Up and running -- Video added

The first grinding done was to do a chisel grind on a 5 inch bladed salami knife I had profiled when the previous motor was installed. The steel for this one is/was a large swedish mechanical hacksaw blade so I have done it in the hardened state. Unfortunately I tore the tips off my only carbide tipped drill bit so will have to put this one asside till I get some more. I have ordered some cobalt bits but they will be a couple of weeks away .



In the meantime I have made a start on a general purpose farm knife and a skinner I have been asked to do.





 
This is my set of patterns. I do them in wood first to make sure they will "feel" right in hand but will eventually transfer them to a better medium

A steaking knife, Kitchen slicer, my salami knife and a paring knife



A slaughtermans knife, 2 different skinners and a boning knife


2 hunters and a boys knife. I didn't have the general purpose farm knife pattern in this group as it was away to check the size/fit with the guy I am doing the knife for.

 
I made the slaughtermans knife on my small grinder while I was waiting for the 2x72 to be finished. I have a few sheep and need to kill a few each year for the freezer so I needed one for myself which was a good way to make sure the design was right but as it was modelled after the lion knife which was in fact a 19th century English design http://www.africahunting.com/threads/the-lion-knife.28385/

I used an old slasher for this one



It was not going to be large enough to get the full pattern from but I figured I could make it work.





With a bit welded on to fill out the pattern



A bit more grinding and it was all set to go



I have finished up with a knife I feel will be about as good as can be got to do the job I have to do with it.

 
You're looking good Von Gruff - I do like the looks of your knives. BTW, when you butcher sheep, are the full grown for mutton or young lambs? I really like lamb but it's not in grocery stores here in Fairhope all the time. Mutton - hmmmm, most mutton I've ate is a little strong, much like an older goat vs a young goat.

You got it going now for knife work for sure.

Ken H>
 
These are at about 18 months old so they have got the full body size but retain the tenderness and taste of the lamb. Much like the goat I hunt, I look for the young ones that are just full grown. With the young goat we find that there is a very similar taste/tenderness to the sheep but often with much less fat. I keep some of the sheep shoulder meat with the fat for the sausage and salami I make from the goat shouder meat. The salami I make is the reason for the salami knife.
 
I've enjoyed seeing your blades and patterns. If these are your first you are off to a super start in the quality we all seek!
That 2 X 72 is sure to give you all the use ability you want.
Frank
 
I have been making the odd knife for myself since I lost a bought one in the early 70's but over the last couple of years have done a few more but again it has all just been for myself. I never thought they were up to the standard that I see on these knife forums but I did post some of them on a gun forum where they more fit into the practical needs (and might encourage others to have a go for themselve) rather than the professional and artistic tallent I see here.
http://www.gunsite.co.za/forums/showthread.php?71932-Making-a-couple-of-knives
 
You must log in or register to reply here.
Back
Top