Breast milk cheese knife Mother’s Day gift

Status
Not open for further replies.
EngrSorenson said:
Seriously though, I think that's a great knife and a great idea- I'm not sure how you came up with it, but it's very creative. That's the most aggressive-looking cheese knife I've ever seen.
Click to expand...
Thanks, I came up with it because after our first kid was born she had a breast milk ring made. Any time we have people over at the house or anything we have a charcuterie board because she is all about cheese but we didn’t have a cheese knife and I just thought I could add a flair to it that she would like so I did the epoxy filled pins and tried to find some scales that would have a beach/ocean look to them because she also enjoys the beach. I did want it to look a bit “cleaver-esque”. If you think that’s aggressive looking I’m working on a 6.5” blade santoku/bunka inspired chefs knife that has similar lines but a bit more aggressive you could say. Has an extra drop in the middle of the spine of the blade that gives another hard angle to the shape.
 
My question is not about the choice of pin filler, but since this is a cheese knife, is it effective?
I came to believe that a good cheese knife is all about reducing friction. The blade above appears to be fairly thick stock with a short steep bevel.
I made a couple out of 0.048" 3V with cut-outs and serrations to minimize friction. They work very well.
KKd4UnF.jpg
 
Colton Hampton said:
I did want it to look a bit “cleaver-esque”. If you think that’s aggressive looking I’m working on a 6.5” blade santoku/bunka inspired chefs knife that has similar lines but a bit more aggressive you could say. Has an extra drop in the middle of the spine of the blade that gives another hard angle to the shape.
Click to expand...

Colton, how long have you been making knives? Your lines are great, and from what I can tell by the pic, your fit and finish is exceptional. Do you do this for a living?
 
Richard338 said:
My question is not about the choice of pin filler, but since this is a cheese knife, is it effective?
I came to believe that a good cheese knife is all about reducing friction. The blade above appears to be fairly thick stock with a short steep bevel.
I made a couple out of 0.048" 3V with cut-outs and serrations to minimize friction. They work very well.
KKd4UnF.jpg
Click to expand...
It’s 3/32” so not crazy thick. It works pretty well being chisel ground and such a low grind it kind of pushes the cheese slice off to the right as you cut through especially on harder cheeses. Kind of like the concept of a butter knife.
 
David Mary said:
Colton, how long have you been making knives? Your lines are great, and from what I can tell by the pic, your fit and finish is exceptional. Do you do this for a living?
Click to expand...
Lol no I do not, I started maybe 2 or 3 years ago dicking around modifying old hickory’s every now and then and 4-6 months ago started making my own blades. The cheese cleaver was I think my 5th knife so far. I am obsessed with details and very self critical and I can pick apart flaws on every knife I’ve made including this one. I’m working with an angle grinder, a harbor freight 1x30 and a drill press with drum sander attachments and I feel like that setup is really starting to hold me back from getting things as perfect as I would like.

Edit-the edc knife I just posted I think I finally got my bevels as crisp as I can but I’m still not happy with how my drum sander attachments are working out for the spine. Really want a tilting 2x72. Especially since people are starting to want to buy knives from me.
 
Last edited:
Wow you've come a long way in a short time. Just remember to get your membership upgraded if you're going to start discussing knife sales and prices here on the forum. ;)
 
Status
Not open for further replies.
Back
Top