Redneck carp's-tongue Posted June 23, 2016 Share Posted June 23, 2016 I have currently been working on two different blades since the "First Knife" post; one I've been working on since before this summer, and another I just started a couple weeks ago. NUMBER 1: I call it the backyard Bichaq, because the design was inspired by an Ottoman Bichaq I saw in a book on knives. As you can see, it is very close to finish: the only two processes left for the bladework are quenching and tempering. Given that this is effectively a first time father-son project, it's (in my mind) very good for a first time. What do any of the more seasoned bladesmiths here think? The Backyard Bichaq is partially double edged; the upper edge is much shorter that the lower edge. It already has holes drilled into the tang for brass pins, and I plan on fitting it with a walnut-scale handle and a brass guard. it is about 9.2-3in. long NUMBER 2: This one I call the Backyard Baselard. As you can see, it has been shaped in the forge extensively but is relatively fresh to filework. It has sustained some slight cracking and material loss as a result of its thinness, and is slightly warped towards the tip, but I have faith it will make for a great blade. If it breaks, I will just file it down shorter. Again, do any of the more seasoned bladesmiths want to share their opinions on this one? I have plans to fit it using a partial "Baselard" Hilt using two guards to produce the "I" shape that dagger type is famous for. One I have plans to fashion myself (out of copper) and the other I saw in a catalog from Jantz Supply. The rest of the handle will probably be either walnut, kirinite, or (if me and my dad are feeling ambitious) some African Blackwood we bought a while back at the same place we got the walnut (because it was on sale). The baselard is about 12.5in. long So, what do you think? Given that I jumped into the complex process of bladesmithing the first opportunity I got, did these turn out very well given the time, effort, and work I put into them? Quote Link to comment Share on other sites More sharing options...
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