Makers: Post pics of your knives.

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some recent work

 

[Matt Rochester]

Just finished this last minute Christmas order. I had this one set aside for myself so I guess I’ll have to wait on mine. Cpm154 at 61rc. 8” cutting edge with black G10 scales.

 

[John Cahoon]

The last of the culinary knives from this batch, a 52100 "gyuto" with a modified (beveled front) Wa handle in ebony/bubinga, red and copper spacers. This ones going to my wife's family restaurant for an appropriate amount of professional abuse.

I've primarily focused on outdoor knives but these (2 yanagiba and 2 gyuto) were real fun and I'll probably try some more in the future. Any tips/critique much appreciated.

 

[Matt Rochester]

Just finished this one up. 8” gyuto, Cpm154 at 61rc, walnut and G10 handle. Balances right behind the heel. It’s super thin behind the edge, very light and crazy sharp!

 

[Matt Rochester]

Double post

 

[Gilbert M]

Here are the last two of 2018. Both have A203-e outer layer then 15n20 and a 52100 core with a coffee etch. First one 8 1/4 blade, stabilized koa handle, turquoise composite spacer and Damascus bolster. Second one has a 9 inch blade, spalted Oregon myrtle (stabilized) handle a domed bronze pin and bronze/g-10 spacer. Also I got to mess around with my new camera.
Thanks for looking and Happy New Year.

 

[John mc c]

I love those two gilbert.blades are just lovely
Is that the 15n20 that's dark and near the edge or the lighter coloured steel nearer the spine?
And is there enough nickel in it to stop carbon migration when forging?

Here are the last two of 2018. Both have A203-e outer layer then 15n20 and a 52100 core with a coffee etch. First one 8 1/4 blade, stabilized koa handle, turquoise composite spacer and Damascus bolster. Second one has a 9 inch blade, spalted Oregon myrtle (stabilized) handle a domed bronze pin and bronze/g-10 spacer. Also I got to mess around with my new camera.
Thanks for looking and Happy New Year.

 

[Gilbert M]

John mc c thanks yes that second darker layer is 15n20 the idea is at least the 15n20 has alot more carbon than a203e so migration will be better than the 52100 being next to the A203e (.250). It's a .064 layer of 15n20 and the core is .188 of 52100 after the initial soak I work the steel as quickly as possible with my power hammer to avoid migration.

 

[John mc c]

Looks great Gilbert
I'm trying some soon but I'll be doing by hand
I've done San Mai before not go mai.i like the idea of nickel layer.and looks so cool

 

[milkbaby]

Almost done, just final handle waxing and final edge sharpening... Here's an R&D piece: wide bevel gyuto made out of Alabama Damascus with Honduran rosewood burl and yellow cedar burl handle. Blade is 245 mm long by 53 mm tall at the heel, or in other words 9.65 inches long by 2.09 inches tall in MURICAN. This HRB is freaking gorgeous wood and the pics don't come remotely close to doing it justice.

 

[Carterwhopkins]

This is a 165mm nakiri made of 52100, it is hardened to 62Rc. The handle and saya are black & white ebony with accents of nickel-silver and buffalo horn. The saya pin is turned and knurled nickel-silver.

 

[Robert Erickson]

Nice one Carter. I just got some black and white Ebony that is sized for a Wa handle. Looking forward to seeing how the stuff finishes up.

Here's the latest chef out of the shop. 230mm CTS-XHP gyuto with hybrid Buckeye Burl and black paper micarta.

 

[Stromberg Knives]

Here's a set of kitchen knives I just finished for a customer. It's a Gyuto Ktip 210mm and a Santoku Ktip 165mm, both in O1 at 64 HRC. The handles are linen Micarta with paper Micarta bolsters and G10 liners.

 

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2 in 1095 and snakewood

 

[Robert Erickson]

Finished this up recently for a customer who sent me this sweet block of Koa. Always rewarding to work with it! Also my first Saya.

 

[Justin Schmidt]

Killer knife and saya Robert!
Here the last chef knife I made. Guy wanted a viking broke back seax inspired one

 

[Robert Erickson]

Time to resurrect this thread...
A few recent kitchen blades, I'm kind of on a prep knife kick.

5" CTS-XHP kitchen prep with Amboyna burl.

5" San Mai from HHH Knives. The core is Hitachi Blue #2 with a SS shell. Curly Koa handle and African Blackwood ferrule.

 

[PEU]

7" Chef Knife, Bohler K720, 2mm (0.078") O2 carbon steel, wengue wood and corby bolts. Will be on my Bladeshow Table. Come and say hi !!

Pablo

 

[Alex Topfer]

Here are a bunch of my recent kitchen knives. I'm still pretty new to this, so they are a bit rough around the edges (metaphorically, the edges are actually pretty smooth )

Petty/utility knife, with an iron bark and tallow wood handle

Chefs knife with black palm scales. I was trying out a stabilised wood, these scales seemed to be poor quality and i'm not happy with the handle.

Another petty/utility, with a copper and jarrah frame handle. i really like the jarrah

Cai Dao, with australian cedar handle. first attempt at a mirror polish on the flat, didn't quite get there

 

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3 recent
pic taken just prior to complete finishing of the handle