Rich Hale Posted June 29, 2010 Share Posted June 29, 2010 This drop point hunter has a 440C stainless blade that has been professionaly heat and cryo treated. The tang is tapered and the scales from wooly mammoth tusks and have been stabilized. The bolsters and pins are 416 stainless. Overall length is 9" with a 4 1/4" blade length. Quote Link to comment Share on other sites More sharing options...
Red Hot 77 Posted June 30, 2010 Share Posted June 30, 2010 On a scale from 1 to 10..... uumm.. ..i give you a 10! Quote Link to comment Share on other sites More sharing options...
Steve Sells Posted June 30, 2010 Share Posted June 30, 2010 On a scale from 1 to 10..... uumm.. ..i give you a 10! I make it an 11 Quote Link to comment Share on other sites More sharing options...
mike-hr Posted June 30, 2010 Share Posted June 30, 2010 Rich, that's plumb sweet! I'd buy it if I wasn't earning blacksmith's wages. Quote Link to comment Share on other sites More sharing options...
tantrum86 Posted June 30, 2010 Share Posted June 30, 2010 As allways I am staring in aw at an amazing knife from Rich Hale great job! One day I might make a knife half as good as that. Quote Link to comment Share on other sites More sharing options...
golgotha forge & anvil Posted June 30, 2010 Share Posted June 30, 2010 Wow! beautiful knife and well executed!... Gene Quote Link to comment Share on other sites More sharing options...
Rodney Skinner Posted June 30, 2010 Share Posted June 30, 2010 another wonderful knife Rich! Quote Link to comment Share on other sites More sharing options...
MRobb Posted July 1, 2010 Share Posted July 1, 2010 Beautiful, Rich! Mitch Quote Link to comment Share on other sites More sharing options...
beth Posted July 1, 2010 Share Posted July 1, 2010 really beautiful looking work rich! :) Quote Link to comment Share on other sites More sharing options...
Steve Sells Posted July 2, 2010 Share Posted July 2, 2010 while his blades are always first rate, some, ;like this one, are just plain Exceptional... Quote Link to comment Share on other sites More sharing options...
markb Posted July 2, 2010 Share Posted July 2, 2010 Somebody or maybe many have said "It's all about the recaso" or "It all starts at the recaso" I like to approach knives from that point in design and execution. A lot of times when that area is symmetrical or all of the surfaces, planes, and lines are graceful or complimentary so will be the knife as a whole, although not always. The flat portion of this blade makes a beautiful design in itself and it's relation to the grind line and bolster are all exceptionally complimentary. Each line and shape stands alone yet work together to form an exceptional whole. The lack of damascus ,engraving, file work and other embellishments highlight your superior design and execution. This is what I strive for but have such a hard time achieving. Thanks for posting Mark Behnke Quote Link to comment Share on other sites More sharing options...
Rich Hale Posted July 2, 2010 Author Share Posted July 2, 2010 Critique by others not in my immediate family is one of the best ways I know of anylizing my work. This to me seems like just placing a knife on a table with a large group of poeple that have wide ranges of skills or interests in knife making. Letting them view it for as long as they like and then (in writing) telling me wot they think of the knife and in some cases why. I totally appreciate the comments and even more so this forum for setting the table we can meet at. I do not know all of you but I do know a few and the level of knowledge they make the comments from. It is a very humbling experience I can assure you. Thank you all so much,,,Rich Quote Link to comment Share on other sites More sharing options...
kevin (the professor) Posted July 7, 2010 Share Posted July 7, 2010 Rich - I can't say a lot about my level of knowledge, but that is a very well-made and beautiful knife. kc Quote Link to comment Share on other sites More sharing options...
brucegodlesky Posted July 7, 2010 Share Posted July 7, 2010 Great work Rich!! Quote Link to comment Share on other sites More sharing options...
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