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Posted: 9/3/2011 12:23:39 PM EDT
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Im gonna make a batch of knives when I get home in the spring. This might be one of the designs I use. I plan to have 2 or 3 by then. What does the hive think? The bottom pic is a small batch i made for some guys in my unit earlier this year.
Steel: 1095 Handle: cord wrap or micart/G10 size: 3/16 thick, about 6 inches long grind: chisel grind sheath: kydex 
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Quoted:
tell me about knife number 3, i love that blade design. That is everyones favorite. Its funny because that was the last one i made in this batch. I had about an 8" peice of steel leftover from the stock i used for the others. It was about 1" at its widest so i new it would be a long narrow knife. Im not a real fan of tantos because i really feel like a knife loses to much of its usefullness unless it has a little bit of belly. I also like having a slight recurve in a knife for rope cutting and what not, it just seems to put more tension when you pull and cut. So i wanted to make a tanto like knife but with a recurve and still have a little belly at the end. I just took a marker and drew a rough outline on the steel and started cutting. It was more of an experiment than anything and i didnt think that i would even finish it. I was more or less just practicing my grind skills. But it actually turned out well and ironically it was the first one snatched up, probably because of its uncommon shape. These knives are all being used right now by soldiers i am with and have held up pretty well. I sharpen them for them occasionally and I am also teaching them how to sharpen knives so they can better maintain them. They use them for all kinds of things. The worst is scraping carbon off metal when cleaning weapons. It really does a number on the edge. So far with normal knife tasks they hold up well and even with metal on metal scraping a few minutes on a stone and then on a leather strop and they are back to hair shaving sharp. the very tip of the 3rd knife you speak of did snap off a while back but I thought that might be the week point when I made the knife just because it ended up being so narrow and thin at the tip, but the knife was also being used unconventionally when it snapped so I dont blame it on the knife at all. I dont do much and sanding on the blades after i grind them out. I grind them on the belt to around 220 and that is the final finish. These knives are made to use not look pretty so if you are a fan of a scratchless, mirrored, or pristine finish, then you will probably not like any of my knives. In fact, you can see that some of these knives are still black or grey looking. Thats because after the heat treat i left the scale on them and just buffed them a little. on the 1st knife and the 5th knife especially you can still see the hardening line in the scale. I think this gives the knife a good look and protects it from rust a little better, after use and being in and out of the sheath it does rub the scale away a little but its all good. |
| +1 for #3 from the left. It is the right shape and length. I would have to handle it more to see point of balance and see if the thumb/finger pinch point is too narrow....If you go to 440 then the finish is a little more refined but you still have all of the qualities you are going for and it won't be like you are 'chopping' them out. A true tanto, btw, HAS a belly- Americanized tantos seem to leave it off. |
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