[/URL][/IMG] [/URL][/IMG] Sorry about the first post everybody. Couldn't get Photobucket working. Just thought I'd share this knife. This is the same one I was asking advice on a couple weeks ago that the edge was chipping. After knocking the handles off, grinding the chiped edge off,rehardening and going through the tempering at 450° 3 times, reprofiling and alot of time polishing and adding african blackwood scales, here's what I ended up with. I'm very happy with the end result and it's so far the nicest knife I've made.
I am glad you redid the heat treatment. It's really about the steel and how it performs and getting each step right before you move to the next. Good effort on the blackwood handle, filework and the sheath. Use it, sharpen it and get a feel for the knife. Personally, I like to see a little less meat as one nears the cutting edge so the cutting edge bevel is about 1 mm high. Thanks for posting. Keep up the good work! Dan
Thanks Dan. I agree it's a little hefty. This steel started out at 1/4" thick. I just kept grinding to thin it out the best I could. My Dad took the pieces I had left to his work where the guys in the machine shop took it down to .150, so it will be much easier for me to deal with. I tested the edge by chopping a 1" poly rope about a dozen times, and it cut through 1st time every time and was still lots sharp enough to shave the hair off my arm with no effort, so other than thick edge I'm very happy with it. Still pretty new at the knife making but every one gets a bit better than the last.
