
the two knife blanks on the left were not forged(stock removal method) camp/bushcraft knife:
milled tooth file. full length convex grind. 3mm thick. 220mm long. blade is 110mm long & 30mm wide. tempered the file in the home oven (it reaches 180'C~200'C) and ground the blade without annealing it. this method works but there is a marked difference (huge) between working with annealed steel and hardened steel. shaping with hand tools is out of question. did try out the knife with a paracord handle on a couple of treks. stuff done ranged from cutting vegetables to dry firewood. worked fine. there was no apparent change in the edge (to my amateur eyes), but the knife could definitely do with better sharpening. the edge, however, did chip when it hit a stone by mistake. wharncliffe blade:
1.5mm thick, 80mm long with a 95mm handle. milled tooth file again. fork:
165mm long forged from 8mm mild steel threaded rod. Recurved chopper:
spring steel, 4mm thick, 285mm long with a 160mm long and 35mm wide blade. the entire knife was not forged by me. i started with an old chopper that had a crack perpendicular to the edge. cut off the blade just before the crack. forged the tip, reduced the thickness and imparted the overall curve to the blade. the last 50mm or 1/4th of the blade was done by me. the existing bevels made it easier for me.