First attempt at kitchen knife

MBB

MBB

Joined
Apr 18, 2014
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Howdy,

I'm just getting started making knives (my 11 year old convinced me to try it). I wanted to make a dedicated slicing knife to use in the kitchen but with a modern look. The handle, although weird looking, is actually quite comfortable with my thumb on the blade spine and it fits my hand perfectly. Lost some of the sharpness in the tip post heat treat because I didn't take it thin enough prior. I was shooting for a full flat grind but gave up on that post heat treat.

Steel is 1095 quenched from 1475 F in Parks 50 and tempered at 375 F for 2 hours. Scales are Corian with stainless 1/4" and black Micarta 3/32" pins. I haven't final sharpened it yet because I was debating about doing a forced patina. Any thoughts on what to use for patination? I have ferric chloride, vinegar, and, of course, mustard.

Commentary is welcome.

Mike
https://photos.app.goo.gl/TE43wl3y6bYWwemF3
https://photos.app.goo.gl/Rr0DnygAWBMkX2mH2
 
really cool design! id consider it more of a (well done) art knife than a kitchen knife, due to its long sweeping neck. perhaps s
using that steel for a longer blade with a more pronounced coil to make the hand further back from the blade edge would make it more utilitarian. but overall its beautiful!
 
Interesting. My question is with a "ricasso" that long, why did you leave a plunge line?
 
I have to agree about the Plunge line looking ODD with the long ricasso. Full Flat Grind with smooth taper eliminating plunge would add to the "Flowing Curves".
 
The plunge line wasn't initially supposed to be there. Honestly, it's more a product of "project fatigue" and poor planning than anything else. I may redo the same knife with a true FFG if I like how this one works in the kitchen. I was a bit nervous as to how thin I could take the steel at the edge pre-quench, so I left it too thick/too hard and post quench grinding was difficult.

In terms of the design, it's a bit "arty" because I drew it that way. I wanted to make something different but functional. It still cuts, though.

I bought something like 6 feet each of 2" 1095 and 1075 from Admiral, solely so I could work on my process without going into the hole financially.
 
As a beginning knife maker myself I like it. Very creative design and I like the Corian scales.
 
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You could of course let the patina build naturally. I would play with forcing patina definitely though. Mustard is fine but you can get lots of different results by experimenting. Its kind of fun way to use the condiments that have been sitting unused in the fridge for too long. It can be a fun project, I do it with my little one.
Here is an example of a few different layers of different things ...each layer was dabbed on the blade and let sit for about 10 minutes before lightly washing off with cold water and then blow dried. 1084 steel
AAo1h52.jpg
 
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Tim,

That's a very interesting idea that I hadn't considered. Thanks for the tip!
 
It actually slices just fine. It cut paper fresh off of my final belt and I still need to run it over the stones. I was actually planning on final sharpening after I patinate.
 
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