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Here is a knife I've finished making today.
The handle is made from a segment of old wheel barrow handle I found attached to a dilapidated wheel barrow on the new property behind a shed. The thing was no good, so I might as well make use of the parts it has.
I am not sure what wood it is, but it has a very orange-brown colour when dry after cutting. It has oil and some polishing compound in it making it much darker.
The polish has made it almost similar to a hard plastic in surface texture.
The bolster is made from a small ingot of brass I've made a couple of years back. I used a 1/8th drill to put two holes into the brass and then I used a 1/8th cape chisel to shear out the waste in the middle of the two holes left before I could continue sneaking up on the final fitting size with a file.
The knife was forged from segment of car coil spring to a thickness of 1/8th of an inch and then finished with a stone.
The inlay for this knife is a piece of cow femor that I cut into the shape of a sassafras leaf with a jewelers saw. It was 1/2 an inch and was then cut in half to make two matching sides.
The handle is made from a segment of old wheel barrow handle I found attached to a dilapidated wheel barrow on the new property behind a shed. The thing was no good, so I might as well make use of the parts it has.
I am not sure what wood it is, but it has a very orange-brown colour when dry after cutting. It has oil and some polishing compound in it making it much darker.
The polish has made it almost similar to a hard plastic in surface texture.
The bolster is made from a small ingot of brass I've made a couple of years back. I used a 1/8th drill to put two holes into the brass and then I used a 1/8th cape chisel to shear out the waste in the middle of the two holes left before I could continue sneaking up on the final fitting size with a file.
The knife was forged from segment of car coil spring to a thickness of 1/8th of an inch and then finished with a stone.
The inlay for this knife is a piece of cow femor that I cut into the shape of a sassafras leaf with a jewelers saw. It was 1/2 an inch and was then cut in half to make two matching sides.
Category Crafting / All
Species Unspecified / Any
Size 1280 x 486px
File Size 120.4 kB
Don't really need a serrated knife for cutting meats. I've used a knife like this, an opinel, for cutting into meat. It works just nicely. Only problem with using non serrated knives is that they dull easily when used on the glass/porcelain, hard material plate.
See, the issue with most household knives is that they are usually very dull compared to something I sharpen (from experience seeing a lot of them in houses) You have to put a lot of effort into actually sawing into your food and it it just tears it apart.
With a knife like this or any other ones I sharpen, it cuts an easy slice with little effort.
It is actually very difficult to make a serrated knife like you'd use for kitchen work or at the table.
Part of the reason why I don't sharpen them for my neighbors and other people when I go around sharpening knives.
See, the issue with most household knives is that they are usually very dull compared to something I sharpen (from experience seeing a lot of them in houses) You have to put a lot of effort into actually sawing into your food and it it just tears it apart.
With a knife like this or any other ones I sharpen, it cuts an easy slice with little effort.
It is actually very difficult to make a serrated knife like you'd use for kitchen work or at the table.
Part of the reason why I don't sharpen them for my neighbors and other people when I go around sharpening knives.
I'm a knife sharpener myself ... and I've seen people cook with knives that were ... let's just say the meat and veggies were more squished than cut. :D
However for steaks I do prefer a good serrated knife. Just feels better to me. :)
Luckily I know a very good knife-specialist close to here, who transforms any knife into whatever you want. I have one that is half serrated and half normal. Awesome for some veggies that need a rough cut at the base and a fine cut at the tip!
However for steaks I do prefer a good serrated knife. Just feels better to me. :)
Luckily I know a very good knife-specialist close to here, who transforms any knife into whatever you want. I have one that is half serrated and half normal. Awesome for some veggies that need a rough cut at the base and a fine cut at the tip!
I can turn anything into a razorblade and I don't need a whole lot of tools to do it.
If it's a simple sharpening I can use my two sided norton stone to get it to where it needs to be and then strop it.
If it needs a new edge I will use my electric grinding machine. It has a water trough and a very slow spin to it.
Honestly it's a really important skill to have. People should know how to sharpen tools and not just use a bench grinder to grind this ugly temper drawn wedge.
If it's a simple sharpening I can use my two sided norton stone to get it to where it needs to be and then strop it.
If it needs a new edge I will use my electric grinding machine. It has a water trough and a very slow spin to it.
Honestly it's a really important skill to have. People should know how to sharpen tools and not just use a bench grinder to grind this ugly temper drawn wedge.
"Honestly it's a really important skill to have. People should know how to sharpen tools and not just use a bench grinder to grind this ugly temper drawn wedge."
A thousand times this. I have 3 (combination) whetstones and a leather strip, which serve me all purposes, from a new edge to as sharp as possible.
It's easier than most think with a bit of practice.
And a good handmade knife with a 10° per side angle is pure NSFW material for meat and fine cuts <3 (tho I do most kitchen knives at 15° per side due to the edge retention)
A thousand times this. I have 3 (combination) whetstones and a leather strip, which serve me all purposes, from a new edge to as sharp as possible.
It's easier than most think with a bit of practice.
And a good handmade knife with a 10° per side angle is pure NSFW material for meat and fine cuts <3 (tho I do most kitchen knives at 15° per side due to the edge retention)
I do all sorts of tools. Anything that needs to be sharpened, I can sharpen it.
Irks me a bit when people think you can sharpen stuff using like concrete or porcelain.
Yeah, you can kind of use porcelain, but the problem it has with being an insufficient medium for sharpening cutting edges of any sort is the fact that it has a low mohs scale hardness. The mohs scale hardness for porcelain is about a 7, which is similar to garnet.
The Norton combination stone I have is corundum, which is a type of aluminum oxide like rubies and sapphires. It has a mohs scale hardness of 9.
I know people use diamond coated plates of steel to do sharpening, but for some reason I think those are easier to lose grit with. Those diamond impregnations aren't going to stay there forever, they might come loose.
Irks me a bit when people think you can sharpen stuff using like concrete or porcelain.
Yeah, you can kind of use porcelain, but the problem it has with being an insufficient medium for sharpening cutting edges of any sort is the fact that it has a low mohs scale hardness. The mohs scale hardness for porcelain is about a 7, which is similar to garnet.
The Norton combination stone I have is corundum, which is a type of aluminum oxide like rubies and sapphires. It has a mohs scale hardness of 9.
I know people use diamond coated plates of steel to do sharpening, but for some reason I think those are easier to lose grit with. Those diamond impregnations aren't going to stay there forever, they might come loose.
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