First hidden tang for me

AVigil

AVigil

Adam Vigil working the grind
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Feb 17, 2009
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I have some nice cocobolo so I thought to try a hidden tang on a kitchen knife. This is 8" 440C cryoed with a cocobolo handle and G10 Bolster. Blade is flat ground and the handle is buffed and waxed.

Thanks for looking

 
Thanks guys!

Strigamort said:
Ha, yeah I'd *buy* food to cut with that.

What made you choose 440C?
Click to expand...

My friend who I made this for wants a knife with minimal maintenance. He does not want to deal with patina or rust with his kitchen knives. I chose 440C with cryo because it works nicely and is easy to sharpen and takes a nice finish. 440C with the proper heat treat is a great steel and a proven track record. If S35VN would had made a difference to him I would have used that but realistically this 440C with cryo will perform flawlessly in the kitchen for any task required.
 
I agree. 440C is one of my favorites. Doesn't get as much action as it used to, obviously, but that takes nothing from it.

I've never tried it with a cryo that I know of. Most knives don't specify, so I assume they weren't.

Lucky friend. :)
 
Nice knife. Simple and with clean lines. Excellent job.

On the next one try this:
1) Make the edge shape and tip location the same.
2) Maker the blade with just a bit of taper.....with the spine line rising from the tip to make a slight angle with the edge line. Do this by increasing the height at the ricasso by around 1/4". You don't need to change another thing on the blade.
3) Make the same handle you did, but taper the handle slightly from the butt to the bolster to match the blade taper, making sure the spine line continues up the handle top as a straight line.
This will raise the handle a bit from the cutting board, and give a bit more "flow" to the whole knife. You should also taper the handle on the sides correspondingly. One great advantage of a hidden tang is the handle can be taken off and on and shaped to as close to final as you wish before the final attachment and buffing.

These small changes will give the entire knife a bit of a "wedge" look optically, and make it more functional as well.
 
Thanks for the input Stacy.

Actually I was avoiding the "Wedge look" on the blade, and wanted more of the straight lines of a butcher knife look but with the tip on center of the blade. The handle, it is hard to see in the picture, is flat starting at .675 at the front to about 1/2 length then rounds off tapering to the back ending at .975".

So on this one the idea was for the knife to be clean straight lines with the flow ending at the apex of the tip.

Appreciate the feed back and you are right if I were going for the wedge look that is exactly what I would do.
 
Good reasoning. I tend to see kitchen knives more in an Eastern shape. Your Western chefs style is spot on.

Looking closely at the photo after your description, I can see what you did to the handle. That should give good control. Nice knife.
 
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