52100 - 416 San Mai Kitchen set

Mike Quesenberry

Mike Quesenberry

Joined
Jun 2, 2009
Messages
1,564
The first time I saw a San Mai blade I was completely blown away. The hamon like activity between the carbon and 416ss was something I just had to try. These are those results:barf:. The blades had good welds, no delamination, but wouldn't hold an edge. I had all sorts of crazy ideas in my head what could be wrong, none of them correct. Understand that the steels I'm using for the core, W-2 and 52100, I have had great results with. So why would slapping on some 416ss make a difference. Time and temperature in the forge and the thickness of your initial layers makes all the difference. The only upside to this bucket of blades is I now have some good patterns.:thumbup:

I would like to thank Bill Burke and Burt Foster for all your help.

5370871270_97d88b2f2a_b.jpg
[/url] DSC_0018 by Mike Quesenberry, on Flickr[/IMG]

This set consists of a 8 3/8" Santoku, 8 1/4" Chef, 6 1/8" Small Chef(utility), and 4 5/8" paring. All have 416 bolsters and Stabilized redwood burl ( cutomers request). The spines and heels of all knives have been radiused for comfort. Hope you like them. Yeah, my photography still stinks.

5370868770_a0d0c6cca9_b.jpg
[/url] DSC_0008 by Mike Quesenberry, on Flickr[/IMG]

5370870052_8058135b9f_b.jpg
[/url] DSC_0014 by Mike Quesenberry, on Flickr[/IMG]

5370873678_25994ffba2_b.jpg
[/url] DSC_0023 by Mike Quesenberry, on Flickr[/IMG]
 
Wow Mike - that is one seriously impressive kitchen set - makes me wish I were a chef. Or at least a decent cook. :o

Roger
 
Mike great work! I am constantly amazed at your talent and the projects you take on.

Is there anything you won't try? :D
 
Very cool Mike, exceptional.

Is there no way to save the ones in the can? I hate to see all that hard work end up in a coffee can. Also, please turn them over, or don't stumble.:D:D
 
Mighty Nice Set.
I'm with Mark, turn em pointy end down. Reminds me of my wife, she can not put a knife that is clean away without it being point up.
I've given up on her and that topic.
Really like the set, look great. Dozier (not bob)
 
Last edited:
Mark Knapp said:
Very cool Mike, exceptional.

Is there no way to save the ones in the can? I hate to see all that hard work end up in a coffee can. Also, please turn them over, or don't stumble.:D:D
Click to expand...

Mark

If there was a way to put the carbon back into the steel, that the 416 had sucked out of it, I'd do it. I'm all about fixing my mistakes, I make a lot of them. I'll make sure and put the knives in a safe place - the trash - with the exception of the ones I like as patterns.
 
You must log in or register to reply here.
Back
Top