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I Forge Iron

Knife #3 - Santoku


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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.

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