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Historical Inspiration This forum is dedicated to the discussion of historical knife design and its influence on modern custom knife work. |
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#1
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Sgian Dubh questions
Ok guys,
I know that Sgian Dubhs have been discussed before. I?m starting a couple for the fair here in Dallas area. Here the profile so far: Part of how I make knives is after I?ve reached this stage I normally hold the knife (to be) in my hand while I picture what I want. Some times I will do this for hours over a week while I run through all the steps in my head. While I was holding this I realized I had no idea how the blade is suppose to be ground! I went online to check out examples and I noticed that there are no grind lines. So I guess there are not ricasso and that you grind over the spine on these? I will be trying to combine some scandi work into this by making the hilt a layer design with brass-file worked steel-brass and the hilt will be made out of some of the live oak from the Constitution. I will be working with a carver at the fair to carve the hilt. Thxs, Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories Last edited by Drac; 04-23-2008 at 02:19 PM. |
#2
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Drac,
I can't see your picture... Sgians I've seen are all flat ground, top to bottom. I've pretty much stopped ricassos altogether, as they're really a very modern convention. |
#3
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Sorry about that. It should show now. Granted at the stage right now there's not that much to look at.
Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories |
#4
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Quote:
__________________ Chuck Burrows Hand Crafted Leather & Frontier Knives dba Wild Rose Trading Co Durango, CO chuck@wrtcleather.com www.wrtcleather.com The beautiful sheaths created for storing the knife elevate the knife one step higher. It celebrates the knife it houses. |
#5
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I'd do what J said, and grind a perfectly triangular cross-section all the way back to the tang where it enters the handle. Add the thumb serrations for grip and you should be pretty darn close.
__________________ Andy Garrett https://www.facebook.com/GarrettKnives?ref=hl Charter Member - Kansas Custom Knifemaker's Association www.kansasknives.org "Drawing your knife from its sheath and using it in the presence of others should be an event complete with oos, ahhs, and questions." |
#6
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#7
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Thxs everyone,
Ground one down last night. Had a hard time when hogging of not saying " getting close to the edge. Need to switch to finer grit & walk it up." No pics because it really doesn't look much different. I'm deciding on what style of file work for the spine. Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories |
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blade, knife, knives |
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