Kitchen knives in ss/carbon san mai.

Salem Straub

Salem Straub

Joined
Oct 20, 2008
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The latest four to ship from my shop...

San mai knives with african blackwood bolsters, bronze spacers, and desert ironwood handles. 9" chefs in 304/52100, 5" pettys in AEB-L/CruForgeV.

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Very nice, Salem. Do you think that you got the AEB-L to partially harden at all?
 
great lines, good choice of materials, and outstanding finishing job on the wood.
Question - do you ever do the grain filling steps with tung oil that are common to traditional shotgun finishes ala Holland and Holland?
 
Those are some fine knives Salem
 
Joe, the AEB-L comes out partially hardened after thermal cycling down from forge welding... even with the sub-critical cycles for the Cru core. The second knife down was given a 2 hour soak at 1350 to soften the AEB-L more, and as you can see that leads to a wider carbon migration zone. I like the look but I'm limiting that step to 1/2 hour for now. Still a fresh combination for me.

Kevin, I've tried that sort of finishing on wood in the past, also CA finishing- with ironwood usually not much of a finish beyond polishing is normally used. I may try some steps I heard of, that can delay color loss.
 
doh - I wasn't thinking about ironwood, of course. I just meant in general (I am working with rosewood a lot these days, and it sometimes has open grain/pores).

color loss is another issue, actually, it is darkening and losing the beauty of the chatoyance for the woods I have been using. I won't derail your thread with these questions, but they are things I have been thinking about lately. great work.
 
Very nice Salem, love that san mai.
 
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