14c28N, full tang, convex.

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FloWolF

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Joined
Mar 7, 2022
Messages
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Location
Billington, Lancashire, England.
I've made around 30 or 40 knives over the last -7 years, this is my second kitchen knife, and my first convex kitchen knife grind.

Thanks for looking!
Shaun/FloWolF

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I've made around 30 or 40 knives over the last -7 years, this is my second kitchen knife, and my first convex kitchen knife grind.

Thanks for looking!
Shaun/FloWolF

View attachment 233202

The other knives I made previously were mostly hook curved bladed little mushroom foraging knives ,and a handful of so bushcraft style knives, I'll try and post some photos of those too soon.

Thanks again.
 
Few more details - 14c28N, 2.5mm, stock removal done on a basic workshop fashioned variable speed 2x27, heat treated part way through the grind by a specialist to 61/62 HRC and then finished off on the grinder with a home made wet belt attachment (aquarium pump, tubing, tap and a drilled-out paintbrush that sits on the belt) using Trizact belts.

The grind is convex, fairly workhorse but still very sharp, and the blade has no distal taper so has some weight to it.

I pretty much collect all my wood for handles myself, 'from the wild', then dry/season/stabilise it and such as I want it. Similarly I make my own resin castings for some of my other handle scales. The handle on this knife is from a piece of lightly spalted beech 'stick' wood, with bolster detail of a piece from the edge of some silver birch burr/burl I multi-dyed and stabilised, I made simple mosaic pins to secure, and the liners are epoxy soaked leather and copper sheet. I like the look of the copper sheet and it helps set the balance point right under the front handle pin under the choil.

Overall weight of the knife is 211.6g, or thereabouts. Length from rear of handle to tip of blade is 270mm, or just over 10 1/2 inches, and blade depth at the deepest point is 44.5mm/~1 3/4 inches.

Cheers again!
 
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