- Joined
- Dec 6, 2010
- Messages
- 8
I am new to the forum. I have been thinking about taking some of the vintages kitchen knives I own and redoing the handles on some of them. I am a Chef and have always admired different hardwoods and would love to start a small hobby out of constructing handles. I always drool over the custom knives at http://www.japanesechefsknife.com . I've been doing some research today and found a couple sources of woods and chef knife blanks and now need to find the know-how.
I know most people here make their own blades as well, but I am looking for tutorials on just how to make and install the different types of kitchen knife handles. I have a couple japanese single beveled knives without the full tang that you see on western style knives, so I would like to learn both methods
Here are the sources I've found on what I think might be professional quality kitchen knife blanks. I really would like to find a wider selection as I would like to eventually do a honesuki, gyoto, petty, and small clever.
https://www.brisa.fi/portal/index.php?option=com_oscommerce&osMod=index&cPath=94_51
http://www.knifemaking.com/category_s/28.htm
http://www.mehr-als-werkzeug.de/category/dickcatalog/Messerklingen-und-Zubehoer-2693_190/detail.jsf
and two of then are overseas.
I don't know much about steel. I know the Japanese knives i own are both white steel; a suisin usuba and a masamoto yanagi. I also use a western style suisin vg10 chef knife. The first knife I would like to do though is the boning knife I use for butchering at work. It's an old german (I imagine) knife that my father (who was a chef as well) handed down to me. It's tang doesn't quite run ass the way though the back and it has three rivets or whatever their called.
If anyone can point me in the right direction to find how tos on the handle making that would be great. I've searched around without luck, but I think it's because I don't know correct terminology. And any more kitchen knife blank sources would be great as well
I know most people here make their own blades as well, but I am looking for tutorials on just how to make and install the different types of kitchen knife handles. I have a couple japanese single beveled knives without the full tang that you see on western style knives, so I would like to learn both methods
Here are the sources I've found on what I think might be professional quality kitchen knife blanks. I really would like to find a wider selection as I would like to eventually do a honesuki, gyoto, petty, and small clever.
https://www.brisa.fi/portal/index.php?option=com_oscommerce&osMod=index&cPath=94_51
http://www.knifemaking.com/category_s/28.htm
http://www.mehr-als-werkzeug.de/category/dickcatalog/Messerklingen-und-Zubehoer-2693_190/detail.jsf
and two of then are overseas.
I don't know much about steel. I know the Japanese knives i own are both white steel; a suisin usuba and a masamoto yanagi. I also use a western style suisin vg10 chef knife. The first knife I would like to do though is the boning knife I use for butchering at work. It's an old german (I imagine) knife that my father (who was a chef as well) handed down to me. It's tang doesn't quite run ass the way though the back and it has three rivets or whatever their called.
If anyone can point me in the right direction to find how tos on the handle making that would be great. I've searched around without luck, but I think it's because I don't know correct terminology. And any more kitchen knife blank sources would be great as well
