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This is a prototype more than anything. I was finally able to finish it the other day. I plan on using D2 or CPM 3V steel in the future but for this one I used 1075 so I could do it all myself.

It is 1/4" 1075. Around a 4 1/2" blade and 9 1/2" overall. Coyote brown G10 scales. Etched and stonewashed finish. This is probably my favorite knife I have ever made.

Thanks for looking.

http://img.photobucket.com/albums/v305/ryan1105/Skirmishpic_zpsee0c95d2.jpg

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I like the design and I think it's one of your more original works.

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Love the design.....I will be checking in to see if you make these available.  Keep up the good work.

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Thanks

I will be honest, I am trying to keep the price point really low on my knives and It is just easier and faster for me to do the chisel grind. I prefer the chisel grind and I feel that as a maker I do better chisel grinds than double grinds. With that being said, I really like the chisel grind for hard use knives that still need to cut really good. I put around a 30 degree edge bevel on them and I believe it is about the perfect balance of edge strength and cutting ability for a thicker high carbon steel knife.

I also find them easier to sharpen especially in the field because you just have to worry about 1 side, because there is no bevel on the other side, I just buff the burr when I do my sharpening.

On the knives that i design and make they will be standard chisel grind but I will still do custom orders for double grinds if that is what the customer wants.

By the way, I love your knives, and looked at them about everyday the whole time I was overseas last year.

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Would you post a/some pictures of the other side of these knives for us?

I understand what you're saying your reason is for a chisel grind and all.. but if someone can sharpen one side of a knife, they can sharpen the other.. in the field or otherwise. So it basically all comes down to cost v/s time, etc on these, right? Not superior grind theory.

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When you say time, yes, time it takes to grind it and also time it takes to sharpen (for me). I have personally seen a guy sharpen a double ground knife and for the life of him could not keep the edge symmetry on it while sharpening and just took him forever. He then tried a chisel ground blade and it was like a Eureka moment. As far as superior grind theory I am not getting into that because what works for one person may not work for the next and superior grind theory is more like superior grind opinion.

So to answer your question, for me it is to keep my price point low and I personally prefer chisel grinds so thats what I make. Also, see the red highlighted portion. But then again the use IMHO will also dictate the better grind.

Bottom line, I am not trying to convince anybody one way or another and I have seen threads go to hell in a hand basket over grind types. If someone doen't like the grind they are free to order one with a double grind on a case by case basis. But all of my production runs will be chisel grind.

Yes, I can get a backside shot of the knife but I can also explain it to you very simple. Imagine a flat peice of steel with a shiny buffed portion on the very edge. That is what the back side looks look, all flat and a little shiny on the edge where the burr is buffed. I will try to post a backside shot of this knife ASAP.

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Fair enough, defiantly not trying to be a dick w/my post or put your thread in the proverbial hand basket. I'm familiar w/chisel grinds and what they look like. But some people might not have noticed your sig and I didn't want to go linking photos from your site w/out permission and what not. As stated, its all about opinion. For me, from a looks stand point.. chisel grinds are the same as what they are by definition, flat. I know its not all about ascetics, but.. it is part of it. Especially when $ is involved. I would like to see one of your 'double ground' knives for a change though