If you heat the handle portion of the blank to a dull cherry, then place into a bucket of clean wood ash to cool slowly it will soften enough to drill for pins. Insulated by the ash the blade will take several hours to cool enough to touch. I let 'em sit overnight. To drill without annealing, you'll need a carbide bit.
I've done several with nice hardwood scales and pins made of 1/8" brazing rod. Drill the blade 1/8" and the scales 7/64" then gently peen the ends of the pins.
I like the Green River "Camp Knife", it is a fine camp knife, holds an edge well and is the right shape and length for camp cooking duties.
Three Hawks