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HHH Knives
12-28-2011, 05:20 PM
Heres a damascus filet knife I just finished. Its Made from 1095 and 15n20. With Cocobolo burl handles and copper hardware, The blade is aprox 8" long and flat ground.

Comments ad critiques welcomed.

sachem allison
12-28-2011, 05:31 PM
beautiful work randy!

WillC
12-28-2011, 06:30 PM
Love that, looks the business:D Is it a touch hollow ground?

HHH Knives
12-28-2011, 07:40 PM
Sachem, Thanks.. Im really pleased with the way this one turned out! These filet blades can be quite a challenge to grind.

Will, Its a flat ground blade to 0* with a tiny bevel added . Scary sharp, super thin and ready to work! I just finished touching up and tuning the final edge.

Andrew H
12-28-2011, 08:49 PM
Those scales are very cool. Nice work, Randy.

SpikeC
12-28-2011, 08:58 PM
Makes me wish that I broke down fish a lot!

JohnnyChance
12-29-2011, 01:03 AM
That is some fine cocobolo burl! And man, copper sure looks good with the right wood and without red spacers around it!

Johnny.B.Good
12-29-2011, 03:24 AM
Pretty stunning.

toek
12-29-2011, 05:19 AM
its absolutely amazing.

HHH Knives
12-29-2011, 08:15 AM
Thank you very much. I kinda figured some of you guys would like this one!! :)

ecchef
12-29-2011, 09:41 AM
Top notch, Randy! :ubersexy:

HHH Knives
12-29-2011, 09:58 AM
I wanted to add a couple pics of the spine shot and tip. Yea, Im proud of this one. :D

Thanks again guys for the encouraging comments. and checking out our stuff!!
Randy

TB_London
12-29-2011, 11:20 AM
Do you need to do anything differently when grinding a knife this thin to combat the flex? I can imagine it adds a lot to the complexity

Mike Davis
12-29-2011, 12:13 PM
Randy...that is amazing!!! I honestly think when i get my knife from you...I want a filet knife...I am in love with this one!!! Fantastic job!

HHH Knives
12-29-2011, 01:33 PM
Thanks Mike, Ill be happy to make you one!! :) let me know when your ready..

TB., yes it does take a little more fineness and attention to grind a thin blade like this. One wrong move.. and its scrapped! (dont ask me how I know this) :(

The flex and overall thin section of steel presents many challenges.. Overheating is probably the biggest problem most will encounter when grinding a filet blade.. Also getting the Temper on the blade where it will have a the right amount of spring and flex, without being to soft to take set when bent, and still hard enough to keep a good edge takes some testing..

Thanks again for checking out the knife, and for the kind words and encouragement!