kitchen knives

[timos-]

I started with kitchen knives a few years ago. Now I cant stop, I think about these things all day Nothing like art that you can use! Here is a couple of my latest creation. Please tell me what you think.

First a "Bunka" Style - basically a vegetable knife with a tip. It is a pretty specialized type of profile. Like many, maybe even all other knifemakers, I love using Devin's steel. This is 1095 and nickel. Was very fun to make. This is where learning to grind freehand really has paid off. It can be pretty tricky grinding bevels and distal taper on 1/16" stock. Fortunately this blade stayed straight as an arrow for me. The blade appears to be un evenly etched. It is not but I found this knife very difficult to capture in photograph.

Second is a fun and unique profile. I found this excels at breaking down poultry but is a little sticky for potatoes and butternut. This is 1/8" thick W2 steel with a full distal taper.

 

[Dr Rez]

Second looks very similar to a Kramer knife. Beautiful! Do you know the carbon content of the w2 steel? zknives says .8-1.5 thats a huge range lol

 

[timos-]

Aldo lists his w2 as having .916 carbon

 

[john april]

good stuff timos !

 

[timos-]

Thank you John!

Dr Rez, I see what you mean about a kramer knife. The kramer knives look like the handle drops a little more. Im gonna have to try that, seems it would behave more like a traditional chef knife.
This one here, with that kind of extreme angle of handle center line to blade edge makes board work a little less comfortable while making breaking down proteins pretty awesome.

 

[mete]

The great carbon range for W-1 , W-2 has always bothered me .The solution is to buy those steels from one of the knife steel suppliers , find his carbon levels and stick with that supplier.