2021 Summer Kitchen Kith New Deadline: August 29

Nick-D said:
I can make it by deadline, got the blade finished out today and a handle glued on.

Wanted to check in though, knife has a crazy auto hamon, looks awesome but does have a spot that's closer to the tip than I would like. Unfortunately I wont have time to refinish it, or start another. Should still be good for many years of use for your average kitchen but if it was a keen cooks daily driver you would end up with a soft spot after a couple years solid use and sharpening.

If yall are happy for me to include it I would love to participate still but also happy to sit out if its a deal killer....
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I would be very happy with that hamon! Once you took that much off tip you would be in or near couple of other soft spots on the blade and the blade would probably need a reprofile and thinning, but I cant see this happening with normal use in 10 or 20 years.
 
Nick-D said:
I can make it by deadline, got the blade finished out today and a handle glued on.

Wanted to check in though, knife has a crazy auto hamon, looks awesome but does have a spot that's closer to the tip than I would like. Unfortunately I wont have time to refinish it, or start another. Should still be good for many years of use for your average kitchen but if it was a keen cooks daily driver you would end up with a soft spot after a couple years solid use and sharpening.

If yall are happy for me to include it I would love to participate still but also happy to sit out if its a deal killer....
igrxsqi.jpg
Click to expand...
That looks more like decarb still on the blade. The dark circle around the gray surface seems to indicate that. How much have you taken off after HT? Decarb is quite hard, and resists sanding away easily. I suspect that will all go away by taking down the surface in more final sanding/grinding. Use a hard backer or the flat platen. Try working the tip area a bit and see if the island disappears.

Nice looking blade. The pin holes have me intrigued. I'm interested in the final handle look.
 
Stacy E. Apelt - Bladesmith said:
That looks more like decarb still on the blade. The dark circle around the gray surface seems to indicate that. How much have you taken off after HT? Decarb is quite hard, and resists sanding away easily. I suspect that will all go away by taking down the surface in more final sanding/grinding. Use a hard backer or the flat platen. Try working the tip area a bit and see if the island disappears.

Nice looking blade. The pin holes have me intrigued. I'm interested in the final handle look.
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Thanks for the feedback stacy

I Could definately be wrong (all new territory for me) but pretty sure it's not decarb, have taken heaps off since heat treat, edge is down to pretty much zero from 40 thou ish before heat treat. There's some distal ground in there too.

I've 'over' etched it as I want a darker aesthetic for the blade(theme was rambo chef), but under light you can see white ashi and whisps.

Handle will be od green g10. Only the 2 pins in the bottom will be visable, others are hidden. Hopefully it's not too plain!
 
OK, that sounds good.
I see a lot of photos of blades that are just cleaned up lightly and they think the gray decarb is a hamon. If you took it down a good bit, then it sounds like it is a hamon, especially if there are wisps of nie and nioi.
 
Nick-D said:
I can make it by deadline, got the blade finished out today and a handle glued on.

Wanted to check in though, knife has a crazy auto hamon, looks awesome but does have a spot that's closer to the tip than I would like. Unfortunately I wont have time to refinish it, or start another. Should still be good for many years of use for your average kitchen but if it was a keen cooks daily driver you would end up with a soft spot after a couple years solid use and sharpening.

If yall are happy for me to include it I would love to participate still but also happy to sit out if its a deal killer....
igrxsqi.jpg
Click to expand...
It looks great to me. It would probably take me at least twenty years to get to that spot near the tip.
 
I could definitely use the extension, with the broken ribs. I had to pull my transmission in my car a second time to replace the rear main seal. I just did it, but apparently damaged the seal installing it, so it came apart again. Almost done putting it together.
 
Nick-D said:
I can make it by deadline, got the blade finished out today and a handle glued on.

Wanted to check in though, knife has a crazy auto hamon, looks awesome but does have a spot that's closer to the tip than I would like. Unfortunately I wont have time to refinish it, or start another. Should still be good for many years of use for your average kitchen but if it was a keen cooks daily driver you would end up with a soft spot after a couple years solid use and sharpening.

If yall are happy for me to include it I would love to participate still but also happy to sit out if its a deal killer....
igrxsqi.jpg
Click to expand...
I'll be another to say I'd be happy to get that, what a great accidental auto hamon!
 
Off to a good start. The blade stands at 61-62 HRC (the tester measures about - 1 HRC constantly). Put the 45s and the tapered tang in and have a new peening set up (my first anvil!).
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I rough ground the handle after the initial block glue up. I need to bring it a bit higher in grit then glue the blade in and final hand sand of the handle after that. It's a frame handle with micarta frame and richlite on the "scales". Once again featuring my work table which is so messy it's barely useful.

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I know that a leather saya is not ideal but how do we feel about a leather knife roll? It's not quite so enclosed as a saya and I'd think moisture/bacteria wouldn't be as much of a concern.
 
2 or 3. I have a wedding to go to the first week of August, so all my attention has been getting ready for that. If I had the extra time, I would still love to try to finish a knife for this year's kith.
 
imill3567 said:
I know that a leather saya is not ideal but how do we feel about a leather knife roll? It's not quite so enclosed as a saya and I'd think moisture/bacteria wouldn't be as much of a concern.
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Leather knife rolls are very popular with cooks/chefs
 
I got in a auto accident and it flared up some neck issues that I already had. I have a bunch of blades ground and it isn't a problem to throw a handle on one while I am finishing some of my few orders that are already late. It just totally depends on if my neck wants to play nice with either deadline.
 
Storm W said:
I got in a auto accident and it flared up some neck issues that I already had. I have a bunch of blades ground and it isn't a problem to throw a handle on one while I am finishing some of my few orders that are already late. It just totally depends on if my neck wants to play nice with either deadline.
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I hope it gets better quickly.
 
Looking forward to having some days off next week! 156 hours in 2 weeks is draining! Haven't been in the shop at all for over a week now :( Glad the deadline got extended so I can get back in! 210mm Nitro V gyuto, I will probably use some of my TJ Lam handle material I have been working with. That reminds me, I need to order more epoxy!
 
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