How would i go about to smith something like pic related? Obviously it'd have to be out of suspension steel, but aside from that and shaping it what do i exactly do?

t. have access to well supplied smithy

bump any knoifmakers here?

>>2602120 (OP)

Heat. Beat. Repeat. 

Quench. Grind. Reheat. Temper.

But first...read.

Why quench before tempering?

Quenching makes the blade hard, but brittle. Tempering softens the still just enough, so it is not so brittle

ty, will take notes

>>2602120 (OP)

>suspension steel

Do yourself a favor and buy some 1075 or 1084 from a website. And watch some youtube videos about this stuff.

>>2602120 (OP)

>Posts a perfect starter project for stock removal

>Asks about smithing it

Its all so tiresome.

>>2602120 (OP)

Is it pukko? Finnish knife

That's a decent starter project that can be done with just stock removal. Buy a piece of barstock.

Here more than everything you want to know about heat treatment:

https://archive.org/details/Metallurgy_of_Steel_for_Bladesmiths_Others_who_Heat_Treat_and_Forge_Steel_By_Joh

>>2602120 (OP)

Pick your stock, stick it to a forge. Hammer down to 3mm or so. Draw out a tang, and either hotcut or cut the stock with a powertool of your choice. You can make the cut at an angle similar to the finished knife, so you only need to shape the point of the knife a tiny bit with the hammer. 



If you feel confident, you can work in the bevel with a hammer to save some time grinding. Check that the blade is as flat as possible and that the tang is inline with the blade. 



Let the thing cool, and do your rough grinding (This is faster if done before hardening), IE. clean up the flats and make the edge bevels. A good belt grinder is obviously best, but if you don't have one, then an angle grinder will work. Leave some meat on the edges though, you don't want it close to sharp yet, since It'll just be easier to burn while you heat treat.



For heat treating you heat the knife a couple times to cherry red and let it cool back to black (this normalizes the steel) then you heat it back to cherry red and quench in oil. After quench you can check if a file skates or bites into the spine of your blade. Such a small blade is unlikely to warp, so no need to stress that.



If you do not have a seperate tempering oven, then I recommend using a food oil like rapeseed oil, that way instead of making your kitchen smell like complete ass, it'll smell like you are making pastry. For heat treating in a normal kitchen oven you can do 2-3 1 hour cycles at 225C.



Handle construction depends on what materials you use etc. but as a rule: a through tang construction is basically making a bunch of blocks with a hole in the middle that fits the tang and stacking them, filling them with epoxy, and sticking the blade through. Then you just grind/sand the whole stack to desired shape, and finally peen the end of the tang. Honestly if this is your first attempt at making a knife I wouldn't plan a too elaborate handle, since odds are your first blade won't be much to look at.

Ty for the help!

In case you didn't know, there are probably more than ten thousand knife making videos on youtube.
