Author Topic: Chef knives  (Read 211 times)

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Offline dieselcheese

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Chef knives
« on: September 12, 2018, 08:44:37 pm »
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.










Trying is the first step to failure
-Homer Simpson-

Offline JW_Halverson

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Re: Chef knives
« Reply #1 on: September 13, 2018, 11:55:18 am »
I want one.

No. 

I need one.

NO.

I NEED ONE.

No, really.

I NEED one.
Guns have triggers. Bicycles have wheels. Trees and bows have wooden limbs.

Offline Morgan

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Re: Chef knives
« Reply #2 on: September 13, 2018, 12:26:04 pm »
Very, very nice.

Offline AndrewS

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Re: Chef knives
« Reply #3 on: September 13, 2018, 12:34:49 pm »
nice work,  very nice work!

Offline mullet

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Re: Chef knives
« Reply #4 on: September 13, 2018, 04:09:10 pm »
WOW! Those are gorgeous.
Lakeland, Florida
 If you have to pull the trigger, is it really archery?

Offline Trapper Rob

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Re: Chef knives
« Reply #5 on: September 13, 2018, 05:19:33 pm »
You make some nice looking knives.

Offline osage outlaw

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Re: Chef knives
« Reply #6 on: September 13, 2018, 05:38:22 pm »
Impressive work.
I started out with nothin' and I still got most of it left

Offline dylanholderman

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Re: Chef knives
« Reply #7 on: September 13, 2018, 07:00:49 pm »
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

Offline Hawkdancer

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Re: Chef knives
« Reply #8 on: September 13, 2018, 07:37:09 pm »
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.
Life is far too serious to be taken that way!
Jerry

Offline Stoker

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Re: Chef knives
« Reply #9 on: September 14, 2018, 05:16:29 am »
Very nice work
Thanks Leroy
Bacon is food DUCT tape - Cipriano

Offline dieselcheese

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Re: Chef knives
« Reply #10 on: September 14, 2018, 01:26:53 pm »
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.

Trying is the first step to failure
-Homer Simpson-

Offline Hawkdancer

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Re: Chef knives
« Reply #11 on: September 14, 2018, 06:42:59 pm »
For sure, but its hard for most of us to slice tomatoes with a Bowie!  Id be interested
in either!
Hawkdancer
Life is far too serious to be taken that way!
Jerry