Coming soon in sets. What steels do you like?

Fred.Rowe

Fred.Rowe

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I'll be making these in sets over the next few months. This set is in forged W2. The handles are curly black olive with dyed green maple, buffalo horn and black G10. Both of these are 11 inches overall.

Both of these are my own designs and deviate from what is considered the norm. I've been making kitchen knives for a few years and over time have refined what I make to these two designs.

Even though these are in W2 I am interested in what you prefer as to steel. I perform all my own heat work in shop.

Post your comments, I am interested in what people think of these designs.

Regards, Fred

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W2 works quite well in that application, Fred. If I were looking at stainless, AEB-L would be first on my list.
 
jdm61 said:
W2 works quite well in that application, Fred. If I were looking at stainless, AEB-L would be first on my list.
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Yup, AEB-L. Gets thin and holds an edge quite well. Love my Veggie/utility knife from Nathan. OP, What would be the prices on these?
 
My favorite steel in a kitchen knife is super gold(SG2), it gets extremely sharp and takes a high RC. I have not tried aeb-l yet but am intrigued. Your designs look as though they would function well. I use a nakiri more often than anything else. The bottom knife pictured looks very similar in design but a bit lighter handling and maybe a tad more belly. I like the way you did the finger guards.
 
Love the designs of these, looks very useful for veggies and meat, as for steel, I don't know heat treat prodicall but AEB-L would be my call.
 
I like the W2 and agree with the others the AEB-L would be great as well.
Your designs look great!

Are those flint ridge blade cores below the knives? Being from Ohio they have to be :) :thumbup:
 
Elmax and M390/cpm20v would excel in the kitchen I think.

I love those handles Fred...really exquisite. I mean really..
 
I don't have a lot of experience with the steel, but on the sales forum AEB-L seems to be preferred, and always sells well. I know teh steel itself is what your asking about but as far as perception AEB-L is tops.
 
Thank you for your input gentlemen. I will do a bit of research on the different steels and see what looks to be the best overall choice.

My shop is set up for both wet grinding, which allows for extremely thin after quench grinding. This has been a real boon to kitchen knives. The heat treating is in house as well.

Price for a similar set would be right around $500. I make hidden tang knives, to me it allows for a handle with more character and charm. Hidden tang knives, at least in my experience are lighter with better balance. The two knives pictured weigh top knife 4.25 oz. bottom knife 4 oz.

I have some other work on the bench but will be producing these fairly soon.

Thanks again for your input, regards, Fred
 
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