Partially done handle with only tool used to make it.
For my new two-handed file, I decided to make wooden handles. Since finger positioning is important to maintain constant angle and pressure, rounded handles are not the best choice. I know, that traditional Japanese kitchen knives with octagonal cross-section handles are quite easy to control because it has flats. But eight facets is too much, because positioning is different from one for kitchen knife. So, my choice was hexagonal shape. To make it more comfortable, I made it slightly tapered in vertical axis.
Material: thick dead maple branch, naturally dried.
Tools: straight cutting edge knife (kiridashi).
Technique: shaping with knife, then – slight burnishing with another piece of maple wood. No flattening with plane, no scraping with knife.
Tagged: , woodworking , handle , wood , knife