wood sheath that matches and a Hamon...
Click to expand...

I am probably not qualified to make this statement but what the hey here goes!
I liked the design of the knife, till you flipped it over! The chisel grind may be sharp but, it will not cut straight. The chisel grind is an explaination as to why you find center of a blade that you are sharpening, because if the balde is sharpened off center, it will slice of center. Much like the cut of a chisel, on one side of the grind a chisel tends to float over the material and on the other side it tends to dig in.
It is obvious that you have put alot of time and effort into the knife. The handle has potential, my need a little more style too it but I love the material choice.
Now don't go and put me on your I hate that guy list, because when we post a balde on this forum we all open our open ourselves too criticism, some constructive and some not so constructive! :D Replicate that knife with a convential center bevel and play around with the design of the handle and I think you have a definate winner! ;) Just my 2cents worth!
 
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It's a right handed chisel grind, most of the "tacticool" chisel grinds you see are actually left handed. If you put the flat towards the body it should slice centered without much pull. Early on in my making days I only did chisel grinds because of the equipment I had. A lot of Japanese sashimi knives are actually chisel ground to make really thin slices in the fish.

The main thing I think should be changed is where the blade comes into the tsuba/handle material. I'd just keep it straight without the swoops to meet the edges of the handle. With a wooden sheath that'd be really sweet and a bit more traditional looking.

What's wrong with that beautiful piece of wood? :p Maybe the next one use a hexagonal handle shape to expose the grain of that wood.
 
Well 2cents is always welcome and taken into context.
As far as not cutting straight you are correct however it is not meant to be a kitchen or camp knife. Convex edges are inherintly very sharp and strong if done correctly.
As far as making a more traditional style there are many others out there who are far better than I at doing traditional blades. Just liked the blade style and want to try and develop something that is a little unique.
So far the suggestions of no swoops and a wood sheath will be added.
Maybe a matching Hex handle and sheath will be next along with something to give the handle a little more visual interest. Probably some carving or texture would work.
My work will stay just off center of traditional but with the essence somewhere in there.
 
I am always hesitant to say anything about someone's blade so don't take it personal.
It is obvious that you have talent. The design of the blade rocks even if it's not the conventional but, with a conventional blade grind to match the existing side, and a tweak to the shape of the handle and I personally think it would be awsome!:cool:
But hey that's just my two cents,"keep on keeping on",Kidd!
 
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