Knives

[ColonelJLloyd]

His stuff is great looking. I never see spine or choil shots, though. I'd love to get an idea of blade thickness, taper, and grind.

[Eric Estlund]

Thickness and taper are really going to depend on the knife and it's use. Although I generally like a pretty good distal taper. If there is anything you are interested in, feel free to ask and I can try to get photos or ballpark measurements. Spine photos are pretty hard for me to pull off on something like a kitchen knife. Even more so on something sword sized.

[j44ke]

Slow Poke Pete owns one of Eric's "Warehouser" models I think. Very nice piece of steel. It is a short knife but has a really nice heft to it. Good leverage on the blade edge with a nice handle so you aren't going to turn it suddenly in your hand. I remember the spine being thick, like metal file thick. If you've seen one of the Morakniv heavy duty blades, it is in that ballpark.

edit: Aha - Eric answered. He is obviously the expert! So whatever he says. I am just a fan.

Here's a favorite of mine.

[ColonelJLloyd]

Thickness and taper are really going to depend on the knife and it's use. Although I generally like a pretty good distal taper. If there is anything you are interested in, feel free to ask and I can try to get photos or ballpark measurements. Spine photos are pretty hard for me to pull off on something like a kitchen knife. Even more so on something sword sized.

Was thinking specifically of the kitchen knife sets such as the one you just posted. I figured you went for consistent profile and taper on those. I'd be curious to see a profile shot of a 10" chef's knife sitting atop a cutting board and a weight estimate next time you're snapping photos.

[Eric Estlund]

I have a 9" here that tapers from about .11" at the handle to .02" just behind the tip. That can go up or down based on the use and preferences. This is on a knife with a 2.5" heel.



Too dark to get a decent spine pic, but I can try again tomorrow. They are all hand ground, and the particulars will vary a bit based on what I'm making and who it's for.

[Eric Estlund]

Not exactly a knife:



More info on WinterCutlry.com

[Eric Estlund]

The Fang of Caerbannog