I have not made a knife for several months now, but that does not mean I was not working on knives. Below the fold is most of what I have done and also a bit about what I intend to do with it in the future.
BTW, I would appreciate it if you let me know something about your favorite knife if you have one. Almost everyone has, even when they are not “into” knives in particular.
I have concentrated my resources towards making as many knife blades as possible during the summertime. The goal is now, when the weather is colder, to make the wooden parts and use scraps and cutoffs to heat my workshop whilst doing so. Then, when it gets colder still, I shall retreat into my house and make the fancy leatherwork etcetera.
It is not my goal to make Japanese-style kitchen blades. Not that I think they are bad, but they are not to my taste. However I had three cut-offs that just lent themselves to making santoku-like blades, so I have made them.
The primary goal to make from those pieces of steel were these three chef knives. The first one is a bit botched, as you can see on the irregular edge. It will be corrected during sharpening, but it is something to look out for future – the blade thickness is not entirely consistent. The knife will have a bit odd shape no matter what I do now, but it will be a superb cutter all the same and maybe it will find a home.
Then there are six universal kitchen knives of my signature design, three with rounded tips and three pointy. The rounded ones were supposed to go in set with the chef knives and some peelers, but I have changed the positioning of numbers on those without realizing its implications, so now I have to make these three standalone blades.
Then the peelers of course. These three will go in two-piece sets with the pointy universal knives. I am mulling over whether to make them all with jatoba wood or whether to mix it up and make three different sets. Both approaches have something for them and something against.
I do hope to not incur the wrath of the Finnish with these. I have decided to make two “rustic” puukko out of stainless steel, which is not exactly easy. I did not grind the flat sides at all, I only tumbled the blades as long as it took to take the scale off them. That has left the blades with a rough surface. Accordingly, the bevels are not polished but only ground to 120 grit. This was essentially an exercise in trying to make a still appealing blade as cheaply as possible. But it made etching the logos and especially the numbers difficult since it is not possible to get that fine detail on the rough surface.
Speaking of exercise in making cheapo-blades, I have also made these four. The upper two are going to be the easiest-to-make knives that I think are still worth doing and the lower two are badger knives but only sand tumbled and not polished.
That being said, I in no way intend to only make cheapo knives. These two blades you have seen before – mirror-polished fullered blades. And very big blades at that. The lower one has a bit of asymmetry in the fullers, but I still think it is a worthy blade. I have big plans for both, fancy handles, fancy leatherwork.
Then there are two bowie-type blades, first one of my standard making, about eleven cm long, and then a really big one, although not perhaps still not big enough for Crocodile Dundee. I do not have too fancy plans for these, but the mirror polish does command at least some fanciness.
And last my favorite type of knife – slightly curved blades, semi-skinners. I find these most aesthetically pleasing and also very good cutters. The lowest blade is an old design that I have made in 2000 and now decided to re-make from high-quality steel. The middle one is just an ordinary drop-point profile, but with a different type of grind, which is not unfortunately visible on this picture, But it is visible on the upper blade, which is my favorite one in this whole bunch. The ridge goes from the ricasso towards the point because the blade does not have flat sides. They taper towards the tip in a way to make the ridge run from ricasso close to the tip and not parallel to the edge like in most of the knives here. I could not find an official name for this type of grind in my literature, the closest was the so-called shobu-zukuri grind of Japanese swords. I call the grind “feather” in my head because the blade has some resemblance to flight feathers (remiges) of birds of prey. I love this blade, it is nimble and light and has the potential for being truly great. I do have great plans for this one, fancier than fancy woodwork and fancier than fancy leatherwork.
PS. – I had a consultation with an accountant/tax consultant, so I know how to make my paperwork now. It is surprisingly simple for my kind of work and no extra software is needed, I can do my paperwork in open office. So the only thing that I need to stop procrastinating now is to buy a domain and start a simple webshop.
PPS – I almost forgot these three. They are numbered, but they are experimental and I am not sure whether or not sell them when they are finished.