I figure for 18 cents, how could I go wrong?

S

Simian5353

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Dec 10, 2014
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Found this case xx kitchen knife today at the local thrift shop. 3 knives for a buck and everything was 50% off. All said, I got the knife for 18 cents after tax. I figure I am going to try my hand at changing the blade shape and do a neck type knife for camping and such. Blade is stainless, I wish it were cv but for the price...

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Nice catch! I don't know your level of skill or knowledge when it comes to blade making/maintenance so forgive me if I'm telling you something you already know. Using power tools such as grinders, cut off wheels and such on an already hardened and tempered blade will destroy the heat treat on the knife if done improperly. Any heat that creates oxidisation colours to occur, yellow, brown, blue or grey, will have an adverse affect on the steel.

My other piece of perhaps unneeded advice is that unless you're planning on redoing the secondary bevel (the larger hollow bevel as opposed to the primary cutting edge bevel) you'd be better off with a wharnecliffe or sheepsfoot pattern. The way the profile is now your tip would be the thickness of the original stock and the first 1/3 of your cutting edge would be coming off of much thicker material.

You might be better off just trying to straighten the tip and re profiling the chipped portion preferably on a water/oilstone. It's a nice kitchen knife, shame to waste it.

All that being said it's your knife and your choice. I'd like to see the finished product though!

Edit: sorry the lighting made the tip look bent, if you sharpen using a water stone acting as if the serrations are on fact chips you will get a nice straight cutting edge, a bit of work though!
 
Thanks raptureraptor. The advice is sound, I appreciate it. I am not skilled in the job but have people who are. I know about screwing the heat treat so I took it to my dad, who is a vocational instructor for fourty plus years. He said, "ooh! I know what we can do with it!" Lol! I was wondering about the blade shape as well.
 
Alright raptureraptor, here is a question. The hollow grind on this blade, is it like a hollow grind on a straight razor? I am not really experienced with kitchen blades and such. I know that if I set my straight razor flat on the stone that the spine guides the angle of the edge for honing. Is this the same thing? If so, redoing the edge may be just the ticket. It would be sharp!
 
Nice find and a great idea ! You should be able to make a nice bushcraft or Kephart style knife out of that :thumbup:
 
Regardless of what you do with it, you can't go wrong with that price.;)
 
Simian5353 said:
Alright raptureraptor, here is a question. The hollow grind on this blade, is it like a hollow grind on a straight razor? I am not really experienced with kitchen blades and such. I know that if I set my straight razor flat on the stone that the spine guides the angle of the edge for honing. Is this the same thing? If so, redoing the edge may be just the ticket. It would be sharp!
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In this case not so much, you can do it that way but the edge will be so acute as to not be up to much abuse. When I sharpen my hollow ground knives I do as you say and lay it across the secondary bevel and thin the blade down a bit to improve the geometry of the overall blade, then I lift the spine a couple whiskers and set my primary edge. You'll still have a fairly acute edge angle but a lot more robust than a zero edge. A straight razor needs an ultra fine edge for comfortable hair removal, a kitchen knife is gonna be going through foods and smacking on chopping boards and needs a little more guts.

From an aesthetic perspective this method puts some off as you'll get "train tracks" on the blade much like the hone wear on a razor. I like them but some don't.

Hope I've been of some help!
 
Thx much. I think I am just going to sharpen it up, get that chip out and go with it. I will post a pic when done.
 
Campbellclanman said:
I think its a cool knife the way it is, great in the Kitchen!
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even tho he's a kiwi...what he said.:D
I think it would make a brilliant steak knife but for 18cents -mnyeehh i dunno -I'd try the reshaping out on something less appealing first .
IMHO.
 
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Well, I decided I would re sharpen the blade and get the chip out and just use it. The thing was dull as all get out, so the serrations are gone. I will post a pic when it is done. Thx all for the input...
 
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