Blade Testing Video

69_knives

69_knives

Joined
Nov 20, 2008
Messages
1,855
If you have 2.5 minutes of your life to spare, you can check out this video of me using one of my newly finished 8" chef knives to chop a 2x4 and then cut newspaper and hair.

The video...

Guess I'll be ponying up for knifemaker too. :) Soon as I get a money order and find out where to send it.




 
69,
That's a haus of a knife! Great video, that should give buyers confidence.:thumbup:
God bless,
Iz
 
Interesting video.
Some comments:
Better lighting would be a real plus.
Cutting the paper/shaving the hair would be more dramatic if it was done with the part of the blade that did the chopping. Slicing a tomato would be even better.
Can't clearly tell from the photos, but the handle looks awfully thick, and too squared off.
For a chef's knife, the blade shape is a bit strange. Take a look at several on commercial websites and see what the pros buy. Yours is more of a santoku.
For safety's sake, put that 2X4 on a solid base. That chair bouncing around is an accident waiting to happen.

Just contact Spark about your membership. You can do it online by credit card,too.
http://www.bladeforums.com/forums/announcement.php?f=715&a=124

Keep at it, but be aware, it is addicting.
Best wishes for the holidays.
Stacy
 
What type of steel, type of heat treat, type of edge and how did you sharpen it? Thanks! Impressive video!
 
Great vid, I think if you put the 2x4 in a vice it would be safer and would be more impressive. That was alot of work to get through a 2x4 but had more to do with the chair bouncing than the cutting ability of the knife. I think if you clamp the 2x4 in a good vice or to a solid bench you will get through with alot less work and it will be even more impressive.
 
Sorry about the crappy lighting, it was a spur of the moment thing and -30C/-22F in the garage, I wasn't sure how long my camera would run so I did it as fast as I could.

I choose not to kill tomatoes. I'll leave the tomato killing to the Ginsu's.

I have a santoku and it doesn't look much like these knives; oh well, I'm calling these chef's knives, if people want to call them something else they are more than welcome.

There is no credit card registration for international users.

The steel is 5160 spring steel,2 times normalized, 2 times quenched and 2 times tempered at 400F.

The edge is convex, started with a 150 belt then a medium hard cotton wheel with 240 greaseless compound and then buffed with black 'cutting' grease compound.

I took a bit of a risk testing with this knife as they are both gifts that need to be done for xmas.

Thanks for watching and the comments!
 
Last edited:
A couple more handle pics...








How the tang was made. Cut 3/16" x 5/8" notch in end of tang and brazed in a piece of 3/16 brass rod which was peined to hold on the 1/2" thick brass pommel.
 
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