First attempt at kitchen style knife

[HellFire Blades]

Well, as the title says... This is my first attempt at a kitchen style knife. It's also my first attempt at a hidden tang knife. Actually, it's only my fifth knife I've ever made. It's made from a leftover piece of 15N20 I had lying around. Just drew something that looked like a paring knife onto the steel and went for it. I know it's not the most common kitchen knife steel but, I had it on hand in a thickness that would work. My wife broke our paring knife trying to pry apart frozen chicken breasts so, I figured this was a good chance to try and make one. It has a convex grind on it (just done by removing my platen on my cheap craftsman 2x42). Handle is curly maple and ironwood with G10 spacers. I put about three coats of tongue oil on it. The blade was hand sanded to 800 and left with a satin finish.

I initially had planned on leaving it with a satin hand sand finish but was told that buffing it to a polished blade would help to keep it from rusting and be easier to maintain. I personally hate mirror finish knives. It doesn't look terrible but, not my thing. Thoughts on ways to help keep it from rusting with use? Obviously being a carbon blade it'll need much more care than a stainless but what type of oil/wax is food safe? What do you use on your kitchen knives? It took an edge very easily and is shaving sharp. I'll probably try making a larger one down the road so, suggestions on what to change?



Thanks in advance.

 

[milkbaby]

Really nice knife! :thumbup:

I'm not a fan of mirror finish either, mainly because every little scratch or imperfection stands out so much. The only mirror finish kitchen knife I have is stainless. For my carbon steel knives, I just make sure not to leave it wet for very long, and I try to cut foods that give the steel a nice patina. Sweet onion gives really cool multicolor blue/purple/orange patina on 1095, 1084, Aogami Super, and Hitachi white and blue steels, at least the ones in my kitchen. You could force a patina with mustard or hot vinegar. Some people don't like how patina looks though, also kind of defeats the visual appeal of mirror finish for those that like that sort of thing...

 

[scott.livesey]

Well, as the title says... This is my first attempt at a kitchen style knife. It's also my first attempt at a hidden tang knife. Actually, it's only my fifth knife I've ever made. It's made from a leftover piece of 15N20 I had lying around. Just drew something that looked like a paring knife onto the steel and went for it. I know it's not the most common kitchen knife steel but, I had it on hand in a thickness that would work. My wife broke our paring knife trying to pry apart frozen chicken breasts so, I figured this was a good chance to try and make one. It has a convex grind on it (just done by removing my platen on my cheap craftsman 2x42). Handle is curly maple and ironwood with G10 spacers. I put about three coats of tongue oil on it. The blade was hand sanded to 800 and left with a satin finish.

I initially had planned on leaving it with a satin hand sand finish but was told that buffing it to a polished blade would help to keep it from rusting and be easier to maintain. I personally hate mirror finish knives. It doesn't look terrible but, not my thing. Thoughts on ways to help keep it from rusting with use? Obviously being a carbon blade it'll need much more care than a stainless but what type of oil/wax is food safe? What do you use on your kitchen knives? It took an edge very easily and is shaving sharp. I'll probably try making a larger one down the road so, suggestions on what to change?



Thanks in advance.

the only way I have found to keep high carbon knives from rusting is wash in hot water then dry with two towels as soon as you are done. letting them sit even 15 minutes can cause discolor, especially when cutting citrus or tomatoes. you could try a blend of beeswax and food grade mineral oil, they are food safe. i use them on the blade when do handle finish.
scott