First kitchen knife :D

Joined
Aug 25, 2013
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Hello everyone :D

From some time I was wondering, about to start making kitchen knives.
And from some time working on santoku type knife.

Steel: NCV1 2,5mm ( ~80CrV2)
HT: 650*C 2h stress reliewing -> 820*C 15min. Austenizing -> cooling in Canola Oil 160*C hot (step hardening) for 1 minute to equal temp of knife and oil.
Tempering for 2h in 175*C (probably).

Why 160*C hot Oil?
To have some austenite still in a knife after taking of from oil, this giving me option to make knife straight in hands and then put knife between 50*C hot plates :)
Blanks was not so straight ( sheet of steel with waves...)

Also with this knife I hardened Usuba and Petty knife.

Ljs1pR.jpg


For now only Santoku is in state of epoxied handles, today finishing this knife :)
Later I will get to work on Usuba and Petty.

89qSkz.jpg

mZiF70.jpg


And epoxy is setting with Brown Mahogany and brass pins.
byfaY2.jpg


And by this time I done similar HT for 4 Tengu-C knives :)
eFI4XV.jpg


Btw. Started making Tengu-C and Garmr from 2,5mm ELMAX :D
vMLsxU.jpg


Later when I change hardware of the kiln, and buy 309 SS tool Wrap, Probably I get 2,5mm AEB-L steel for kitchen knives , or maybe also from ELMAX / M390.
 
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