-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
What's going on in your shop? Show us whats going on, and talk a bit about your work!
- Thread starter WillSwift
- Start date
- Joined
- Jul 7, 2013
- Messages
- 2,614
I swear that these larger knives take me forever to complete. W2 steel, clay quenched with a hamon. 13.25" OAL.
Curly Koa and tiger maple frame handle.
Nickel silver ferrule and a copper spacer from a 1916 British penny.
Curly Koa and tiger maple frame handle.
Nickel silver ferrule and a copper spacer from a 1916 British penny.
Are those rotor bolts? If so, where did you get the female end of those? What does the other side of the knife look like.
Thanks!
- Joined
- Mar 14, 2015
- Messages
- 41
Been working on some hunters and a few hidden tangs. I'm at the heat treating step right now but I'm having some trouble. I picked up a toaster oven the other day thinking that it would save some time but I can't seem to figure out the right setting so it keeps a constant temp. It fluctuates about 30 degrees non stop. Guess I will just have to use the oven.
- Joined
- Dec 9, 2003
- Messages
- 4,817
I don't quite follow what you mean in terms of bevel and then convex. The knife has not yet been sharpened so the final edge yet. I wasn't planning on a full convex but will put in an edge bevel last.
- Joined
- Sep 21, 2013
- Messages
- 1,574
Gotcha.
PEU
Gaucho Knifemaker
- Joined
- Aug 6, 2006
- Messages
- 1,162
Couple of photos I took yesterday
My table (preshow)
The beautiful salon
Being able to handle a CAS Dagger, priceless!
Pablo
- Joined
- Sep 21, 2013
- Messages
- 1,574
Hope you did well PEU.
+1. Very nice. Hope it was a good show for you.
Daniel Rohde
Knifemaker / Craftsman / Service Provider
- Joined
- Jul 22, 2014
- Messages
- 1,050
Here's the latest from my shop and some of the best work so far! I'm really happy with how this blade has turned out! Tapered tang and everything!
What do you think?
What do you think?
- Joined
- Jul 7, 2013
- Messages
- 2,614
Looks nice Daniel. I like your geometric handle shaping. That wood looks really nice too. The "step" at the ricasso looks off to me. It would look better as a gentle curve I think.
- Joined
- Sep 21, 2013
- Messages
- 1,574
I think the plunge makes it look tacti-chef. I like it.
Hengelo_77
Basic Member
- Joined
- Mar 2, 2006
- Messages
- 6,222
I like that knife, Daniël, personaly I would have chosen corby bolts and not Loveless bolts with the black line in the middle
- Joined
- Sep 21, 2013
- Messages
- 1,574
Finally got around to welding up a simple light fixture for the grinder.
[/url[url=http://postimg.org/image/4nfgl37y3/]
-edit-tough to link pics from my phone!
[/url[url=http://postimg.org/image/4nfgl37y3/]-edit-tough to link pics from my phone!
Last edited:
- Joined
- Dec 6, 2011
- Messages
- 244
I am finally getting some time to use the Esteem Grinder I got almost a year ago.
This is a chef's knife blade of my own design. I cut some patterns out of light wood first and had several people hold them and give opinions as I refined the design. This one is just profiled and is pretty heavy as it's .112 AEBL. I will do a full flat grind on it. I am making this one for myself to use for things like separating ribs in racks of ribs and other heavier BBQ related tasks. I am anxious to get some .070 or so AEBL and profile a lighter one for more of a general purpose chef's knife.
[/URL][/IMG]
The blades at the top are a design that started with one of my favorite kitchen knives and involved some patterns and evolution until I ended up with this design. Not sure what to call it, parer, petty or just a sort of universal kitchen knife. The one at the top is out of 1/8" 440C and I'm making it to use as a camp knife. The others of the same design are out of .075 AEBL and I really like the feel of them for the kitchen. The rough blade at the bottom is partially profiled. I was working on it last night when it was time to change belts and I was a bit tired so I set it down for the night. It's a hunter out of 1/8" 440C and the pattern for it is below it.
[/URL][/IMG]
This is from a blank purchased from Jantz. I like the design and wanted to try fitting some bolsters and get some more finish practice on the grinder before getting my first blades back from HT. It's far from done. I didn't pein the bolsters intentionally, though I am going to try that on the next one with bolsters. I was going for more of a industrial look and used epoxy and pins instead. I am thinking about using my mill to put a small detail in the center of each pin so they sort of match the torx fasteners used on the scales a bit. The front of the bolsters were finished prior to being installed but I still have quite a bit of work to do on the rest of the bolsters. Not thrilled with the scale to bolster fit at all. Was tired and got in a hurry and blew it.
[/URL][/IMG]
I am really enjoying this hobby and look forward to doing and learning more over the winter. This forum is a huge resource and a source of inspiration.
This is a chef's knife blade of my own design. I cut some patterns out of light wood first and had several people hold them and give opinions as I refined the design. This one is just profiled and is pretty heavy as it's .112 AEBL. I will do a full flat grind on it. I am making this one for myself to use for things like separating ribs in racks of ribs and other heavier BBQ related tasks. I am anxious to get some .070 or so AEBL and profile a lighter one for more of a general purpose chef's knife.
The blades at the top are a design that started with one of my favorite kitchen knives and involved some patterns and evolution until I ended up with this design. Not sure what to call it, parer, petty or just a sort of universal kitchen knife. The one at the top is out of 1/8" 440C and I'm making it to use as a camp knife. The others of the same design are out of .075 AEBL and I really like the feel of them for the kitchen. The rough blade at the bottom is partially profiled. I was working on it last night when it was time to change belts and I was a bit tired so I set it down for the night. It's a hunter out of 1/8" 440C and the pattern for it is below it.
This is from a blank purchased from Jantz. I like the design and wanted to try fitting some bolsters and get some more finish practice on the grinder before getting my first blades back from HT. It's far from done. I didn't pein the bolsters intentionally, though I am going to try that on the next one with bolsters. I was going for more of a industrial look and used epoxy and pins instead. I am thinking about using my mill to put a small detail in the center of each pin so they sort of match the torx fasteners used on the scales a bit. The front of the bolsters were finished prior to being installed but I still have quite a bit of work to do on the rest of the bolsters. Not thrilled with the scale to bolster fit at all. Was tired and got in a hurry and blew it.
I am really enjoying this hobby and look forward to doing and learning more over the winter. This forum is a huge resource and a source of inspiration.
- Joined
- Jul 1, 2013
- Messages
- 32,479
Here's the latest from my shop and some of the best work so far! I'm really happy with how this blade has turned out! Tapered tang and everything!
What do you think?
Daniel,
One little suggestion on this beau-tie! Round the Heel edge ever so slightly forward So its smooth all the down the index finger area, Your's is ever far forward but i have found that if there is a way for people to nick themselves they will find it!
I'm talking about removing just a tiny bit, so the edge is rolled forward.
Really a Great knife and i'm just being picky.
Daniel Rohde
Knifemaker / Craftsman / Service Provider
- Joined
- Jul 22, 2014
- Messages
- 1,050
Daniel,
One little suggestion on this beau-tie! Round the Heel edge ever so slightly forward So its smooth all the down the index finger area, Your's is ever far forward but i have found that if there is a way for people to nick themselves they will find it!
I'm talking about removing just a tiny bit, so the edge is rolled forward.
Really a Great knife and i'm just being picky.
Thanks Laurence! I hadn't thought about that to much...I kind of thought having a sharp point would help with pricing packaging and such
Still so much to learn...
- Joined
- Aug 16, 2012
- Messages
- 104
These two are in progress. Ive posted a Bowie similar to this one before. Seems to be a hit to the people I give them to. The hunter has had a distal taper and a bubinga handle that I soaked in real 100% Tung Oil. Both are Aldo's 5160.
I still have to do some touch up work on the hunter. Anyone have any ideas about finishing bubinga?
I still have to do some touch up work on the hunter. Anyone have any ideas about finishing bubinga?