I have most of the desirable properties built into this marking tool. Spear point, beveld only on one side, sharp (for now), easy to reach into dovetails, and somewhat comfortable. I picked this knife up yesterday at a resale store for a quarter and found the conversion much easier and faster than I expected. I began with a very thin bladed stainless table knife that has just a little flex to it. The thicker blades were certainly more prevalent in the array of knives at the store. I cut the blade with a hacksaw having it clamped into my metal shop vise at an angle and used the top of the vise jaws as my guide then re-clamped to cut the other side of the spear. It cut surprisingly easy and the bevel was made onto the spear using a flat file. I finished it off with an Arkansas stone (fine). My guess is since it cut easily, it may dull easily also. However, my experience with kitchen knives tells me that it will take half a minute to touch it up to restore the sharpness. I have several good sharp knives with stainless steel blades in the kitchen but I reach for the one Old Hickory with a carbon steel blade the most. I keep the steel in the same knife block and usually pull it out and hit the old HIck for about fifteen seconds before using it and find it to be the sharpest knife available.
I can probably make 6-8 of these in an hour and at a cost of 25 cents for each blade, have a ready supply that could be sharpened all at the same time.
Since I have no true marking experience as I head toward more hand tool use, I’d like to know what you jocks think about the concept. Would I be better off with thicker blades to begin with? Should I forget this and try some old jigsaw or recip saw blades instead? Having the integral handle here is attractive to me and I can only imagine the patterns available in various tableware.
-- Like Guy Clark sez - "Sometimes I use my head, Sometimes I get a bigger hammer"