This is a knife I really like, especially for salami and bacon and snacking in general, and you might be vaguely familiar with it. Zwissler seven-bar damascus and bog oak found in a mine near the Bethaus smithy. But for this one I had no sheath, too, and an unreally great evening crafting with propably the best friend I ever had. Thanks, drui, for the great time!
The sheath is top-grain veggie-tanned ;-) leather wet-formed around the knife. I had quite a hard time fitting the knife into it, no preforms you know;-). I really start to like this style of sheath. They are lean, relatively fast (albeit not quite easy:-)) to make and keep the knife in like a cinch, even after they have seen some use.
There´s no inlay, but since there are no seams to be cutten through, this should not pose any problems. I like the rustic look of the front seam, too.
The stitching gets slightly better. I have to carve and tan it some, and then it will be ready to carry,
Those are the adventures of Mr. Fimbulmyrk, in bushcraft and blacksmithing, mountainbiking and hiking, reenactment, writing, singing, dancing, stargazing and having a piece of cake and a coffee. Pray have a seat and look around you, but be warned - the forest´s twilight is ferocious at times.
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