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Author Topic: A Roach Belly Trade Knife  (Read 3529 times)

Offline LRB

A Roach Belly Trade Knife
« on: April 12, 2012, 02:03:13 PM »
I haven't made one of these in a while. 5" blade of 01 steel. Bone grips with iron pins. Sheath is center seam dyed with vinegaroon, and cuir boulli hardened. Hope you enjoy a look.

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Offline lonehunter

Re: A Roach Belly Trade Knife
« Reply #1 on: April 12, 2012, 04:44:56 PM »
Looks good Wick!
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Offline No Rod

Re: A Roach Belly Trade Knife
« Reply #2 on: April 13, 2012, 01:03:57 AM »
looks real fine! I've always liked that style of knife.
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Offline Roaddog

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Re: A Roach Belly Trade Knife
« Reply #3 on: April 13, 2012, 06:28:35 AM »
Waht a clean lined looking Knife. I would think it would work good for boning out a deer. Wick you menchun that you cuir boulli hardened the sheath. Could you exsplain how that is done?
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Minnesota TMA State Representative

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Offline LRB

Re: A Roach Belly Trade Knife
« Reply #4 on: April 13, 2012, 08:29:41 AM »
Basicly, cuir boulli is a heat treatment for leather. In translation, it means boiled leather, but there are less aggresive ways of doing it. The process hardens the leather short of making it brittle, and it takes on some of the properties of rawhide, in that it is hard, but in most cases, retains some flexability. In earlier history it was used in making light armor. The basic process is to dampen the leather just as you would for carving or molding, then heat to around 130° to 140° until thoroughly dry. It CAN be done by intense sun exposure.
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Offline Roaddog

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Re: A Roach Belly Trade Knife
« Reply #5 on: April 14, 2012, 05:24:20 AM »
Thanks Wick, thats nice to know.
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Offline Longhunter

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Re: A Roach Belly Trade Knife
« Reply #6 on: April 14, 2012, 10:08:57 AM »
Excellent !!  :hairy
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Ron LaClair
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When the deer are gone I will hunt mice, for I am a hunter
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