Primitive Archer
Main Discussion Area => At the Forge => Topic started by: Mesophilic on September 12, 2018, 11:33:49 pm
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Here's a couple of chef knives I just finished up. Both are Nitro V steel, which is basically AEB-L stainless razor blade steel with added nitrogen. Hardened to 61 HRC and sharpened to 30° inclusive.
The one has handle scales of black micarta and the other is Shokwood. The black micarta is going to a customer but the Shokwood I made for me, got to spoil myself once in a while and after using it tonight I'm really liking it.
Not sure how well the spine picture will show up, but I like to round the back of the spines on my chef knives. Makes it more comfy when using the pinch grip while cutting.
Hope you enjoy.
(https://i.imgur.com/t0N1xHe.jpg)
(https://i.imgur.com/HY2i0yj.jpg)
(https://i.imgur.com/5qT3ilg.jpg)
(https://i.imgur.com/xG1BEtk.jpg)
(https://i.imgur.com/atANCdg.jpg)
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I want one.
No.
I need one.
NO.
I NEED ONE.
No, really.
I NEED one.
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Very, very nice.
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nice work, very nice work!
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WOW! Those are gorgeous.
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You make some nice looking knives.
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Impressive work.
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those look great :o
i really admire kitchen knives and want to make more of them it just takes me a while to do with a blade that is so thin and wide with only hand tools :-K
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I want one.
No.
I need one.
NO.
I NEED ONE.
No, really.
+2!
Real nice chef knives! That would work well in my kitchen!
Hawkdancer
I NEED one.
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Very nice work
Thanks Leroy
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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.
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For sure, but it’s hard for most of us to slice tomatoes with a Bowie! I’d be interested
in either!
Hawkdancer
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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
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Really like em dieslechesse. I love that shape blade for cutting up deer stakes and jerky.
Bjrogg
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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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Wind? That only happens in areas east of the Rockies! Anything under 60 mph is a breeze, unless it you happen to be in it! A bit far for Me to volunteer to help rebuild but if you do need help, let me know, and I'll try to make it down for a weekend! Steaks and beer for wages! And maybe a knife! >:D (lol) (f)
Hawkdancer
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Thanks, I'll keep that in mind for when I'm ready for something a little more windproof :OK
Might take a liitle while so hopefully I'll have some elk steaks in the freezer by then (SH) :-D -C-