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Knives Structure And Specification

Knives have been a key fighting weapon in every war. No matter how advanced the
technology, a good knife always has a place in battle.
A special breed of knives saw extensive development during WWI. Known as the "fighting
knife". While it could be employed for the uses of a regular knife, its primary goal was for
hand-to-hand combat. The design, balance and materials employed varied from the run of the
mill knife.
This knife was designed for use in battlefield. It had a 6.75 in double edged dagger blade
useful for stabbing and cutting. The handle was actually made of cast bronze, which used a
conical steel nut to hold the blade in. Blade was blackened with a gun blue type finish, the
bronze handle was chemically blackened, with spikes formed on each knuckle bow. These
spikes were intended to prevent an opponent from grabbing the knife hand, as well as to
improve the striking power.

Knives Structure

Striking Pommel
The pommel is also a weapon in this handle. In the shape of a sharp point with a multiface base similar to that of a nut. Striking pommel can also be employed as a striking
surface.It will give huge damage to opponent if strike using this pommel.

Handle
Handle of this knives is made from bronze. Bronze is a popular material for knife
manufacturing due to its availability and ease of manipulation. One concern in using
this material are its temperature properties. If it is hot outside the handle would get hot
and vice-versa. Sone of the bronze handles were manufactured in the shape of knuckle
busters and made a very effective offensive weapon. Surfaces were created so the
soldier could strike in a punching motion or hit in an overhead downward fashion.

Crossguard
The crossguard is use to protected the user from a blade that was deliberately slid
down the length of the blade to cut off or injure the hand.

Knuckle Duster Handguard


A metal handguard extends from one end to the other. A series of teeth looking
structures covers the length of the handguard. These teeth would clearly cause damage
upon striking a person. With spikes formed on each knuckle bow. These spikes were
intended to prevent an opponent from grabbing the knife hand, as well as to improve
the striking power

Processed Involve in making Knives


The Manufacturing Process

Forming the blade

1 The blade begins as a "blank," cut from flat material that is in a "soft" condition,
which means it has not been heat treated. Mass-produced knives are stamped in a

The most important part of the modern hunting knife, the blade, is made of steel or
stainless steel. Of particular importance is the carbon content of the metal, which
determines the hardness of the blade.
punch press, using a hardened punch and die shaped to match the outline of the blade.
The punch is forced through the material into the die, blanking the rough blade into
shape. Custom knives may be cut out with a saw, or an industrial laser may be used to
cut especially intricate blades.
After the blank is cut, holes for the handle stocks are drilled into the tang. Rough
shaping is also performed by grinding or machining. This shaping forms the thickness
of the blade at various points and reduces the amount of finish grinding on the sharp
edge. Any identifying markings or decorative details are stamped while the blade is in
a soft condition.

Hardening

2 The blade is hardened to preserve the sharpness of the knife edge. Each blade
material may require different hardening and heat-treating methods; however,
common steel blades are generally heat treated in the following manner.
To harden the blade, several blades are placed into a ceramic tray in a heat-treating
oven. They are laid flat so the weight of the blades does not cause warping. Depending
upon the specific requirements of the alloy, the temperature in the oven is raised to
approximately 1600F (871C). After heating the blades for approximately two hours,
the entire tray is removed from the oven and the blades are submerged in oil or water.
This rapidly cools the blades and is called quenching. The quenching locks the metal
crystals into an intricate microscopic pattern. This process also results in the metal
becoming very brittle. After quenching, the blades are reheated to approximately
500F (260C). At this point, the metal has a slight dark-reddish color, and the crystals
change their alignment slightly. Then the blades are allowed to cool slowly in a
process called tempering. This toughens the metal while retaining some of the
brittleness needed for fine sharpening. Further heating and cooling cycles may be used
to harden other specialized alloys.

Polishing and sharpening

3 After the heat-treated blades are cool, they are polished and sharpened. Polishing is
performed by machine or by hand. A flat belt sander is used to produce a smooth,
even, "brushed" finish to the sides of the blade. This also polishes out any marks from
the punch press operation and removes the surface residue from the heat-treat
operation. Next the blade is placed into a grinding fixture that passes it through a
series of grinding wheels. Each rotating wheel removes the correct amount of metal

to form the edge relief, point, rough edge angle, and other features of the working
portion of the blade. When utility knives are made, many of these features are left
without further finishing since they are for functional rather than cosmetic purposes. In
the case of fancier knives, these features may be hand polished using a rotating buffing
wheel and jeweler's rouge. The rouge is a soft, abrasive paste which, when spread onto
the cotton buffing wheel and then buffed against the blade surface, polishes the metal
to a high luster. When the blade is finished with these steps, it will be quite sharp and
may appear ready to use. However, the final sharpening steps are required to produce a
long-lasting edge.
Honing

4 To the casual observer, the knife edge appears as simply the result of two
intersecting surfaces. Upon closer examination, the true form of the edge is seen to
consist of two distinctly separate sets of angles. The first is left by the rough grinding
as explained above, while the second is the fine angle that actually forms the cutting
edge. This edge is produced by a fine grinding operation called honing. The angle of
the hone may be between 17 and 30 degrees to the axis of the blade, depending upon
the blade application. A smaller angle will produce a sharper edge, but the edge will

wear and become dull more quickly. A fine grinding hone, or "stone," is oiled and
gently rubbed on the knife edge. This action produces the finest sharpened edge and is
the only true method of properly sharpening a knife blade. When viewed under
a microscope, the rough ground edge appears as a series of jagged points.
While sharp enough to cut adequately in this condition, the points wear easily and
soon the sharpness

is gone. By honing, these points are blended into a consistent edge of equal sharpness.

Assembly of the stocks, guard, and pommel

5 The stocks are riveted or pressed onto the tang of the knife blade. A buffing wheel is
used to smooth the stocks and blend the rivet heads. In the case of a leather handle, the
washer segments are stacked onto the tang starting at the guard. After the handle
length is filled with leather, the pommel is pressed onto the end of the tang and
secured with a pin or rivet. This squeezes the leather together, making a tight, easily
gripped handle. The leather may be shaped using a grinding wheel and then sealed
with a penetrating sealer. The guard and pommel can then be finished by polishing
with the buffing wheel. Great care must be taken during the assembly and finishing
process as not to damage the knife blade or ruin the sharp edge.

Quality Control

6To insure a sharp edge and long life after sharpening, the heat treatment of the blade
must be monitored. This is a procedure in which the blade or a sample specimen is
placed under a hardened point. A heavy weight is exerted upon the point, and the
amount of penetration is measured. The dent left by this test is barely visible to the

naked eye, and can be done under the handle where it will be hidden. Using various
conversion scales, the hardness can then be compared with the desired standard.
Sharpness and finish of the blade are also important. Skilled technicians visually
inspect the blade, including using a microscope to closely view the sharpened edge.
Any defective blades are returned to the final finishing and honing operation for
rework.
Knives Sheath

7Knives sheath is a part use to cover blade of the knives.Purpose of the sheath is to
protect the contact of blade to the body when it was unnecessary.It also make the
knives easy to carry and beholding anywhere around the body.The sheath is being
made by a fine leather.Its been custom made to cope with the knives that were
make.This knives sheath had been made another company by following our knives
specification. After the knives going through all of the process the last process is to put
the knives in the sheath.

Packaging

8Purpose of the packaging is to protect the knives from being damage by anything.To
make sure that knives is in condition while being delivery is by a good
packaging.Packaging also help in delivery in most efficient ways.There are three types
of packaging primary packaging,secondry packaging,and tertiary packaging.We using
tertiary packaging in this proces and the purpose of tertiary packaging is the
transportation and protection of goods are the primary purposes for tertiary packaging.
Companies box and shrink-wrap pallets of goods for easy transporting and to
maximize limited storage space. Tertiary packaging protects goods in transport from
foreign materials, spoilage and theft.The knives will be packed in a hundred piece per
box to make sure the quality of knives will remain goods.After that all the box will be
stack for delivery purpose.