Gaulnarg
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I was a chef for bitten years so i know what a good chefs knife needs. It was just an idea i had but i wanted input on how feasible it was. I'll find a different handle material. Thanks.
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I'm trying to design a chefs knife that is elegant, beautiful, and fully functional. i already know how i intend to make the blade, but i'm not sure about the handle material. i was thinking that some kind of stone for the handle would work, especially since it shouldn't be necessary to make it too very shock resistant. i just wondered if anyone had ever used any kind of stone to make a handle and if they did what kind would work best and how should i shape it for the best looking result. Thanks.
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one of the contestants just heated it long enough for the blade and the bevel to get to quenching heat. that way the edge was hardened but the spine wasn't. Do you realize than a few of those contestants , are members here at IFI ? Including the man you are talking about, David Roeder , who did the Hamon with out using clay.
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it's something that one of my old bosses told me about when i was working in a steel shop. they also make it out of stainless for government buildings.
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they actually make 1090 rebar. you just have to look for it.
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I was just wondering if phosphoric acid would work any better than a viniger bath for acid etching a pattern welded or canister welded blade. thanks.