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Logan-Pearce β Rasp Cleaver Update
Published: 2012-10-09 21:43:05 +0000 UTC; Views: 31856; Favourites: 280; Downloads: 216
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A little update on my Rasp Cleaver. I'm a bit sad that my picture didn't come out as well as it should have, but I snapped a few of this one before sending it on its merry little way. I really should have glanced through the photos before shipping it, but I was in a rush. >.<However! The main update is that I moved my stamp to the butt of the handle. I also sharpened it all the way down the blade rather than giving it a choil like I normally do. Since it's made for cleaving, it didn't really need one.
I will also be coming out with a second version of this style. I like the osage orange for it's strength, but I'll be adding another option to this one later on. When that time comes, I promise I'll do a better job of photographing it.
Logan Pearce
www.pearceknives.com
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Comments: 63
muy bello, tambiΓ©n he experimentado con Β cuchillos hechos de limas, pero Β no he logrado este resultado.
sobresaliente
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I've always been curious about these. Does it have a chisel bevel or a dual bevel? Was it annealed for forging or was it simply shaped little by little and cooled repeatedly to avoid ruining the temper?
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Dual bevel. I always anneal them for forging, I mean realistically, you wouldn't have to if you are getting it to critical temperature for forging. It's going to move no matter how hard it is in that state. However, annealing it seems to relieve some of the stress and possible cracks/fractures that might occur. Usually those only happen to me when I'm forging at a low temperature and that are usually hairline fractures in the middle of the blade. The temper is the last thing you do to a knife. All of my profiling and grinding is complete before I harden and temper. I make sure to go up to around 400-600 grit, that way if the scale does occur while hardening, then I can easily get it off with 320 grit without creating a lot of heat. A majority of the time I'm also doing it by hand, so there is literally no heat being created. Then I temper and sharpen. That way I don't mess anything up. Takes more time, but it is worth it.
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Nice knife, I know knifes are your passion and you are best at what you do but could you do a unique sword/cane tip of weapon please?
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Cane sword? I'll be posting 3 swords in the next few weeks, but none of them are cane swords.
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[link] some thing in this lines please 
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I will definitely take put that on my list!
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I do have the utmost admiration for metal works, specially those who make knifes ans swords.
I wish I'd live in a house with open space so that I could try this work.
Love that knife, I'm sure your client will too.
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Thank you! It is nice to be able to do it. I would probably go crazy if I couldn't.
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Those giant spiked green balls that fall from trees and knock people unconscious? Also wow, that's some great bladework there. I love how the filed down rasp teeth give it a scaled look. Carbon steel or tungsten?
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Yup! It's carbon steel.
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If it was a bit deeper this would be great in the kitchen!
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Indeed, I guess they will just have to use it as a zombie murdering tool.
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Oh Yes. For the forthcoming Zombie Apocalypse, you mean? I guess it's always good to plan ahead!
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I would be proud to have that in my kitchen!
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Think of all the enemies that could be chopped up!
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The texture on the blade is amazing! I love your work..
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Thanks, man! I'm glad you like it.
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Ooh. This is great, Logan! It's very refined and professional-looking.
While keeping that rugged and industrial feel. The stamp looks pretty
good back there on this knife. Keep up the great work, man!
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The best of both worlds!
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Is the butt of the handle made out of nickel? It has that shine like it might.
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Naw, it's the rasp. The light was shining on it from the direction that I took the picture. It is completely cleared of all the rasp/file, unlike the blade. I wanted that to be as clean as possible for the stamp.
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Ever considered making this with two or three other matching "kitchen style" blades? Maybe cleaver, santoku or chefs blade, boning/utility blade, and paring knife? Would be a sharp looking set...
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I've considered it. I just don't want to do them all out of carbon steel. I mean I know there are people that take care of their knives while/after cooking and using them, its just that I hate the thought of it rusting on them. I would like to put a patina on whatever style I did, but for a rasp it would kind of throw it off, if you know what I mean.
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I agree. I also think that someone that would purchase high-end carbon steel kitchen knives would hopefully be someone that would take care of them properly...
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Thanks, man! lol I haven't said it yet, but nice icon.
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You are welcome....thanks man
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Just my 2 copper, the move of your stamp makes the piece. Not normally seen off the blade. Good choice.
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It's good to see that you are still around! I was afraid you had left us. Thank you, I thought it was a lot better than trying to find it in all of those triangles on the blade. lol
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