Another new knife

[BRad704]

My dad told me he wanted to buy this one from me already...

8" OAL
4.5" blade
5160 steel
Hollow ground on 10" wheel
Hand rubbed 320 satin finish
Green Canvas Micarta and lovelace bolts from USA Knifemakers Supply

I am always open to opinions and critiques. As iron sharpens iron, so one man sharpens another.
-Brad-





I finished the sheath last night... I am getting more comfortable with each one that I make, and I like this one a lot.



I know I need to clean up the holes in the belt-loop, that is on today's agenda..


Fighter and an all around camp knife I finished last week.

[Chris]

Those are real nice. How do the blades hold up to normal abuse? Do they keep there edge pretty good? Have you figured out a way to get your name on them yet?

[BRad704]

I am still working on sharpening these... but from the time and difficulty it is taking to get them honed down, I don't see edge-retention being too much of an issue...

No definite plans on the name yet... I need to figure that out asap though...

[Chris]

I know you talked about the sticker and acid part, is that common? That seems like an easy way, just have a bunch of outline stickers made and use em up.

[BRad704]

yeah, that is sort of a bastardization of the standard way... Most pro's use a custom made stencil that they tape down on the blade, and its reusable. and also an AC/DC etching machine. One current cuts deep, the other blackens. That is typically how you get the deep black maker's marks.

I think for now, I would be content to use the vinyl masks and etch lightly over that... I can get a 12x12 sheet of vinyl cut with as many names as will fit, for $20 at a local graphics shop.

OR, I could get a set of punches and set my initials in the steel before it is hardened. There is a guy in TX named Randy Haas that is a for-real PRO and he just stamps HHH in all his blades.

[Chris]

I think either way would be nice.

[Austin]

Originally Posted by BRad704

I am still working on sharpening these... but from the time and difficulty it is taking to get them honed down, I don't see edge-retention being too much of an issue...

No definite plans on the name yet... I need to figure that out asap though...

What grade steal are you using?

[BRad704]

1/4" 5160 Spring Steel, hardened and oven-tempered...

[Austin]

Originally Posted by BRad704

1/4" 5160 Spring Steel, hardened and oven-tempered...

So then high carbon?

It takes a bit to get an edge on them, but then it last. I went through more than a few chef knives when I was cooking, I found a happy middle ground in high carbon with daily honing.

I had some higher end ones that were to soft.

[Chris]

I also have some higher end cooking knives that I don't care for at all. I have a few that I have gathered at yard sales that are great.