First kitchen knife

[Stromberg Knives]

Hi!

I'm so thrilled to have finished my first kitchen knife. It's a lot of fun and something I will continue.

I made this first one pretty basic, so I could focus on the fit and finish and the plungeless grind, without messing up some advanced dovetail bolster setup.

It's O1 at 63 HRC. The spine is 2 mm and it''s about 0,2 mm above the edge. The edge is sharpened at about 11 DPS, by hand up to 5000 grit and stropped on leather, first with green compound and finally with a clean leather strop. It's slices through vegetables like a razor.

I chose a 8 inch Gyuto style pattern with a black Micarta handle and stainless steel pins. Both the blade and the handle were hand sanded to 1200 grit. The blade was then lightly buffed with pink compound.

 

[write2dgray]

Very clean work, I appreciate the plungeless grind.

The handle looks a little thick/blocky, particularly at the front bolster area.

Nice job on the fit and finish!

 

[samuraistuart]

Awesomeness. Great job!

 

[LARRYZ10]

You knife is beautiful and functional and the handle is just perfect. Very nice. Every kitchen could use one like this. Well done in my opinion. Larry

 

[Jrmysell]

That looks great, especially for a first kitchen knife!

 

[Fish30114]

Everything that Larry said. Way strong for a first--what is the significance of the 01 in your makers mark--the fact that this was a first of these for you? I think this one deserves and A+

 

[NC Biker]

Well done!

 

[Brock Cutlery]

Very nice work!

 

[kuraki]

What Larry said. :thumbup:

 

[Stromberg Knives]

Thank you all, I appreciate your input!

 

[Stromberg Knives]

Everything that Larry said. Way strong for a first--what is the significance of the 01 in your makers mark--the fact that this was a first of these for you? I think this one deserves and A+

Haha, nice guess. But it's even more simple than that. I have separate stencils for my steels of choice (O1 is my primary carbon steel and SB1 (Niolox) is my primary stainless steel).

 

[Randydb]

I hope my first try turns out this good. Very nice looking knife.

 

[butcher_block]

well done ues it and if you have trusted friends pass it around to spot any hot spots. a gerat start

 

[Stromberg Knives]

You're right, there's no substitute for real world testing.

The knife has been cutting a decent amount of meat and vegetables now. I've found some things to improve on. For example, my edges around the choil and spine are to sharp. Need to fix that. And I resharpened it on my Wicked Edge at 11 dps with a microbevel at 13 dps. Stropped with 3M lapping film at 0,3 micron. Scary sharp.

I went forward with another one, tried to make it a little more fancy with the bolster and carbon fiber pins.

 

[Stromberg Knives]

I'm continuing my series of first tries.

This time my first wa handled kitchen knife.

It's a gyuto in O1 at 63 HRC, 2 mm spine and like 0,1 mm at the edge (it hasn't been sharpened yet though).

I didn't have any fancy woods, I've mostly been using micarta for my knives. But I had some maple which I used, together with some micarta spacers.

It's definitely a learning process, it was a little fiddling around before I figured out how to construct it. It has the hardwood dowel in the center.

 

[Maelstrom78]

You got the feeeeeever!

 

[Stromberg Knives]

Haha, I sure have! It's so fun I can't stop doing it.

 

[ColeKiraKnives]

Very nice work. Great lines, very clean looking. Elegant!