Thick or thin

[CBeck]

No, I’m not talking about fat bottom girls….just knife handles.

Its an all purpose hunting blade. Enough belly to skin in a pinch (though not ideal) but a good size for small game and fish too. Can be choked up on for detail work and a fine point for surgical precision. Should be real nice in the kitchen or bar for slicing limes for a gin and tonic.

I was finishing up my latest knife and I ran out of daylight. At this stage, the handle is a little thicker than I would normally make.….it feels a little clunky in my hand….and I have big hands. I usually prefer a svelte handle.

However, In one of the other knife threads, I read several comments about people getting hand cramps.

So….thought it would be interesting to hear what y’all have to say before I finish this knife up tomorrow.

 

[Doug3006]

Beautiful knife. The handle looks right, but as you say,the feel is most important.

 

[CBeck]

The next one I’ve already made some changes to the handle shape and length slightly. It needs to go out for heat treat before finishing it.

 

[CBeck]

Beautiful knife. The handle looks right, but as you say,the feel is most important.

Thank you…..Its hard to make a knife handle that feels good to everyone. As I mentioned my hands are fairly large and I try to be cognizant of that when making them.

 

[CM McKenzie]

I like them thin. I really like that knife!

 

[CraigV]

Nice work!

I prefer the 2nd one (unfinished), with the taper of the handle, and I too prefer a svelte grip. Especially for cutting those limes for my GNT.

 

[fourfive8]

I like that shape- both the handle and blade! For finer work like caping and working inside carcasses I too like the svelte handle. The larger handle works for me only when really bearing down on tough cutting jobs that require a full finger wrap around grip. Otherwise I usually hold a knife for normal cutting when working on a carcass, by holding the back of the handle along the crease of my palm with the front of the handle, just behind the ricasso, between my thumb and first joint of index finger.

 

[CBeck]

Nice work!

I prefer the 2nd one (unfinished), with the taper of the handle, and I too prefer a svelte grip. Especially for cutting those limes for my GNT.

I believe I like it best too. I need to send it out for heat treat so I can have it to compare.

 

[CraigV]

What's the blade length/overall length and thickness on those? Might be too big/heavy, but also looks like it could be a good steak knife?

 

[CBeck]

I

I like that shape- both the handle and blade! For finer work like caping and working inside carcasses I too like the svelte handle. The larger handle works for me only when really bearing down on tough cutting jobs that require a full finger wrap around grip. Otherwise I usually hold a knife for normal cutting when working on a carcass, by holding the back of the handle along the crease of my palm with the front of the handle, just behind the ricasso, between my thumb and first joint of index finger.

I like to pinch the blade and make sure the bolster or handle front is thin enough and shaped appropriately for it to be comfortable….especially on my kitchen knives.

 

[CBeck]

What's the blade length/overall length and thickness on those? Might be too big/heavy, but also looks like it could be a good steak knife?

It would be a nice size for steak. Though the rounded handle would likely be best for that purpose.

 

[CraigV]

Agree, and maybe two pins (or three), and delete the lanyard hole?

 

[CBeck]

Agree, and maybe two pins (or three), and delete the lanyard hole?

Most definitely and probably the finger choil on the blade as well? Though, for the cost of one knife, I can’t imagine anyone eager to order a whole set. Lol

 

[CraigV]

It would be a nice size for steak. Though the rounded handle would likely be best for that purpose.

View attachment 454607

Yeah, if the meat's that tough that you need that much grip, probably best to give it to the dogs.

 

[gbflyer]

Nothing going to waste there. Nice lines. I’m sure it feels great in the hand.

 

[gbflyer]

I am a huge fan of the DH Russell #2. I’ll take on most any game task with it. Can always tell a rookie by the size of their blade. Haha. Yours is proportioned perfectly.

 

[CBeck]

I am a huge fan of the DH Russell #2. I’ll take on most any game task with it. Can always tell a rookie by the size of their blade. Haha. Yours is proportioned perfectly.

Thanks! I’ve never butchered an elephant but have never found much need for a blade longer than around 4 inches. Also, I find I prefer a narrow blade for breaking down an animal.

 

[nztimb]

It would be a nice size for steak. Though the rounded handle would likely be best for that purpose.

View attachment 454607

that white handled knife is a pretty little unit with a good variety of uses. The tear drop handle I have found to be best without the actual point so a 1/4 in dia round off is more comfortable in hand. You are right about not needing the large choil as a pinch grip is better for choking up on a blade for delicate work. Nice work.

 

[CBeck]

that white handled knife is a pretty little unit with a good variety of uses. The tear drop handle I have found to be best without the actual point so a 1/4 in dia round off is more comfortable in hand. You are right about not needing the large choil as a pinch grip is better for choking up on a blade for delicate work. Nice work.

Thank you. The finger choir definitely isn’t needed for use as a steak knife but with my big hands, I find it perfect to allow me to pinch this narrow blade without slicing off the tip of my index finger.

 

[Clodo Ferreira]

Hi CBeck,

Love your knives! The rounded back, and/or simmetry, of the handle is basic to me, because is very easy to use edge up or down!
Agree with Von Gruff about the rear point in the handle...Also, I don´t like, or see the use, of the finger choir.