DFK Chef's Knives!

Daniel Fairly Knives

Daniel Fairly Knives

Full Time Knifemaker
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Jan 9, 2011
Messages
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I have been having s lot of fun making kitchen knives, they are a new focus of mine and a good challenge. I was a Chef for years and know what I want in the kitchen, it is fun turning the designs into reality!


My style has been evolving on these a bit but thin edges, great geometry, ergonomics and high hardness will be the general theme. I'm a big fan of chisel and asymmetrical grinds as well.

I may go to small corby bolts or hidden pins on later models, wood is also in the plans along with micarta.

I'm using more 52100 steel and have 12' of .093" ready to go for my next run. I'd also like to make some in AEB-L or CPM154 stainless steels. I have been having fun with different patterns but will focus on a Chef's Knife, Slicer and maybe one other model... I'm thinking a Gyuto, Yanigi Ba and maybe a Nakiri but all with my Western style handle.

I'll post more pics later, currently I am working on a Chef's Knife (Deba influenced) and two Nakiri. I did my first Ura too!


Kiritsukegata Takobiki - .093" 52100, distal taper, tapered tang










Chef's Knife - .045" 15n20 Steel and Blue Twill





Close Up!






.060" O1 Steel at 62 RC!


 
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Here's an older one in Carbidized Titanium... if I recall correctly this was the first Kitchen knife I made.

045-1.jpg
 
Dan, I'm sure you don't know how much of an inspiration you are to me and I'm sure many other new makers. You keep coming up with fresh designs and I love your fit and finishes. I tried a tip like in your first one but with mine it sticks out like a sore thumb whereas yours looks so natural. Great job as always! Now if you would just put out some more videos...
 
BigBill5953 said:
Those look great! :thumbup: :thumbup: I really like the blue twill.
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Thanks! Twill is a personal favorite too...


strider214 said:
Dan, I'm sure you don't know how much of an inspiration you are to me and I'm sure many other new makers. You keep coming up with fresh designs and I love your fit and finishes. I tried a tip like in your first one but with mine it sticks out like a sore thumb whereas yours looks so natural. Great job as always! Now if you would just put out some more videos...
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That is really cool to hear! Thanks!

I blend the tip as I go and use a "slack belt" with somewhat high tension. Hopefully that helps, it mostly took me practice to get right.

Videos - I'm working on a new one right now! :D I bought a new camera and uploading the high definition video has been a bit of a challenge... once I get my new system down I'll be back on the videos.

I was just checking my Youtube channel, I somehow have 718 subscribers! :D Good call...
 
They are all great looking knives. The blade is really sharp and the handles are well crafted, great slicers indeed. Great job!
 
Don Nguyen said:
Wow, I just noticed that knife was 0.060". That is wicked thiiiin!
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They are lasers for sure, that was one reason I used the flared tube hardware and G-flex epoxy.

I'm going to some more traditional deigns next, most of them are .093" thick.
 
I have a batch of nine going in .093" 52100 steel, here are a couple to check out.

Big respect goes to Murray Carter for the influence and inspiration.


Gyuto - 220mm or so...





Yanagi Ba




Scale material selection... everything is stable or stabilized. I'm using hidden pins this round. :D

Desert Ironwood




left to right - Cocobolo, Curly Maple (stabilized) and African Blackwood! The Blackwood is a favorite, it is the wood clarinets are made from, tough stuff and nearly pure black. The maple just moves under the light, I'm impressed!

 
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HwangJino said:
Nice job!

Hollow grind on takobiki backside?
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Thanks!

Not on that one but I just did my first on a Nakiri. I know that isn't traditional but I felt it would be a good place to start. I had to work the grind in and hand sand it with a radiused block I made... I'm hoping to get a large radius platen to do more.

Every day I'm learning a bit more, making kitchen knives is addictive!
 
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Daniel,
very well though out designs. I like that G-flex epoxy too. It moves and holds and if you can put a boat or airplane together with it, It will keep our knife handles secure.
Thanks for sharing your work.

Laurence
 
Bomp said:
Man those came out great!
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Thanks! I'm really enjoying the challenge.


Rhinoknives1 said:
Daniel,
very well though out designs. I like that G-flex epoxy too. It moves and holds and if you can put a boat or airplane together with it, It will keep our knife handles secure.
Thanks for sharing your work.

Laurence
Click to expand...

Much appreciated!

I tested a couple of knives using G-Flex and couldn't knock the scales off with tubes drilled out, knife frozen and using a 3# sledge! I alternated between a freezer, sledge and blowtorch and was impressed to say the least. Of course that is total overkill on a Kitchen knife but I rest better that way...

The next round will have stainless pins as well as hidden micarta pins for a clean yet tough construction.



somber said:
Liking the 220mm Gyuto! I hope you finish it with that great Ironwood!
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That's the plan! As soon as I saw the piece I knew they went together.

I have more of everything profiled along with lots of ironwood!

Yesterday I split and sanded some Blackwood for bolsters, they will go with the stabilized Maple. I might pair the Cocobolo with Blackwood bolsters too... everything is laid up over a thin sheet of G10 liner. :D
 
Deba!

169 mm Blade (6.5")
283 mm Total Length (11")
3.1 mm at spine (1/8")
O1 Steel at roughly 61 Rockwell
Right Hand Chisel Grind
User Finish - Polished in the right spots
Red Linen Micarta Scales (oiled in pics)
Scales attached with G-Flex Epoxy and Stainless Tube Rivets












 
Nakiri with Urasuki - not traditional in any way but was a fun and ambitious project for me. It's sharp!

I got the handle material from a member here, I think it is bias cut micarta. Cool stuff!








I took these before the handle was oiled, I'm liking the look of this handle material!










 
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