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The Ultimate Irish Hunting Knife
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Ive managed to track down some of this Japanese (Suminagashi) laminated steel.
It is basically several layers of steel sandwiched together and comprises of
33 layers in total
15 layers stainless steel
1 layer nickel
The Core steel is powder met SG2
1 layer nickel
15 layers stainless steel.
What do you think of this as an option ?
I like the sound of that, the nickel around the core will add strength to it and allow it to hold an edge for longer. The stainless protects the knife from corrosion, I really like the sound of that combination Davy.0 -
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Maybe, I don't know yet.Ive managed to track down some of this Japanese (Suminagashi) laminated steel.
It is basically several layers of steel sandwiched together and comprises of
33 layers in total
15 layers stainless steel
1 layer nickel
The Core steel is powder met SG2
1 layer nickel
15 layers stainless steel.
What do you think of this as an option ?
lovely and way further upmarket than I expected. If this is affordable I'd love to.0 -
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having no expierence of layered steel,
from what layer is the actual tip
I might be wrong Mellor but I suspect that the core is made first and then covered with Nickel and lastly covered with Stainless Steel. When the blade is ground the outer layers of Stainless and Nickel are removed by the grinder on the cutting edge leaving the core exposed. The edge will then be the softer core, easy to sharpen and not brittle so impact will not shatter the blade. The core is reinforced/supported by Nickel which is used to strengthen steel as it is harder than steel and lastly the Stainless protects the metal from rust/corrosion.
I never worked with layered steel so anyone feel free to correct what Ive just said, its based on working with steel NOT layered steel.
This layered steel is interesting. Earlier in this post I suggested plating the blade to increase certain material characteristic which would promote the life of the metal. I know very little about knife construction BUT I have being working steel for two decades now. The idea of layered steel is what I was talking about without knowing I was actually talking about it. I believe this is the way to proceed if you want a good quality blade that will hold an edge and not rust easily. Only the cutting edge risks rust but sharpening would remove any corrosion that might accumulate due to time/lack of use. Layered steel get my vote
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Yes, Sat 22nd onlyWhat that man said ... except .. the core is actually the hardest steel so hard in fact (Rockwell 65) that it is brittle and the outer layers protect it.
Oh and as for price
Flat bar stock ... 38mm x 4mm is €12.00/25mm length
multiply that by 10 for enough to make a blade & handle .... well it's fine for this one off project but I don't expect I'll be getting very many orders but who knows
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Maybe, I don't know yet.The more I look at this steel the more I like it. Although it's japanese it reminds me of the Burren and the Sea
Definitely got that Ancient, Irish, Celtic feel to it.
Anyone else ?
+1
I'd actually suggest you create a family out of that
and 120 € for a knife like that? That might sell reasonably well, especially if you market it as "oirish" to the 'merkins
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Maybe, I don't know yet.First of all, i know i'm jumping ahead, and sorry for that. The reason is i'll be away for the next while and I might not be here where the handle discussion comes up.
The Handle
Most of us will have seen the sterotypical irish walking stick;
It's called a shillelagh.
Some of you may or may not be aware that the shillelagh was originally a weapon. A hand held combat weapon 2 to 4 foot long, which is completely irish in image.
Methods of Shillelagh fighting have evolved over a period of thousands of years, from the spear, staff, axe and sword fighting of the Irish. There is some evidence which suggests that the use of Irish stick weapons may have evolved in a progression from a reliance on long spears and wattles, to shorter spears and wattles, to the shillelagh, alpeen, blackthorn (walking-stick) and short cudgel. By the 19th century Irish Shillelagh-fighting had evolved into a practice which involved the use of three basic types of weapons, sticks which were long, medium or short in length.[1]
Apparently, when british assume control in ireland, the practice of carrying shillelaghs was outlawed. Which lead to a adaption to walking sticks (a more uniform length obviously)
Now where is this relevant to a knive or knive handle. Well the wood used and treatment is unique to shillelaghs and to ireland. Normally, blacktorn (a narrow notty hardwood) branches were used to make the shillelagh. A suitable branch was chosen and smeared with butter lodged up the chimney and left there to cure, thus giving the familar black glossy look. In my opinion, this would make an excellent looking handle, and the fact that the black gloss is only applied to the surface, would mean that sanding or marking the handle would result in a paler wood below showing, and a design could easily be included.
Thoughts
(and sorry again for jumping ahead)0 -
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Maybe, I don't know yet.Continuing with Mellors forward thinking.
Native Irish woods with some character, colour and figure, that would be good candidates for our project would be, Chestnut, Cherry, Elm (Leamhán sléibhe - Wych Elm - Ulmus glabra), Irish Oak and Gunstock quality Walnut.
The light coloured woods, Ash, Blackthorn, Birch, Hawthorn, Holly ,Whitebeam (Sorbus hibernica), Willows , Yew etc. can be enhanced with aniline dyes or some other processes.
All of the native species that can be harvested with the root ball intact or with a sufficiently large burl will usually produce some outstanding wood. They would need to be air dried and preferably, stabilised.
Onward.;)0 -
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Maybe, I don't know yet.Getting back to the Steel for a moment do you want to go with the Suminagashi or should we look for a more cost effective alternative ?
can we make that an 'and' ? The Suminagashi is gorgeous and your thoughts about the Burren are well taken. I'd like to see 3-layered (stainless - carbon - stainless) sandwich steel as an affordable alternative so you get some more sales, while having the Suminagashi available.
What do ye think?
As regards handle, I have never been a friend of antler, but a pretty root knot of a native timber would be nice. And I like the thought of Whych Elm - proper magickal 0 -
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Maybe, I don't know yet.A very nice flitch of English Elm:
Large photo:
http://farm4.static.flickr.com/3598/3347474410_3a2be3e82c_b.jpg
A few knives with elm burr handle scales:
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