8" Blackwood Chef

firebert

firebert

Joined
Mar 24, 2008
Messages
608
I just finished up my second chef knife. It's a big improvement over my first. Truly enjoyable to use; it has just enough weight behind a thin edge to make cutting a breeze. This knife is going to a culinary arts student, where I hope it will get a lot of use.

The blade is made from 1/8" thick CPM 154 with an edge thickness of .015". I worked this blade with files and sandpaper; it was a real exercise in patience. The handle is some beautiful quatersawn blackwood with very tight grain.

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I'm making a stand for this knife from Jarrah burl and blackwood. I'll post it when it's finished.

Phillip
 
I'm keeping the price well under $300. I'm planning on making a three blade set in the same style next, (chef, utility, paring). Should be nice.

I need to make one for myself too, I'm gong to be sad when this one leaves.

Phillip Dobson
 
beautiful work. elegant design. i'm just putting the finishing touches on my first chef but i think yours makes mine look too . . . busy? thank you for the inspiration.
 
Looks like a nice knife, very useable.

I like the slim profile also!

-Michael
 
Great pin placement and satin job on the blade. Overall aesthetics are very pleasing.

I couldn't bring myself to use that thing...
 
symphonyincminor said:
Great pin placement and satin job on the blade. Overall aesthetics are very pleasing.

I couldn't bring myself to use that thing...
Click to expand...

Thank you.

What I love about kitchen knives is that they aren't subjected to much abuse. Even after years of use, all you need to to is give everything a quick sand and polish and you're back to new condition.

Phillip
 
Very nice!! Did you crown the spine? As a chef, I always appreciate a crowned spine, at very least at the back. To my eye, you knocked that one out of the park.

I disagree with you about the amount of abuse a kitchen knife gets... my kitchen knives get more of a work out than anything else I have. And, my expectations are much higher of what is acceptable to me in my kitchen knives. My ceramic knives have been replaced by the company twice in 2 years for chipping...they want me to just go away and I will never buy another.
 
The spine is rounded mostly as a result of hand sanding with a soft backing. It was not a conscious decision, but I will keep it in mind on future knives.

Kitchen knives absolutely get more use than others; but they never exposed to prying, batoning, sand, and rock. They do see a lot of hot soapy water, though, so handle selection is crucial (hence the blackwood). The edge on a chef knife is expected to be perfect, I really like the CPM 154 for this. I would also return a knife that chipped during normal kitchen use.

Phillip
 
Firebert---A rounded or melted spine is a Must! Most cooks choke up on the blade. I rounded off my Wilkin's Ryback and told Kevin to consider doing that to his chef-line of knives.
 
Thank you for posting it, Phillip.
I really like this knife - very "clean" design and looks like it will be comfortable in hand...
I am curious how do you heat treat the blade, and what is the hardness number:thumbup:?

Thanks,

Mark
 
Another sweet looking knife Firebert. You make about the nicest kitchen knives i've seen.

I'm sure they would be a pleasure to use too.

Peter
 
mbely2 said:
Thank you for posting it, Phillip.
I really like this knife - very "clean" design and looks like it will be comfortable in hand...
I am curious how do you heat treat the blade, and what is the hardness number:thumbup:?

Thanks,

Mark
Click to expand...

Thank you. This knife is definitely a pleasure to use.

The heat-treat on this one was performed by TKS. The harness is 59HRC.

The next batch is going to Bos for treating. We'll see how they compare.
 
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