210 mm Gyuto in Ironwood Burl! First Gyuto

[Daniel Fairly Knives]

I think this is one of my best yet... the first Gyuto from the Connoisseur Kitchen Lineup!



.093" 52100 Steel at around 62 RC

Desert Ironwood Burl

Stainless Steel Pins


210 mm Blade (8.25")

209 Grams

Double Plungeless Grind

Distal Taper and Tapered Tang


Pardon the reflection...














Darker pic...



My new signature really comes out clean... deep too




Coke Bottle Burl...














Not the best pic but really shows the lines...




Highly finished all around... the high finish on the blade promotes good food release, is easy to maintain and looks great! water beads right off...



choil shot...

 

[rockgranite7679]

That's real nice; love the desert ironwood

 

[BLK]

I never seen a kitchen knife this beautiful, great work Daniel!

 

[fast14riot]

Most excellent! Hell, that high polish might as well be camo in the woods, looks like its clear!


-X

 

[Daniel Fairly Knives]

That's real nice; love the desert ironwood

Thanks! The Ironwood is the coolest...

I never seen a kitchen knife this beautiful, great work Daniel!

Much appreciated!

Most excellent! Hell, that high polish might as well be camo in the woods, looks like its clear!

-X

It really would, the see-through effect is wild. I brought it to a 4000 grit finish and am really happy with the satiny look. My 6000 stone is on the way!

 

[hokiewise]

Beautiful! What you are doing with the ironwood is fantastic. Loving all the kitchen knives. Be sure to remember me when the petty with a 4 1/2"-5" blade comes to life!

 

[Lycosa]

I just told Marty Stewart to contact you.

 

[gooeytek]

Looks tasty.

 

[trkJr]

beyond awesome, Daniel! this looks neither righty or lefty grind but wasn't sure from pics.....

 

[Daniel Fairly Knives]

Beautiful! What you are doing with the ironwood is fantastic. Loving all the kitchen knives. Be sure to remember me when the petty with a 4 1/2"-5" blade comes to life!

Thanks! I'm sticking to Ironwood and a couple of other woods...the are excellent! Stabilized or naturally oily woods are dependable.

The Petty's are on the way! The 62RC steel takes a long time to grind but other than that the are going great! I ordered new 36 grit belts to get them started as the steel is so wear resistant. I have 6 or so minor pattern variations and am really enjoying the process.

I just told Marty Stewart to contact you.

It's on!

Looks tasty.

Much appreciated!

beyond awesome, Daniel! this looks neither righty or lefty grind but wasn't sure from pics.....

This one and many of the kitchen knives have a double plungeless 50/50 grind!

The grind is more than just a flat grind though, it is somewhat complicated to do... has a few grinds blended together for great geometry and food release. Taper in every direction...

I'm also doing a "slab style" chisel grind (no distal taper, just the bevel) ...some of these may feature a hollow back bevel or Urasuki grind

...and a modified chisel that is like my double grind. Once the double grind is established and thin at the edge I finish with a chisel bevel for the appropriate hand. Slicey!

 

[Shaw Blades]

Great work Daniel. Do you have any tips on that plungeless grind? I've done 2 kitchen knives so far using 3/32 stock. The plunge isn't very deep but I hold the blade lengthwise on the flat platen and grind it down almost like I'm trying to taper a tang. It never really comes out nice and flat. I have to do a lot of tinkering to get it worked out evenly. Any suggestions?

 

[Daniel Fairly Knives]

Great work Daniel. Do you have any tips on that plungeless grind? I've done 2 kitchen knives so far using 3/32 stock. The plunge isn't very deep but I hold the blade lengthwise on the flat platen and grind it down almost like I'm trying to taper a tang. It never really comes out nice and flat. I have to do a lot of tinkering to get it worked out evenly. Any suggestions?

Hi, thanks!

I will do a photo thread on how I do the grind because I find it fascinating... looks like a slab but there is a lot going on.



The grind is tricky and I work it in over a series of steps...

- taper the blade

- throw an angled grind from near the handle to the end giving more distal taper (I need a pic here... hold the knife vertically, maybe a 30 degree angle)

- blend in holding normally (blade horizontal) and "push" the grind in and up

- hold vertically and add grind in, I like this grind line to start at the middle of the tip end near the bottom of the handle (need pic too! imagine half a dagger grind)

- repeat... I slowly blend everything in taking careful note of the blade geometry as I go. For me all of this is key in making the grind plungeless.



I sometimes taper the tang and also work it in over a few steps... or just one


I have done lots of tricky compound grinds, etc... this plain looking grind is hands down the toughest and most time consuming. The performance makes it more than worth the effort though!

My edge is a microbevel blended in by sharpening behind the edge, tough and versatile.


Thanks and I hope this helps!

 

[Vsegda gotov]

This is a work of art.

 

[Daniel Fairly Knives]

This is a work of art.

Much appreciated! I'm really excited about the new kitchen knives, this one has several days into it.




Here's part of an email I just sent out on general maintenance for the kitchen knives.


For care I'd keep it oiled on occasion or after washing, I like food grade mineral oil on the wood and blade. The wood will like the occasional oiling or waxing. Renaissance wax is also excellent for all around protection.

Hand wash and lightly oil after use preferably, no dishwasher use... I do not always oil mine after use and have a nice patina built up.

For sharpening just about an method is fine, I set up the edge for versatility. A microbevel at roughly 15 degrees per side will be great. I sharpened it at that angle by hand then blended it in by lightly sharpening behind the edge. A waterstone setup is great, I used 3m microfilm paper on a granite slab for sharpening.... finished at 4000 grit.

Strop for maintenance, stropping may be all it needs, I like green rouge on leather.

 

[Shaw Blades]

Hi, thanks!

I will do a photo thread on how I do the grind because I find it fascinating... looks like a slab but there is a lot going on.



The grind is tricky and I work it in over a series of steps...

- taper the blade

- throw an angled grind from near the handle to the end giving more distal taper (I need a pic here... hold the knife vertically, maybe a 30 degree angle)

- blend in holding normally (blade horizontal) and "push" the grind in and up

- hold vertically and add grind in, I like this grind line to start at the middle of the tip end near the bottom of the handle (need pic too! imagine half a dagger grind)

- repeat... I slowly blend everything in taking careful note of the blade geometry as I go. For me all of this is key in making the grind plungeless.



I sometimes taper the tang and also work it in over a few steps... or just one


I have done lots of tricky compound grinds, etc... this plain looking grind is hands down the toughest and most time consuming. The performance makes it more than worth the effort though!

My edge is a microbevel blended in by sharpening behind the edge, tough and versatile.


Thanks and I hope this helps!

Thanks.

 

[KSV02]

Awesome,I want one !

 

[trkJr]

This one and many of the kitchen knives have a double plungeless 50/50 grind!

The grind is more than just a flat grind though, it is somewhat complicated to do... has a few grinds blended together for great geometry and food release. Taper in every direction...

I'm also doing a "slab style" chisel grind (no distal taper, just the bevel) ...some of these may feature a hollow back bevel or Urasuki grind

...and a modified chisel that is like my double grind. Once the double grind is established and thin at the edge I finish with a chisel bevel for the appropriate hand. Slicey!

Daniel, you keep this up and think you'll insure funds for your family and daughter's college education, should she want to go. Stop teasing us, LOL!!!!

 

[Daniel Fairly Knives]

Thanks.

I'm always happy to help...

Awesome,I want one !

More are on the way!

Daniel, you keep this up and think you'll insure funds for your family and daughter's college education, should she want to go. Stop teasing us, LOL!!!!

college fund

I have about a dozen in the works... been burning through the belts! I ground some 60 RC tool steel the other day and it felt like butter compared to these at 62 RC... they go slow but will stay sharp long!

The next one up will be a Wabocho! Santoku shape... Borracho Hocho if you please... blackwood bolsters! first bolstered scales and they are nice