Custom mini Canadian belt knife

[Slalomnorth]

Might just be best to start another thread but I’ll just continue on this one. Here it is fellas. Zero ground magnacut 3” belt knife. I can make both the LT handles or mine but here’s an old post of mine over on instagram explaining why I prefer my handle design (I don’t think you need to have Instagram to view it). You can also see how I taper the front of the scales here. I much prefer this over thumb scallops.

View this content on Instagram

View this content on Instagram

 

[rifletuner]

Might just be best to start another thread but I’ll just continue on this one. Here it is fellas. Zero ground magnacut 3” belt knife. I can make both the LT handles or mine but here’s an old post of mine over on instagram explaining why I prefer my handle design (I don’t think you need to have Instagram to view it). You can also see how I taper the front of the scales here. I much prefer this over thumb scallops.

View this content on Instagram

View this content on Instagram

That has come up nice. Looks like it will be a good user knife

 

[rifletuner]

Well, I profiled out a light and regular version to try. I will probably get these finished off some time in the new year.

 

[Bwalker]

New knife arrived today from Cyprus Creek Knives. 3” version of a Canadian belt knife in MagnaCut with vintage linen micarta scales. Nice high grind and very thin behind the edge. It missed deer season by about a week, but I think it’s going to be an everyday knife that handles my small and big game chores. I specifically asked for a kydex taco-style a heat with an ulticlip. Jared Beavers makes a really nice, handmade knife for a reasonable price.

Cypress Creek Knives – Cypress Creek Knives

www.cypresscreekknives.com

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That's a very nice piece!

 

[False_Cast]

I normally hand clean and then use their supplied rod to touch up the edge after every use. Got lazy in Minnesota and ran it through the dishwasher overnight (they have incredibly hard/high mineral count water there). Came back to the blade finish being "distressed".

The dishwasher is a very bad place for any knives, but especially non stainless and wood. The heat/detergent combo is no bueno.

I have a grohmann #2 in carbon with the flat grind (very important) and a cold steel version. Used the cold steel to process my last buck and it was the best knife I’ve used on a deer. I’m a big fan of the rubber handle and the blade shape is ideal. I will say that it’s a bit thick so I thinned it on a diamond stone and its cutting ability improved significantly. I also have a custom kitchen knife hobby and unlike 99% of outdoor knives, good custom kitchen knives are built for practical use. That means thin ground blades with good ergonomics and well heat treated quality steels. Not always super steels, though I have a killer chefs knife in Cru Wear, simple carbon like 52100 tool steel in a thin convex grind and ht to 63-64 Rockwell will blow your mind in cutting ability, yet still be tough and easy to sharpen.

 

[Lawnboi]

@mxgsfmdpx

The dishwasher, really