I didn't get in on the Kitchen KITH, but...

Bühlmann

Bühlmann

North Lake Forge
Joined
Jan 6, 2022
Messages
475
This is my third attempt at knife, and my first kitchen-specific blade. I'm pleased overall, but I see all of my flaws. It was difficult working with such thin stock, especially trying to figure out the bevels to leave some flat to be darkened. Darkening 15n20 with ferric chloride was a learning experience, and one I don't think will leave a very durable finish. I struggled with that and mostly failed at getting the transitions sharp. The handle turned out nice. Bocote was easy to work with, and I simply sanded to 800 grit and applied Axe Wax then buffed. Blade had decent flex but still has substantial backbone. That's my take. Now I'd really like to hear yours. Rip into it. I want unbiased and unattached constructive critiques, please.

15n20 forge HT to 60HRC (+/- 2)
.074" at ricasso
3.0 oz total weight
Distal taper to tip
Hand sanded to 800 grit
Bookmatched bocote scales
Axe Wax finish, buffed
G10 liners
Micarta pins


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I like it as a hobbyist I think It looks like a fine boning style knife. What size stock did you start with? Looks a little thick.
 
Daniel W said:
I like it as a hobbyist I think It looks like a fine boning style knife. What size stock did you start with? Looks a little thick.
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It was 0.080" stock from AKS. I updated my OP to include some additional stats.
 
Bühlmann said:
This is my third attempt at knife, and my first kitchen-specific blade. I'm pleased overall, but I see all of my flaws. It was difficult working with such thin stock, especially trying to figure out the bevels to leave some flat to be darkened. Darkening 15n20 with ferric chloride was a learning experience, and one I don't think will leave a very durable finish. I struggled with that and mostly failed at getting the transitions sharp. The handle turned out nice. Bocote was easy to work with, and I simply sanded to 800 grit and applied Axe Wax then buffed. Blade had decent flex but still has substantial backbone. That's my take. Now I'd really like to hear yours. Rip into it. I want unbiased and unattached constructive critiques, please.

15n20 forge HT to 60HRC (+/- 2)
.074" at ricasso
3.0 oz total weight
Distal taper to tip
Hand sanded to 800 grit
Bookmatched bocote scales
Axe Wax finish, buffed
G10 liners
Micarta pins


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Nice work!!! I ended up withdrawing from the KITH this year, but I would have been pleased to get something like this in return.
 
That's a nice blade, but I would say it's rather B&T style then a kitchen blade. Nice and clean execution of your design.

Functionally I would avoid the finger loop and ricasso on a kitchen blade, but not everyone will agree with me. If it's a pairing knife I don't think it needs such a pronounced belly.
 
FredyCro said:
That's a nice blade, but I would say it's rather B&T style then a kitchen blade. Nice and clean execution of your design.

Functionally I would avoid the finger loop and ricasso on a kitchen blade, but not everyone will agree with me. If it's a pairing knife I don't think it needs such a pronounced belly.
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Thank you. The guy I made it for asked for a small boning knife. So I did my best to make a little boner...😇
 
No expert by any means, but I would drop the ricasso to flush with the bottom of the blade edge. As is it makes a portion of the edge unusable against a cutting board. Also just curious by why the upswept blade? Its subtle, but just checking if you were going more for boning, paring, utility etc? Finish looks beautiful, and your plunge lines are super crisp. Something I so far have been severely lacking.
 
Bühlmann said:
Thank you. The guy I made it for asked for a small boning knife. So I did my best to make a little boner...😇
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Well that answers my question. For a boning knife makes sense to have a slight drop in the ricasso as typically wouldn't be used tight against a cutting board, but for a boning knife, personally I like the top edge to be dead straight so that if you need to plunge it its a straight spear movement and the tip of your boner doesn't get caught....🤣
 
FredyCro said:
That's a nice blade, but I would say it's rather B&T style then a kitchen blade. Nice and clean execution of your design.

Functionally I would avoid the finger loop and ricasso on a kitchen blade, but not everyone will agree with me. If it's a pairing knife I don't think it needs such a pronounced belly.
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Agreed. This feels/looks more along the lines of a bird and trout than a kitchen tool. The finger choil area limits your grip options, and are better suited to edc style blades imo.

Given it is a small boning knife a hammer grip is quite likely which doesn't work as well with the recess.

Finish wise the knife looks good. I'm sure the new owner will be very happy
 
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