3 piece knives

Made a few simple 3 piece high carbon (52100) steel knives this weekend, and one fillet knife in 440c, not my favorite steel but it turned out ok.

52100 high carbon with Walnut scales.
http://i1248.photobucket.com/albums/...psojfqdqhk.jpg
http://i1248.photobucket.com/albums/...psryhgogjt.jpg

52100 Canadian Belt knife with spalted stabilized oak scales
http://i1248.photobucket.com/albums/...ps0ek8757b.jpg
http://i1248.photobucket.com/albums/...pszky0lwqz.jpg

52100 EDC/Mini skinner 52100 and blue giraffe bone.
http://i1248.photobucket.com/albums/...pslpimo7dm.jpg
http://i1248.photobucket.com/albums/...psvwrq3cbv.jpg

440c stainless with corn husks in green resin scales.
http://i1248.photobucket.com/albums/...psp7zouu4l.jpg
http://i1248.photobucket.com/albums/...psjyxfs0js.jpg

Wow! You've shown a lot of your work here, randallss7, but I think that Canadian Belt Knife is my all time favorite! It's such a classic style and executed extremely well. 52100 is such a fantastic carbon steel, I'm not sure why it's not used more by other knife makers.

Very nice. Walnut is a classic. You guys amaze me that you try such diverse stuff. Crash with the termite wood and now you with the corn husks. Most excellent!

beautiful work man

I really like the canadian belt knife as well.

Quote:

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Originally Posted by Phaedrus

Wow! You've shown a lot of your work here, randallss7, but I think that Canadian Belt Knife is my all time favorite! It's such a classic style and executed extremely well. 52100 is such a fantastic carbon steel, I'm not sure why it's not used more by other knife makers.

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I like 52100 also and starting to like it more and more, seams to be a little more corrosion resistant than 1095, basically same price, holds an edge a little better, takes a hair popping razor edge, some say heat treat is harder, I do not see it but maybe I'm missing something. I made myself this knife a while ago, I have chopped threw deer bone (ribs etc) pretty much the only knife I use in the kitchen, I'm not a chef so I guess I am missing all the reasons it wont work as a good kitchen knife. I also use it as one of my 3 deer processing knives. This one is based on a 3/16" stock thickness blade, I have started making them on a 1/8" stock thickness blade, with a nice distal taper the blade takes on nice flexibility and the tip is micro thin, I personally like the beefy version, its like a chef style, Cleaver, and chopper all in one.

I also am putting myself in line for a Canadian belt knife, I have made several, they are ugly as heck, but I totally get the design and the way they feel in the hand. It will be made from 52100 and will have a simple set of wooden scales with a lot of little pins. I have tested knife handles with the 1/16" pins with no glue you cant get the scales off, I believe its a very secure way of attaching scales and is also looks good.


http://i1248.photobucket.com/albums/...pskhqtmk5f.jpg

Excellant looking knives!

Wow! Great job on all! Very nicely done!

http://i1248.photobucket.com/albums/...pshok68exy.jpg
http://i1248.photobucket.com/albums/...pszwgdgbh5.jpg

http://i1248.photobucket.com/albums/...psms6drdeb.jpg
http://i1248.photobucket.com/albums/...psjibvdagj.jpg

http://i1248.photobucket.com/albums/...psulfxlcaa.jpg
http://i1248.photobucket.com/albums/...psxkqfjhvj.jpg

http://i1248.photobucket.com/albums/...psbjxeih5i.jpg
http://i1248.photobucket.com/albums/...ps6psddnej.jpg

More beautiful work for sure.

Awesome knives , love the Drop point with walnut scales & the Canadian belt knife :cool::cool: