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B-Willi

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Jul 14, 2015
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Sorry if this is the wrong place to post this but I figured a kitchen knife should be posted and most appreciated in the Kitchen cutlery seciont. However, Recently had an idea to put together a knife with matching cutting board so i started dreaming up ideas and here's how it turned out in the end! :)
(The blade is 420HC steel, I'm still brand new to knives so I have very little knowledge if that's a quality steel or not, and the woods used are Purple Heart and Cherry. I also plan to make a leather roll for the knife.)




 
That looks real nice! Next time, try orienting the wood so the cutting surface is all end grain, as this will be better for your blades.
Did you make the entire knife, or just the handle? Either way it looks good.
There are much better steels out there for kitchen knives than 420hc. For stainless, try 154cm, AEBL or CPMs35vn. For carbon, try 52100, 1095 or w2.
Keep it up.
Chris
 
Great looking knife and diggin' that cutting board style too! Keep us updated on your future projects! :thumbup:
 
Hesparus said:
That looks real nice! Next time, try orienting the wood so the cutting surface is all end grain, as this will be better for your blades.
Did you make the entire knife, or just the handle? Either way it looks good.
There are much better steels out there for kitchen knives than 420hc. For stainless, try 154cm, AEBL or CPMs35vn. For carbon, try 52100, 1095 or w2.
Keep it up.
Chris
Click to expand...
Thanks for the suggestions and I'll absolutely be sure to try them out. Unfortunately I haven't gotten into making blades yet being as this is only my 2nd knife but that's my next step I hope to take soon! May I ask how 01 tool steel performs when used for kitchen knives? I've heard this is the easiest steel to begin stock removal with due to its easy heat treating and I'm trying to start off my new hobby as easily as possible.
 
There are lots of steels that will be fine for kitchen knives - the ones I listed are just some of the best. I have not used O1 myself, but there are people who use it for kitchen knives and it works out fine for them. The easiest steel to heat treat yourself is 1084 from njsteelbaron.com. It is engineered to be the easiest for at home heat treating. I have made a few kitchen blades out of it and it is fine (you will get better performance out of the steels I listed originally, though).
Another option is to have your blade(s) professionally beat treated. Texasknife.com does good work on air-hardening steels like 440c, 154cm, s35vn, etc., and a lot of people go to them for heat treating when they are starting out, including me. If you are really interested in doing the heat treating yourself, I would recommend 1084.
I would also check out the shop talk forum, where you can get endless information on these things.

Chris
 
Will, For kitchen cutlery 420 is fine. A good stainless. You don't need the edge holding of some of the other steels. People like easy to sharpen knives. I'd stay away from 01 as it rusts easily. I see your from AZ.
There is a well known heat treater in Phoenix. Phoenix Heat Treaters. They do good work. I thought your cutting board was just fine like it is. I wouldn't use end grain. DM
 
1) if I got a 420hc knife for free I would throw it away. It has less than 0.5% carbon and can't be hardened past 59.
2) Like other carbon steels, O1 only rusts if you don't know how to take care of it.
3) why wouldn't you use end grain?
 
Ooo, brother...
57rc is way hard enough for kitchen cutlery. 420 has good stainless properties and with good cryo treatment will hold a good edge. Plus, be easy to sharpen and grind. It's not a knife makers choice of steel but is what many manufactures use for kitchen cutlery.
01 will rust from one cut on fruit and looking at it. Plus, it leaves / imparts a foul smell onto the material being cut. I have ground out some knives of 01 and now I stay away from it. Knives of 01 steel have turned black or rusted after a month or 2 sitting in the block holder with a coat of mineral oil on them. If your going to take the time and expense to grind and heat treat a blade start with a better quality steel. A stainless.
The way he glued the boards makes for a strong enough surface, using thick boards. Are you trying to say use the 'side' of the boards? Resulting in a thicker cutting board. Allowing for sanding during later years of usage. 'End' grain is not strong. DM
 
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I have 4 knives in O1that are about 10 years old. Proper heat treat, blade finish and care have seen no rust at all. The knives do have signes of use but they have held up really well.

For many years good carbon steel was used to make knives. It was properly taken care of and lasted.

Pick a great steel and give it the proper care, your grandkids will thank you
 
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