For those that do not know what Camp Knife Fancier is referring to here it is
I find that I have the hardest time designing knives in the Camp Knife genre. There have been so many great makers before me that it is really hard to come up with something new.
This one I did draw a little inspiration from some knives made by Adam DesRosiers. There are a couple improvements that I already want to make to future versions that I think will make them more comfortable and enjoyable to use. I moved my makers mark on this one because I wanted to be able to get the scales as close as I could to the plunge and cutting edge.
This knife really did hit a home run with the versatility that it possesses.
I made this one from 52100 with the intention to use a lot and hard to test heat treat and edge geometry.
I heat treated this one to 60-61 and ground the edge to .020". I then convexed the last 3/8" to almost zero. After sharpening the edge thickness was .013", very thin for a camp knife.
It was looking so wicked and slicey that I used it for food prep for the rest of the day. Here is the patina that it formed.
After the food was cooked I took it out and did some chopping, nothing heavy or crazy yet but I did get some good feedback.
It will bite very deep into soft and green wood, but does not posses the mass needed for chopping hard dry wood.
I hope to do a couple camping trips over the winter and do some wood processing from larger pieces.
So far I am really liking the design and I am also liking 52100.
I would like to hear your thoughts or comments.