>>1085823I normally make prototype test knife, try it out for a while as a pattern. After that works out/make some adjustments then I make a production knife, sharpen it, test it out to make sure its all right and tight- then they go off to their owner.
If I ran off and dismembered a sheep or tree with one they probably wouldn't like that much
>>1085824Nah its just a (chronic) hobby really and I've got a decent enough income. Generally like I mentioned, kitchen cutlery is easier to live with as a chef or butcher want 2-5 knives as a set and its actually easier to make them as a production run. When it comes to a one-off with a personal knife, that's more trouble than its worth as you're dealing with either people that either don't know what they want, or people who want something they read about once, instead of what actually works! But /out/doorsy people are generally not too bad as long as its just a specific knife (like the light fish and game knives above in O1)- skinning, filleting, utility camp knife etc.
Unlike the 'combat knife' guys who are literally weaponised autism or under some kind of delusion they'll be regularly getting into knife fights. If you're getting into fights regularly enough to need a knife, you need a change of lifestyle!
About the only advice I can give to most people who need a generic outdoor knife, keep it light, simple and with a small or no-guard for woodworking, comfortable handle, something for a lanyard strap and easy to sharpen on the go.
People often forget that most frontiersman went out with simple knives (paring, kitchen butchers knives mostly) which where maybe 3/16 or 3-4mm thick with a steel equivalent to around 1075-1084. Strong, tough and simple. So you don't need some massive lump of steel which is 6-7mm 1/4 inch thick across the spine, because its not a pry bar or a hatchet.
Plus the more you know, you don't need as much to do the same kind of job with a tool.
