Makers: Post pics of your knives.

[karlo ban]

Just finished this little SS paring knife.

Bevels are done with 800 stone then short dipping in acid to darken central steel and buffed without polishing compound. I really like how surface turned out.

 

[timos-]

Wow, that is really nice!

 

[karlo ban]

Thank you!

 

[karlo ban]

My latest one. Customer just left with it after short course on sharpening and maintaining.

 

[josh81]

Very nice Karlo! I just finished this skinner for a customer today. I drew this up a while back and I've really been looking forward to seeing it done. I think I'll make a few more of these. .130" aeb-l, redwood burl, and carbon fiber.

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[Tobbe lundström]

Hello is a Swedish knife makers that make little chef knives and cutlery, so I show some Alste I made. working in Damasteel and arm local materials mostly birch burl and little mammoth and walrus. please take a look.

 

[Willie71]

Set of steak knives in W2. Stand is black walnut with Danish oil finish. Customer wanted each knife to have a different handle material. Blades are Rc62/63, 0.005" at the edge, 15dps.

[/url]image by Wjkrywko, on Flickr[/IMG]

 

[Willie71]

This was supposed to be a kith knife but I missed the deadline. This one is Blue#2, 0.005" behind the edge, 10dps, full distal taper, Rc64. There is a hamon, but this steel has alloy banding/carbide segregation and has a wootz like pattern. Handle is black and white ebony. 260mm blade, with octogonal handle.

[/url]image by Wjkrywko, on Flickr[/IMG]

[/url]image by Wjkrywko, on Flickr[/IMG]

 

[Willie71]

240mm, W2 at Rc63. 0.007" behind the edge. 60/40 offset grind with full flat on the left, and convex on the right. Curly mango handle with Wenge bolster.

[/url]IMG_5929 by Wjkrywko, on Flickr[/IMG]

 

[Willie71]

Quick pic of the collection I made for a friend over the past few years. Hitachi Blue#2, Aeb-l, 15n20, and W2. All rc62+.

[/url]image by Wjkrywko, on Flickr[/IMG]

 

[josh81]

Wow Willie those are incredible! Gives me something to strive for that's for sure.

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[josh81]

I finished this one up today. It's a graduation gift for a family friend.

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[Willie71]

Wow Willie those are incredible! Gives me something to strive for that's for sure.

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You are too kind. I'm just getting the hang of this, finally making tools that feel more like an extension of the hand. Your knives look really well made. One suggestion I have for you is less belly, and less handle drop for kitchen knives, but those features are great for skinners. :thumbup:

 

[Willie71]

Just finished this little SS paring knife.

Bevels are done with 800 stone then short dipping in acid to darken central steel and buffed without polishing compound. I really like how surface turned out.

I really like that! Great profile and finish. That just speaks to me.

 

[josh81]

You are too kind. I'm just getting the hang of this, finally making tools that feel more like an extension of the hand. Your knives look really well made. One suggestion I have for you is less belly, and less handle drop for kitchen knives, but those features are great for skinners. [emoji106]

I appreciate that. I'll take all the advice I can get!

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[samuraistuart]

Josh, you're making great looking knives! Warren....my goodness, my friend! Those are all awesome!! Love the stand! About the banding in Blue 2....I saw a guy on British Blades that had BIG time banding in his Blue 2. I am not getting it with the sheet I have. There is some, but not hardly noticeable.

 

[Willie71]

I think it varies from piece to piece. It's the top center of the pour that results in the banding. One end of my sheet looks normal after hardening, the other is banded. I think that's why Aldo got that batch. It was inconsistent.

 

[Robert Erickson]

Great job guys! Love seeing what everyone is doing, really inspiring!
The last few for the kitchen out of the shop:
AEB-L cleaver in Rosewood and African Blackwood
My KITH knife, a Kiritsuke style 52100 blade with Ringed Gidgee and African Blackwood
The last one is an AEB-L chef in Afzelia Burl and Indian Ebony

 

[05honda10]

What thickness of steel are you guys starting with? I see some of you going thinker and having much more transition on the flats, and others starting very thin .070, or thinner? Is there a consensus as to what works best? New guy here looking for a starting point. I have a few blades roughed out in AEB-L and 52100. Both just under .0125 or 1/8.

 

[samuraistuart]

What thickness of steel are you guys starting with? I see some of you going thinker and having much more transition on the flats, and others starting very thin .070, or thinner? Is there a consensus as to what works best? New guy here looking for a starting point. I have a few blades roughed out in AEB-L and 52100. Both just under .0125 or 1/8.

What knife are we talking about? Chef? Santoku? Petty? Parer? The spine thickness can vary depending on the maker's and/or customer's preference. For example, I like chef's knives in the .090" range, but make quite a few in .135", even had requests for .187"!! I made them for the guy, but tried to steer him towards a thinner blade. He said he preferred lots of "beef". Santoku and Petty style knives I prefer .063"-.072" range, and paring knives I really like .052", particularly the 52100 from AKS.