Knife Roll Leather Thickness

[nordicdistrict]

I've been lurking for a while but now comes the time for my first post. I've been commissioned a chefs knife roll and I'm struggling choosing the correct thickness of natural vegetable tanned leather. It needs to be thick enough to withstand pointy tips of knives but also flexible enough to be rolled.

I've thought about using 4/5 oz. leather on the backside and a lighter 2/3 oz. leather for the inlay which will be covering the knife handles. Has any member on here tried making knife rolls before and what should I look out for?

Regards,

Alex

Edited April 25, 2013 by nordicdistrict

[ACarver]

3-4 oz and no need for lining, only tan kot and buffing

[David8386]

Alex, never done one but use the search bar in the upper right corner. Type in "knife roll" make sure you search forums. There were 4 or 5 topics on them. Welcome to the forum.

David

[Dangerous Beans]

Does this help Alex?

Nigel

[nordicdistrict]

Thanks for all the replies! 3/4 oz. it is then.

Alex, never done one but use the search bar in the upper right corner. Type in "knife roll" make sure you search forums. There were 4 or 5 topics on them. Welcome to the forum.

David

Thanks, most of the knife rolls in those threads used oil tanned leather and I'm guessing vegetable tanned leather will act slightly differently.

Does this help Alex?

Nigel

Hi Nigel,

I've actually seen pictures of that knife roll, but I think I'll be using double headed rivets to make sure the knives dont end up cutting the stitches. I prefer the look of the one you posted, though.

[dirtclod]

Put a welt in and make your customer happy. The rivets will dull his or her's knives.