rhinoknives
Well-Known Member
Hello,
The point of this thread is to find out what YOU
The Knife maker are influenced by in terms of design & Features?
For instance, I have never put a brass guard on any knife that I've made because I think it's a hold over from swords and really does n,t
serve any function except perhaps on a Fighter.
Also the few "Fighter" and my Hunters that I make can have a serviceable guard made out of the full tang by having a index finger cut out.
So I make my knives for the function needs of the people that buy them from me, Mostly culinary.
Also I have never had a customer ask me to put a guard on a knife.
I realize that if you want to get a rating and be a J.S. Smith you need to show that you can do this and other steps on a knife to get your rating weather these things have any function for the market you are after or not.
I love all knives and enjoy Damascus and other Carbon steels but rarely use them because I feel you can make just as good and functional of a knife by stock removal with stainless steels.
This is not about what is better? Forged Vs Stock removal. Full Tang Vs Hidden Tang
Stainless Vs Carbon, or Blade school vs wildcatter "For lack of a better word" or any of that.
We all have talents that we are hopefully trying to improve with each knife we make.
What I would like to hear from you Dog's and Doggette's
is
what Drives your design's & features?
1) You were taught to do it this way?
2) You found a niche and you are filling it?
3) Every knife you have seen has one?
4) I need to do it for a rating?
I hope my question is clear? I am having some trouble putting it into words.
Any takers on this deep Philosophical question?
Cheers!
Laurence
Check me out at Rhino Knives
http://www.rhinoknives.com/
The point of this thread is to find out what YOU
The Knife maker are influenced by in terms of design & Features?
For instance, I have never put a brass guard on any knife that I've made because I think it's a hold over from swords and really does n,t
serve any function except perhaps on a Fighter.
Also the few "Fighter" and my Hunters that I make can have a serviceable guard made out of the full tang by having a index finger cut out.
So I make my knives for the function needs of the people that buy them from me, Mostly culinary.
Also I have never had a customer ask me to put a guard on a knife.
I realize that if you want to get a rating and be a J.S. Smith you need to show that you can do this and other steps on a knife to get your rating weather these things have any function for the market you are after or not.
I love all knives and enjoy Damascus and other Carbon steels but rarely use them because I feel you can make just as good and functional of a knife by stock removal with stainless steels.
This is not about what is better? Forged Vs Stock removal. Full Tang Vs Hidden Tang
Stainless Vs Carbon, or Blade school vs wildcatter "For lack of a better word" or any of that.
We all have talents that we are hopefully trying to improve with each knife we make.
What I would like to hear from you Dog's and Doggette's
is
what Drives your design's & features?
1) You were taught to do it this way?
2) You found a niche and you are filling it?
3) Every knife you have seen has one?
4) I need to do it for a rating?
I hope my question is clear? I am having some trouble putting it into words.
Any takers on this deep Philosophical question?
Cheers!
Laurence
Check me out at Rhino Knives
http://www.rhinoknives.com/