2021 Summer Kitchen Kith New Deadline: August 29

Nick-D said:
Very true, However I have about 20 knife designs that I would like to try so for this instance I will chose another. Have wanted to try a "bowie chef" style for a while so will probably have a play with the below design. Been musing about playing with a don carlos style differential heat treat which may or may not happen depending on time. Should be a fun build either way

OGy6f4N.jpg
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That looks great.
 
You guys are really not joking. I have some HTed blanks, but I would try something different for kith, gyuto or nakiri possibly with s-grind. Not sure I can pull it off with a 10" wheel though. Maybe a shallow hollow or turn the blade at a 45 angle to increase the radius. I will play around when I get the time to see how it works. I also wanted to try vachon's diamond grind (kind of an s grind, but the hollow goes all the way to the spine) , he does it with a 10" wheel.
 
FredyCro said:
You guys are really not joking. I have some HTed blanks, but I would try something different for kith, gyuto or nakiri possibly with s-grind. Not sure I can pull it off with a 10" wheel though. Maybe a shallow hollow or turn the blade at a 45 angle to increase the radius. I will play around when I get the time to see how it works. I also wanted to try vachon's diamond grind (kind of an s grind, but the hollow goes all the way to the spine) , he does it with a 10" wheel.
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Make a depth Guage if you are going to do it. It's really easy to get deeper than expected when you try to open it evenly. Don't ask me how I know....3 times... in a row. Maybe holes are even better than a groove and I'm onto something.
 
Storm W said:
Make a depth Guage if you are going to do it. It's really easy to get deeper than expected when you try to open it evenly. Don't ask me how I know....3 times... in a row. Maybe holes are even better than a groove and I'm onto something.
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Were you also using a 10 inch wheel, how thick was your stock?
 
FredyCro said:
You guys are really not joking. I have some HTed blanks, but I would try something different for kith, gyuto or nakiri possibly with s-grind. Not sure I can pull it off with a 10" wheel though. Maybe a shallow hollow or turn the blade at a 45 angle to increase the radius. I will play around when I get the time to see how it works. I also wanted to try vachon's diamond grind (kind of an s grind, but the hollow goes all the way to the spine) , he does it with a 10" wheel.
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What about grinding a wide fuller nearish the edge like Dan Bidinger has been doing? Looks rad will still reduce suction/friction and should be easier to achieve on your 10inch wheel.
 
Nick-D said:
What about grinding a wide fuller nearish the edge like Dan Bidinger has been doing? Looks rad will still reduce suction/friction and should be easier to achieve on your 10inch wheel.
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Yeah, that's also an idea, I have seen a lot of different variations on the grind. I just need to try and see how it works, there is a lot of factors to count in, but it's hard to visualise without trying.
 
FredyCro said:
Would you mind showing the choil shot? I'd also be interested in how the flex is (after you HT). Thanks
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I don’t have that one anymore, gave it to my mom. I do all grinding post heat treat on thin stuff. I can take a shot of choil on the Kith one when I get to my shop later this week. The Kith one was with a 36” radius platen. Didn’t have much flex in it
 
Nick-D said:
What about grinding a wide fuller nearish the edge like Dan Bidinger has been doing? Looks rad will still reduce suction/friction and should be easier to achieve on your 10inch wheel.
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Just checked his insta, it look like he has another hollow above the fuller. Judging the performance of the videos it looks crazy good.
 
TheEdge01 said:
I’m not the host, but I participated in last years kith. A Kith is “knives in the hat”. All of the participants make a knife following the guidelines set by the person hosting the kith. When it’s over, the host will randomly draw names and email each participant the person that they send their finished knife to. That’s pretty much it in a nutshell. Willie71 will go into more detail if this one takes off.
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Thanks, I think I'm out then. Sorry.
 
I am working on regrinding a S30V kitchen knife I made back in the early 2000's, so that may be a good candidate! 1/8" thick steel, edge behind the bevel was probably around 1/16" or so, it was a fat piggy blade that was more like a kitchen ax! I got it ground a bit flatter now and thinner behind the edge with some convexing, so I am working on getting more of a distal taper to it. May put that one up or try to do one in AEB-L, Nitro V, 50100 or 1095 that I have on hand/coming in. Gotta see how long it will take to blank out and get back from HT from Jarod! I have 32 blades at his place now for HT, but only 2 chefs knives and both are Alabama Damascus.
 
Taz said:
I am working on regrinding a S30V kitchen knife I made back in the early 2000's, so that may be a good candidate! 1/8" thick steel, edge behind the bevel was probably around 1/16" or so, it was a fat piggy blade that was more like a kitchen ax! I got it ground a bit flatter now and thinner behind the edge with some convexing, so I am working on getting more of a distal taper to it. May put that one up or try to do one in AEB-L, Nitro V, 50100 or 1095 that I have on hand/coming in. Gotta see how long it will take to blank out and get back from HT from Jarod! I have 32 blades at his place now for HT, but only 2 chefs knives and both are Alabama Damascus.
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Welcome to the party, Taz! There should be plenty of time to order steel and get it turned around. As of today, there are 100 days left until the deadline. I looked through my AEB-L stash yesterday and all I have left is pretty thick. I think I'll order some more just in case.
 
Yeah, I have some 1/8" 1095, some .105" 50100 here and NitroV in .07 and .094 coming in from Aldo, 4" wide pieces. I will get some pics of the S30V blade I have going. It was one of my early kitchen knives, but is getting a complete redesign to a frame handle instead of the one on it now as well as a complete regrind/reprofile. I think 1/8" is way too thick for a kitchen knife, so it's going to take a lot of grinding!
 
FredyCro said:
Were you also using a 10 inch wheel, how thick was your stock?
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I was doing some hunting knives out of thick stock but when I tried to open it up and bring the grind near the edge I went deeper than I had planned and screwed up 3 in a row. It can definitely make the blades randomly fly across the shop with a string of words my wife says I shouldn't be using.

I like this idea of doing S-grinds. I might give it a shot. This time I will use the radius platten instead.
 
Here's what I'm thinking of making, a hybrid nakiri? I've seen some of these around always thought they were slick so I drew one up.
Hybrid Nakiri.png
I'm not positive whether I'll go western or wa style on the handle, or even that western handle. I have another western variant handle I may use.
 
imill3567 said:
Here's what I'm thinking of making, a hybrid nakiri? I've seen some of these around always thought they were slick so I drew one up.
View attachment 1551206
I'm not positive whether I'll go western or wa style on the handle, or even that western handle. I have another western variant handle I may use.
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That looks cool. How to you plan to grind the tip?
 
It looks cool, but I would reconsider that tip, it looks like a good part of the tip wouldn't cut on the push cuts and would wedge/split the food. It looks more like a tanto with a widened heel then a nakiri.
 
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