My very first kitchen knife- picture heavy

[AA Forge]

I thought I would show you guys a project I just finished.

It's something I have wanted to try for awhile now, and I finally got around to it.

Thanks for looking!

Blade about- 7 3/4"
Handle about- 5"
Steel- .180 (just shy of 3/16") Aldo's 1095 high carbon steel that has been forged and ground to a very fine edge.
Desert ironwood
2 mosaic pins
600 grit hand rubbed finish

 

[goobie]

Very nice!! I'd hate to hide that in a drawer though. Ironwood knife block maybe??

 

[bindlestitch]

Great job, brother.
Iz

 

[AA Forge]

Thanks Iz!


Thanks goobie, a knife block wouldn't be a bad idea; maybe one day.

 

[mtnfolk mike]

oh.. that came out great Adam.. nice work.:thumbup:

 

[Mannlicher]

I like a lot more belly on a Chef knife. That really helps with 'rocking' the blade when dicing. I also like a bit more drop at the point. Stainless makes a lot more sense for most folks in a kitchen knife, although my favorites are the K Sabatier knives from France, and they are carbon steel.

That should be a great slicer.

 

[AA Forge]

Thanks guys!

It's funny you mentioned stainless, because I'm actually working on a couple of designs made of CMP 154CM. It will probably be a couple of months before I can get to them, but I think they will be some good knives for anyone how doesn't want to maintain carbon steel.

 

[cbach8tw]

Nice one Adam, that ironwood came out nice.

 

[AA Forge]

Thanks

 

[mykel m]

Beautiful Adam.I'm thinking it would be at home in camp too.

 

[trkJr]

Hey Adam,

I'm in partial agreement with Mannlicher with liking more belly in a chef's knife and more of a drop point. I'm fine with carbon steel however and actually think your larger camp knife would also be at home in the kitchen. Any chance you'll be doing more of the classic chef's knife shape in the near future or coming out with more of the large camp knifes?

 

[RoyalM]

That's a great looking knife mate, plans for a set?

 

[anthonyca1]

It's funny you mentioned stainless, because I'm actually working on a couple of designs made of CMP 154CM.

Adam, great looking kitchen knife!! I love my carbon steels, but if your gonna do one in stainless, I'm happy to see the CMP 154CM. Very good stuff from my experience, but in edge holding, and toughness.

 

[AA Forge]

Hey Adam,

I'm in partial agreement with Mannlicher with liking more belly in a chef's knife and more of a drop point. I'm fine with carbon steel however and actually think your larger camp knife would also be at home in the kitchen. Any chance you'll be doing more of the classic chef's knife shape in the near future or coming out with more of the large camp knifes?

Yep! I'm planing on having a more classic style chef's knife as well as some Japanese designs like the Santoku; But my version of course.

That's a great looking knife mate, plans for a set?

I've been thinking about it.

Adam, great looking kitchen knife!! I love my carbon steels, but if your gonna do one in stainless, I'm happy to see the CMP 154CM. Very good stuff from my experience, but in edge holding, and toughness.

From what I have read it's the best; but the stainless is going on hold for a little while. I have some big things coming up so it probably wont be until Feb. before I can.


Thanks guys for all the comments!

On a side note; If you guys have any ideas for some kitchen knives feel free to post them. I'm always looking for some ideas.

 

[trkJr]

Yep! I'm planing on having a more classic style chef's knife as well as some Japanese designs like the Santoku; But my version of course.

Thanks, Adam, looking forward to seeing what you come out with in the future.