Author Topic: Starting a new knife (Read 3374 times)

RGK · « **Reply #40 on:** February 03, 2007, 06:01:00 PM »

Thanks Jeff.

RGK · « **Reply #41 on:** February 03, 2007, 06:24:00 PM »

I need to make a sheath for the first knife. I have a thick scrap of tanned buffalo shoulder that will do nicely.

I cut it over sized and soaked one half in hot water. I covered the knife with the finger from a rubber glove and some tap to protect it and to make it a little larger.

Then I used a bunch of clamps to shape and form the leather to the knife. I don't want to use snaps or ties to hold the knife in the sheath so I want a tight fit.

I used a blow dryer to speed up the process of drying out the leather.

In order to protect the inside of the sheath and the future stitching, I will line the inside with a piece of plastic from a milk jug.

I will stitch it in place when I sew the sheath.

Roger Norris · « **Reply #42 on:** February 03, 2007, 07:26:00 PM »

Outstanding build along. Thank you very much!

RGK · « **Reply #43 on:** February 03, 2007, 10:39:00 PM »

I sewed the sheath by hand with a stitching tool and a braided thread.

Then I decided to add a leather thong along the edge and a couple of belt slots.

The knife fits pretty good but it still needs a few more coats of tung oil. The sheath needs a good cleaning and a coat of wax.

RGK · « **Reply #44 on:** February 04, 2007, 11:37:00 AM »

I've some black walnut in the shop so I decided to use that for the fillet knife handle. I will also add a brass finger guard.

Over&Under · « **Reply #45 on:** February 04, 2007, 03:54:00 PM »

Great build-along!!! Grat looking knife too, Nice Job!!!

RGK · « **Reply #46 on:** February 06, 2007, 12:57:00 PM »

I had a little time to work on the fillet knife since I am home today. I will use tung oil when I am done sanding.

TimBow2 · « **Reply #47 on:** February 06, 2007, 03:12:00 PM »

great thread

Dustin Waters · « **Reply #48 on:** February 06, 2007, 04:35:00 PM »

Im an extremely green newbie to knife building and im having a hard time figuring out how in the heck the finger gaurd and the end cap stay in place? Maybe im just not reading it correctly or something but for the life of me i cant figure it out. Sorry to make you answer such a routine question im sure but id like to figure out. With the windchills at a balmy -15 to -30 there isnt much to do around here. Thanks Dustin

jdupre · « **Reply #49 on:** February 06, 2007, 06:42:00 PM »

By the color of the fillet knife blade, it looks like you tempered it. What temperature did you use? Good work, by the way.

Joey

RGK · « **Reply #50 on:** February 06, 2007, 08:22:00 PM »

No temper required. This material is already Rockwell C69.

Dustin, The finger guard can't slide forward because the tang (the part of the blade that is in the handle)is smaller than the blade. The small slit in the brass guard is just big enough for the tang. Look back at some of the earlier pics. The wooden handle keeps the finger guard from sliding back.

jdupre · « **Reply #51 on:** February 06, 2007, 11:57:00 PM »

69 Rockwell seems mighty high. I would be concerned that the edge could be a bit brittle. But,man you'll be able to get a wicked sharp edge on that thing.

Dustin Waters · « **Reply #52 on:** February 07, 2007, 01:07:00 AM »

jindydiver · « **Reply #53 on:** February 07, 2007, 04:57:00 PM »

Quote

Originally posted by RGK:
No temper required. This material is already Rockwell C69.

Do you mean 59c?

RGK · « **Reply #54 on:** February 07, 2007, 07:23:00 PM »

RGK · « **Reply #55 on:** February 07, 2007, 07:24:00 PM »

After 5 days and 5 coats of tung oil (it really soaked in) The Birch Bark knife project is finished. I hope to finish the Walnut fillet knife tomorrow.

RGK · « **Reply #56 on:** February 08, 2007, 06:00:00 PM »

The tung oil is dry and the Fillet knife is done.

jindydiver · « **Reply #57 on:** February 08, 2007, 06:30:00 PM »

Quote

Originally posted by RGK:
69C

There are no steels available that have any application in knives (except machine knives)that can achieve a hardness about 66 rockwell, and every one of those must be tempered (and loose at least a couple of points) before you can use the steel without it cracking. Certainly if that fillet knife can bend without breaking it can't be harder than 60C

Technical details aside, you have done a great job with both those knives

Shifting Shadow · « **Reply #58 on:** February 08, 2007, 06:45:00 PM »

RGK, how did you cut the blank down to size?

Jeff U · « **Reply #59 on:** February 08, 2007, 09:04:00 PM »

News:

Author Topic: Starting a new knife (Read 3374 times)

Users currently browsing this topic: