Forged in Patagonia
Forged in Patagonia
- Joined
- Dec 4, 2020
- Messages
- 119
Hi everyone! My name is Kristin, I’ve been on this forum for a while because my Argentine partner Oskar is a knifemaker here in Patagonia. One of your fellow forum members recently pointed out to me that it would be good to include more specs with our knives when we post about them, and I am humbled to admit there are some things that—since I am NOT a knifemaker—I am not sure how to qualify or even identify. 
This is in part because my technical knowledge is about 50/50 Spanish/English (I've been in Argentina nearly 10 years now). Oskar has this down, but in Spanish—his English is good but not at the level of highly-technical knife lingo. Thus, it’s up to me to learn! I thought maybe I could reach out here with my questions since everyone on this forum is so nice and supportive…well, this is my first try so here goes!
Take, for instance, this cu mai knife Oskar just finished (photos attached). What would you call it? I realize I can’t call every blade an “all purpose knife” because that doesn’t really communicate anything. To me it looks like a small skinner…? Thoughts?
This is the list of requested specs that I’m working with, feel free to suggest other information you would like to see when considering a handcrafted knife for purchase—you’ll see I need some help from some kindly soul with some of the sections below:
Intended use: This is where I run into issues!!! Haha. This could be used as a skinner, as an EDC…I get so hung up on this! WHAT IS IT? Haha
Total length: 8.3 inches
Blade length: 3.6 inches
Steel(s) used to made the blade: 1070, 1095 and copper
Grind profile (flat, hollow ground, sabre, convex, hybrid of some kind?): Convex but it also has a full hollow grind, so…hybrid?
Thickness at ricasso/spine: .5mm
Shoulder thickness: I have been googling this but I don’t see where to measure to get this figure?? Wouldn't it be the same place you check the ricasso/spine?
Some indication of distal taper or not: Yes, distal taper
Tang style & taper, if any: Hidden tang
Guard: Bronze and leather
Shape or cross section profile of handle: Not sure what this means or what to say here???
Handle material: Olive wood
I could try uploading a video if y'all think that would be better!! Thanks to anyone out there who can help with any of the above and/or wants to take me on as a knife lingo apprentice!!
This is in part because my technical knowledge is about 50/50 Spanish/English (I've been in Argentina nearly 10 years now). Oskar has this down, but in Spanish—his English is good but not at the level of highly-technical knife lingo. Thus, it’s up to me to learn! I thought maybe I could reach out here with my questions since everyone on this forum is so nice and supportive…well, this is my first try so here goes!
Take, for instance, this cu mai knife Oskar just finished (photos attached). What would you call it? I realize I can’t call every blade an “all purpose knife” because that doesn’t really communicate anything. To me it looks like a small skinner…? Thoughts?
This is the list of requested specs that I’m working with, feel free to suggest other information you would like to see when considering a handcrafted knife for purchase—you’ll see I need some help from some kindly soul with some of the sections below:
Intended use: This is where I run into issues!!! Haha. This could be used as a skinner, as an EDC…I get so hung up on this! WHAT IS IT? Haha
Total length: 8.3 inches
Blade length: 3.6 inches
Steel(s) used to made the blade: 1070, 1095 and copper
Grind profile (flat, hollow ground, sabre, convex, hybrid of some kind?): Convex but it also has a full hollow grind, so…hybrid?
Thickness at ricasso/spine: .5mm
Shoulder thickness: I have been googling this but I don’t see where to measure to get this figure?? Wouldn't it be the same place you check the ricasso/spine?
Some indication of distal taper or not: Yes, distal taper
Tang style & taper, if any: Hidden tang
Guard: Bronze and leather
Shape or cross section profile of handle: Not sure what this means or what to say here???
Handle material: Olive wood
I could try uploading a video if y'all think that would be better!! Thanks to anyone out there who can help with any of the above and/or wants to take me on as a knife lingo apprentice!!
