Introduction, and some work in progress

[Willie71]

I have been browsing this forum for the past several months. I have been making kitchen knives for a bit over a year, and have finally refined my heat treat and geometry to where I am feeling confident in my knives. I have some pictures of my personal use knives. I don't waste a lot of time on my own knives. I don't finish them out well, as I am more concerned with performance than pretty.

[/url]IMG_5736 by Wjkrywko, on Flickr[/IMG]

The top western Chef's knife is 52100, Rc62, with Gaboon Ebony handle/sapele liners. The blade is flat ground with the last 5% convexed and the edge is 0.007" behind the edge.
They short santuko is 15N20 at Rc62. The edge is offset with a 70/30 favoring right handed users. Its 0.005" behind the edge. The left is full flat ground, and the right is a gentle convex. Food release is very good. The handle is a bit oversize to help my wife with her arthritis. The handle is spalted oak burl with ebony.
The paring knife is O1. I made the blade extra long as I primarily use it for potato peeling and I found my previous parer too short to cut through a wide potato so I made this one. The handle is spalted rainbow poplar from my firewood pile. I have about a cord of this wood stacked, and pull out pieces that look interesting.

[/url]IMG_5738 by Wjkrywko, on Flickr[/IMG]

These are all in 15N20, and Rc62. The petty is a left hadd grind and will be getting a Wa handle. The two chef's knives are right hand grind as listed from the first picture. The smaller santukos are not ground yet, but both are going to right handed owners.

[/url]100_2169 by Wjkrywko, on Flickr[/IMG]

This was the firsh Chef's knife I made over a year ago. Its O1 at Rc63. Full flat grind. 0.010 behind the edge. Handle is paduak with maple liners.

Comments/feedback are welcome.

 

[Hesparus]

Looking good — I love how sleek that french knife is in the first picture.

- Chris

 

[Bigfattyt]

Look great to me.

 

[Willie71]

Here's a set I did for a psychiatrist I worked with These are 15N20, Rc62. The two larger knives are right hand geometry, and the paring knife is ambidextrous. The bolster is unidirectional carbon fibre, with a sapele spacer, and curly claro walnut handle.

[/url]DSC09532R by Wjkrywko, on Flickr[/IMG]

[/url]DSC09520R by Wjkrywko, on Flickr[/IMG]

I forgot to take pics before I sent them out. The customer sent me these pics. I am noticing the heel profiles are poorly matched. What was I thinking?

 

[Willie71]

I am working on a 240mm W2 gyuto for a friend's daughter. This is just a hint after rough grinding, normalizing, and grain reduction cycling.

[/url]IMG_5815 by Wjkrywko, on Flickr[/IMG]

I am polishing a W2 sujihiki with clayless hamon. It was a challenge with the thin geometry, but I got a nice effect on the second try.

[/url]IMG_5820 by Wjkrywko, on Flickr[/IMG]