Gyuto Project - Critique and questions

Brock Cutlery

Brock Cutlery

Joined
Jan 10, 2015
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This is my next project while I wait for the last batch from HT.
Gyutos. Apologies, these are just pre-HT ground.

I profiled and ground these three, my first shot at this type. Two are just traditional-ish flat grinds. One I decided to hollow grind one side done on my 14 inch wheel.
I plan to flat grind this side from edge to spine, making the hollow less pronounced in the end after HT. Is this just foolishness?

I'm also not totally sure about the shape of and relationship of the blade and handles. They ok? Most handles seem to come pretty straight off the spine.
These are a bit elevated.

Comments appreciated. Thanks!

3Gyuto-1.jpg


2Gyuto-1.jpg


2Gyuto-2.jpg


2Gyuto-3.jpg
 
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I hope you're good and straightening blades. Because when big blades like these are heat treated they bend/twist like crazy. Hell, I heat treated a 1/8in thick, 8in bladed gyuto the other day that had neither of the bevels ground at all and it warped on me.
 
JG Custom Metal Works said:
I hope you're good and straightening blades. Because when big blades like these are heat treated they bend/twist like crazy. Hell, I heat treated a 1/8in thick, 8in bladed gyuto the other day that had neither of the bevels ground at all and it warped on me.
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:| I was afraid that might be the case. I left them what I thought was thick. This isn't good news....
 
Chef knives have a really bad tendency to warp twist curl and roll. Leave them thick and be ready to correct after heat treat
 
viral said:
Chef knives have a really bad tendency to warp twist curl and roll. Leave them thick and be ready to correct after heat treat
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I'm glad I only did 3. Lots of good grinding experience anyways... Should you just profile them and HT. Then do your grinding?
 
Are these worth chancing HT on or should I just scrap them? Hate to throw good money after bad.

Now you guys have me wondering what my Yanagiba is going to look like. I should have it back by end of week. :confused:
 
Brock47 said:
I'm glad I only did 3. Lots of good grinding experience anyways... Should you just profile them and HT. Then do your grinding?
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What I'll do, is do a rough grind, just establish where my bevels will be and take some of the meat off. Of course, I forge all of my blades so I tend to leave them a bit thick to start, this way I can correct after heat treat. But if you use thin stock, I would profile and send off for heat treat. With bar stock, it's usually thin enough that you don't have much to remove anyway.
Idk, it may be worth sending them and seeing if you can fix them. They may come back straight as an arrow. Hard to tell.
 
Brock47 said:
AEBL, .025, and TruGrit.
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I know Peter's HT recommends an min edge thickness of no less than .15 on AEB-L and have read about makers going to .10 and still getting them back straight. I don't know about Tru-Grit, but I'd give Jeff a call and see what he has to say before I sent them in.
 
NC Biker said:
I know Peter's HT recommends an min edge thickness of no less than .15 on AEB-L and have read about makers going to .10 and still getting them back straight. I don't know about Tru-Grit, but I'd give Jeff a call and see what he has to say before I sent them in.
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I appreciate all the advise. I think I'm going to profile 3 more and send them all. See what happens. Either way it's a good lesson. I may give Jeff a call as well.
 
NC Biker said:
I know Peter's HT recommends an min edge thickness of no less than .15 on AEB-L and have read about makers going to .10 and still getting them back straight. I don't know about Tru-Grit, but I'd give Jeff a call and see what he has to say before I sent them in.
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I think you ment to add another zero....015" and .010"???
 
Brock47 said:
You had me going back to read my Santoku thread, where I had bacon edge due to taking them down to far.
Sounds like I am ok then?
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Sorry about that!

I'm by no means an expert, but if you were sending them out to Peter's I wouldn't think you'd have any problems. I'd still call Jeff and see what he suggests as far as how thin you can go with his process.
 
NC Biker said:
Sorry about that!

I'm by no means an expert, but if you were sending them out to Peter's I wouldn't think you'd have any problems. I'd still call Jeff and see what he suggests as far as how thin you can go with his process.
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No worries at all.
I've read several wip threads since last night and there does appear to be a concern on this length and thickness. I'll call.
 
From your pictures it looks like you used .090 AEB-L from Alpha ? I grind all my kitchen knives (I use mostly the same stock) after heat treat.

It's going to be hard for the heat treater to keep those straight because of the full flat grinds. Even if they put them in some quench plates the tang part will be the only flat part. Hope that makes sense.

What I would do is grind the edge back until it measures .025 then do a vertical grind on your flat platen to make a "flat" going most of the way up the blade. Other than that they look good. Way better than my first chef knife.

Nick
 
chavez556 said:
From your pictures it looks like you used .090 AEB-L from Alpha ? I grind all my kitchen knives (I use mostly the same stock) after heat treat.
It's going to be hard for the heat treater to keep those straight because of the full flat grinds. Even if they put them in some quench plates the tang part will be the only flat part. Hope that makes sense.
What I would do is grind the edge back until it measures .025 then do a vertical grind on your flat platen to make a "flat" going most of the way up the blade. Other than that they look good. Way better than my first chef knife.
Nick
Click to expand...

I appreciate your comments Nick. This is .115ish steel from the Baron.
These are ground to .025 edge at the thinnest. Some is slightly thicker than that. I wasn't too worried about them being perfect as I planned more grinding after HT.
I haven't called Jeff yet or done anything.
I profiled two more, and am debating just how I want to grind them. I may grind the initial bevel a bit, but may leave most of it for post HT.
I'm still waiting on a batch back for something to do. I think the So Cal show may have inundated them.

Anyway, I'll find something to grind this weekend. ;)
Thanks again. Much appreciated.

I've watched a lot of your for sale stuff this last year. You do nice work sir.
 
I do all my grinding post ht on thin kitchen knives and haven't had any problems yet. I plate quench and only use stainless though. They look good. I've been wanting to try a hidden tang with a wa handle. Keep your progress posted.
 
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