Main Discussion Area > At the Forge
Chef knives
Mesophilic:
Thanks guys. Every time I do a kitchen knife I say it's going to be the last. Working the steel down thin runs risks of over heating, and with a good distal taper the tips are very prone to turning cherry red in less than a fraction of a second if left in contact with the belt too long.
Plus, I do the bulk of the grinding post heat treat, and grinding steel at 61 HRC is a slow process even with heavy grit ceramic belts. While the blade is still thicker I give a dunk in cold water about every few passes on the grinder, but as it thins I give a dunk every pass. It's slow and arduous, and I have to use new(er) belts as an older belt, while still usable will burn the steel real quick. I can make several Bowies or a half dozen hunters with the same amount of effort as one good chef knife.
Hawkdancer:
For sure, but it’s hard for most of us to slice tomatoes with a Bowie! I’d be interested
in either!
Hawkdancer
Mr. Woolery:
Those are sweet! Chef's knives are indeed a challenge. Any specialized knife meant for fine cutting is more sensitive to minor oopses, I think.
I like those and I truly respect you for putting out work like that.
-Patrick
bjrogg:
Really like em dieslechesse. I love that shape blade for cutting up deer stakes and jerky.
Bjrogg
Mesophilic:
Thanks again, guys, you're motivating me to do what I say I'm not going to do but end up doing anyway...consider making some more kitchen knives ;D
I live in the mountains in Northern New Mexico, winter has come and my shop was destroyed in a storm. Yep, my Harborfright awning got mangled by some high winds. I need to build a real shop but we'll get there after we catch up on a few things like new windows for the house. Anyway, I haven't been spending as much time at the grinder under the circumstances.
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