How to make a rasp knife for beginners with a buffalo horn handle
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- Опубликовано: 25 окт 2024
- In this episode I take another farriers rasp and try to iron out some of the issues I encountered on my previous rasp knife build and try a new handle material I have been keen to try out, buffalo horn.
Follow along with my knife making journey and hopefully improve my skills along the way with my latest knife build. Things don't go completely to plan but the final results were definitely something I was very proud of.
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Thanks for watching and see you again very soon, take care.
Beardy Explorer (Will)
Nice work i love it 👍 👍 👍 👍
Thanks very much for your support 👍😀
Nice looking sheepsfoot Will, looking forward to what you're gonna attempt next.
Cheers bud 👍😀
Lovely looking knife. You handled that horn beautifully. Also like the jig you made for the belt sander. Not sure my wife would want a piece of railway line in the kitchen. Kudos 🎉
Thank you very much, the jig works pretty well and it’s good enough for now and the piece of railway line is going to be used in future projects (my wife is very understanding)😜🤫
It's lovely!
Thanks man, I’m pretty proud of this one 👍
@@BeardyExplorer As I see it, we hope to improve our work with each successive knife.
On this one, not only did you do a cracking job of grinding the raspy nubs off the tang without going wonky, you made that neat wooden jig and sussed out how to get consistent bevels and got your scales to stop at exactly the same point on each side. This last sounds easy but I've got more wrong than right.
@@Del350K4 thanks for your kind words, least I’m progressing in the right direction for now, I do have another great idea for another knife I want to make but I do have another axe I would like to get done also😀
@@BeardyExplorer You've got the recipe right.
Start with good steel, choose stock removal rather than forging, soften tang before drilling, never let your edge get hot enough to ruin the existing heat treat.
You're already a natural at shaping handles.
Another nice looking knife, there. I’ve seen that blade shape described as a modified cleaver, modified sheep’s foot or modified Wharncliff depending on who’s made it. Thinking about materials like buffalo horn, I wonder if a way forward is a plastic liner between the tang and the scales? That way, you don’t need as thick a piece of horn to fill out your grip?
Thank you very much, yeah I was thinking the same about the spacers, that would be a good idea and add another feature to the knife, thank you for name of the knife, looks like I was semi correct with cleaver then 😀👍
No comment. Also, no heat treat, no temper, no annealing, no normalization.
Not really a knife, but a nice wall hanger.
Well thanks for your comment, you seem like a right bundle of joy, there is a reason as to why I use farriers rasps as they are already tempered and hold a good edge as long as you don’t over work them and get it to hot. To be honest I have been using this knife daily in the kitchen and it’s honestly great. I enjoy constructive criticism as it helps me get better as I’m still learning and loving the process, but you have just bleated at me😂 really helpful. I’m and amateur with basic tools slowly getting better and bringing my audience on the journey. Thanks for watching and glad you got something from my content👍