Chef's knife in 440C

[Matt Brook]

Hi Guys,

Posted this up in the Gallery but thought I would put it up here too.

Just finished this bad boy this arvo.

Chef's Knife in 440C. Heat treated at Bruce Barnetts, tested to 56RC after I tempered it a bit to high. Im not really worred about it being down a point or two.

I made this knife to be used. My new long term Kitchen Tester!

Full flat grind (after heat treat - what a bugger to do!)
Blade height: 46mm at widest point
Blade thickness at spine: 2.34mm
Blade thickness at edge: Between .24mm and .27mm (Thin .0095" to .0105")
Plunge to tip: 174mm
Plunge to butt: 118mm
Blade Hand sanded to 1500
Nickle Silver pins
Black Canvas Micarta with Toxic Green G10 Liners Sanded to 1000 then polished up.

My best knife to date!

Let me know what you think guys!

 

[RyanW]

Matt, Great work Mate!

I love that handle, I have used toxic green in my handles in the past and it was overpowering IMO. with your liners it adds just the right amount of flash.

does that have the final edge on it in the photos? looks like it is ground down to near .00" looks like it will be a great slicer.

 

[EIDO]

Nice lines. Nice work.

 

[butcher_block]

nice lookig test blade
things i see that might be a + depending on style of ues
the bit of extra hardness in the kitchen is not bad as it helps the edge hold up better (less edge rolling )
the belly might be better if it was slightly flatter back near the heel of the blade (again this will depend on the user style rock cut or push cut)

ol one last thing that will make the knife work better and not hurt you hand in pin ch grip is to round off the corners of the blade jsut in front of the hand. you dont need to make then truly round but even jsut taking the corners off makes a huge differeence in use

 

[Matt Brook]

Matt, Great work Mate!

I love that handle, I have used toxic green in my handles in the past and it was overpowering IMO. with your liners it adds just the right amount of flash.

does that have the final edge on it in the photos? looks like it is ground down to near .00" looks like it will be a great slicer.

Cheers mate, not quite zero but pretty damn close. Not srarpened yet but cut myself 3 times finishing it, so it wont take much!

Nice lines. Nice work.

Thanks EIDO.

nice lookig test blade
things i see that might be a + depending on style of ues
the bit of extra hardness in the kitchen is not bad as it helps the edge hold up better (less edge rolling )
the belly might be better if it was slightly flatter back near the heel of the blade (again this will depend on the user style rock cut or push cut)

ol one last thing that will make the knife work better and not hurt you hand in pin ch grip is to round off the corners of the blade jsut in front of the hand. you dont need to make then truly round but even jsut taking the corners off makes a huge differeence in use

Cheers Butch, I did have the corner slightly roundd off. I had to made some "adjustments" during finishing. Good point though and i will reround when I put an edge on it.

Matt

 

[felizalde55]

I really like that kitchen knife, congratulations!

Pancho

 

[Matt Brook]

Thanks Pancho