O1 Chef's Knife in Progress

Daniel Fairly Knives

Daniel Fairly Knives

Full Time Knifemaker
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Jan 9, 2011
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O1 Tool Steel
.062" (1/16") thick at the ricasso
double plungeless flat grind
62-63 RC Hardness!

I'm still not finished with the grinding...I've already gone through a pile of belts on this one, it is amazing how wear resistant O1 is at 62-63 RC! :eek:

More grinding and testing to follow...

 
Thanks! Will do...

I'll be back off to grinding it after a break. Testing was good and I'm going to grind it a bit thinner.
 
Will it have any belly at all when you are done?


Edit: after looking at the pic again I'm guessing it won't. Interesting
 
I'm a chef so I obsess over kitchen knives the most.

Especially Japanese kitchen knives.
 
Morrow said:
Will it have any belly at all when you are done?


Edit: after looking at the pic again I'm guessing it won't. Interesting
Click to expand...

Not much! It does rock nicely though with no flat spots.

Everyone keeps asking me for less belly so I went for it. I have only tested it a bit but really like it so far.

This one is Japanese influenced as far as the blade shape goes... it will rock or slice.

I'll test it a bunch as it is different for me both in belly and hardness.
 
Last edited:
HwangJino said:
I'm a chef so I obsess over kitchen knives the most.

Especially Japanese kitchen knives.
Click to expand...

:D I was a chef for years and wish I knew about customs and good Japanese Chef's knives then!

This one is Japanese influenced all the way, I suppose it may be a Gyuto.

Funny enough I usually do single bevels but had to mix it up this week! A Deba would be fun.
 
That thing looks wicked! I am working on 3 ai-debas myself right now. Do you like to go with a little higher rc when you do kitchen knives?
 
blaisep said:
Ummmm, is it for sale?
-Blaise
Click to expand...

Not officially yet but it will be! Thanks for asking, I usually keep my sales informal in threads like this... just need to get a bit closer.

I'm having fun with the Chef's knives so I'll likely be doing a few.


Bomp said:
That thing looks wicked! I am working on 3 ai-debas myself right now. Do you like to go with a little higher rc when you do kitchen knives?
Click to expand...

Thanks! I have been pushing my RC higher lately with everything... pretty much everything is 60 RC plus.

I haven't done any at this high of a hardness (62-63) so I'm going to do a lot of testing. I'll say at this hardness O1 is just nuts, I have already used 3 - 80 grit belts on it after removing the decarb with a used one. 3 - 120 belts and 2 - 320... :eek: I'm expecting superior edge retention.

I'll be switching to 52100 and CPM154 later, my experience with 52100 has been excellent.
 
I know what you are saying! I only use 01 and I have tried to leave the RC above 60 a couple times and the steel doesn't seem to want to grind off! I got tired of it now I just shoot for 59 RC. Seems any higher and it takes so long and eats so many belts its not worth it:)
 
Daniel,

that looks awesome ! can't wait to see it
finished ! what are you thinking about as
far as handle slabs ? ... hmmm maybe
some nice ironwood or redwood or maybe
some bias cut natural canvas micarta
the nice look of wood without the the cons
such as warping moving and so on and all
the benefits of micarta ! just some suggestions !

Frank
 
Bomp said:
I know what you are saying! I only use 01 and I have tried to leave the RC above 60 a couple times and the steel doesn't seem to want to grind off! I got tired of it now I just shoot for 59 RC. Seems any higher and it takes so long and eats so many belts its not worth it:)
Click to expand...

I hear you! Hopefully the end result is worth it but I am having fun pushing the limits either way. I really enjoy tying to squeeze the most performance out of the steel.

I left the RC high and my ht regimen was changed a hair, I soaked at a slightly lower temp for more toughness.


frc505 said:
Daniel,

that looks awesome ! can't wait to see it
finished ! what are you thinking about as
far as handle slabs ? ... hmmm maybe
some nice ironwood or redwood or maybe
some bias cut natural canvas micarta
the nice look of wood without the the cons
such as warping moving and so on and all
the benefits of micarta ! just some suggestions !

Frank
Click to expand...

Killer ideas!!! I want to locate some bias cut micarta or cut some myself, it looks so cool!

I consider ironwood and blackwood for future scales. They are both as tough and maintenance free as it gets for wood plus I love the look.

I have some cocobolo and rosewood I'd like to use eventually as well... stabilized redwood and more would be cool too!


These will both likely get blue twill, it is like the silver twill I sometimes use. :cool:

I'll do flared tube as well. These are super flexible so I want the handles to be as tough as possible.

I have two Chef's knives in progress, they are both lasers or ultra-thin.
 
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