Making a EDC Tanto Knife.

Custom Knife Making: The EDC Tanto Knife
Thank you for joining me on my channel. Today, we will be making a EDC Tanto Knife. I made this knife using 5mm 5160 steel, DIY Denim Micarta for the handle scales, 6mm Carbon Fibre pins for the handle pins and 8mm Stainless Steel tube for the lanyard hole. Feel free to use whatever you have available or prefer. Don’t forget to like and subscribe.
00:55 Grinding the Profile
04:10 Grinding the Bevels
07:05 Heat Treating the Blade
08:52 Fitting the Handle Scales
DISCLAIMER:
The information provided on this channel is for entertainment purposes only. Any action you as the viewer takes upon the information on this channel is strictly at your own risk, and Zeeman Knives will not be liable for any losses, damages, or personal injuries in connection with the use of this content (including losses, damages, or injuries sustained while you were trying to emulate the actions and projects on this channel).
Always wear the appropriate safety clothing.

[@HammerRestoration3005]

very good

[@danbolton3180]

I don't know if I would call this a tanto knife, but it looks like a beautiful bird and trout knife.

[@zeemanknives]

Traditional Japanese Tanto's have a similar blade shape to this build...however there are various blade designs that fall under that category. This is obviously a modern take on a traditional design...but each person has his own interpretation.

[@dougcoleman5346]

You do wonderful work. Love your videos

[@zeemanknives]

Thank you for watching. Im glad you enjoy my work!

[@clintashmead3558]

I loved watching; thanks for producing and sharing this.

[@zeemanknives]

Thank you for watching, glad you liked it!

[@Jacobs_knives]

Beautiful knife!

[@zeemanknives]

Thank you for watching. Happy you like it!

[@TheGarner77]

Stunning lines

[@zeemanknives]

Thank you!

[@michaelschmidt3518]

I like your knives and your channel. That's not a tanto.

[@zeemanknives]

Tanto's came in many different shapes. This leans more towards a traditional japanese tanto design...but with modernized scales

[@oneshotme]

Looks great!!
Enjoyed your video and I gave it a Thumbs Up

[@zeemanknives]

Thank you for watching and for giving it a thumbs up. Glad that you enjoyed it!

[@trainwon5699]

Nice blade thanks

[@zeemanknives]

Thank you for watching!

[@marlizekruger5168]

Nice

[@zeemanknives]

Thank you for watching! Happy you enjoyed it!

[@lukasrohulan6997]

Absolut lekker

[@zeemanknives]

Thank you for watching! Glad you like the end result! Cheers bru!

[@savvybuilds]

What do you rub on the handle at the very end to make it look nice and shiny?

[@zeemanknives]

That is boiled linseed oil.

[@savvybuilds]

@@zeemanknives Wow that works surprisingly well. I thought it was some kind of polyurethane or something. Thanks for the info!

[@DM-sl9hp]

Near the end of the video after sharpening, you wiped the handle with something. Was that acetone to clean off any dust or was this something else that acts as an additional finish? Thanks for the great video. Beautiful knife!

[@zeemanknives]

I use boiled linseed oil on the handle material to bring out the textures of the handle material. It works beautifully on wood. Acetone I use as well to clean the blade, and then a coat of gun oil to prevent rust.

[@ridhwaanjogiat1708]

Awesome video, how thin do you take the blade before heat treat and how thin do you go before putting an edge on the blade?

[@zeemanknives]

Generally I try to do down to about 1 - 2mm thickness before heat treatment. Then as thin as I possible can to put an edge on. The thinner your edge you have, the neater / sharper edge you will achieve...This is just a general guideline. It varies on what the use of the knife will be...Chopping blades will benefit from a thicker edge, that doesn't need to be razor sharp, where straight razors need to be hair thin with a super sharp edge.

[@cultivationplus6719]

I'm pretty new to knives but doesn't a tanto include a separate bevel at the end of the blade?

[@zeemanknives]

There are many variations out there today. The modern (also known as the "American" or "Westernized" tanto) has the angled bevel on the tip of the blade. Traditional Tanto blades did not always have that angled tip...but again, many different designs emerged over time.

[@dougcoleman5346]

What kind of epoxy is that??

[@zeemanknives]

I use a product called "Epidermix 372". Its a slow curing epoxy with a cream consistency. It does not run at all which I like about it.

[@jeffreyphillips9303]

Beautiful work but its not a Tanto by definition. This knife has one continuous blade a Tanto has 2 cutting edges.

[@zeemanknives]

Thank you for watching...the traditional Japanese tanto's came in various blade forms, some of which has the continuous blade. Others had 2 seperate bevels...

[@geraldstamour1312]

Dope AF results, @zeemanknives!

[@zeemanknives]

Thank you!