- Joined
- Mar 4, 2010
- Messages
- 661
Just out of the shop with these 2 Spring Creek hunters. Both are full tang 1084 steel with differental heat treat. Flat ground with nice distal tapers. Satin 400 grit finish length of cutting edge is 3-1/2" . The darker one has stabulized spalted Maple burl handle. The other is stabulized Box elder burl. Both have 3 1/16" SS pins. The sheaths are 8-9 oz leather by yours truly.
As always constructive crituques are welcome.
Now for the history behind the Spring Creek hunter. We all like to hear about how these things come to fruitation. When I first started making knives 6 years ago. I wanted to make knives to be used and stand the test of time. I had strange ideas about what a hunting knife should be as far as design / function and overall comfort. I knew that I wanted to go with full tangs but did not have a clue about tapering. I picked up a few (how to make knives books shortly after that) and then learned about tang tapering. Wow was that an enlightment as for overall balance. It kind of dawned on me that the more I learned. The less I really knew about how knives should be designed. So the only way to really prove to myself that I had something that would do the job was to start using them as much as possible. My daughter and son-inlaw raise cattle for their livelyhood. So guess what! Every year we butcher 3-4 steers. I had the perfect opportunity to see what these knives would or would not do. You get a real perspective on how a knife should perform when working on a 1200 to 1400 lb steer. I have changed a few things along the way to where they are now. 6 years later the basic design has stayed the same.
Hope you all enjoyed this little bit of my knife making history.
As always constructive crituques are welcome.
Now for the history behind the Spring Creek hunter. We all like to hear about how these things come to fruitation. When I first started making knives 6 years ago. I wanted to make knives to be used and stand the test of time. I had strange ideas about what a hunting knife should be as far as design / function and overall comfort. I knew that I wanted to go with full tangs but did not have a clue about tapering. I picked up a few (how to make knives books shortly after that) and then learned about tang tapering. Wow was that an enlightment as for overall balance. It kind of dawned on me that the more I learned. The less I really knew about how knives should be designed. So the only way to really prove to myself that I had something that would do the job was to start using them as much as possible. My daughter and son-inlaw raise cattle for their livelyhood. So guess what! Every year we butcher 3-4 steers. I had the perfect opportunity to see what these knives would or would not do. You get a real perspective on how a knife should perform when working on a 1200 to 1400 lb steer. I have changed a few things along the way to where they are now. 6 years later the basic design has stayed the same.
Hope you all enjoyed this little bit of my knife making history.