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.
I like the handle shape, it looks puukko-ish
Did I say that I realy enjoy working on slipjoints?
grinding away on this wood, not sure what it is. Pretty heavy in weight, it's not super hard, the dust is kind of salmon coloured and the wood smells a bit like cinnamon hearts. Anyone have any ideas?
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I always assumed it was cocobolo, but I'm no wood expert so I'm not sure where I got the idea. In fact, I'm not even sure where the wood came fromLooks like cocobolo to me. Cocobolo kind of reminds me of cinnamon when it's ground.![]()
You know, it’s interesting you comment that your finish is 220 followed by scotchbrite. As I’ve gotten better (for the most part) at having my bevels come off the grinder clean, flat, uniform, and crisp, it seems more to me that 100 micron (roughly 220), or at most 65 micron (that is 3m gator A65) is not a bad finish for kitchen knives … and a lot less work than hand sanding, especially for the bigger kitchen blades.Rough finished kitchen utilty. Handle is paper micarta with G10 details at 320 grit then buffed with brown tripoli. Blade 220 grit then bluegreen Scotchbrite.
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