New Roach Belly Knife

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LRB

75 Cal.
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I haven't made one of these in a while. 5" blade of 01 steel. Bone grips with iron pins. Sheath is center seam dyed with vinegaroon, and cuir boulli hardened. Hope you enjoy a look.

Picture276.jpg
 
hey wick,
sweet knife... you made that with stock removal? have you ever forged a blade? i really like this knife...
 
Forging does nothing to improve bar steel. It is considered, and metallurgically the same as forged, as it is hot rolled into bar stock. It can only be improved beyond that process by heat treating. On the other hand, it can be damaged or even ruined by poor forging practices. I forged a couple of blades many years ago, decided that I didn't want to be a black smith, just wanted to make good knives. :hatsoff:
 
Mighty fine knife...bone scales always get a second look. I would bet it would be a great field-butchering knife...deeper belly for draw- cutting.

Can't disagree with you about forging...I have seen many poor blades resulting from poor heat control, let alone poor hammering. Either is the kiss of death for a fine blade. " The get-it-hot-and-hit-it-hard" school of forging is poor prep for the aspiring blade forger.
 
Wick,excellent looking piece but, then I would expect nothing less from you!

The bone handle really sets it off! :bow:
 
Nice! It's really clean and simple, two attributes that can be harder to do than a lot of people think. :hatsoff:

I won't get into the forging debate, :blah:
 
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