Nice little EDC/Utility with Bocote....

J. Doyle

J. Doyle

Dealer - Purveyor
Here's a small general purpose blade I'm putting out there to see how I like it. I've made another that I'll be carrying and this one. I was going for a knife slim, light and compact enough to be an office friendly daily carry but still be a substantial blade capable of field dressing a deer or doing some more serious tasks.

Specs:
Ground out of 1084 steel, differentially hardened lightly etched
6 3/4" overall, 3 1/8" tip to scales, 2 7/8" of cutting edge, .115" thick at the ricasso with full distal taper ending in a nice pointy tip
600 grit hand sanded finish
Filed two-tone thumb grip
Heavily rounded spine for comfort
Bocote scales, thin and nicely contoured
6 german silver pins

Any thoughts, comments, discussion always welcome. :)









 
John,
Excellent looking Gents fixed blade, Have you thought about tapering the tang on one of these prototypes?

I know you can get the handle just as Light by drilling it out, but the visual of a tapered tang to go along with your distal tapered blade means a lot for a gents knife. Just a suggestion.
 
Thanks guys.

Hi Laurence, yes a tapered tang would be sweet. Should do one someday.

I didn't on these for a couple reasons-

I'm trying something that was relatively quick and easy, in order to keep costs on these down. I'm still trying to find that little low cost, 'bread and butter' knife to add to my line. I've tried twice before and struck out on those. This third one has some potential.

Secondly, this blade was only .115" thick to begin with. I could have tapered it but not sure it was really necessary.

I will probably do one of these soon that is forged with a few more embellishments like a tapered tang. It would look good with a little thicker blade and then taper the tang down nice and thin.

Thanks for your thoughts and comments.
 
John,
Finding that right quick sale expense maker design is always a challenge! Where to decide to keep things simple and cost & time down and still make a knife that shows talent. As I said you can lighten then up just fine by drilling out the handle and many of my thin stock culinary knives, never had a tapered tang.
It's just such a nice visual that shows talent on a little pretty one like yours.

Would you forge in your tapered tang or grind it on the platen?
 
Probably forge it in. Of course it would then be cleaned up on the grinder.

I do like how a nice tapered tang looks.
 
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