Filework on full length of spine

Tyson A Wright

Tyson A Wright

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Hello all - it seems common to fill the cutouts from filework on the back of the handle with black-dyed epoxy. When the filework starts on the back of the blade, and continues to the back of the handle, how do you handle the cutouts that cross the front edge of the scales?

I can see leaving those unfilled, or somehow filling only the part that's behind the handle (although I'm not sure how to do that). I'm specifically interested in how people have solved this problem with vine-and-thorn patterns, but would welcome approaches used with any filework pattern.

Pictures of knives you've made that deal with this always welcome! :)

Thanks,

-Tyson
 
Arrange the file work so that it ends/starts exactly where the scales will end.
Mark that spot and start forewards and backwards from that point
 
Hengelo_77 said:
Arrange the file work so that it ends/starts exactly where the scales will end.
Mark that spot and start forewards and backwards from that point
Click to expand...
There's no point in vine and thorn that doesn't have a cutout on one or the other side. So I think you're suggesting that, instead of a continuous flowing vine all the way down the spine, have some stopping point, and the vine goes on either side of it? Or maybe I'm not picturing what you're saying - can you clarify, please? Thanks!
 
Personally, I prefer my handle filework unfilled... I've always picked out the epoxy when its still in the rubbery stage.
 
WValtakis said:
Personally, I prefer my handle filework unfilled... I've always picked out the epoxy when its still in the rubbery stage.
Click to expand...
I like how that looks, too, and it seems like it would potentially improve the grip (like better-looking jimping) but I have a few questions about that:

1. I'm concerned that the cutouts will get filled with gunk - obviously it can be cleaned, but it just seems like a potential hassle on a user knife. (I don't assume that filework prevents a knife from also being a user.) It seems like the cutouts will have higher potential for corrosion on a non-stainless blade because of this. What's your experience with this?

2. Probably a bigger issue is: I don't know how to do this. (Of course, I don't know how to do anything in knife making, and it hasn't stopped me from trying yet. :D) Do you put something on the cutout - grease or wax or something - prior to glue-up? Or is it really as simple as just picking the epoxy out before it's fully hardened? Do you use a toothpick?

Thanks for your help!

-Tyson
 
Tyson A Wright said:
I like how that looks, too, and it seems like it would potentially improve the grip (like better-looking jimping) but I have a few questions about that:

1. I'm concerned that the cutouts will get filled with gunk - obviously it can be cleaned, but it just seems like a potential hassle on a user knife. (I don't assume that filework prevents a knife from also being a user.) It seems like the cutouts will have higher potential for corrosion on a non-stainless blade because of this. What's your experience with this?

2. Probably a bigger issue is: I don't know how to do this. (Of course, I don't know how to do anything in knife making, and it hasn't stopped me from trying yet. :D) Do you put something on the cutout - grease or wax or something - prior to glue-up? Or is it really as simple as just picking the epoxy out before it's fully hardened? Do you use a toothpick?

Thanks for your help!

-Tyson
Click to expand...
1. Pretty much spot on, but I can't usually just blow the gunk out with some canned air. Corrosion with carbon steel could be a problem if not maintained, but thats true for the whole knife.

2. Yup, just pick it out when it's rubbery...I usually use dental picks.
 
After gluing scales wipe down with on a rag to remove excess.
Then get your air gun on your compressor and blow out the epoxy in the file work.
Then use a cotton swab and tooth pick to finish.
Blowing it out works well.
 
If the knife will be used in food prepairation, gunk in the file work recesses will harbor bacteria. I always fill any voids, including in the scales because of this. I just dopnt think most knife users would be aware/cautious about keeping the knife clean beyond the blade.
 
Food perp knives are not the right blade for fully file worked spines.

Simple rope down the open spine is the most that should be done, and even that is not really desirable on a culinary knife.
 
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