Heavy Shivver

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Sam1911

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Hi guys!

Shaking off the winter hibernation here. :) I went ahead and finished up the last of my heavy versions of our "Shivver" reverse-tanto-wharncliffe blades.

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This is a stout blade: 1/4" 5160 semi-full-flat grind that's 1-3/8" wide at the front of the choil. Blade: 6" OAL: 11" Buffing to a high polish isn't really for looks (promise! ;)) but because that helps 5160 act more like stainless. Decent rust resistance.

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Handles are "Black Cherry" G10 with stainless pin and lanyard tube. The red tones are extremely subtle.

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This handle came out feeling amazing. Wet-sanded to 600 and then buffed. Feels like liquid in the hand.

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These are perhaps somewhat specialized blades. I know one or two things they're probably really good for, but the history of Wharncliffe blades seems to be nautical. Sailors' knives, with the down-curved point being a safety thing. Maybe I should advertise these to the sailing set. Maybe not yachtters, so much as...

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"TO THE HESITATING PURCHASER
If sailor tales to sailor tunes,
Storm and adventure, heat and cold,
If schooners, islands, and maroons,
And buccaneers, and buried gold,
And all the old romance, retold
Exactly in the ancient way,
Can please, as me they pleased of old,
The wiser youngsters of today:
—So be it, and fall on! If not,
If studious youth no longer crave,
His ancient appetites forgot,
Kingston, or Ballantyne the brave,
Or Cooper of the wood and wave:
So be it, also! And may I
And all my pirates share the grave
Where these and their creations lie!"
-Robert Louis Stevenson, forward to Treasure Island
 
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Lovely knife. Looks like a great combat design. Has two features I like in a knife: a hook/curve at the butt for retention in the hand/leverage, and a single finger groove for control.
 
I like the evolution. My original design didn't have the "bird's beak" tail, but it looks like a good addition.
 
Thanks guys! The kudos are appreciated! Gives me the encouragement to keep at it. :)

The seax similarity is certainly there!
 
Nice looking blade. Polishing a sharp blade with a buffer gives me the willies every time I do it. One screw up and it’s off to the hospital. :cuss:
 
Uh...yeah. :eek:

I try to do all polishing before the edge gets ground. Sometimes a little touch-up, but really, it just isn't worth that risk. The force a blade grabbed by a buffing wheel could put behind a chop would probably sever something completely.
 
Nice

I envy that polish. Beautiful work. I see the Seax kinship but I also am reminded strongly of a Chef's knife. I am betting that that knife would be very handy in the kitchen....as much as it would be doing other work.
How delicate (or not) is the tip?
Pete
 
They do work well in the kitchen (or orchard, as the case may be) :)

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The tip will always be the most fragile part on a blade like this. Not much of a way to reinforce it, except maybe by dropping the grind way down and making the edge a lot more obtuse. I don't think there'd be a great benefit, though.

Other versions I've done were less robust that that, though, and seem to hold up to reasonble use:

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Got it and of course I had to check the fantastic balance and see if the blade could cut an chop as good as it looks, hmmm decided to cut up a heavyduty large planter box to get it in the recycle bin. A tough polymer reasonably thick and even with an axe these are tough to cut those molded reinforcements (and no , normal tinsnips will not easily cut this stuff), unless it is a razor sharp Gransfor Bruk and these were gritty dirt filled. Well at least I did not give the old idiot cinderblock and manhole grate test. :)
I think I am not gonna carry this , as it has a slip sheath and is not an allaround service knife for me. Maybe my wife will use it at the dinner table and I will take care of the blade with Ballistol and smoke the after dinner cigar. :
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