kitchen knife questions

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paintbfreak1325

Joined
Jul 6, 2004
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22
I am looking at making some kitchen knives. What blade steel would you recommend. What thickness of steel. what handle material.

Thanks for all your help

Andy
 
Andy,

Having made a few for the kitchen, my recommendation:

S30V
3/32
Micarta/Dymond wood

Most folks don't want to sharpen their kitchen knives. S30V will cut forever (it seems).

Kitchen knives should be thin, for the most part. I find I can make about anything other than choppers if I start with 3/32" steel.

Kitchen knives in my house are abused, mircata is going to hold up. Stabilized wood is great, but needs more care. One trip thru the dishwasher and ....

Hope that helps.

Steve
 
I've used some wood successfully in the kitchen, but don't use the dishwasher for any sharp knives. Cocobolo works great holding up against the weather in the kitchen, but can leave a reddish stain on the counter if left in a puddle of water. I've used Mesquite as well. Great resistance, very light, but pretty plain (prettier than hickory...). Again, I've not tested these in the dishwasher. I just prefer a good wood over the dymondwoods or micartas.

Just two more cents worth...

Dan
 
Any kitchen knife you make, has to stand up to the dishwasher. Even when You tell then don't put in the washer. Guess what :barf:
 
dhannon said:
I just prefer a good wood over the dymondwoods or micartas.

Just two more cents worth...

Dan
Click to expand...

I'm with you Dan! However, in my house.....

I made my wife a nice ATS-34 utility knife with stabilized redwood. It lost all its pretty-ness in the first month. My wife leaves it dirty, in the bottom of the sink, in water, under the dirty dishes, over night :eek: . The kids run it thru the dishwasher :eek: :eek: . After 6 months, guess what handle materials look better? Hmmmm... Maybe G10 for the next one!? :rolleyes:

Steve
 
Oak, hickory, maybe cherry. Unless for a professional chef I'll never use fancy wood on a kitchen knife again. I think abusing a plain ol'oak handle adds character to it. Do the same to burl and the figure is gone in no time. Hickory may be the best of all.

S30V, 440C, if robust enough - simple carbon.

RL
 
If I know the person's going to put it in the dishwasher, I'll make it out of corian completely. Solid as a rock.

I use stabilized wood for everybody else. If it comes apart, I'm willing to fix it - but not replace it for free. ;)


I've used 440C by request, but wouldn't mind using S30V or other crucible steels. I have some ATS-34, but no takers yet...:(
 
Daniel, corian, when making counter tops, is fairly brittle in my experience. What happens when you drop a corian handled knife on the floor especially concrete or ceramic tile ?
 
paintbfreak1325 said:
I was originally thinking about s30v and micarta. has anyone ever used talonite for kitchen knives would this work.
Click to expand...

I am frequently using Camillus Talonite "the Talon" knife in the kitchen! And the same knife for diving (the whole story can be read here: http://www.carbideprocessors.com/Knives/Talonite_adventure.htm )

Talonite is great in the kitchen and the G-10 handle is very good around and in water! Sharp knife and cuts forever. So yes, Talonite is very suitable in the kitchen. ;)

Jorgen
 
Some of the Fibermascus stuff has nice character, yet retains a lot of the properties of traditional phenolics and laminates like G-10 and Micarta. The brown burlap Fibermascus is really cool looking and wouild make a kitchen knife the equivalent of an old Fender tweed amp! :D I'd check that stuff out as the prices are quite reasonable. You may want to email them and see what the durability is like, though, because I'm only guessing.

If you want to be really cool, I suggest carbon fiber. The new William Henry kitchen knives have it, so I assume you can run it through the washer. If I had tha ability to do a big chef's knife, which I don't because of my heat treating set up, I would go with carbon fiber screwed into the handle with chainring bolts (some Strider knives use these). It would give a new definition to "tactical kitchen knife" for sure! :D
 
Haven't had any problems so far, mete. It may seem brittle in large pieces but I've dropped the sample pieces I have plenty of times (clutz at the bandsaw) and have never had one break or shatter.
 
mete said:
Daniel, corian, when making counter tops, is fairly brittle in my experience. What happens when you drop a corian handled knife on the floor especially concrete or ceramic tile ?
Click to expand...
corian :(
I've had it brake more times than I like so I stay away from it for the most part.
there is no fiber in it to help..
good old Hi carbon cheap used 6L Band saw steel if you're just starting out :D am I Beeping to much :)
 
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