First attempt at kitchen knives

[hummertech]

Japanese styes. 3/32 1095, clay hardened. Handles are cherry and maple finished with tru oil.

 

[Craig Daniel]

I like the designs and the great hamons.

 

[Maelstrom78]

They look good.

How thick are they behind the secondary bevel though? From the pics they look really thick to me.

 

[hummertech]

They look good.

How thick are they behind the secondary bevel though? From the pics they look really thick to me.

Probably a little too thick. Should have went a little thinner on the primary bevel. They cut nice tho. Might take them back to the grinder when I finish building it.

 

[Rick1-2]

nice they look good

 

[boy&hisdogs]

Nice! Did you grind the tang too or did you blend it like a western chefs knife?

 

[JTknives]

Looking at the pictures it looks like the edge bevels are not very wide, like 1/4". Th angle of the edge bevel/cutting edge looks way to steep. If that's 3/32" steel I would have ground the edge bevels all the way to the spine. One thing you will notice with Japanese style knives like thoes is that thy are ground really thin. But it's a good start

 

[hummertech]

Looking at the pictures it looks like the edge bevels are not very wide, like 1/4". Th angle of the edge bevel/cutting edge looks way to steep. If that's 3/32" steel I would have ground the edge bevels all the way to the spine. One thing you will notice with Japanese style knives like thoes is that thy are ground really thin. But it's a good start

Thanks. It's hard to see from the picture but the primary bevel does go all the way to the spine but I didn't go thin enough at the edge so the edge bevel is really wide. I am fixing them slowly so I don't ruin the heat treatment. I know that traditionally japanese knives are chisel ground but since I am left handed and my girl is right handed I figured that would not be the most funtional way to do them. Still a work in progress tho.

 

[jll346]

I like them. Nice work.

 

[boy&hisdogs]

I know that traditionally japanese knives are chisel ground...

Only some styles. The two you made (Santoku and Nakiri, right?) aren't supposed to be chisel ground.

 

[hummertech]

Only some styles. The two you made (Santoku and Nakiri, right?) aren't supposed to be chisel ground.

Was going for an usuba and a deba. From what I've read most traditional japanese cutlery is chisel ground with no secondary bevel. And the flat side has a slight hollow grind to make sharpening easier.