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I am to the point with this one where handle scales are next and cannot decide what to use? I was leaning all along towards micarta for it's indestructiveness but now feel some nice wood may be in order. What do you think? Any suggestions? Anyone have a piece of wood they would like to sell, trade that you think would look nice? thanks for any help. Blade is 9" long and 1.25" at it's deepest point Handle is just shy of 5"
Well I decided to go with a piece of figured walnut and black canvas micarta with a red liner. as with all my work there are plenty of flaws but I am pleased with the knife overall. I will work on better pics.
Here she is with her little sister I began working on this weekend Posts: 946 | From: Fowlerville, Michigan | Registered: Mar 2003
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bobby i love the looks of that damascus i think dalmation ebony would look great for scales kevin
Posts: 1053 | From: HESPERIA MICHIGAN | Registered: Jan 2008
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Kevin - I don't even know what Dalmation ebony is but I will look it up? The steel is more of my Kelly Couples 15n20 and 1080 in a low count and one of my first attempts at a twist. I am liking the heart on the left side.
If the Zircote I have was cross cut it would look nice but I don't think I want wood grain moving horizontal so I am still looking.
Thanks guys - Dana, I will look at iron wood as well
Posts: 946 | From: Fowlerville, Michigan | Registered: Mar 2003
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I like the way your thinking Lin but the bolster may be beyond my skill set. can I epoxy a bolster with a pin or do I need to solder it?
Posts: 946 | From: Fowlerville, Michigan | Registered: Mar 2003
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It is 9 layers of 15n20 and 1080 from Kelly Couples. That is all I can fit into my press until I modify it to have a larger mouth! I welded the layers and then pounded into a round - did a little twist and took it to the power hammer to get it long and flat. I am so new to all this that everyone is a mystery until etched and this is one I like.
Anyone have any blackwood they would like to trade for some wrought? Maybe?
Posts: 946 | From: Fowlerville, Michigan | Registered: Mar 2003
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I don't think a bolster on a slicing knife is all that useful. I'd imagine that being used to slice smoked salmon, fresh bread or roast beef. None of my professional cooking knives have a bolster and for good reason. I'd go for something hard and dense to avoid absorbing oils etc. from the food. African blackwood, ebony or mikarta would all be good. Stabilized oak would have a nice grain thought that would look great on a cooking knife....so many choices.
Posts: 813 | From: canada | Registered: May 2007
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I have lots of blackwood back in Canada but sadly none here. You can buy it from lee Valley tools in Canada in small pieces and they ship!
Posts: 813 | From: canada | Registered: May 2007
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-------------------- "Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man..." Benjamin Franklin
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I like a round bolster of Stainless and hidden tang handle of Microsoft blue G10- or like Lin for wood it's gotta be a piece of top notch black wood
Thought I had a block to send you but what's in my safe is bog oak not bw. Sorry
-------------------- "Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man..." Benjamin Franklin
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