- Joined
- Apr 7, 2013
- Messages
- 600
Hey there,
My name is Pete and I wanted to take a few moments to introduce myself as I have found myself spending more and more time lurking these forums, specifically the Knife Maker's Discussion section. A little about myself... I am an avid home cook who also shares a passion with my wife for fine dining/exciting new restaurants. Since developing my passion for home cooking, I also naturally (at least natural to me) developed an equal passion for the tools the cook uses. One particular tool in general was the myriad of knives for use in cooking. My mother as a house warming gift gave me a Wustorf Ikon 8" Chef's knife, which I of course thought was great. Then I began doing research as I always do about my hobbies / passions. I then discovered the world of Japanese steel and instantly fell in love with the traditions and skill of Japanese bladesmiths.
My first entry into the world of Japanese cutlery was a Fujiara FKH (Carbon) 210mm Gyuto (Chef's Knife) and I instantly tossed the Wustorf's soft steel in the drawer for the harder and sharper edge of the Fujiwara. Not to mention the patina that carbon steels develop is down right sexy. In fact all of my knives are carbon or at least carbon core sanmai with the exception of my Devin Thomas AEB-L's. I've since been collecting Japanese Knives now for about the last 3.5 years and have been learning to sharpen over the same amount of time. I'm the guy with a bucket of Japanese whet-stones submerged in water in one of his bathrooms.
Over the last year and a half I have really started to take notice of the few custom knife makers in the U.S. who have truly understood the difference that make kitchen knives incredibly unique in the world of cutlery. Some of my favorite kitchen knives were not made by Japenese smiths but rather the likes of Devin Thomas (Gyuto and Sujihiki) and my most recent acquisition, a full on custom boning knife by Michael Rader.
Well, that brings us to the present... In my search for a better understanding and appreciate for the Kitchen Knives that I hold near and dear to my heart I have decided to begin the process of making my own knife. Now I won't pretend that I will make anything close to functional for my first knife but I am excited to begin learning the process. I've been reading Wayne Goddard's book, "The Wonder of Knifemaking" as well as reading every thread on these forums.
My current equipment is as follows:
Obviously after reading Wayne's book I want to start the knife making process with the most basic of tools to really begin to develop and understanding of what is going on. Also, I am not looking to waste $2000 on a belt grinder and then decide a year from now I am done with knives.
I am sure I will have questions and I want to thank you in advance for your patience. I will do my best not to crowd source and do my research before asking common questions. I have decided that my first attempt at a knife will be a sheep's foot pairing knife. I figure this will be the most simple blade to create in terms of kitchen knives.
I guess I will end with a few pictures of my most recent kitchen knife acquisition.
Michael Rader Boning knife in 52100 and Fossilized Walrus handle.
My name is Pete and I wanted to take a few moments to introduce myself as I have found myself spending more and more time lurking these forums, specifically the Knife Maker's Discussion section. A little about myself... I am an avid home cook who also shares a passion with my wife for fine dining/exciting new restaurants. Since developing my passion for home cooking, I also naturally (at least natural to me) developed an equal passion for the tools the cook uses. One particular tool in general was the myriad of knives for use in cooking. My mother as a house warming gift gave me a Wustorf Ikon 8" Chef's knife, which I of course thought was great. Then I began doing research as I always do about my hobbies / passions. I then discovered the world of Japanese steel and instantly fell in love with the traditions and skill of Japanese bladesmiths.
My first entry into the world of Japanese cutlery was a Fujiara FKH (Carbon) 210mm Gyuto (Chef's Knife) and I instantly tossed the Wustorf's soft steel in the drawer for the harder and sharper edge of the Fujiwara. Not to mention the patina that carbon steels develop is down right sexy. In fact all of my knives are carbon or at least carbon core sanmai with the exception of my Devin Thomas AEB-L's. I've since been collecting Japanese Knives now for about the last 3.5 years and have been learning to sharpen over the same amount of time. I'm the guy with a bucket of Japanese whet-stones submerged in water in one of his bathrooms.
Over the last year and a half I have really started to take notice of the few custom knife makers in the U.S. who have truly understood the difference that make kitchen knives incredibly unique in the world of cutlery. Some of my favorite kitchen knives were not made by Japenese smiths but rather the likes of Devin Thomas (Gyuto and Sujihiki) and my most recent acquisition, a full on custom boning knife by Michael Rader.
Well, that brings us to the present... In my search for a better understanding and appreciate for the Kitchen Knives that I hold near and dear to my heart I have decided to begin the process of making my own knife. Now I won't pretend that I will make anything close to functional for my first knife but I am excited to begin learning the process. I've been reading Wayne Goddard's book, "The Wonder of Knifemaking" as well as reading every thread on these forums.
My current equipment is as follows:
- 10" mill-cut flat bastard file
- 10" mill-cut flat secondary file
- File card and chalk
- Hack Saw and Drill for cutting the blank
- 1/8th thick 01 bar stock
Obviously after reading Wayne's book I want to start the knife making process with the most basic of tools to really begin to develop and understanding of what is going on. Also, I am not looking to waste $2000 on a belt grinder and then decide a year from now I am done with knives.
I am sure I will have questions and I want to thank you in advance for your patience. I will do my best not to crowd source and do my research before asking common questions. I have decided that my first attempt at a knife will be a sheep's foot pairing knife. I figure this will be the most simple blade to create in terms of kitchen knives.
I guess I will end with a few pictures of my most recent kitchen knife acquisition.
Michael Rader Boning knife in 52100 and Fossilized Walrus handle.
