What should I change in the future?

Hmm... I'm conflicted because I'm not a fan of blocky scales, however, I do like the Benchmade Bushcrafter. I've seen examples of where a maker will grind extra thick scales for people with large hands, but those are usually just thicker, while keeping the curves.

In any case, I'm like some of the others. I'm new at this, and have only completed one knife, but I do have a fairly studied eye. I'm curious to see the altered scales. I wouldn't be surprised if the majority of people prefer them, so don't feel too dismayed. I like the blade quite a bit. Considering the edge and primary geometry, plus the steel used, I'd be very afraid if I were a fish.

Nice work!
 
I don't know how much you can tell or not in the photo's.... But it is drastically more "rounded".

IMG_0661.jpg

IMG_0662.jpg


I decided against rounding the front where it meets the blade/ricasso because I really didn't want the knife to be 100% rounded. I like the crisp line up front in person. Pictures make it looks weird. I just applied the second coat of finish, so I have a ways to go before its shiny again.
 
I think that looks a lot better IMO. Personally, and this is just me, I like the handle to taper down a lot more where it meets the ricasso. So it's almost close to flush with the ricasso I think it just feels nicer in the hand that way not so much it needs to be rounded. More that it curves down from the handle to the ricasso if that makes sense. In your original pics it looks like there's too much "meat" where the handle and ricasso meet but it's hard to take that down when the scales are on without messing up the finish. But overall I like the rounded version much more.
 
Fletch: I see a few makers doing exactly what your describing with the front of the scales... I debated on doing that because the handle is so much thinner/round already but decided against it because I like having a positive stop for my index finger. Personal preference is different for everyone.

I do have to say.... It does look more "fishy " now. ;)
 
I believe that this version looks a lot nicer. The part near the ricasso where there is more meat to the handle looks natural the way you rounded the rest of the handle. Looks very comfortable to use now. Just my opinion. Looks great for a third knife though.
 
Your right the changes are subtle, even after I laid the pictures side by side in photo shop it was hard to tell

Great knife
 
Oh dude, that looks way way better. Seriously.

I don't care for a thin scale at the ricasso. I tried it on a kit knife and it looked good, but doesn't feel right to me.

What I try to do is make the overall handle egg shaped when viewing from the butt, held level. In other words, a little more narrow at the bottom (where your fingers wrap around), and a little thicker at the top (where your thumb wraps around). I also like to sculpt the scales so that there is a swell in the middle, between the pins.

Look at the front of the scales on these Fiddlebacks.

EvvTjuc.jpg


Notice the forward palm swell on the larger knife. Andy is known for doing some of the most ergonomic handles in the industry. My own scales have some similar features, although I do like a couple of things different. The swell at the front keeps your hand in the proper position, yet the angle on the very front allows for good thumb placement when choking up for carving and whatnot.

Handle shape is a very subjective thing, as is anything pertaining to ergos on a knife. That being said, I can tell just by looking that your revamped handle would be a better fit in MY hand.

Good job!
 
I like it better now too, but It's not my knife. I was honestly speaking toward future builds as opposed to changing this one. But since you did it looks even better. I too like when the scales taper forward to the ricasso. On that Benchmade the front of the scales taper and there is a big divot running lengthwise to thin that area out some. This front side tapering and the rise that Strig discusses above combine to make a great front half of a knife handle in my opinion.
 
Thanks for all the input fellas. After all, I am trying to become a better maker and it seems the consensus was to smooth the handles out so they weren't so blocky. After I did so, it seems like I am getting more positive feedback and that's what matters. :)

Plus, its a gift and I want him to be happy with the work.
 
tryppyr said:
There's always a contrarian around.
Click to expand...

I prefer to think of my self as the other side of the coin, There is definitely a core group of guys here at BF that make a lot of very similar knives and they tend to drive the new guys in a certain direction, which in my opinion leans towards a primitive style...Hammond's, Bowie, camp knives, hunters, low grit finishes, anvil marks ....stuff like that, but before anyone jumps on my back, I love all those types of knives and features otherwise I wouldn't be here, for me how ever I tend to lean towards the mechanical look with sharp edges and shine

It's all good stuff
 
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Those two pictures still have a little more contour to them than what I could see with his handle the way it was originally. They are thicker scales, but still not exactly blocky.
 
Andy Johnston said:
Those two pictures still have a little more contour to them than what I could see with his handle the way it was originally. They are thicker scales, but still not exactly blocky.
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I hope we are looking at the same knife, I fail to see how a knife handle with 6 distinct sides separated by sharp well defined edges wouldn't be considered a blocky handle
 
I like the rounded version better, although the original was nice also.

Keep it up you have talent, cultivate it, you never know how far you'll go.

Greg
 
To me it looks better now. Only other thing I can add that hasn't been stated, is I'd like a the plunge moved forward just a bit, and maybe a little deeper on the finger notch. I have a fear of sliding up on the blade and cutting the crap out of myself.

I like a finely finished knife, but not a real big fan of sharp corners and angles, pretty much prefer everything smooth and blended together. To me the only sharp area on a knife should be the cutting edge. I've heard it said to cut a telephone pole in half with a knife and you'll learn all you need to know about handles.

In any event, nice job, and keep up the work, each one will get a little better.
 
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