Kitchen KITH 2022

Just want to remind everybody that the summer is almost over and Labor Day is just around the corner... Five weeks left.
 
Justin W said:
This is version 1.0. Not my KITH entry but up next will be the brother. Cocobolo works nicely.

2esWBGP.jpeg
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That's nice! How is my last year's KITH holding up? Any more in depth review in terms of edge retention, food release?
 
Hubert S. said:
Looks great! What grit did you take the handle to and did you apply any oil or wax?
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I followed a post from Horsewright Horsewright sanded to 600, apply Natural Danish oil (Watco), wet sand with 400, wipe clean, dry 24hrs, then sand up to 2500 grit, and finally wax (hand buffed). He recommended buffing with scratchless compound, but I don't have one, so I improvised the final finish. Turned out nice and glossy!
 
FredyCro said:
That's nice! How is my last year's KITH holding up? Any more in depth review in terms of edge retention, food release?
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Edge retention is great. Food release did not seem to be substantially better than other ffg knives. Very comfortable to use. Somehow, the end of the tang/handle developed a tiny gap, almost like the micarta warped. Pins were still holding it strong, so I just flooded the gap with medium thin superglue, and you can't tell anything was ever wrong. Definitely an heirloom quality piece overall.
 
Justin W said:
Edge retention is great. Food release did not seem to be substantially better than other ffg knives. Very comfortable to use. Somehow, the end of the tang/handle developed a tiny gap, almost like the micarta warped. Pins were still holding it strong, so I just flooded the gap with medium thin superglue, and you can't tell anything was ever wrong. Definitely an heirloom quality piece overall.
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Thanks, that's helpful. Maybe the pin peening squeezed out the epoxy or put the pressure to micarta in such way that the end curled up. Not sure what happened there. Glad you like it overall.
 
Justin W said:
I followed a post from Horsewright Horsewright sanded to 600, apply Natural Danish oil (Watco), wet sand with 400, wipe clean, dry 24hrs, then sand up to 2500 grit, and finally wax (hand buffed). He recommended buffing with scratchless compound, but I don't have one, so I improvised the final finish. Turned out nice and glossy!
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Finish looks great!
 
A. Matthews said:
Haha, apparently I’m no good at posting photos. I must have clicked ‘post” instead of uploading the photo.

One of these 3 will be the KITH knife I think:

https://imgur.com/a/IdoF7jg
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Middle one has the best cutting profile. Check your kitchen knifes by taking the longest flat on the cutting board, the heel should be slightly raised and for rocking action there should be a light curve towards the tip. First one (on the top) has the most pleasent handle profile. Consider that when you do a large butt like the one on the middle profile you will need to to round the scales and free the place for the pinky, the wide handle butt will be in your way.
 
FredyCro said:
Middle one has the best cutting profile. Check your kitchen knifes by taking the longest flat on the cutting board, the heel should be slightly raised and for rocking action there should be a light curve towards the tip. First one (on the top) has the most pleasent handle profile. Consider that when you do a large butt like the one on the middle profile you will need to to round the scales and free the place for the pinky, the wide handle butt will be in your way.
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I appreciate the feedback. I’m planning on doing some tweaking of the profiles still so I try to make some of those changes.
 
A. Matthews said:
I appreciate the feedback. I’m planning on doing some tweaking of the profiles still so I try to make some of those changes.
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I also do the final tweaking on the hardened profile and/or with the scales glued, especially the inner curvature of the handle, as I don't like grinding twice with the small wheel attachment. There is enough meat on all 3 blanks to do corrections, which is good. All your profiles are most similiar to santoku shape, look at the santoku profile and handle shapes on Japanese knives websites to do any corrections. Your signature should be in the grind, material choice, heat treatment, handle shape and finish level.

At least thats how I see it.
 
Scaniaman said:
This seems great, I have try and join one at some point. And judging from the pics, step up the game a little :)
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So, S Scaniaman will you join us? We have seen you finish a blade in a day or two. Where is N Natlek with all the HSS steel? Stacy E. Apelt - Bladesmith Stacy E. Apelt - Bladesmith haven't heard from you either? Who else should we call out?

I didn't have a day in the shop in last two weeks, but I will try to put some overtime in to participate.
 
FredyCro said:
So, S Scaniaman will you join us? We have seen you finish a blade in a day or two. Where is N Natlek with all the HSS steel? Stacy E. Apelt - Bladesmith Stacy E. Apelt - Bladesmith haven't heard from you either? Who else should we call out?

I didn't have a day in the shop in last two weeks, but I will try to put some overtime in to participate.
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It's true, summer hasn't been very productive :thumbsdown:
I pretty much stopped making chef knives for now and have other knives I need to get done, up until about spring so...:(
 
Scaniaman said:
It's true, summer hasn't been very productive :thumbsdown:
I pretty much stopped making chef knives for now and have other knives I need to get done, up until about spring so...:(
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You must have couple of hardened blanks laying around.
 
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