So, on this Sunday 4th of December 2016, Canberra Custom Knife Show is at Tarwa Valley Village Hall.
As usual there is a knife making competition, and this year the theme is to make a knife (or knives) with Artisan Supplies's Knife Making Kit.
Contestant supposed to make the knife and post the WIP on social media.
On December 1, 3 days before the show, I start my knife... I got to be crazy.....

Since I actually have a few WIP pics I thought it might be of interest to some.

Cheers.
Gelan

Continued ..

Between step 5 and 6 I heat treated the blade. and hand sand the steel - no photo sorry..
Cannot photo when I am working with a hot 850 C (1562 F) hot steel and when hand sanding the hand is actually very dirty -- too dirty to touch camera.

The knife is not yet finished, I still have to polish and oil the handle scales.
A few more photo to go I will post here as I made it.

Holy crap!! What do you call that and what would you use it for?

Other then that...Nice.

Beautiful! It would be good for choppin veggies BushM, keeps your hand off the cutting board. Hey Geland is that some lace wood scales? I love that stuff, and easy to work with too.


Suz
cuts like
a knife

Angle of the handle is wrong for cutting veggies.

interesting shape indeed I too puzzled as to final useage....
very tidy work as always.

lol, At first due to the short time available, I was going to make a simple shiv..
but having to spend the time making it, i think to improve on the shape..
whatever it is..

It looks good Gelan. It's actually a quite versatile blade shape...I think it's suitable for quite a number of uses mate. It might not be perfect for any one job, but it should do many quite adequately.

Good luck with the show mate.

Darwin the viking, it looks like a seax .....

oK well I'd use it for veggies because the knife I use now has a grip that makes my knuckles rap the cutting board....I want that one instead. I like cleavers actually, because the blade keeps your hand up high and I have better control that way, at least in food prep.

Suz
vegetables
matter

Talking about knife styles, typical "European" kitchen have at least 5 different knife shapes, Japanese kitchen have LOTS of different shapes too.

Typical Chinese kitchen knives are one type, the cleavers.
They are made to do all sort of kitchen uses from chopping, filleting, slicing, bone cracking and bashing garlic. Over 1 billion population sharing thousand of years of history with one type of kitchen knife LOL.

Personally I use the first knife (I got LOTS of them) I pull out from the drawer that have the required size for what I had in mind to cut, usually I pick up the largest knife whatever the shape is.

My kitchen knives are kept in a softwood rack with the edges protected. When I pull them out of the rack they get run over the ceramic rod and after cleaning the get run over the ceramic rod and put away. I will NEVER keep knives in a drawer (unless it is fitted with a rack to keep them apart and protected.

LOL, yup my drawer have knife rack