I made "matching" knives for my parents and in-laws. (I happen to like my in laws 
)
#1&2: AEB-L with G10 handles, liners and black micarta pins. MIL likes blue, Mom likes red (she is a UGA grad so she got black liners and pins to match). MIL got a lime green liner which really pops with the blue G10.
#3 & 4: AEB-L with dyed and stabilized maple burl, Dad got an orange liner, FIL got a blue liner. Both had micarta tubes. Dad is left handed so he got a bigger palm swell on the reverse side and a little more belly for skinning. FIL's blade was modified to be thinner for general use/tinkering where I've seen him need to reach into thin spaces or slice wire sheathing.
#5: Wife got CPM154 with dyed and stabilized maple burl in a bird and trout pattern which also works well for prepping meat in the kitchen.
Last pic: Mom doing work on oranges. Her response: "way beyond sharp." All were sharpened down to 9 micron prior to stropping.
) #1&2: AEB-L with G10 handles, liners and black micarta pins. MIL likes blue, Mom likes red (she is a UGA grad so she got black liners and pins to match). MIL got a lime green liner which really pops with the blue G10.
#3 & 4: AEB-L with dyed and stabilized maple burl, Dad got an orange liner, FIL got a blue liner. Both had micarta tubes. Dad is left handed so he got a bigger palm swell on the reverse side and a little more belly for skinning. FIL's blade was modified to be thinner for general use/tinkering where I've seen him need to reach into thin spaces or slice wire sheathing.
#5: Wife got CPM154 with dyed and stabilized maple burl in a bird and trout pattern which also works well for prepping meat in the kitchen.
Last pic: Mom doing work on oranges. Her response: "way beyond sharp." All were sharpened down to 9 micron prior to stropping.
