Stock thickness for slipjoint bolsters?

jprime84

jprime84

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Jul 7, 2014
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What bar stock thickness do you guys use for your bolsters on slipjoints? I had been using 1/4" which works fine, but sometimes it was a LOT of metal to grind away to get the desired thickness and shape. It felt wasteful. On my current project, I am using 1/8" which has been much easier to work with, but I am worried about it being too thin. Opinions?
 
I ordered the 1/4" too of the 416 bar stock...
But been milling down to close to desired thickness.

Interesting topic
 
I have some 3/16" sitting here that I will be trying. With 1/8" could you use a 120V spot welder to attach it to the liner, or would it be too thick?
 
Don Hanson III said:
3/32" to 1/8"

Could not imagine using any thicker.
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How large are the knives you are making? I'm trying a Lanny's Clip that will have a handle just over 4". I want it to be fairly thin, but I thought that using 1/8" might not give me enough room to make a mistake or two and still recover.
 
Lo/Rez said:
I have some 3/16" sitting here that I will be trying. With 1/8" could you use a 120V spot welder to attach it to the liner, or would it be too thick?
Click to expand...

I solder stainless bolsters on and use screws for damascus bolsters.

Lo/Rez said:
How large are the knives you are making? I'm trying a Lanny's Clip that will have a handle just over 4". I want it to be fairly thin, but I thought that using 1/8" might not give me enough room to make a mistake or two and still recover.
Click to expand...

Most of my slip joints are around 4" closed. Here's one that 4.75" and 1/8" bolster stock. & a couple randon pics.







 
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Thanks. Very nice work. When you do the Damascus bolsters do you screw them on from the inside so there is only the pivot visible or do you see two screw heads on the bolster?
 
I started with 3mm stock and was too thin for the 4,5 inch closed lenght...too flat look in the finished handle.
Then i switched to the 4mm stock and stay there also for the smaller knives.
Having more meat, even if i grind it very thin when contouring helps me phsycologically :) I have more time to get the correct rolling movement at the grinder!!
 
stezann said:
I started with 3mm stock and was too thin for the 4,5 inch closed lenght...too flat look in the finished handle.
Then i switched to the 4mm stock and stay there also for the smaller knives.
Having more meat, even if i grind it very thin when contouring helps me phsycologically :) I have more time to get the correct rolling movement at the grinder!!
Click to expand...
Yes, a little more thickness will give a more rounded bolster, less flat looking.
stezann said:
Hey those fossil stag from extinct paleo-deers are amazing ;)
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Thanks, it's good stuff! :)
 
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