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2 hours ago, Joshua States said:

Funny thing is, someone will like it better than the other one. You never can tell.

Nice work Garry.

I have been asked if it is available but it does not reach my standard of being salable so will be re-made. I have to be happy with everything that leaves my shed or it doesn't leave

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Seeing as I have a few knives to show on a semi regular basis I though I would just paste them in the one thread. This is the first pair. Big Game Hunters in4 3/4 in x .156   blades of 1095.

The 12 1/2 in Cimeter is finished with its quilted macrocarpa handle over the slant back buffalo horn bolster on the 1075 blade and so is another 7 1/2 inch slicer with the Swamp Kauri handle over the

I had a tag end of 1075 so decided to make a pattern for a camp knife/butcher knife. I had made myself one a long time back with a 8 1/2 inch blade for dicing meat etc when breaking down an animal but

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The 12 1/2 in Cimeter is finished with its quilted macrocarpa handle over the slant back buffalo horn bolster on the 1075 blade and so is another 7 1/2 inch slicer with the Swamp Kauri handle over the slant back brass bolster on the NitroV blade along with the Wapiti hunter with the OD canvas micarta over black paper micarta on the 1095 blade.

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  • 2 weeks later...

A couple for me with a little fruit knife to peel and slice apples etc (those with denture will know why :D)
NitroV stainless with desert ironwood.

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And a letter opener reshaped from a 1084 boning knife blade that was going to be scrapped (big oops on the grinder) with brass micarta spacer and swamp kauri

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Handles all done on this lot so on to leatherwork now.

A light hunter with spalted buckeye over bronze on the 3 3/4 in 1084 blqde and an AH EDC with spalted buckeye on the 3 inch 1084 blade

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A thunbrest skinner with quilted tasmanian blackwood over bronze on the 4 inch 1084 blade

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A professional hunter EDC with NZ walnut over brass on the 4 3/4 inch 1095 blade

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Wapiti hunter/butcher with NZ rata over brass on the 5 inch 1075 blade

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professional hunter EDC with NZ Matai over brass on the 4 3/4 inch 1095 blade

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Mini bullnose with oak over bronze on the 4 inch 1084 blade

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Mini skinner with eucalyptus over bras on the 3 1/4 inch 1084 blade

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Fisherman with natural canvas micarta on the 4 3/4 inch NitroV SS blade

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Filleting knife with natural canvas micarta on the 6 inch NitroV SS blade

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Meat slicer with swamp kauri over brass on the 7 1/2 in NitroV SS blade

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and a bowie with pearwood over buffalo horn on the 8 1/4 inch 1075 blade

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After the hunt is done and the meat processed and bought to the table a good knife is needed to help enjoy the fruits of your endevours.

I have been working on a table knife/steak knife design over the last couple of years and now have it where I convinced that it is worthy of presenting to my customer base. There is a His'n'Hers in the pair with the Hers being a fraction shorter in both handle and blade. Blades is NitroV SS with the first pair being spalted buckeye and the second pair with maple burl.

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These are some of the trial knives I have done and rejected over that time. Make one and use it for long enough to find fault and the make another to try.

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The top one with linen micarta was the first one of the new design that I was able to use for over 6 months without feeling the need to alter any aspect of it. There are many instances where the main table kn ife may also be needed for the secondary use as a side polate knife for the spreading of a bit of butter on a bread roll etc etc  so the forward third of the blade came in for a lot of trialing to get to this point (pun not intended) where it will comfortably accomplish this task as well as it will perform on a steak or clean up round a chop bone. The lower one with the stone washed blade and impala jigged buffalo horn in my traveling knife and stays in the truck for when we eat away from home. Hotel staff have been intrigued to see someone bring their own knife to the table but a comfortable knife is always preferabvle to some random knife offered at another table.

 

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Hi Garry

 

You've mentioned small refinements to your designs before, excellent to get some insight into the process.

One question, do you ever eat from a plate? :D

I got a knife back for sharpening and I was stunned by the sad condition of the edge and found out it was being used during every meal and the edge damage was from contact with the plate.

I'm not willing to make a serrated edge, life is too short, so in some cases I just support Victorinox:D 

 

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5 hours ago, Gerhard Gerber said:

Hi Garry

 

You've mentioned small refinements to your designs before, excellent to get some insight into the process.

One question, do you ever eat from a plate? :D

I got a knife back for sharpening and I was stunned by the sad condition of the edge and found out it was being used during every meal and the edge damage was from contact with the plate.

I'm not willing to make a serrated edge, life is too short, so in some cases I just support Victorinox:D 

 

Yes I use a plate and somehow manage to keep my knife sharp. It was sugested elsewhere that I make wood platters to go with the knives but for hygene's sake they would have to be clear coated with thinned epoxy so you are back to the same or similar problem. The solution is to use the sharp knife to cut the meat without sawing on it and stop when the meat is cut rather than continueing to saw as some are seen doing. I suppose in the end it comes down to having an empathy for the knife edge and treating it with respect. Some people can keep a tool in good condition by using it conservatively while others may damage it quickly by injudicious or carelsss use (abuse)

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The knife and person I mentioned does not have much dexterity in his hands which explains things, and then there's a set of steak knives I made for a Dutch friend and with her the empathy you mention is lacking.

Have to admit I made the same mistake with a small 52100 knife I tested in the kitchen for a while, seemed to stay sharp forever until the day I cut a chicken breast on a plate instead of the cutting board.

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  • 4 weeks later...

A left handed "D" handle on the chinese vegetable knife with black lacewood over brass on the L6 HC blade and a Serbian chef knife with stabilised willow on the 1084 blade.

I went to the same school and lived next door to the guy the serb knife is for and there were a lot of willow trees in the paddock between us so the willow was an easy choice for his handle
I learned a lesson with the serb knife in that a wide blade like this is a real chalenge to snad after hardening so in future I will do a pre HT hand sand and do an antio scale coating to make things less difficult and time consuming

 

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Edited by Garry Keown
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  • 3 weeks later...

These will all be away this week

The 12 1/2 inch cimeter has Tasmanian Blackwood over brass on the 1084 blade

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A pair of plain handled pro boning knives from members of the local meat industry

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A "Serbian Chef" for a school days friend and the willow handle  is a reminder of the trees that were in the paddock between our houses where we spent time. Has a 1084 blade.

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A 4x4 Hunter with spalted Buckeye over brass on the 1084 blade

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A eucalyptus handled PH EDC with 1095 blade  for a local hunter

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An ULU for a repeat customer with walnut on the 1084 blade. Was fub setting the tangs into the handle rather than splitting the wood and doing it that way with a much nicer finish.

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A Light Hunter with canvas micarta having a 180 grit finish (for grip)  on the scandi ground 1095 blade

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and a Bushcraft Hunter with the same canvase micarta handle on the scandi ground 1095 blade.

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And a new design that I am really pleased with. A Bird and Trout with Tasmanian Blackwood over brass on the 4 inch NitroV blade.

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Another two ready to go. A J T Ranger with walnut over buffalo horn on the 1095 blade in cross draw sheath and a light dagger with tasmanian blackwood over a red liner and brass guard on the 1084 blade.IMG_20210118_202231.jpg

 

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  • 2 weeks later...

Kitchen slicer (Western styled Nakiri) with dyed buckeye burl, brass and micarta spacers on the NitroV stainless blade and a pair of His 'n' Hers steak knives with Yellow Cedar Burl on the NitroV stainless blades.IMG_20210127_160204.jpgIMG_20210127_160229.jpg

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A Fairbairn - Sykes third pattern dagger.

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Edited by Garry Keown
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These are ready for leather now. A pair of NitroV steak knives with red lacewood, a chef with natural lacewood on the 7 1//2 inch nitroV blade. Buffalo Skinner with blister maple over brass on the 1075 blade,. I still have to do the leather and get an edge on the blade with a final clean-up before they can go.IMG_0507.JPG

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A light hunter with spalted buckeye over brass on the SS damascus (raindrop) blade and a bullnose skinner and a boning knife for a farmer (so hard work and little care)
with swamp kauri on the 1084 blades.

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  • 3 weeks later...

A friendin the US asked about a knife that might have been a Confederate officers knife from the 1860's. Had trouble getting decent antler and would have prefered to use one piece but he wanted scales so that always leaves a lot more of the white interior of the antler visible. I have a couple of lightly curved pieces of good antler that I use on a similar knife.IMG_20210218_162941.jpg

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A good friend of mine is a commercial pest destruction shooter so there is a great deal of knife work on the rabbit, hare, pig, deer and goat to keep his team of dogs fed and the freezer filled for him and a few select friends. I have made a couple of different knives for him before but seeing as he needs a blade sharpened every couple of weeks and has trouble getting an edge on them I decided to make him a couple of the little mini skinners and leave them as they come out of the forge except for the edge grind and with no handle they are quick to make so willl make another pair for him next time I do a grind session. He can then send me one pair every month to get the edge attended to while he uses the other pair

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  • 2 weeks later...


This is a PH EDC with maple burl over the buffalo horn CB bolster on the 1075 blade

 

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Another PH EDC with NZ Rata over the bronze CB bolster on a 1075 blade

 

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And a pair of blades I made from a bar of cu mai I bought in. It has a layer of copper between the 1084 central (edge ) and the outer 1020 layers. Both are for sale.
This one is a Wapiti Hunter Butcher with Maple burl over the buffalo horn CB bolster

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This is a PH EDC with amboyna burl over the CB buff horn bolster.

 

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Edited by Garry Keown
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This is the bearded Chef which comes in at 11 1/2 oz with the stabilised eucalyptus handle. This is the test model and will give it to a local chef for a week or two and get some honest feedback.IMG_20210228_155722.jpg

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