I'd choose any carbon steel with a decent heat treat over the more brittle stainless steels for a good hunting knife:)
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I'd choose any carbon steel with a decent heat treat over the more brittle stainless steels for a good hunting knife:)
I got an order for a large kitchen knife a few months back and thought if I make one then I should make three......as you do.
This isn't the ordered knife but I wanted to design an east meets west style knife ( my version anyway ) and this is the end result.
Just over 8 inch blade, Teal and fire coral dual layer Micarta from the states. G10 liners and carbon pins, full flat grind 14c28n stainless.
Really pushing my little 1 x 30 grinder to it's limit but we got there.
It maybe available if someone's a keen cook or wants something cool for the wife for Christmas.
PM me if interested as it will be advertised elsewhere.
Another large kitchen knife nearly finished so I will post the photo's when finished.Attachment 152675
There are some excellent stainless steels that are tough enough for any sort of hunting, and some carbon steels that that don't stain much that are even tougher (3V for instance). And some very tough carbon steels that won't hold a edge.
It is correct to say though that the more stainless a knife steel is in general it is less tough.
The best carbon steels of today are also way better than the old traditional carbon steels - but are more difficult to sharpen. There are no free lunches.
There is a difference between tough and brittle. A good tough edge will roll and not chip. A poor temper and it will chip - brittle. You see that a lot with D2.
@viper
Nice design!
What is the thickness and width for this chef knife?
@diana2 , 3mm 14c28n and 55mm at the back of the heal of the blade
Ah, but Bob dozier could make D2 dance...it really does come down to heat treatment a lot there sure are a lot of interesting steels out there these days, one day I would like to get a forge and a cryogenic tank to be able to deal with super steel, in the meantime I still have to find a steel that will match O1 in cost, ability to take an edge and ease of heat treatment, if yiu put enough effort into your heat treatment you can go a long way with a simple steel, maybe not for a dive knife though...
shelly try 1084 much better than o1
Latest Chef's / kitchen knife, Kramer inspired. 8 inch full flat grind in 14c28n stainless.
Lime green and purple dual layer Micarta , G10 liners and Carbon pins.
Going under the Christmas tree as a present for a customers son.Attachment 153569
Wow! Nice.
did you etc that in feric if so you might find it contaminated with copper now . looks good though
I forge them myself.
I’ve got two ferric tubes mate, one for copper and one for standard ....
Awesome looking steel wood there Nga, I have never tried using anything like that.
This is my latest, just finished glueing up...
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Kramer inspired 8 inch chefs knife in 14c28n stainless. Crazy pattern G10 handles running Carbon pins. Off to a keen home chef as a Christmas pressy.Attachment 154783
Hey Duncan @viper - I just used the wee "C" knife you made me in D2 to skin and bone out a back wheels of a yearling redskin (for @Kiwi-Hunter )- its going real good, and the edge is holding up just as you'd expect from D2. I'm pretty careful not to "touch bone" with any knife, but its inevitable if you're only an "occasional butcher" so to have it do a couple of sheep and the back end without a touch up is encouraging. The shape is also working out just as I expected and is a great general purpose small knife.
@Tentman , that's great news , thanks for the feed back. Good to hear it's performing well and is getting a work out. They are made to use so it's nice to hear from owners .
@ Niven emailed me today as well , seems the little Krait I made for his mate has been busy as well. Apparently a very lucky knife according to it's owner.
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Latest knife finished for a forum member. Viper model , composite handle featuring Aqua burlap micarta caps with Totara burl. Heavy grippy jimping, carbon pins and 12c27 stainless full tang.
Last order and knife for the year, a big shout out and thank you to the forum members who I have had the pleasure of making knives for over the last couple of years.
Your support has allowed me to get better and refine my work. Still early days yet with plenty to improve and refining to be done.
I have had the privilege of meeting several of you through the knife making and it's been an awesome experience.
everyone have a great Christmas, Viper
@Nick-D , don't worry mate I have two brand new electric motors, a new 2 x 72 grinder, cables , VFD and it's all sitting on the floor in box's , just been to busy to get to it.
The little 1 x 30 grinder has been holding the fort.
Completed
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Love your work.
I did a knife making course that the Mrs. gave me for my 40th at Lost Arts near Clevedon on Saturday, awesome day and would highly recommend it as a must do if any wives are feeling generous hint hint[emoji23]
Really really happy with the result, knife is in 1084 carbon steel.
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Mine is the bottom one in the last photo, handle is cherry wood that I selected from a load I bought for firewood.
Sent from my iPhone using Tapatalk
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Last one before Santa rocks in, a Mamba model in 14c28n , micarta from St Petersburg in Russia with Black walnut end caps. Carbon pins and G10 liners and spacers.
Been a fun year learning to make knives and working on making them better each time, who would have thought something so simple could be as complex.
Very cool!
Lionsteel M2 and M4 in M390 and walnut handles. Very nice knives.
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Bestech Swordfish in D2 and Natural G10. An easy to use large flipper. QSP Leopard in 14C28N, green micarta and ceramic ball bearings for a nice action in a cheaper flipper. BM mini bugout for comparison.
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So thought I would try something different, loosely based on the famed Loveless drop point, first time I have tried adding brass guards, lots of mistakes so lots learnt, this one is 4 mm 01, heat treated and triple tempered, g10 liners, micarta scales, loveless bolts in brass and stainless and a stainless wrist thong, the full flat grind has a secondary bevel sharpened to 8000 grit, overall length is about 21 cm, the blade is about 8.5 cm.
Bobs ones were hollow ground and he used stainless steel mostly. He got into knife making by copying Randall’s so I feel ok using his design.
I still need to make a sheath to finish this off, will sell it off when I have done that...need to buy some more brass...and a wheel to try hollow grinds.
Merry Xmas all.
@Tikka7mm08 Did you bring the QSP in from the states or was it local? I quite like the look of that...
new one wrought iron, nickle and 1084 carbon steel blade brass guard and a ringed gidgee handleAttachment 157428
Some knives I have made from diamond blades, jimmy bars, and even a salvaged chainplate off the Rewa wreck in the Mahurangi harbour in my sailing days. The scabbards are made from PVC waste pipe offcuts from my building days.
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In a sea of Ferrari's; here are my new Toyota Corollas...... :thumbsup:
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