- Joined
- Mar 15, 2022
- Messages
- 1
I'm looking for a knife maker experienced with stock removal, and ideally also experienced with precise heat treatment and familiar with designing and making chef's knives in general (and perhaps CNC machining too, though this is not expected).
I have a pair of 0.101" x 12.6" x 2.0" CPM MagnaCut knife steel blanks, one 2" x 2" x 5 7/8" stabilized amboyna burl, three similar-patterned 1 3/4" x 1" x 5 1/2" desert ironwood blanks, as well as a length of 1" x 2" brass bar stock and assorted-diameter steel, aluminum, and brass rods for pins. I'm planning on only using the stabilized burl, and leaving the ironwood for another project, but I'm going to do a few color / finishing tests myself first before my final decision.
The project will consist of one chef's knife, two paring knives, and perhaps also a flexible fillet knife or something else to avoid wasting the extra MagnaCut stock (TBD). I have a general idea of the profiles I want for the chef's knife (standard western chef's knife, my daily driver is the Victorinox Fibrox and I'm very happy with that) and the paring knives (a compromise between a sheep's foot profile, with it's long flat belly for accurate straight cuts and peeling, and a classic western paring knife, with a slight curve up to a point at the tip for piercing and minor rocking). The sketch below should give a pretty good idea of what I want, but I'm open to changes, particularly on the handles and chef's knife. The flexible fillet knife is just a quick mock-up to fit the available space, I haven't refined the design at all. The handle design shown below is also just a quick mock-up (the pins aren't even the right colors).
There are a few final features I'd like in the knives for this project. I'd like the brass bolster to meet the main body of the blade at a greater-than-90-degree angle, so that it's easy to clean between the bolster and blade and water doesn't accumulate there (most non-forged bolsters seem to meet the blade at a right angle, so if doing otherwise presents a major challenge, I can let go of this requirement. This is also where I thought CNC machining experience might be useful). I'd also like to hide a small set of "registration marks" on the chef's knife and one of the paring knives for precise alignment on my knife sharpening jig. There's a good chance I'll do this after the fact on my own, but I'd like to discuss options in case there's a particularly elegant way of doing it, perhaps using the top of a secondary bevel for height and a pair of marks on the spine for position, or by masking some parts of the blade while applying a tumbled or acid-etched finish (or something like that, I'm not even sure tumbled finishes are possible with a chef's knife of this size).
Let me know if you're interested in this project, and / or if you'd like additional information.
Thanks,
-Meyer
I have a pair of 0.101" x 12.6" x 2.0" CPM MagnaCut knife steel blanks, one 2" x 2" x 5 7/8" stabilized amboyna burl, three similar-patterned 1 3/4" x 1" x 5 1/2" desert ironwood blanks, as well as a length of 1" x 2" brass bar stock and assorted-diameter steel, aluminum, and brass rods for pins. I'm planning on only using the stabilized burl, and leaving the ironwood for another project, but I'm going to do a few color / finishing tests myself first before my final decision.
The project will consist of one chef's knife, two paring knives, and perhaps also a flexible fillet knife or something else to avoid wasting the extra MagnaCut stock (TBD). I have a general idea of the profiles I want for the chef's knife (standard western chef's knife, my daily driver is the Victorinox Fibrox and I'm very happy with that) and the paring knives (a compromise between a sheep's foot profile, with it's long flat belly for accurate straight cuts and peeling, and a classic western paring knife, with a slight curve up to a point at the tip for piercing and minor rocking). The sketch below should give a pretty good idea of what I want, but I'm open to changes, particularly on the handles and chef's knife. The flexible fillet knife is just a quick mock-up to fit the available space, I haven't refined the design at all. The handle design shown below is also just a quick mock-up (the pins aren't even the right colors).
There are a few final features I'd like in the knives for this project. I'd like the brass bolster to meet the main body of the blade at a greater-than-90-degree angle, so that it's easy to clean between the bolster and blade and water doesn't accumulate there (most non-forged bolsters seem to meet the blade at a right angle, so if doing otherwise presents a major challenge, I can let go of this requirement. This is also where I thought CNC machining experience might be useful). I'd also like to hide a small set of "registration marks" on the chef's knife and one of the paring knives for precise alignment on my knife sharpening jig. There's a good chance I'll do this after the fact on my own, but I'd like to discuss options in case there's a particularly elegant way of doing it, perhaps using the top of a secondary bevel for height and a pair of marks on the spine for position, or by masking some parts of the blade while applying a tumbled or acid-etched finish (or something like that, I'm not even sure tumbled finishes are possible with a chef's knife of this size).
Let me know if you're interested in this project, and / or if you'd like additional information.
Thanks,
-Meyer