Here is my first run at making a sheath. This vegetable tanned cowhide was an interesting adventure. Of course when you make knives, you have to have a home for them when you carry them. I am pretty satisfied with this for a first sheath so I thought I would post it and see what the rest of you think. your feedback is welcome.
Here is a prototype Chef Knife I have been working on, It is still waiting for the final edge, then off to the kitchen for testing. This 1040, carbon steel blade measures 7.5″ with a total knife length of 12″. The handle is from purple heart wood, and luster polished with several coats of boiled linseed oil. The purple heart wood generally turns to a dark purple/brown with age. Eventually taking on a look of walnut after several years of aging. Purple heart is indigenous to Central America, and Latin America. the pins on this blade are 1/4″ copper. Before all of the chefs out there criticize the flat finish, and food trap hollow pins, remember these are meant to be both functional and artistic. This knife will never be dropped point first into a sink or dishwasher/ Friends don’t let friends abuse knives :).
Here is another Ulu in my collection. However, Looks like this one is sold before epoxy has even cured. This cold blued, carbon steel blade measures 4.75″ across, and the blade spans 5.5″. The handle and stand are from purple heart wood, and luster polished with several coats of boiled linseed oil. vibrant purple heart wood generally turns to a dark purple/brown with age. Eventually taking on a look of walnut after several years of aging. Purple heart is indigenous to Central America, and Latin America.
This is my first knife. It was made from a farrier rasp. This thing wreaked havoc with my grinder, drill, files, and anything else I took to it. I do like the tanto style point and the paracord handle that was going to be temporary is now permanent.
Knives By Shawn 