DavidF Posted February 7, 2018 Share Posted February 7, 2018 I completed my third knife. It is a Santoku for my mom. It is 1095 steel. It is a 7” blade and 5” handle. This was my first multi material handle. Learned a lot and enjoyed the process. Quote Link to comment Share on other sites More sharing options...
Daswulf Posted February 7, 2018 Share Posted February 7, 2018 You had me look lol. Apparently My favorite kitchen blade is a Santoku. Never knew. Never even looked. Until now. Your blade looks a little thick but I got nothing against it. I'm new to it. Quote Link to comment Share on other sites More sharing options...
DavidF Posted February 7, 2018 Author Share Posted February 7, 2018 It could have been thinner. I like the thicker knives, but maybe I need to try a thin version next Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted February 7, 2018 Share Posted February 7, 2018 Might try tapering the tang too to make it lighter in the hand. Quote Link to comment Share on other sites More sharing options...
Latticino Posted February 7, 2018 Share Posted February 7, 2018 Great job for a third knife. I'm sure your mom will love it. Kitchen knives are pretty interesting to forge. In my opinion a spine thickness of a maximum of 1/8" is ideal for most types used primarily for slicing; with a full grind down to almost razor thickness at the edge, and virtually no secondary bevel. To me, while forging, they feel kind of like working a potato chip, and needless to say you need to keep scale and hammer marks down to a minimum if you want to forge relatively close to final dimensions (including an allowance for decarb). Grinding can also be a challenge, especially the final grind after heat treatment. Nick Rossi makes lovely kitchen knives and has graciously shared much of his process on You-Tube. I strongly recommend that you check his channel out for some great tips on forging kitchen knives. Quote Link to comment Share on other sites More sharing options...
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