The Road to Smithing Your Own Blades
We’ve all felt it. Whether it was last month or decades ago, in our less grounded youth, we’ve all felt the innate, almost preternatural drive to render raw materials into something with a purposeful design. Some say it’s that drive to make tools and weapons that makes us uniquely human. I say what makes us truly human is not our drive to make weapons, but the romantic vision that these weapons are capable of holding inside them the best qualities of humanity. It’s that vision that stirs many lovers of the sharpened edge to begin learning the timeless art of bladesmithing. In the following story, you’ll get an introduction to this art.
The Art of Smithing
Bu hikaye Knives Illustrated dergisinin November 2017 sayısından alınmıştır.
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Bu hikaye Knives Illustrated dergisinin November 2017 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
TIP TALK
UNDERSTANDING THE DIFFERENCES BETWEEN BLADE TIP SHAPES AND WHY IT MATTERS
HOLDING FIRM
GETTING A GRIP ON KNIFE HANDLE BENEFITS, MATERIALS, AND FUNCTIONALITY
EDGE UP
TIPS, TRICKS, AND TECHNIQUES TO SHARP WHEN ADVENTURING FAR FROM HOME
THE COMBAT KITCHEN
SLICE, DICE, CHOP, AND CUT: FOOD PREP WITH BLADES FROM POPULAR TACTICAL KNIFE COMPANIES
MORAKNIV Classics
THESE TIMELESS BUSHCRAFT KNIVES HAVE BEEN UPDATED AND ARE BETTER THAN EVER
ONE FOR THE ROAD
CHOOSING AN “EVERYWHERE KNIFE” CAN BE DIFFICULT DUE TO COMPLICATED KNIFE LAWS
TRAVELING LIGHT
SOMETIMES, INEXPENSIVE UTILITY BLADES YOU PICK UP AT YOUR DESTINATION CAN GET THE JOB DONE
MATCHED PAIR
JB KNIFE WORKS LAYMAN KNIFE AND GAMBIT HATCHET COMBO: ONE PICKS UP WHERE THE OTHER LEAVES OFF
WHEN BIGGER IS BETTER
THE CAS IBERIA CHOP HOUSE IS A MACHETE THAT PROVIDES BIG BLADE CUTTING POWER
KITCHEN KNIVES DON'T HAVE TO BE DULL
I have a confession to make. See if this sounds familiar. I take meticulous care of the knives I use for everyday carry, hunting, and general woods wandering. I wipe them down with an oily cloth after use and I never let them get too dull. Seldom do I have to restore a damaged edge. Most of the time I simply touch up the edges of my pocketknives with a few careful strokes across the rough bottom of a ceramic coffee cup. That’s usually all that’s needed. I don’t use my knives as screwdrivers or pry bars. As a matter of fact, I still have the very first knife I ever owned, an old Boy Scout knife that was handed down from my older brother. The blades have a deep patina that comes with using carbon steel over the years, but the knife is very usable still.
