STK-Slim Task Knife

J. Oeser

J. Oeser

Joined
May 13, 2009
Messages
4,182
Here's a little knife I just finished. I originally called it the Slim Task Knife and shortened it to STK because it reminds me of a steak knife. I think of the knife that I reach for most when I'm in the kitchen and it's usually those cheap plastic handled steak knives. So this one was designed to be the go to, do it all knife.

Here are the specs:

Handles - White linen and Black Burlap over Black G-10 and Natural Linen with Natural Linen Pins.
OAL - 7.75"
Blade Length - 3.25"
Blade Thickness - .121"
Blade Steel - 1095 @ 58 RC

Any comments or suggestions are very welcome and thanks for looking.



817206d4.jpg


8e2c4fff.jpg


d95b4e8a.jpg


a89a8126.jpg


7f00b26a.jpg
 
Last edited:
Very nice knife sir. I love the grinds and the handle finish is very clean. Must have taken a while to put that handle together.
 
That's a very handsome knife.

I don't believe you stated the length of the blade, but judging from the handle it must be around 3 inches (?), somewhere between a paring knife and a petty knife in size. this is purely a matter of individual preference, but I like a knife with a little bit longer cutting surface, a bit more toward the petty knife size.

Where I am not clear about its intended use is where you are talking about the kitchen. Are you using this knife for food preparation or service or were you just comparing it to the size of a steak knife/utility knife? The reason I ask is the finish on the blade above the grind (scale from heat treating?) appears to be rough enough that it might not be easy to clean after use with food. If it is the finish from heat treating, I am aware that it is popular to leave the blade that way nowadays. It adds some degree of individuality and "character" to a blade, but might not be the best option for something used around food on a consistent basis.

That said, it really is an appealing knife and it is obvious that you do very nice work indeed. Oh, I like the "distressed" look of the sheath.

Thanks for posting the nice pix of your knife.

Cheers
 
Thanks everyone!! I really appreciate it.

@ Ronin1, mostly I am just comparing to the size of a steak knife. For me, before I carried a knife with me all the time, I would reach for a steak knife to do little tasks around the house like open boxes or packages, cut string etc. This little knife stemmed from that concept because I was tired of using my crappy serrated cheap steak knives in the kitchen drawer. I do plan to make some kitchen specific knives in the future and I will not include the etching on them at all. That's not to say that this would not perform well in the kitchen but it would not be ideal. The etching is not difficult to clean after using it for food prep but a nice satin finish is much easier. Also I agree that the blade to handle ratio is way off for a kitchen knife. My wife simply said, "it's too heavy," which it is for kitchen use.

Thank you for bringing that up and giving me a chance to clarify my meaning behind the name.
 
Very striking knife. I too like the distressed look of the sheath.
 
Another beautiful piece Jared:cool:

I love this size of knife and have used ones similar on deer for years. I find the size to have its advantages to working in around and between sockets etc. I can take a young deer completely apart and put it in a cooler quick. The advantages of this oneness is a solid handle and no choil
:thumbup:
 
That may be the best looking knife with synthetic handles I've ever seen.
You have a very good eye for design.
 
Man, I am liking the "odd combos" of synthetic handle materials more and more. Very cool piece and like Dan said, you have an extremely good eye for design.

What do you use to laminate your combinations together? Do you use the same epoxy you use for securing the scales to the tang?
 
Dan, That is a huge compliment. Thank you very much!


GrizzlyBear said:
Man, I am liking the "odd combos" of synthetic handle materials more and more. Very cool piece and like Dan said, you have an extremely good eye for design.

What do you use to laminate your combinations together? Do you use the same epoxy you use for securing the scales to the tang?
Click to expand...

Yes, I use West Systems G-flex for everything. I have been very happy with how it performs. I will say that doing the accent band is a little more tricky.
 
Very cool knife Jared and the sheath is great too. You do the 'rustic' look in a very 'clean' manner, which I really dig!
 
You must log in or register to reply here.
Back
Top