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My Very First Knife!
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Thread: My Very First Knife!

  1. #1
    Senior Member NO ChoP!'s Avatar
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    My Very First Knife!

    I had a work friend of mine, who happens to be a hobbyist here, cut out and grind the blade. It is 52100 and is hardened to 61 hrc. I drew the profile, based on the KS/ Sab profile. It's a touch taller, has a touch less pointy-ness, and a long, thin western tang. The grind was done especially for me as a lefty. The taper could use a little refinement, but the initial edge has produced great results.

    The handle is stabilized redwood burl from Burl Source.
    The pins are 3/16" from Jantz?
    The saya is curly makore with a black walnut spacer. (it has a cool-color changing figure)

    I rounded the choil and spine and mirror polished them.

    I'm really pleased so far....
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    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  2. #2
    That looks awesome Chris. Profile looks spot on. Congratulations on the first , I'm sure it won't be the last.
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  3. #3
    Senior Member Mrmnms's Avatar
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    That is too freakin cool. I liked it so much, made me laugh. Great job!

  4. #4
    Dude that is spot on! That is a lot of pins though Great work.

  5. #5
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    Beauty!

  6. #6
    I love the smooth, clean edges on the handle, even with a couple extra pins it looks good. And damn what a saya, a sure step up from poplar.

  7. #7
    Senior Member NO ChoP!'s Avatar
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    Thanks everyone for the enthusiastic responses, I really appreciate it!

    The idea behind the handle comes from my love for long, slim wa handles; except I suck at doing wa's, and am getting semi-decent at westerns. I am super happy with how it feels in hand; it's exactly what I wanted.

    As far as the pins, what can I say...I'm a sucker for mosaics.
    I did a rehandle project on an old Pimble Hickory that had a short tang, so I turned it into an integral, using the two original pin holes, and adding two more to the back of the handle to even thing out. I liked the results so much I thought I'd replicate it. I think as long as you keep the rest of the handle simple, it works.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  8. #8
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    Nice knife! Is it a 270?
    “I hear and I forget. I see and I remember. I do and I understand.”

  9. #9
    Senior Member NO ChoP!'s Avatar
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    It's 255mm on the edge, plus I left a machi-like area, as I wanted to replicate the feeling of a wa in-hand.

    48mm at the heel

    balance a pinch in front of the heel

    225 grams

    16" overall

    5 3/4" handle

    2.45mm at heel/ 2.0mm halfway/ 1.48mm inch from tip
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  10. #10
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    Looks great! Narrow western handle can feel really good, and the more exposed neck for a western is a good idea.

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