What's going on in your shop? Show us whats going on, and talk a bit about your work!

Scott Hanson said:
Kydex is notorious for scratching knife blades be it from contaminates from construction or simply from picking up grit from the environment during normal use, there is lots of information out there on this subject. One simple solution to prevent scratches on your knife blade is to quite simply line the sheaths with something that doesn't pick up contaminants that will scratch the blade like Kydex does. Pig skin or 1-2 oz tooling leather does a wonderful job in keeping my blade finishes scratch
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Oh man been a knifemaker long enough to know that......😂. I generally make it looser on the blade area and tight on handle lock in points. Doesn’t completely fix the problem but helps.

Ive considered felt inside as well but felt holds even more moisture than leather/pig skin.

my personal edc is a 4” D2 belt finish I’ve been carrying for over 18 months in kydex with almost zero scratching. Gutted 4 deer last fall so it got used. Was carried for 8 days straight on a backcountry archery elk hunt in CO, carried and used to field dress an antelope in WY, and 4 deer in MI and 2 in IL in that time and the blade is almost scratch free. Problem with leather lined is for a hunter you adding a medium inside the sheath that will collect and trap in moisture and biological contaminants and it’s much harder to clean and dry out than just a standard leather sheath. The reason I bailed on the felt option.
 
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Natlek said:
I like it ! And that hollow pins scream to me to be filled with pins of the same material as that green ? Micarta you use for scale ...........
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They would look great filled. Be some nice contrast in and around the pin area. Plus I don’t like to have areas on kitchen cutlery that can hold contaminants. Looks great man!
 
IMG_20210808_090230043~2.jpgIMG_20210808_090143742_HDR~2.jpgIMG_20210808_090114227_HDR~2.jpgIMG_20210808_090030566_HDR~2.jpggot a little more work done on the frame handle. The titanium frame is just slightly domed and proud of the ivory material . That's the way I wanted it. Kind of difficult to do that! You can't just assemble the knife and grind it up flush you have to carefully shape the scale to fit as a separate assembled piece.IMG_20210808_085931086_HDR~2.jpg
 

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DukeHarley said:
Oh man been a knifemaker long enough to know that......😂. I generally make it looser on the blade area and tight on handle lock in points. Doesn’t completely fix the problem but helps.

Ive considered felt inside as well but felt holds even more moisture than leather/pig skin.

my personal edc is a 4” D2 belt finish I’ve been carrying for over 18 months in kydex with almost zero scratching. Gutted 4 deer last fall so it got used. Was carried for 8 days straight on a backcountry archery elk hunt in CO, carried and used to field dress an antelope in WY, and 4 deer in MI and 2 in IL in that time and the blade is almost scratch free. Problem with leather lined is for a hunter you adding a medium inside the sheath that will collect and trap in moisture and biological contaminants and it’s much harder to clean and dry out than just a standard leather sheath. The reason I bailed on the felt option.
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Kydex scratches seem to be a lot less noticeable on coarser blade finishes. I seal all my leather sheaths with snow seal inside and out and never had a problem with moisture.
 
Scott Hanson said:
Kydex scratches seem to be a lot less noticeable on coarser blade finishes. I seal all my leather sheaths with snow seal inside and out and never had a problem with moisture.
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Oh yeah I’d never recommend Kydex for a hand rubbed finish or high polished. Most of my customers want Kydex as it’s more conducive for the backcountry hunters I make knives for. I still offer leather but sell Kydex 10 to 1. I have 17 on my bench now and 3 will have leather.
 
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DukeHarley said:
Most of my customers want Kydex as it’s more conducive for the backcountry hunters I make knives for. I still offer leather but sell Kydex 10 to 1. I have 17 on my bench now and 3 will have leather.
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I make mostly Scagel and Randall replicas, not too many of those would look good with a kydex sheath, almost all mine are leather.
 
DukeHarley said:
There’s a maker real close to me here in West Michigan whos well known for making Scagel style knives. Gave me an invite to come out and hang with his group on Saturday afternoons.
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Michigan has a lot of good knife makers that make Scagel style knives, Jim Behring, Brian Nawrocki and Doug Noren. Doug Noren's work is probably the best I've seen. It's always a good deal to take a look and see how someone else does things and pick a few up tips along the way.
 
Scott Hanson said:
Michigan has a lot of good knife makers that make Scagel style knives, Jim Behring, Brian Nawrocki and Doug Noren. Doug Noren's work is probably the best I've seen. It's always a good deal to take a look and see how someone else does things and pick a few up tips along the way.
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It was a maker named Jerry VanEising.
 
Cushing H. said:
continuing to put in time to clear my "backlog" . this one is is actually a kitchen knife for myself. It is meant as an "update" of one of my 35 year old Sabatier "Nogent" knives (black handle on bottom of photo). They sell it as a 6" "chefs" knife ... but I have always thought of and used it as a Utility knife. The Nogent knives have a much thinner blade than the Sabatier "Elephant" knives and use a hidden tang handle - so this one was/is light and responsive in the hand and cut cleanly. For many years it was the first knife I reached for for small slicing chores. You can tell the edge has receeded through many, many sharpenings....

The "update" is S35VN at 62 RHC, brass bolster with peened brass pins (which just disappear when the thing is sanded down), reconstituted gemstone (yes, I stole the idea from Horsewright) and stabilized cherry burl with peened brass pins. I am looking forward to getting is sharpened and trying it out!
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Are you using a pull-through style sharpener? That receding edge with the heel sticking out makes me sad. I would think you would end up with a lot of unfinished accordion style cuts. The new one looks beautiful!
 
SwissHeritageCo said:
Does this style of tip have a name? You have excellent taste.. gorgeous lines.
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why, thank you!

I'm not sure about nomenclature. I don't really know much about cooking knives, I'm just kind of winging it. That said, I do follow a lot of makers who create astoundingly awesome culinary blades. I don't really get into the details too much, or try to copy anything- sorta just let the images I see wash through my brain and hopefully leave something useful that comes out at the right time, without looking like someone else's shit... and functioning the way it should.

ps. I've never used a kitchen knife this big before. It's a little scary, but I like it a lot
 
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