Purple! Because Ice cream has no bones!

A hard boiled egg deep fried in sausage.
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I lost my old album, but I think I got most of the good photos back in the new album, I looked at your album John it's looking really good.
 
I hard boiled the eggs, that's where my cooking skills end. The wife did the hard work. Seen them called Scotch eggs, they're pretty awesome.
 
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[/URL][/IMG] Alright here it is the most challenging handle I have done yet. It's 01 tool steel with a mix of handle materials. G10 micarta and a sliver of aluminium. Learned alot and still have all g way to go.
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Knife1987 said:
20170417_162640_zps7u6cuuho.jpg
[/URL][/IMG] Alright here it is the most challenging handle I have done yet. It's 01 tool steel with a mix of handle materials. G10 micarta and a sliver of aluminium. Learned alot and still have all g way to go.
20170417_162441_zpstrcj3dmb.jpg
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Click to expand...
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mitch4ging said:
Nice knife, Mr Knife! I like your contours on
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It's a constant battle between comfort and looks. John has me motivated on working on my distal taper. I got tired of my old chunky looking spine. Trying to bring my grind up alot higher.
 
Ha, were yer ears burning? I was just talking about you somewheres.

Glad you finally posted that, I really like the way that sucker came together.
 
Knife1987 said:
20170417_162640_zps7u6cuuho.jpg
[/URL][/IMG] Alright here it is the most challenging handle I have done yet. It's 01 tool steel with a mix of handle materials. G10 micarta and a sliver of aluminium. Learned alot and still have all g way to go.
20170417_162441_zpstrcj3dmb.jpg
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Very nice job on that knife, it looks well proportioned and very useful
 
That looks really good. I like the red liner. Awesome job.
 
Knife1987 said:
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I hate to say it but I really like this one. Great blade style, really nice looking grind and a beautiful handle. I want to find something bad to say about it but I can't. It's probably right handed.
 
Mr. Knife, Nice job on the handle, If you want to practice Tapering tangs? Take one of those you weren't planning on showing anybody, You know, The ones you started to grind and Ooopps! Now there in that bucket under the work bench! :rolleyes:...

I use an old kitchen knife that I ground the blade off of except about an 1 1/2" Now grind that with a small point in the middle that will just fit in your Tang Pin hole, About half speed on the grinder with a 36 or 60 grit, push in the Push Stick and guide the rest of the tang with your off hand Thumb.. Take away about 1/2 the steel you want to and switch to the other side. Then switch back and take off about Half again. Then move to a 120 Grit and repeat, Then with a 220 grit It will take a few to get the hang of it! :thumbsup::thumbsup::thumbsup:
 
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