Thread: Show me your knives

This one is my standard hunter pattern, but with a few changes that I think will work out well - though its a bit of an experiment. The blade is a hollow saber grind with a swedge on the spine to help thin down the tip. The hollow grind gives it a nice slicy edge so it will be good for game processing, but not a great option for bushcrafting.

The steel is 3mm Nitro V with a cryo heat treat. The blade is four inches long. The handle has a tapered tang, with orange G10, orange and green G10 liners, stainless Loveless bolts & a stainless lanyard tube.

Yip I could happily use that one....the orange roughy!!! But nothing rough about it.lovely job.

Originally Posted by Micky Duck

Yip I could happily use that one....the orange roughy!!! But nothing rough about it.lovely job.

Thanks mate

That's a terrible photo. I'll get a better one when the logo is on it.

In my defence, it looked better on the phone, and a lot better in the hand. Time to learn a new skill.

Originally Posted by Ross Nolan

That's a terrible photo. I'll get a better one when the logo is on it.

In my defence, it looked better on the phone, and a lot better in the hand. Time to learn a new skill.

Good knife photos are hard. A cheap diffuser to get even light and reflect white into the steel really helps

Originally Posted by Ross Nolan

Attachment 286961

I like the shape Ross. Good shape for taking the ring gear out and would be fast on taking out back steaks (the more curve the slower the job I recon) and nice for de-limbing/boning.

Originally Posted by Tahr

I like the shape Ross. Good shape for taking the ring gear out and would be fast on taking out back steaks (the more curve the slower the job I recon) and nice for de-limbing/boning.

Thanks Bruce.

What I was looking for was a knife for tearing the backsteaks and rear end off - so a drop point for the opening cut along the spine, enough curve for skinning and pointy enough for the backsteak removal. It works pretty well for a compromise I think.

Edit

Double post

nice job ross hope alls well now ya back on ya feet

December this year marks 35 years that my wife and I have been together, so I decided to make her an anniversary knife. Maybe a bit random, but just something I decided to make for her. The handle colours are some of her favourites, and I tried out some mosaic pins too. She is a keen home cook, so not someone who is going to get upset with her husband for giving her a tool for "housework".

The steel is 3mm Nitro V with a shallow hollow grind. I usually grind a culinary knives very close to a zero edge, but with the hollow I was worried it might be too fragile, so took the edge to 0.2mm. It came up very sharp, so pretty happy with how it turned out. The handle is a tapered tang with G10 handle material, G10 liners and mosaic pins. I played with the handle shaping a lot because I wanted to be sure it would suit a woman's hands. She used it for dinner last night and was happy with the handle and how it cut.

I am in the process of moving all my knife making equipment and dont have my normal photo set up, so apologies if the pictures are a bit sub-par. The lighting wasn't great when I took these.

Got this made for me by L J Van Vuuren 5yrs ago. Have always liked a fixed blade. Has sentimental value, my grandmother passed and left a small amount of cash. So got this made. Totara handle, my grandparents had a totara stand on the property they farmed in the Mot valley. The wooden handle isn't off their farm but still recognition. Can field dress 3 deer before I need to sharpen.

Originally Posted by Ross Nolan

Thanks Bruce.

What I was looking for was a knife for tearing the backsteaks and rear end off - so a drop point for the opening cut along the spine, enough curve for skinning and pointy enough for the backsteak removal. It works pretty well for a compromise I think.

You could sell those. What steel did you use?

Originally Posted by Tahr

You could sell those. What steel did you use?

Thanks Bruce

3mm 14C28N tempered to 61 after a meths/dry ice bath. I've done a bunch of them now in RWL 34 and 14C28N, and everyone seems to like them. I'm doing one now that is going to look pretty good when it's done with Amboyna burl handle scales. They make a nice change from the endless grinding and sanding in a large chefs knife, that's for sure.

I'm pretty busy with work currently, but if someone does want to talk about a knife, send me a pm.