latest knives

[jdale]

[IMG][/IMG]I haven't posted any new knives in a while so I thought I would put these on here. A buddy of mine has a table at a local farm days event this sat he wanted a few of my knives to go along his traditional blacksmith items. The top knife is an copy of a knife i made for a friend who lost it bit found the original once this one was done. it has a 3" blade aldo's 1080 with black and red denim micarta. The middle is sheepsfoot-ish not really sure what its called 1080 steel with a 3.5" blade, with a stabilized box elder burl handle. The bottom is a utility hunter in 1080 with a 3.25" blade and stabilized buckeye burl handle. I have some more clean up work, etching, and sheaths to make but I don't know if I will have time to post anything else before I have to hand them over to him. Sorry for the sub par pic and grammatical errors as I'm posting from my phone.

[Ray Rogers]

I'd say the middle one was closer to being a Wharncliffe design than a sheepsfoot. A Wharny wouldn't have that slight belly at the tip like yours does but a sheepsfoot would have a more blunted tip. Anyway, they all look good ...

[NorCal Nate]

Those are all very nice and the wood looks great. Well done
~Nate

[Hurley]

Awesome stuff!

[jdale]

Thanks guys.

The second knife wasn't suposto look like that. I got a little thin on the edge so I had to take the belly out. I think I'm grinding too thin before my ht. All 3 knives needed to be straightened and re ht'ed due to warp from the quench. I should try to ht than grind but I'm rather worried I'll mess up the temper.

[Ray Rogers]

You won't mess up the temper if you grind with fresh sharp belts and you do it bare handed. If the blade starts to heat up you'll feel it, dip it in your water bucket to cool it down. Grind a pass or two, dip the blade. Fresh, sharp belts grind cooler than dull belts. Think of belts as consumable items, add the cost of the belts to the price of your knife ....