October 28, 200619 yr First attempt at a Japenese-style kitchen knife. Rough forged blade from O1 steel. I love the patina that carbon steel develops after it has been used for a while. Much more interesting than stainless. The blade was annealed and then edge quenched and has a slightly concave grind, done by using a slack belt on the grinder, and working well away from the contact wheel. This way it follows the slightly uneven forged profile of the blade rather than giving a sharp grind line. The handle is stabilised oak, darkened by scorching on a on a very fine metal finishing belt. Was made as a housewarming gift for a friend. She seems to like it. one_rod.
October 29, 200619 yr I like it, as I like to have a good knife in cooking time, seems a good veggie cutter.
October 30, 200619 yr I'd like to have one to use! A bit of a critique on your explanation, though... Your blade has a convex shape! Your slack belt had a concave shape while forming that profile. If you remember cave goes in--you'll always get it right... H 8
October 31, 200619 yr That's a nice high handle angle on that. Should be great for chopping. Joe Nelson
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