Chef Knife With Aldo's Killer W2

ScottRoush

ScottRoush

Joined
Jan 10, 2010
Messages
1,818
At blade this year I was stoked to see that Aldo had some thin, wide W2. Two things jumped to mind... chef knife, hamon. This is my first meddling with it. It's mostly stock removed but I threw it in the forge to hammer in some distal taper and annealing. The handle idea came from a Celtic knife that I once made that my customer had held and was impressed with how comfortable it was. So I made it the same way.. even as far as burning the tang through the whitetail antler.... which I then back filled with amber epoxy. The wood is big leaf maple burl stained with leather die. The bottom half of the handle I left rough finished to match the antler ferrule. This thing is comfortable to hold folks. It was clayed with Floo Goo furnace cement and quenched in Houghton QK for a wild hamon. We went for a deeply etched finish that would highlight the hamon as well as provide for some stain resistance.

The spine is less that 1/8".. but I can't recall the actual numbers. 8" blade.

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spine-1.jpg
 
I really like it Scott, my next project is a Chefs knife! Yours serves as a inspiration and insentive!

Very nice details!

Steve
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Potomac Forge
 
Beautiful. I really like that etched finish and it should hold up well.

Roger
 
Ok yall need to stop!!!!! My wife has been begging me for a nice chef knife and when she sees me looking at yall's pics well lets just say the bar got set real high for me... LOL Its beautiful. Do you think w2 or 1095 would be best for a good chef knife. Also my wife's will be my first attempt at a hamon! Nice to see knives like this for inspiration!
 
rad photo!
 
Thanks a lot for the comments folks...

William... Others might have an opinion, but I don't think there would be a huge difference in performance between the two. They are pretty similar anyway. I personally haven't even used 1095 other than what might have been in some of my earlier rasp knives. But I LOOOVEEEE W2!
 
Nice work Scott ;)

I like the etch job too.

That should hold up really well in the kitchen :thumbup:
 
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