Page 2 of 2 FirstFirst 12
Results 11 to 15 of 15

Thread: Filet knife.

  1. #11

    ecchef's Avatar
    Join Date
    Feb 2011
    Location
    In the Village.
    Posts
    4,243
    Top notch, Randy!
    All men dream, but not equally. Those who dream by night in the dusty recesses of their minds wake in the day to find that it was vanity; but the dreamers of the day are dangerous men, for they may act their dreams with open eyes, to make it possible. - Lawrence

  2. #12

    HHH Knives's Avatar
    Join Date
    Apr 2011
    Location
    Michigan
    Posts
    4,495
    I wanted to add a couple pics of the spine shot and tip. Yea, Im proud of this one.

    Thanks again guys for the encouraging comments. and checking out our stuff!!
    Randy
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

Name:	tip 005.JPG 
Views:	31 
Size:	330.6 KB 
ID:	3353   Click image for larger version. 

Name:	tip 009.jpg 
Views:	21 
Size:	28.0 KB 
ID:	3354  


    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    Availible Knives

  3. #13
    Senior Member
    Join Date
    Mar 2011
    Location
    Cardiff, UK
    Posts
    839
    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

  4. #14

    Join Date
    May 2011
    Location
    Jackson, MI.
    Posts
    1,524
    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!

  5. #15

    HHH Knives's Avatar
    Join Date
    Apr 2011
    Location
    Michigan
    Posts
    4,495
    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!

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    Availible Knives

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •