Has anyone tried this?

T

trip

Joined
Aug 4, 2010
Messages
17
I am a professional chef, and I would like to make myself a good chef's knife. Jantz sells a VG-10 damascus steel chef's blade that looks great,, and all I would need would be handles and pins. Has anyone here had any experience with this blank or another blade in this line ("VG-10 Laminated blades")?
The part number is HD302.

Alternatively, i"m considering wimping out and getting a Kanetsune instead...:)
 
building a knife from a kit is a great experience, and vg10 is a great steel.
You ought to go for it!:thumbup:
 
Welcome to BF Trip.

Have you had any experience putting a handle on a Blade and finishing/Sharpening blades?
Like Lorien said, the VG10 will be a nice platform. You also get the self gratification of doing it yourself
 
Lasting power comes not with the consumption of a thing.
Lasting power comes with the making of a thing.

It is really a great feeling, but more importantly it opens doors, some of which one may had never considered closed.

Order your stuff and fly at er!
I guarantee that you will either be disappointed or elated:D
 
Trip,
I have never used the VG10 damascus from Jantz, I have however, done 20+ for family and friends over the years of the Keen-Edge in 8A from Jantz with great success. VG10 as note before is great blade steel so a good handle should give you a real treat of a chef knife. Have fun!

Also, these should come very sharp be sure to tape your edge before you begin putting on the handles or you might be the sushi! LOL.

Eric
 
Thanks for making me feel welcome. It's great to have such a large and knowledgeable community available and willing to advise...

Yeah, I've been working on an A8 8" chef's knife and I recently finished a stainless paring knife. The blanks for both of which came from Texas Knifemaker's supply... The quality of steel would be fine for most home chefs, but it's not at all unusual for me to peel and chop 20 lbs of fruit and/or veggies at work, so a knife that really glides through food is vital.
At this point, the steel on my new paring knife dulls faster and is harder to sharpen than the oft-abused $10 Greban knives we have in our kitchen... I'd like to upload a picture for commenting purposes, but it seems i need to have the picture already online to do so.
The chef's knife is nearly done, and I'll be anxious to compare its performance as well...
On a related note, I used Dymondwood for the handle scales on both knives and I'm wondering how poisonous this dust is and what a good ventilation setup for my shop might be? I gotta get a HEPA filter or something, 'cuz there's blue dust all over my basement.
 
Last edited:
You can host images at a number of free sites, but I use photobucket with no issues thus far. Sign up for an account, upload your photos, and include the "IMG Code" associated with the picture in your post here at BF and you should be all set.

Here is an example:

IMG_5894.jpg


If you copy and paste the wrong link it will look something like this in your post instead of an image:

http://s395.photobucket.com/albums/pp35/dczippo/Case/?action=view&current=IMG_5894.jpg

or

http://i395.photobucket.com/albums/pp35/dczippo/Case/IMG_5894.jpg

or

<a href="http://s395.photobucket.com/albums/pp35/dczippo/Case/?action=view&current=IMG_5894.jpg" target="_blank"><img src="http://i395.photobucket.com/albums/pp35/dczippo/Case/IMG_5894.jpg" border="0" alt="Photobucket"></a>
 
Thanks chapman. I'll have to do this a bit later. Would an image hosted on Facebook also work?
 
Conventional wisdom says that good edge retention and ease of sharpening in the same knife is the domain carbon steels, especially ones with alloying elements like vanadium. I'm not sure if you are prohibited by your local health code from using carbon steel in a commercial kitchen, but if you aren't you should give it a try an judge for yourself. I suspect that very few of us knifemakers will ever put a knife through as much use in as short period of time as you do.
 
You must log in or register to reply here.
Back
Top