Makers: Post pics of your knives.

[samuraistuart]

Test post due to the whole photobucket fiasco...

 

[samuraistuart]

Test post due to the whole photobucket fiasco...

 

[samuraistuart]

Finally figured out the right link to post here. Sorry for the earlier test posts, fellas. Would delete them if I could or knew how. Anyway, lets see if I can get the other pics posted. 52100 chef knife, part of a set.

Santoku in AEB-L

Boning Knife in 8670

Parer in O1. Thanks for looking, and my apologies again for the messed up posts earlier. Was trying to figure out which link to copy/past into BF from imgur. Got it sorted, I think.

 

[Willie71]

Finally figured out the right link to post here. Sorry for the earlier test posts, fellas. Would delete them if I could or knew how. Anyway, lets see if I can get the other pics posted. 52100 chef knife, part of a set.

Santoku in AEB-L

Boning Knife in 8670

Parer in O1. Thanks for looking, and my apologies again for the messed up posts earlier. Was trying to figure out which link to copy/past into BF from imgur. Got it sorted, I think.

Great set, gorgeous Walnut, and consistent finish.

 

[samuraistuart]

Thanks Warren!

 

[jdm61]

Very nice, but just a tad indecisive re steel selection, are we?

 

[FOG2]

Samuri. Those are awesome!!

 

[WC53]

Wow, if I win the lottery, I'm calling you! Gorgeous blade and wood work. Love the walnut

 

[samuraistuart]

Ha! If you win the lottery, I'm calling YOU!

Thanks FOG2!

Joe, I mentioned this in the custom forum, but the reason for the different carbon steels is that is what I had in the proper thicknesses for each knife. And the AEB-L, customer wanted a Santoku with the set, I had just finished that Santoku and asked them if they would like me to use that as part of the set, as it was a copy of my wife's favorite knife (customer was one of my wife's SLP instructors). Hence AEB-L in a carbon line-up.

I'm starting to lean towards one steel thickness for most all the knives I make. In the ~0.080" range. Hunters, EDC, Chef's, etc. Paring knives in the ~0.063" range.

 

[jdm61]

Next little knife almost done. Shaped the handle, just need to clean it up a bit and put an edge it. 270mm AEB-L, blackwood with .060 blue G-10 liner.

 

[Natlek]

What do you guys think of this knifes I finished ? Steel is 1.5mm 1.2519 from tobacco industry .Not HT by me ,they a already too hard . Only tempered 2X1 hour on 180 C . Something is not right in shape in this to call them santoku .... but I can t see what ?

 

[Jetzler1]

This is a recent parring knife I made. It has a 4.125 inch flat ground blade, Belt finish with 3/4 forced patina, M-4 blade rockwell 63
8.750 overall length .085 thick and 1" tall at the heal. 3.4 ounces.
Koa scales with black liners with stainless pins.

 

[samuraistuart]

I like that design, Joe. Sure to be a good cutter.
Natlek, keep up the good work!
John, that M4 paring knife is spectacular, the forced patina makes it really stand out.

 

[Natlek]

I make another one .This time for my brother . 1.2519 steel again , 2.2mm thick and scary sharp Sorry for bad pictures .

 

[Brian77]

Finally figured out the right link to post here. Sorry for the earlier test posts, fellas. Would delete them if I could or knew how. Anyway, lets see if I can get the other pics posted. 52100 chef knife, part of a set.

Santoku in AEB-L

Boning Knife in 8670

Parer in O1. Thanks for looking, and my apologies again for the messed up posts earlier. Was trying to figure out which link to copy/past into BF from imgur. Got it sorted, I think.

Love this set. love the handle shapes Would be interested in knowing how your designed those.

 

[Brian77]

Finished up this set for a customer. Fabulous Tasmanian Blackwood from Burlsource, African Blackwood bolsters, black and copper liners. S35VN steel except for the cleaver which is 3V.


IMG_5937 by Robert Erickson, on Flickr

IMG_5939 by Robert Erickson, on Flickr

IMG_5940 by Robert Erickson, on Flickr

I love this set, and the designs.

 

[Willie71]

This was my submission for the 2017 kitchen kith in the shop talk forum.

It's 1/16" S35VN, Rc61, 70/30 offset grind, ffg on the left and d-grind on the right. It's taken down to 0.005" before sharpening, and sharpened at 9dps. The handle is African Blackwood and Quarter sawn Honduras Mahogany. The Mahogany will develop a rich reddish brown tone over time (think traditional yacht cabinetry.) it has a great chatoyance, especially when quarter sawn.

IMG_1409 by Wjkrywko, on Flickr

 

[FOG2]

1/16 I cant even imagine how well it will cut. Does it have flex in it? Nice work sir!

 

[Willie71]

It's not as flexy as you would think. It was 3/32" to start with but one of my clamps broke during quench, and the handle end had a bit of a twist. I got most out during temper, and ground the rest out.

 

[Zantetsu_B*3]

My first attempt at a chef knife, and second handmade knife, overall.
8" 1095 blade. full tang 12" overall (probably a little short on the handle)
red G10 spacer/liner & Kirinite 'Black Pearl' handle scales

heat treated with clay to create a hamon, then tried sandblast finish, then tried high polish.
I may leave it as is, or may re-etch for more visible hamon.

Any tips and/or critiques would be highly appreciated, as I am new and highly coachable
Thanks

oh yeah, 100% hand finished following heat treat scale removal, and sharpened to
14° (28°-30°) razor sharp edge. (What I am most excited about!)