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JackBarry

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  • Gender
    Male
  • Location
    Greensboro, NC
  • Interests
    Bagpiping, sports, bourbon...

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  1. Again, thank you all for the kind complementary comments.
  2. Thank you all for the kind comments. AndyB, the handle was turned on a mini-lathe and then flattened with rasps and files. The knot work was carved by hand with mini-chisels.
  3. Hello all. This knife represents many firsts for me; first time making a blade this long, first time doing the majority of the work by draw filing, first time scraping a fuller, first time fabricating hardware from sheet metal, first time making a scabbard, etc. To date, I have made 4 sgian dubhs and a couple of small kitchen knives. As you can imagine, this one stretched my abilities, or lack there of, greatly. The blade is 11-3/4" long and and made of 80CrV2 quenched in warmed canola oil. At the handle, it is 1-3/8" wide and 5/16" thick. The blade was originally 12-1/2" lon
  4. +1 on if the pommel cap is 2 pieces. It looks like it's crying for a piece of a redcoat to be showing through. Beautiful work!
  5. Thank you for your reply George. I have somewhat of a habit of over-thinking/over-planning things so I have no doubt that you're right. I see what you mean about the distal taper and variable grind. To paraphrase a comment on another thread about dirks, this would make the blade more "stabby". I think it would also pay homage to its ballock dagger roots. After drawing up a design however, I may actually go with straight sides for the majority of the profile taper but then put a slight spear point at the tip like is shown in the image above. With no spear point the blade gets really narro
  6. Just wondering if anyone had any thoughts on this.
  7. Hello all, I am fairly new to bladesmithing (in experience/output) and I have never posted on the forum before however I have been a member for a few years and would like to take a moment to thank you all for your willingness to share so much information so freely. Up to this point I have only produced a number of sgian dubhs and a couple of medium sized kitchen knives, but I have decided it’s time to graduate to a Scottish dirk. I would like for the blade to be representative of a classic highland dirk from around the time of “the ‘45” (as opposed to a cut down sword or the later
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