Custom mini Canadian belt knife

[doc holiday13]

Power went out for most of the day…one of the issues living in the mountains but wouldn’t have it other way.(backup is only 110 so I can’t run my grinder).
Handles put off till tomorrow.

Whats the blade length on the blade 2nd from the far right and is it spoken for?

 

[Dixie]

Whats the blade length on the blade 2nd from the far right and is it spoken for?

View attachment 823720

3-1/4 and it is. Starting some more this weekend.PM if you want one.

 

[Dixie]

Couple done today. The 4” brown handled one will likely be in my kill kit next year just to see how the M4 holds up. If grinding it is any indicator is should be good…definitely a belt eater.

 

[CypressCreek]

Going to grind out a couple of Model #3 style knives this week. I'm anxious to see how they feel in hand.

 

[Dixie]

Going to grind out a couple of Model #3 style knives this week. I'm anxious to see how they feel in hand.View attachment 826928

Nice! What steel you using? Also like the middle top one.

 

[CypressCreek]

Nice! What steel you using? Also like the middle top one.

I’m using some 154 CM I have on hand. I have been enjoying some of the “older” steels lately. I feel people have forgotten that “dated” steels are still solid performers.

 

[Dixie]

I’m using some 154 CM I have on hand. I have been enjoying some of the “older” steels lately. I feel people have forgotten that “dated” steels are still solid performers

100% agree. Ive made a bunch out of of simple carbon (farrier rasps)and never had anyone complain.

 

[CypressCreek]

100% agree. Ive made a bunch out of of simple carbon (farrier rasps)and never had anyone complain.

There is a reason many of these steels have stood the test of time. They simply work.

 

[PathFinder]

I have a couple questions to help understand the benefits of the CBK design. Over the last few months I've gone back down the rabbit hole with knives and settled on a Para 3 LW for EDC. The handle/blade geometry of that design has been a great improvement for every day, utility type cutting tasks. I was all set on using that knife (in 15V) for hunting as well. This thread got me thinking because the CBK handle/tip relationship is the opposite. Is is correct to say that the point of the tip being higher than the handle centerline is to distribute cutting across more of the blade? Meaning that while keeping the hand up away from the meat/animal/surface, the knife is more parallel to the cut and therefore uses more of the blade? As others mentioned above, I've noticed the curved portion of my current IW and Buck type blade shape knives taking 70% of the work and the straight portion nearer the handle doing very little.

 

[nebhunt]

I would say you have a good grasp on one of the benefits of that design. The handle design also makes it easy to unzip the hide off animal s when you flip it over. Dixie made the knife in the picture and improved the area where the thumb sits

 

[NDGuy]

Power is back on! And got some handles on today on several CBK versions . If you don’t have this clamp for drilling if you’re a knife maker …game changer.




View attachment 823406

What is it? I need one

 

[Dixie]

What is it? I need one

Pops sells them…Walter Sorrells design.
Think I got mine thru Jantz supply.
Bought mine to do antler handles but works great for all handle drilling.

 

[hereinaz]

I have a couple questions to help understand the benefits of the CBK design. Over the last few months I've gone back down the rabbit hole with knives and settled on a Para 3 LW for EDC. The handle/blade geometry of that design has been a great improvement for every day, utility type cutting tasks. I was all set on using that knife (in 15V) for hunting as well. This thread got me thinking because the CBK handle/tip relationship is the opposite. Is is correct to say that the point of the tip being higher than the handle centerline is to distribute cutting across more of the blade? Meaning that while keeping the hand up away from the meat/animal/surface, the knife is more parallel to the cut and therefore uses more of the blade? As others mentioned above, I've noticed the curved portion of my current IW and Buck type blade shape knives taking 70% of the work and the straight portion nearer the handle doing very little.

Basically, yes.

The cutting surface is nearly the entire blade length. You get more cutting on most of the blade and can make long cuts as you pull the hide off.

Pushing the hand away from the edge and then at an angle means you are working the blade without getting your hand into the meat. It’s like a kitchen knife with offset handle so you don’t smash your knuckles onto the counter.

Also, the angle means you don’t have to hold the knife at a funny angle to get the belly into cutting position. The shape made it easy to hold the handle and do most of my skinning work without the fatigue I usually get in my fingers.

The leaf shaped blade means when you get it under the hide, the tip is lifted away from the meat, so you can zip the skin open. The tip doesn’t catch meat and that giant curved belly keeps cutting all the hire. You can go from nuts to neck in one cut, easier than a gut hook or any other creation. The hide never reaches near the handle, like other blades.

It’s the most efficient design I have seen for dealing with skinning and processing.

 

[BBob]

the straight portion nearer the handle doing very little.

You can teach yourself to use that part of the blade for some functions to save the rest of the blade for the main tasks but the CBK makes it easier to do. I mentioned it previously and I believe in this thread.