Intergral Chef's Knife - Forged 52100

Y

yuridarian

Joined
Jun 21, 2015
Messages
8
Hey guys!

Was finally able to finish the knife and video of the process!


Hand forged the blade out of 52100 1" stock using my gas forge. Tried to forge down as close to the final shape as possible to minimize grinding, but some profiling was needed...

Heat treated it using a furnace since this steel doest take overheating very kindly.

Used a homemade micarta spacer and hard wood for the handle. Decided to go for an aluminum inlay for the handle pin drilling and used damascus steel for the pin (I bought this, didn't make it).

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Really liked the way it turned out, but let me know how to improve for the next one!
 
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Nice job, looks like you moved a lot of steel with just a hammer. Only one comment, you need to get a more recognizable mark, like your name on the blade as no one is going to know who that mark you have know is for. John
 
John A. Larsen said:
Nice job, looks like you moved a lot of steel with just a hammer. Only one comment, you need to get a more recognizable mark, like your name on the blade as no one is going to know who that mark you have know is for. John
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Thanks for the feedback John!
I'm working on a name based logo. I really like the symbol I'm using and it it a part of my written signature, but you are not the first, nor the second person to point that out to me. haha
 
Stunning knife! I think the logo is very close to being fantastic. The curves throughout the knife are complex, and three dimensional, and work together so beautifully..., perhaps you would consider curving the lines and angles a bit to add some life to the logo? At first glance, the design seemed almost avian, very cool!
 
poking_stick said:
Stunning knife! I think the logo is very close to being fantastic. The curves throughout the knife are complex, and three dimensional, and work together so beautifully..., perhaps you would consider curving the lines and angles a bit to add some life to the logo? At first glance, the design seemed almost avian, very cool!
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Thank you!
Even had to look up what avian means! hahahahaha
The 3D tapers of a chef's knife is the hardest thing to get right, in my opinion! Patience and stedy hands get the job done.
 
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