Steel smorgasbord!!!

[Willie71]

Thanks everyone for the input. I will definitely take note. My ergos are decent. I don't think that's really an issue. I'm a former Newark police officer and navy diver so I know what works and what doesn't as far as real world use. The issue I'm having is finishing. Design and function are ok.
Chad




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Looking through your designs, I only see one that has a reasonable handle design. I think you may be disappointed once you start using them. Not meaning to be rude, but handles are designed to fir the hand, not just please the eye.

 

[BluntCut MetalWorks]

:thumbup: Well chosen hardness (assuming professionally ht-ed).

Making knives out of high alloy steels are fun/exciting and burn-out/painful at the same time. Edge performance and confidence can be elusive/disappointment if doesn't match-up with proper sharpening skills.

Numerous advices to stay with 1 steel while learning/improving knife making craft - ergos+functions+finishes+etc <= practical and proven with successful results. Without a doubt, this is the de facto standard among experienced makers. However excitement is needed to keep knife making alive (for most km hobbyists).

In my perspective - edge confident = sharp 15dps bevel able to whittle and light chop(1/8" depth) dried bone without visible damage. *edit to add: edge will dent(not chip) when light chop 16d nail.

For listed intend purposes - I would ht (by me): 68rc 10V, 64rc 20cv+s90v+cpm-m4. *10v will only supports whittle dried bone - it will micro-chip when light chop.

10v is 64-65 for the kitchen
20cv-61 utility for a friend that kayaks a lot
s90v-61 utility/self defense
M4-62-63 friend that's leaving for deployment in may

T


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