First knife with Hanson W2 steel...

Salem Straub

Salem Straub

Joined
Oct 20, 2008
Messages
5,547
A customer wanted a 10-1/2" chef version of that hamon fighter I WIP'ed a while back. I obtained some W2 in 2-5/8" round from Don Hanson as I figured I'd need some pretty big stock to get a 2" blade width dropped right from the bolster. It took a few hours to forge, even with 100lb. and 50 lb. power hammers.

I like this steel a lot, it seems even easier to control than the W1 I've been using. I do see a carbide floating in suspension here and there and some alloy banding near the bolster... it's a thin blade, about .120 at the spine and 7 thou at the edge, and I think that helped the clay follow the pattern well, too.

This will be a working kitchen knife, so it got a "user hamon" at 800 grit. I'd like to try doing another big blade in W2 soon, with a full polish up to 2500 grit, pumice, etc.

Anyway, check it out...

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Salem, I am on here 2-3 times a day and rarely reply to anything, but I
have to GOT to tell you THAT KNIFE IS BEAUTIFUL. Really makes me want
to go try my luck at one right now.Besides, Chef knifes, I don't have to make a darn sheath. Jerry
 
That's beautiful work.Love the tapered tang and intregal bolster.
 
Beautiful, Salem! Can't imagine using it, though. Think I'd just fondle it every now and then and continue using my cheapo kitchen cutlery!
 
Fellas,
I am definitely going to use this baby, my wife will think I am bollocks but that is nothing new
Salem, I would like to thank you personally for your hardwork, dedication and mostly for your unbelievable skill, applied to this project, you have made the entire process a pleasure. If anyone reading this is on the fence about a having a custom knife made, Salem is your guy(as are so many wonderful craftsmen on this forum). He is tireless, every email update I get is from midnight to 3 am, do you sleep?
I think the paring knife maybe next bud.
ed
 
wow Salem that is amazing, Love the handle shape and perfect Hamon! A knife like that should definitely be used.
 
Gee Whillikers fellas, I appreciate it. You all have seen/make some great knives, I'm humbled that you like mine.

Guys, Ed's a good customer, too. Don't hesitate to do business with this man. (esantelli.)
 
That is just baddass! What angle edge do you use? Just curious, what would that in an 8" french chef style blade go for?


-Xander
 
Thanks guys, it's oil quenched. I though about trying water, but the blade was already thin enough that the pucker factor would have been HUGE. Guess I gotta grow a pair.

Fast14, pm sent.
 
Man, that really does it for me and I don't even like to cook. That is an excellent knife and the hamon is really great. Congrats.

-Mike
 
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