Page 1 of 1
Last 2 off my bench
Posted: Tue Feb 20, 2024 1:57 pm
by Rossr
These are the last 2 I finished up off my bench. Made the knives and the sheaths. The Bolsters are dovetailed. Steel is 01- stock removal. One has copper bolster and the other a double bolster damascus. Also made the sheaths and tried to match them up some with a damascus inlay and copper inlay.
Always open to constructive feedback.
Thanks
Ross
Re: Last 2 off my bench
Posted: Tue Feb 20, 2024 7:34 pm
by Ridgegrass
That'a a sleek pair of knives.
J.O'.
Re: Last 2 off my bench
Posted: Tue Feb 20, 2024 8:12 pm
by Steve Warden
Beauties!
Re: Last 2 off my bench
Posted: Wed Feb 21, 2024 12:45 am
by treefarmer
Always open to constructive feedback.
Thanks
Ross
[/quote]
Ross, beautiful craftsmanship!
You mentioned "constructive feedback".
I wonder about the slim, sleek handles? I don't carry fixed blades but do use a variety of them at times in our kitchen, cooking and cutting meat. Seems like the handles would not afford me much control. A full handle would seem more practical in my camp.
Treefarmer
Re: Last 2 off my bench
Posted: Wed Feb 21, 2024 1:57 am
by Sharpnshinyknives
Ross, those sheaths are a work of art. I love the way you worked the metal into those sheaths and the leather work is fine as well. That copper one really speaks to me. It’s beautiful. The damascus on the top one is really nice too.
I am by no means a knife critic and I have designed some myself just never got them built, yet. When I look at that sleek thin area between the handle and the blade, I have to wonder how well it would handle? What I can see doing with that is cleaning fish with it. I think that would work well for cleaning smaller pan fish and maybe some larger ones as well. But for a larger task like preparing poultry, or cutting turkey, I think it would leave something lacking. This would be a problem especially if your hands got covered in blood, oil or fat from cutting. That thin area would be hard to control with slick hands and fingers. Just my two cents, and that advice is worth about that so don’t take it too seriously. Hope it helps.
Really like that copper one, if you ever sell it, let me consider it.
Re: Last 2 off my bench
Posted: Wed Feb 21, 2024 2:14 am
by Rossr
Ridgegrass wrote: ↑Tue Feb 20, 2024 7:34 pm
That'a a sleek pair of knives.
J.O'.
Thank you!
Thanks Steve
treefarmer wrote: ↑Wed Feb 21, 2024 12:45 am
Always open to constructive feedback.
Thanks
Ross
Ross, beautiful craftsmanship!
You mentioned "constructive feedback".
I wonder about the slim, sleek handles? I don't carry fixed blades but do use a variety of them at times in our kitchen, cooking and cutting meat. Seems like the handles would not afford me much control. A full handle would seem more practical in my camp.
Treefarmer
[/quote]
Its a fair analysis imo. I have done larger and slim handles over the years. I am not sue what is better. I can say i have used ones like this and I have been happy with them. That said it seems everyone has a preference none of which are wrong I think anyway. I do appreciate the feedback as I always look to improve what I am doing! Thank you for the kind words and the thoughts!
Re: Last 2 off my bench
Posted: Wed Feb 21, 2024 2:21 am
by Rossr
Sharpnshinyknives wrote: ↑Wed Feb 21, 2024 1:57 am
Ross, those sheaths are a work of art. I love the way you worked the metal into those sheaths and the leather work is fine as well. That copper one really speaks to me. It’s beautiful. The damascus on the top one is really nice too.
I am by no means a knife critic and I have designed some myself just never got them built, yet. When I look at that sleek thin area between the handle and the blade, I have to wonder how well it would handle? What I can see doing with that is cleaning fish with it. I think that would work well for cleaning smaller pan fish and maybe some larger ones as well. But for a larger task like preparing poultry, or cutting turkey, I think it would leave something lacking. This would be a problem especially if your hands got covered in blood, oil or fat from cutting. That thin area would be hard to control with slick hands and fingers. Just my two cents, and that advice is worth about that so don’t take it too seriously. Hope it helps.
Really like that copper one, if you ever sell it, let me consider it.
First off Thanks for complimentary words of appreciation! I never mind constructive feedback as it is how we improve in any craft we do! To me this is a standards size hunting knife. Overall length 8 3/4 inch inch, Blade length 3 3/8 inch.. for sure useful for fish on some level maybe not filet of the fish though. General cutting and hunting work too. Valid point on the slippery side though. That said other than rubber handles slippery can always be an issue I think . They are for sale btw
Re: Last 2 off my bench
Posted: Wed Feb 21, 2024 11:52 am
by Sharpnshinyknives
When you put them in your store I will definitely take a look. That one with copper is outstanding.