New maker, my work so far.

C

Cascadification

Joined
Apr 28, 2012
Messages
5
I'm a new maker, started in December collecting tools and learning, looking up everything I could on techniques and methods then got to work.
I've made 13 knives so far, mainly kitchen knives as I have a passion for cooking and being able to use something in the kitchen I made in the garage is an incredibly rewarding feeling.

I've introduced myself on the kitchen knife forum, but my pictures were deleted promptly since you are not allowed to post as a maker unless you're an authorized vendor. eventually I will sell, but I don't want to sell until I know my knives are perfect.

This is my first knife:
Cocobolo handle O1 steel, not a great design but a great learning experience.
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This is a 8" chef I made, O1 steel Cocobolo handle.
The edges are a little to thick, so I'm refining my grinding technique.
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Nakiri:
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Paring knife with a Bocote handle:
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another chef i had to rehandle after the Lignum Vitae shrank.
Cocobolo with a small brass bolster, not peened, just epoxied. I needed to start somewhere.
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I'm extremely proud of this one, a Bird's beak paring knife, peened brass bolster and walnut dymondwood.
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Another I'm really proud of, a 3/16" O1 European style meat cleaver, Peened brass bolster and walnut dymondwood. the only thing that was off was there was either epoxy that got around the brass rod or they didn't spread enough deeper into the bolster and showed up after stock removal of the bolster. Still fine to me though.
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and both:
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Thanks for checking out work so far, I look forward to improvement in my new craft.

-Matt.
 
Nice lookin work, I too like the cleaver and pairing knife. Welcome to your new addiction!
 
I am a new maker as well. your work looks great. There is no better critic than yourself. Ask your self " will I buy this knife if some one else made it?
 
This is my first knife:
Cocobolo handle O1 steel, not a great design but a great learning experience.
Click to expand...

First knife?!? That's a classic design and almost certainly better than most people have in their kitchens!
 
Eh, you put yourself in a difficult position. Starting off with knives that nice, going to be hard to improve upon :P
 
Thanks for the Compliments! It's great to have some encouragement. I have a Santoku I handled last night and just need to shape and polish the handle. I'm extremely excited about it because the edge is about 0.1" thick I did an initial grind to .2, heat treated and then finished with a post HT grind down to .1, I think I'm going to try the bladesmith rope test on it. I'll post pics of it here the next day or two.

Cheers!

-Matt.
 
All of your knives look great! I really like the looks of the cleaver and paring knife.
 
Loving every pic in there... and really like the bird beak paring knife :thumbup::thumbup::thumbup:
 
As a professional Chef I would be proud to use those knives in my kitchen.

Keep up the outstanding work and I look forward to when you start selling.
 
Good work so far! Like it was stated; gonna be hard to improve with the first couple turning out that nice. I know my first few weren't that close!

On the cleaver with the pins showing- do you taper ream the holes before peening? I found it helps a ton if the holes and pins are absolutely spotless clean, and you ream the holes right before you peen. Had the same problem on my first few.

Keep up the good work.
 
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