8" Chef's Knife with Desert Ironwood

[Steven Kelly]

I just finished this Chef's knife. It is 13 1/4" OAL with an 8" flat ground blade from 1/8" CPM154 stainless. The handle is desert ironwood with 416 stainless bolsters & pins..
The heat treat and liquid nitrogen cryo done by me yielded a 59 rc hardness test.
Balance point is right up the plunge line!!

Thanks for looking,

Steve

 

[Raymond Richard]

Steve, Didn't you just do one not to long ago? This one should make someone awful happy.

 

[firebert]

I like this one a lot. Exactly what a chef knife should be.

 

[Lycosa]

Very Nice!

 

[Keith Montgomery]

Should do the job nicely. It looks great.

 

[cdent]

Nice job Steve. Looks to have the right features of a classic chef's knife. Hope the lucky someone puts it to everyday use.

Take care, Craig

 

[rbslaughter1]

I really like it as well. Great job. RBS

 

[xaman]

That's very nice :thumbup:

 

[r connally]

Classic and clean! Love the ironwood.

 

[Steven Kelly]

Thanks everyone !!!

I appreciate the kind words...
I built this to take to a show next weekend.. Hopefully, someone there will like it !!!!

 

[D lisch]

Dam steve that looks good. I like that you put plunge cut's I don't see that a lot on cooking knives.

 

[WyoNonSmith]

Nice knife. It looks to be a good one in hand. Is there a reason for taking it up to that hardness?

 

[firebert]

Nice knife. It looks to be a good one in hand. Is there a reason for taking it up to that hardness?

My chef knives are in the same steel and the same hardness. I have not had a problem.

Many chefs would consider that kind of soft. Japanese blades are often in the 60s.

If properly used, a chef knife should not be exposed to chipping conditions. The hardness will improve edge-retention, allowing you to use a fine edge angle.

 

[Steven Kelly]

Nice knife. It looks to be a good one in hand. Is there a reason for taking it up to that hardness?

As firebert said, 59rc is actually on the lowside of the heat treat curve for cpm154. Most of the knives being made from it are running in the 60-61 range.
The upside to this steel is that it holds and edge very well... The downside is that it is more difficult to sharpen...
I personally don't particularly care to sharpen my kitchen knives all that often. So, the cpm154 knives are great for me. I sharpen them about once a year....

 

[champignon_volant]

Very nice knife, with it it must be a pleasure to cook :thumbup: