It’s good to be back. This is the first knife I’ve made in a while, and I’m very happy with it. The tapered tang, and the rounded spine and heel make this knife light and comfortable to use. Full height flat grind, with the final primary bevel edge thickness at around .0003″ ensures that it cuts veggies like they’re made of air.
OAL: 13.75 inches
Blade: 8.9 inches
Handle: Stabilized Mesquite Burl
Steel: Aeb-L
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Running a wood shop and a knife shop out of a smallish two-car garage presents many challenges, but the lack of space for all the new tools we “need” is probably the most challenging. An additional challenge is the fact that one of us is a hyper-organized-neat-freak and the other is a pack rat. We recently bought a Rigid spindle sander, and after months of moving it around from work bench to garage floor to the top of the table saw, I just couldn’t take it anymore. It needed a home.
Occasionally friends, acquaintances, former customers, and total strangers will ask me questions about getting started at making knives. I applaud and encourage any effort that serious, thoughtful folks want to make toward engaging themselves in the knife making craft. In fact, I really try to applaud and encourage serious and thoughtful folks in general. Anyway, here is a summary of what I think someone really needs to get started making knives:
As with sports, scholarship, and home brewing, knife making has many levels of possible involvement. Many start out buying pre-made blades and putting handles on them. This is a good practice, and as long as the maker is honest about the fact that the blade was made by someone else, it’s perfectly respectable.
Travis & Cara Fry | Round Rock, TX | © Copyright 2022 | All rights reservd.
