Kitchen Knife in CPM M4

theflyingplatapus: Just for the looks of it.
Joss: It's actually very comfortable.But multi faceted would work also.
Ray: Remeber, it's just a piece of stinking steel.
frc505: contact me through my e-mail mvknives@lightspeed.net

Thanks

Michael
 
Mikey, how are you, no contact for a while-- Have been only doing the Oregon show last few years so missing all you guys.. I like CPM M4.. did you forge that blade or is it just mill scale. I like it for hunters.. I have a couple at RC66 and still seem tough enough for that application. I hand rubbed them out and next time would rather hit my thumb with a hammer. Need to see if I can get a decent belt finish and leave it at that.. Phil
 
mv3.jpg


Awesome Work.....

Five Stars...
 
I think you're onto something, Mike. :thumbup: Design the set, include appropriately matched storage options, a matched sharpening steel and get into the high-end kitchen gear catalogs/stores, gift list options for brides etc. - anything that targets a younger, upwardly mobile demographic. Farm out the manufacturing while offering your own custom versions to those who must have something touched by the master's hands. Poof! You're a millionaire.
 
Hey Phil, yes it's been a long time. Thought you might have giving this crazy stuff up.
It's just mill scale. Didn't think I wanted to try and forge .070 steel.
Hi Buddy, good idea. Maybe you could be my agent. Really!!
B.B. and Snody, thanks for the kudos.
Ray, It would cost you way to much money for me to teach you the secret heat treat for this steel.

Thanks Guys.

Michael
 
Michael that sure is one nice looking blade. The steel sounds ideal though I have never had the chance to use it. Any "stays sharp forever" (almost) is right up my alley.

Jon
 
Joss said:
I like it but I'd be worried the square profile handle would get uncomfortable over time. I'd rather get something octogonal.
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Agreed as well round the spine and guard area ..these are blister areas

Nice knife though
 
Impressive kitchen knife man. It looks incredible and for sure it will cut incredible!
 
Looks fantastic to me - though Joss' and Riad's suggestions definitely bear consideration.

Roger
 
Riad's post brought a question to mind.
Do you guys who make kitchen cutlery seek advice from chefs on the design of your knives?
I would think they could offer a wealth of information considering the time they spend using these knives.
 
Kevin Jones said:
Riad's post brought a question to mind.
Do you guys who make kitchen cutlery seek advice from chefs on the design of your knives?
I would think they could offer a wealth of information considering the time they spend using these knives.
Click to expand...

i do and if anyone wants to get good at kitchen stuff its best to ask the guys that will be using the knives

it would be liek never hunting and making a hunting knife withought talking to a hunter about there needs

when you think about it a chef might use a knife like this 8-10 hours a day so he will know reall quick about what works and whats not right
 
Michael- Very nice.
My chef knife must have at least a heel over two inches and a rounded spine. Your knuckles will not hit the cutting board and if you choke up on the blade, the round spine will not bite into your hand.
 
Kevin Jones said:
Do you guys who make kitchen cutlery seek advice from chefs on the design of your knives?
Click to expand...
I know some knifemakers do collaborate with chefs when designing kitchen knives. Others have experience in restaurants and/or were chefs.

• Mike Vagnino owned a restaurant.

• Bob Kramer was a chef.

• Ken Onion worked with Culinary Institute of the Pacific.
 
One thing I always disliked about working in kitchens is this. I have a nice knife, others don't. I can't set mine down without worry that someone will either use it, steal it, or knock it off the counter. All of those happen.
I always wanted a sheath for my chef knifes. The guys that own their own knives had cases and or plastic edge covers, but no sheath. It would need to be washable, and be comfortable to wear.
I'm out of the industry now, so I never tested one. I bet there are pros that would love it.
 
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