Alright, here's my first finished knife. Just a quick reminder that I've had absolutely no metal working experience and to be honest, very little craft experience other than stained glass. This knife is definitely an ugly design, largely in part due to my lack of experience in knives other than kitchen cutlery. Specifications are as follows...
Steel: O1 with a HT from Peter's at 59R/C
1/4" stock
Black Dymond Wood grips
Brass 1/8" pins
Blade Length is 3 7/8"
OAL is 8 3/4"
Currently I am having a hard time getting the blade sharp. I started sharpening after heat treating using a flat granite tile with a soft/spongy shelf liner and then sand paper clamped on top of that. I started with 80 grit and ground the two edges until they became one. I then progressed from 120, 220, 320, 500, 600, 800, 1000 and finally 2000 grit. I also stropped on felt and diamond spray loaded leather. The knife will not shave, cut paper nor does it feel really sharp if I run my fingers across the edge. What I think is keeping the knife from getting sharp is the extreme thickness behind the edge. Granted this is my first time sharpening a convex edge versus my typical flat bevels on my kitchen knives. Any suggestions on what I might try to get the knife sharper?
The blade was taken to 2000 grit but I did not take it high enough before HT, so there some deep scratches I was unable to get out. I finished the handle up to 600 grit, there are no sharp edges on the knife and it is very comfortable. My Pops has large handles so I purposely made the handle a bit bulky. There is still some epoxy in the finger guard that I was unable to get off. I am leaving it as it offers a weathered look just like the dymond wood. This will be the last knife I make out of 1/4" stock until I can rationalize spending the funds on a 2x72 belt grinder.
Obviously I am looking for your critiques and suggestions. I can tell you I learned an incredible amount from this first knife and I am really excited to start designing a brand new one that will definitely break the ugly barrier.
Thanks for everyone's help and once again please share your feedback.
Thanks,
Pete