What I'm working on

I also finalized the Fell Chef. After playing around with my prototype, I decided to shorten the blade a little bit. This is more inline with the OG model which featured a 12in or 10in blade. You still get a whopping 11in of useable cutting edge, but its easier to handle and the whole thing fits into a more compact package.

I also modified the pinch grip scales to be a little bit shorter so they wont get in the way when you baton. The blade is 2.5in tall and will be cut from .187in stock. Extra slicey, and still durable and powerful enough to be an efficient chopper and stand up to hard use. Light enough and compact enough to carry all day. I love this thing.

* Edit: And forgot to mention, perhaps the biggest benefit of this design is that when your wife asks you about the $500 charge on your card, you can say that its a kitchen knife and completely justify the purchase. Its just like her Le Cruscet dutch oven that she totally needed. Right guys? :cool:


XVrgMtU.png



Found some pics of the OG 10in model.

bvIROeo.jpeg


5fqLSC0.jpeg
 
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Also got the Mega Boner ground out today. This is an awesome knife but it developed around a quarter inch of warpage during grinding.

I don't think this model will ever see the light of day as far as production goes. Probably too thin to mill and then grind. Maybe if I did less than a full flat grind, it could give me an area to peen the blades straight when they warp, but with the FFG, I think this model is a lost cause unless we change materials and use a high temper which defeats the purpose of using a supersteel.

I'm guessing all of Mega Boners will end up sloping to the left or right... something we are all familiar with.

a1WOwxD.jpeg
 
Huntsman Knife Co. LLC. said:
Also got the Mega Boner ground out today. This is an awesome knife but it developed around a quarter inch of warpage during grinding.

I don't think this model will ever see the light of day as far as production goes. Probably too thin to mill and then grind. Maybe if I did less than a full flat grind, it could give me an area to peen the blades straight when they warp, but with the FFG, I think this model is a lost cause unless we change materials and use a high temper which defeats the purpose of using a supersteel.

I'm guessing all of Mega Boners will end up sloping to the left or right... something we are all familiar with.

a1WOwxD.jpeg
Click to expand...

Oh that's a shame !! I was looking forward to that one.
 
Currawong said:
Oh that's a shame !! I was looking forward to that one.
Click to expand...
We'll see if there's anything I can come up with but I think a blade this long and this thin with a low temper is just going to warp no matter what.

I can correct the warpage with peening but then the blade has ugly marks all over it.

I have one more blank that Ill grind and see if I can get different results. This is a really useful model.
 
Huntsman Knife Co. LLC. said:
Thanks! I'm like the air edition as well. Feels more like a true machete.

For the Fell Chef, I will run them saber ground but can definitely finish one out FFG by hand no problem.

And I want to do the Bush Waki or Katana but I don't think the machine my CNC guy has can accommodate it. Ill check with him and see if at least the Bush Waki could fit.

Also, we'd need to make like 50 of them. I'm not sure if there's enough interest. Maybe Ill cut a prototype this week and get a pre-order going if there is enough interest after the Tyrant Bowie run is complete.....
Click to expand...
What are the specs on the bush waki and are you planning on using a cord wrapped handle or Micarta?
 
Huntsman Knife Co. LLC. said:
I also finalized the Fell Chef. After playing around with my prototype, I decided to shorten the blade a little bit. This is more inline with the OG model which featured a 12in or 10in blade. You still get a whopping 11in of useable cutting edge, but its easier to handle and the whole thing fits into a more compact package.

I also modified the pinch grip scales to be a little bit shorter so they wont get in the way when you baton. The blade is 2.5in tall and will be cut from .187in stock. Extra slicey, and still durable and powerful enough to be an efficient chopper and stand up to hard use. Light enough and compact enough to carry all day. I love this thing.

* Edit: And forgot to mention, perhaps the biggest benefit of this design is that when your wife asks you about the $500 charge on your card, you can say that its a kitchen knife and completely justify the purchase. Its just like her Le Cruscet dutch oven that she totally needed. Right guys? :cool:


XVrgMtU.png



Found some pics of the OG 10in model.

bvIROeo.jpeg


5fqLSC0.jpeg
Click to expand...
What kind of blade finish or coating is on the blade? What is the handle material and color?
 
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