Some recent knives - opinions, please

H

Hesparus

Hi Everyone,

I'd really like some feedback on some recent knives that I've made. Feel free to be as brutal or mean as you want — I'm interested in an honest assessment of how I'm doing.

Sgian Dubh:
1/8" thick 1084
6.75" overall
The menuki is a real trilobite fossil. People used to put their coat of arms on their sgian dubh. It's not common for people to have coat of arms anymore, so I like to personalize the menuki with something that reflects the owner. I'm a biologist, so I thought a fossil was appropriate.
After sanding it (600 on face, 1500 on spine), I did an irregular vinegar etch to antique it a bit.
The turk's head is leather, the maki is paracord.
386982_581408466260_1423068984_n.jpg

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Puukko:
1/8" thick 1084
just over 9" overall
Handle is 'cocobolo' dymondwood
25º scandi grind
Decorative mustard etch
533184_581764901960_1766240521_n.jpg


Fighter:
1/8" thick 154cm
9-7/8" overall
Handle is linen micarta
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Hunting knife:
1/8" thick 1084
Just under 8.5" overall
Handle is black dymondwood
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Thanks,
Chris
 
You made the bottom 2 upside down:D Looks like your off to a good start,and the mustard patina on the puuko is very nice.
Stan
 
I can only really comment on the scandi knife and it's more personal preference I guess. I like scandi only in 1/8 given the bevel surface that needs to be grind/sharpened and the shoulder thickness etc. So that looks good! I like a distal taper of the scales which makes a "chest leaver grip" more comfortable. The distal edges of the scales are often quite "sharp". A 4" blade/cutting edge gives the best lenght-strenght ratio I believe, I like how the edge starts so close to the end of the scales (short ricasso). I prefer a narrow spear point on a bushcraft knife, so not! the kephart style. That prevents the edge from "slipping" off the cutting medium and still makes drilling easy. Some disadvantage in food prep however.
Just my 2 cents, Andy
 
Thanks for the feedback, guys!
SBuzek: I should point out that I've been making for four or five years (broken up over about a decade).

- Chris
 
I really like the puukko and the sgian dubh. The Japanese wrap is something I haven't thought of before...and I like it. Perfect way to use up some same' scraps and put old silver sixpence in as menuki. I have a batch I am getting ready to put handles on for an upcoming Highland Game. If you don't mind, I will take your knife as an inspiration.

Question - What was the reasoning for the one sided file work?
 
Battle Creek Knives: Thanks! The puukko is full tang.
bladsmth: I'd be flattered if you made made some sgian dubh in this fashion! My inspiration for it was a lot of sgian dubh and dirks that I've seen with handles carved to look like they are woven. It isn't shown in my previous picture, but I use a different style of tsukamaki on the side that's worn against the leg, so it will lie flatter:
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I only did the filework on one side of the blade because I've seen it on a few sgian dubh and dirks and I think it looks cool.
'cacci: The mustard etch is just what it sounds like — I paint yellow mustard (the same stuff you'd put on a hot dog) on the blade with a q-tip and let it sit for about 30 minutes. I put on a really thin layer because it seems to etch primarily where the mustard is not (presumably from the fumes), and leaves the steel shiny underneath it. I've done this on a few knives lately and it's been a big hit. It takes some practice, but I've gotten some pretty cool patterns to come out of it, like on this bowie I made for my friend:
390789_581750870080_700108500_n.jpg


Thanks again for all the compliments! Any suggestions for things I can improve on?

- Chris
 
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