First kitchen knife- W5 and olive

Milan Mozolic

Milan Mozolic

Joined
Oct 16, 2011
Messages
779
Hello,

I finally finished my first kitchen knife. I have long prepared to it, and I hope that the result will be like.

I forged blade of W5, hardened to 61RC.

The handle is made of Sicilian olives.

Blade length: 7,874"
Handle length: 4,803"
Thickness: 0,177"
Width at the guard: 1,575"

Thanks for looking !

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Workmanship looks absolutely beautiful, nice job. My first question would be, what is the intended purpose of this knife, i.e. chef knife or slicer? Knuckle clearance looks like it might be or quickly become an issue if it is designed as a chef knife. Second question, any reason in particular that you did not round the spine? When using a pinch grip, a square spine can be very uncomfortable in the kitchen.

Also, I must commend you on your blade finish, the hand sanding is absolutely beautiful.
 
It is a slicer. But mostly, by the way, I just did what most universal knife.

The back has grinded all edges. I use a lot of pinch grip and I know how it can be sharp edges not pleasant.

I made a rougher surface. I ended up on 600 grit. I think it's better for sticking food.
 
nice knife, i also use olive a lot...you can find a lot of figured burls.
How did you finish the wood? i suggest to "clean" the pores near the guard and then start applying sanding with tung oil, or finish with CA glue
 
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