My first knife

[Jackroadkill]

I thought that some of you guys might be interested to see this knife that I've made. It's taken me a while (probably 20-odd hours over a period of eight months or so). The design is one of my own, and it's a small bushcraft knife with a Scandinavian grind. I used O1 tool steel for the blade,the bevel of which was shaped using the filing (stock removal) method. A friend who works as a millwright hardened and tempered the blade for me to RC58. The scales were made from a piece of teak that I was given, and I turned the pins from brass bar stock. The handle is finished in Danish oil.

It's not perfect, by any stretch, but I learned a lot during the process. I'm hoping to use this knowledge in the making of some more knives that I've designed.

Anyway, some pictures (sorry for crap quality of the images):

The blade and tang being roughed out:

The blade and tang roughed out and holes for pins and weight reduction drilled:

After hardening and tempering:

Brass stock being turned into pins:

Finished article:

Hope this is of some interest.

Cheers,

Jackroadkill

 

[Mesquite]

Very nice work for a first attempt

 

[Janne]

Impressive as a first knife!

 

[Yeoman13]

I’d be happy to carry a knife like that. Well done.


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[John Fenna]

Very nice!

 

[Jackroadkill]

Thanks guys. There are a few things I'd do differently if I were to make the same knife again, but on the whole I'm quite pleased with how it's turned out.

 

[Sparky415]

Nice job Jack and I really like those pins

 

[crosslandkelly]

Great looking first knife.

 

[Kepis]

lovely job, like that

 

[daveO]

Really nice work. I'm starting to find hollow pins really appealing recently for some reason.

 

[Janne]

They are not so good if you use the knife on fish and meat.

 

[Jackroadkill]

Thanks for the kind words, folks.

They are not so good if you use the knife on fish and meat.

Absolutely; they have their place but not in a food prep knife.

 

[Muddypaws]

Seriously good knife, and if it is your first, then that is especially good!

 

[Sparky415]

I guess I will have to stop using my Sabatier in the kitchen

 

[Janne]

I guess a pipe cleaner will do the job!

Beautiful knife. Did you rehandle it?

Most pro kitchen knives have a polymer handle, without joins for hygienic reasons.

 

[Sparky415]

Thank you

Janne​

Yes I re-profiled a broken tip and replaced damaged scales with micarta and copper pins (10mm and 16mm electrical through crimps if I remember rightly )

 

[Janne]

A nice result for sure!
Nice to hear I am not the only one sourcing my materials from various unlikely sources!

You ended up with a Santoku looking blade!
And I like the way you rounded off the inner edge of the tubes.

 

[daveO]

I guess a pipe cleaner will do the job!

Beautiful knife. Did you rehandle it?

Most pro kitchen knives have a polymer handle, without joins for hygienic reasons.

You can buy bottle brushes in small bore sizes. I've got one in the kitchen that would be ideal for those pins. Fine for cleaning knives at home but like you said before not so great in the field.

I'm not sure why I like hollow pins so much. I can't see me ever wanting to strap a knife to a stick or anything but I just like the look of it.