First 2 Knives WIP

J

JParisi48

Joined
May 14, 2012
Messages
198
Well, technically these are my 2nd and 3rd knives, but I don't count the first as being much of a knife...
I am making 2 Chef's knives. One out of 154cm (1/8'') and the other cpm s35vn (.100)Thank you again:thumbup:
So far I have the profile of both how I want it, and the holes drilled for the scales.
I need to get drill bits that are the same thickness as the steel, so that I can scribe the centerline before I begin filing.
(Any other ideas?). Other than that I am setting up my workbench for the next steps. Here are some pics and feel free to offer any advice, thanks.

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Out of curiosity have you chosen an handle material? What kind of grind are you going to put on it?
 
Just use any drill bit that is close. Any bit from 1/16 to 1/8 will work. Scribe the edge, flip the blade over, and scribe again. You will have two parallel lines that are about the distance apart you want the edge to be. I always use two lines. It makes getting the grind right easier.
 
Havent chosen a handle material yet, but been thinking about some stabilized hardwood and I am going to put a full flat grind on both of them. Going to use the 154cm for the first run through, hopefully I will make all of my mistakes on that. I will do the s35vn afterwards so that I can improve upon what I did wrong. Thanks Stacy, worked out perfect.
 
I suck at these WIP things, but I will post my progress here and there. I keep forgetting to take pics of everything while i'm doing things. So far I have just taken the edge down to about the thickness for a nickel for 1/8'', now I have just been hand sanding the blade until i am at about the thickness of a dime. I do have one question, in this picture, you can see where I stopped sanding by the handle. You can't see it too well, but the handle is going to be rounded at about 1/4'' before the blade starts. How would I go about sanding that to make it even with the rest of the blade. I am using 123 blocks as my file/sanding guide right now so that I dont sand any part of where the handle is going to be.

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A dime thickness is very thick for such blades. The edge should be about .015" at HT. That is about 1/3 the thickness of a dime (.050").
I sand my stainless kitchen blades to .010" before HT, and .005" after HT.
 
Here is a quick update. I have taken the edge down to 1/3 the thickness of a dime, sanded to 400 grit and made some scales out of oak. I am going to take the scales off, resand to 400 make sure everything is good, then send it off the HT. It is not perfect but at least I can say I did my best. I have hit a few bumps in the road, but overall I think it is coming good so far, thanks to the help from everyone on this site.:D Here is a pic, feel free to ask any questions and tell me what I am doing wrong. Thanks

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