New personal Project

blgoode

blgoode

Joined
Oct 3, 2003
Messages
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I have a project on the drawing board for myself. I LOVE carbon steel knives but my family arent ones to make sure that an 0-1 kitchen knife isnt left sitting wet SO...........

I am drawing up the following for our house from CPM-154 :thumbup:

6 1/2" Chefs knife 1 7/8" at the widest.
EXACT copy of the above with a blade of 5" and 1 1/2" at widest (not a mini chefs knife but a medium version)

4 - 4" steak knives 1" at the widest

2 - 3" pairing knives with matching spreaders(butter knives)

10 knives in all. I'll have to make a butcher block for them when there complete ;)

These should be able to be used by all with fear of use as long as there kept out of the dishwasher. machine satin finish and handle material unknown at this point. I am thinking G-10 since its not very costly. Any recomendations on handle material?
 
Corian is really nice on kitchen knives, you may even match your counter top.
 
I thought about making the 4 steak knives one material, the 2 chefs knives one and the paring/spreaders the same. Might mix it up some but still be consistant.
 
Stainless ! You've gone over to the "light" side. I guess your shop is up and running after the move.
I have gutted my little shop and extended it to a
10'X22' with a 8'X12" forging shed on the back. Going to add insulation and make some cabinets and new work benches.
Looking forward to seeing the new blades even though you are using that "other stuff":eek:
 
I know I know.............not my side of the field either but I know that these will get used by all just because they will be more rust friendly. I guess me standing over their shoulders wanting to see those knives dry and oiled before there put away makes ME the only guy who uses them. :thumbdn:

I will make my own 0-1 versions down the road he he......:thumbup: ;)

The new shop goes up Wednesday and I'll be wiring this weekend if all goes well:thumbup:

I actually have 3 kitchen utilities started out of D2. My guess is that in the end the 0-1 with patina and mild surface corosion in places if left wet will still out perform the other blades. I want to make enough that I'll get the other knives OUT of out kitchen all together except handmades :)
 
here is an idea.....I'll color code the different types of steel by the handle material. That may be something that I can not let the family in on too much and see what condition there in in a year. That may be a good experiment:thumbup:
 
I've been thinking of a similar project myself. I've got some stabilized Gabon ebony for the larger handles and a bunch more Gabon ebony scales that will be going to WSSI before I use them.

I'm in the same boat about having to use stainless though. I figure it'll probably be 154CM. To save a little time though a friend with a CNC plasma table said he'd cut out my blanks for me if I can get him drawings and steel. Now I just need to get my designs together so I can figure out how much steel I need...

-d
 
CPM154 & G-10 sound great to me. I also like your idea of using different colors for different "types".

I'm actually working on a similar idea myself - thanks for the much needed reminder. ;)

If you used screws instead of pins (no glue for the handle)...you might actually be able to send it through the dishwasher now and then. Not suggesting you do...but would be good to know if you could.
 
Also, I thought this would be a good way to learn my oven and heat treating for down the road :thumbup:
 
another great plan. :thumbup:

I really need to start doing my own stainless...would be a good way to do it.

Are you going to grind before heat-treat?

I was thinking of using 3/32" barstock and grinding post-HT.
 
I grind before and after. before to establish what I want and then its easier to contol the grind post HT. On 0-2 anyway.we'll see????
 
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