Chef's Knives! Finished Up

Daniel Fairly Knives

Daniel Fairly Knives

Full Time Knifemaker
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Joined
Jan 9, 2011
Messages
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Enjoy the pics!

Both are spoken for...

.045" 15n20 Steel and Blue Twill





Close Up!




.060" O1 Steel at 62 RC!


You can see that there is some belly to the blade...












 
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Hey Daniel, nice work(Again!) Is the knife in the top pic different from the rest? Tip of that blade and shape look slightly less "pointy" than the pix below that. Just curious.....
 
That is beautiful man! In a kick ass sorta way B) how do ya like uing 15n20 as monosteel? I want to get some of aldos .130" so make some blades but I really havn't seen or heard much about how it compares when using by itself and have hear the thicker stuff is his own type of smelt. Also wanna make san mai with 1095 or similar core ta get some nice contrast on the lamination line as well as added protection to the core steel from the nickel etc. Any thoughts? huge fan of you work btw! thanks

Paul www.youtube.com/Lsubslimed
 
there will be more right ?

lol I wish I had the money im
in need of a good chef knife !

Frank
 
trkJr said:
Hey Daniel, nice work(Again!) Is the knife in the top pic different from the rest? Tip of that blade and shape look slightly less "pointy" than the pix below that. Just curious.....
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Thanks! Yes the top two are a a different knife than the latter pics. I plan on more in the style.

coldsteelburns said:
That is beautiful man! In a kick ass sorta way B) how do ya like uing 15n20 as monosteel? I want to get some of aldos .130" so make some blades but I really havn't seen or heard much about how it compares when using by itself and have hear the thicker stuff is his own type of smelt. Also wanna make san mai with 1095 or similar core ta get some nice contrast on the lamination line as well as added protection to the core steel from the nickel etc. Any thoughts? huge fan of you work btw! thanks

Paul www.youtube.com/Lsubslimed
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I really like 15n20, it is great for just about anything. (besides a dive knife!) It is tough as can be, holds a good edge, is easy to sharpen and seems to patina well without rusting. I haven't used enough of Aldo's new smelt vs other 15n20 steels to compare the two but I think it would be excellent. If I recall correctly he had it made with kitchen knives in mind.

Lycosa said:
You ARE a chef!!
Nice, Daniel!!
rolf
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Thanks! I wish I owned one of these back in the day!

elof_alv said:
Nice!
What are the specs of the first one? And what is the price... :D
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It is already spoken for, my next ones will be in the $250-325 range depending on finish, materials etc. I'll be making more in this same general style but with .093" 52100. Everything on them will be done to a high level of finish.

12" long, 2" tall, .045" at the spine near handle, full distal taper, full flat double plungeless grind

frc505 said:
there will be more right ?

lol I wish I had the money im
in need of a good chef knife !

Frank
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Thanks! Yes more for certain! Once I get some folders out there I'll mix in some of these. I have 8' of 52100 just in and will be getting more premium materials for handles/hardware.
 
Any chance for some stainless chefs knives? I'll have a hard time convincing my better half to use a carbon steel one... :o
 
One day when I get rich I'm going to order a full set of kitchen knives from you in those zany tie dye colors.
 
elof_alv said:
Any chance for some stainless chefs knives? I'll have a hard time convincing my better half to use a carbon steel one... :o
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Yes, I'd like to do some in CPM154 or another stainless eventually. My next ones will be 52100 but stainless is good...


Bomp said:
Those came out great! I love all your stuff!
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Much appreciated!


frankjuka said:
One day when I get rich I'm going to order a full set of kitchen knives from you in those zany tie dye colors.
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:D Thanks!
 
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