Blue Steel Chef's Knife

samuraistuart

samuraistuart

Joined
Dec 21, 2006
Messages
3,158
From Aldo's Blue#2. 8" blade. Turkish walnut. Ground thin! The very first chef's knife I have made, and I went with the Victorinox pattern with a few slight tweaks. I wanted to use corby bolts, but didn't have any on hand, and wanted to get it done. Your thoughts, input, comments, critique are much welcome! 002.jpg006.jpg008.jpg
 
Thanks for the compliment, guys! I had a blast making this one! Me luvem me some walnut, too, Randy!
 
Nice, I haven't tried my hand with the thin stuff yet, but that's a good looking blade, let me know your thoughts on the Blue#2
 
SGTcarbine, I have yet to do much of any cutting with Blue#2, so I can't give any personal experience reports. But the steel itself should be a solid performer. I think the big thing is the Tungsten....making it a bit more wear resistant than plain White steel. How Blue#2 compares to W2 or 52100 in wear resistance, I think it would be similar in performance. The stuff comes from Aldo (New Jersey Steel Baron) in perfect working condition. It is nicely spheroidized, and does not need any sort of normalizing or annealing before working. Going right to hardening, the grain size is so small, it is like a file. I did a quick test just to visually inspect grain size as is vs thermal cycling...I could tell no difference. Highly recommended!
 
Hey Stuart - KM orange looks good on ya.

Please more eye candies - showing choil & spine & balance pics.

It's a well finished blade with nice flat edge profile - good for push/pull cuts style, than a lot of belly for choppy style. Note how clean the cut through that apple. That seed didn't see the edge coming ;). Apple cut surfaces are crisp and no discoloration, hence no bruise. All add up to a very sharp knife :thumbup:

Polish Turkish Walnut should feel fantastic in hand. I like your well-placed wood pattern orientation.

I wonder if a taper front of the handle, it would accommodate 3 fingers pinch-grip, since as it is now practically only supports 2 fingers pinch-grip. My chef/gyuto/petty knives - whether full or hidden tang - have a neck between handle & heel, exactly for supporting 2 & 3 fingers pinch-grip. To me the 3rd/middle finger serves as a pivot and the index+thumb fingers are at the balance point. This way the knife feels almost weightless and conducive to effortless push cut.
 
I like it. I would think a more rounded bolster area would be more finger friendly. I also tend to like the octogonal handle profile on a chef's knife.
 
Bluntcut......It took me a second to realize what you meant by KM orange! Like I told Karda, I could have sworn I changed that when I got the membership last year! Thanks for all the comments. More pics? I honestly tried to give a choil shot....and a spine shot....but my camera abilities suck big time. Tell ya what, ya'll have been so kind, I'll get some more pics going either this pm or manana. Thanks again!
 
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