Pic of my latest knife

Disco Stu

Disco Stu

Joined
Nov 9, 1999
Messages
1,137
Here is my latest. It's a kitchen knife for a friend. Blued 1095 steel, (yes, yes 1095 wasn't the best choice for a kitchen knife) bocote handle sealed with wood hardener, brass pins. My first convex grind. Done stock removal because my forging is still crummy. The blade looks OK in person but the scanner did a real job on it. My biggest problem was straightening out the blade. The steel seemed to have some sort of memory so that upon heating, it warped. Took me an hour of careful bending and it's still not perfectly straight. Anyone know a good way to straighten a blade?

fe2baae4.jpg.orig.jpg
 
An arbor press is the best way to streighten it out. A curved blade might make it easier to keep the blade edge away from your fingers, with a small area against your knuckles. I hope they like curved vegetables!
 
looks like a very practical design stu, convex blades work well in the kitchen. do some chopping and slicing see if you can tell that its a little warped? after all its hand made. we always want to inprove. but it my work just fine.
 
Disco,

My wife has 2 kitcken knives I made out of 1095 about 2 years ago, It makes a great kitchen knife, just wipe them off when finished using, like you should with any knife and it won't rust and once it gets some color from use (oxidation) it really protects them from rust.I've used one for 3-4 yrs for a filet knife.(great stuff)
I like your knife looks like it will work good for chopping veggies or cutting up meat, should be real handy.

Keep them coming.

Bill
 
Looks good Disco
I`m with Bill on this one, I like 1095
I have just finished a kitchen kife myself
with 1095
 
DisoStu,
Your knife looks very handy, good job.

I have a question for everyone. Is bluing ok for food prep knives?
I know alot of cold bluing solutions use selenium dioxide ( MSDS ) which is a posionous. I just wonder if the oxidation might not be also.

Regards, Greg
 
Eek. I hadn't even considered that. I'm sure that once the blade is cleaned off after blueing it will be safe. Right?
 
Stu- I REALLY like that design! I love the patina on old carbon steel blades, and ease of sharpening is a definite plus. Great job!:)
 
I believe their was a thread on this not to long ago, the solution used for blueing is toxic but all it does is cause a chemical reation in the steel, so once the solution is rinsed off their is no danger of posioning, I'm pretty sure this is right or else you would get posioned just handleing blued firearms. But to be on the safe side just don't eat at your friends house to whom your giving this knife.HA
:D :D :D

Bill
 
:D Thanks Bill. And everyone else. The curve is really nothing. It's like a centimeter over the entire length. I'm probably the only one who'll ever notice it. I think I did a pretty good job considering this is only my 2nd "official" knife and it only took a week.
 
Nice knife! I really like the design, I kmow my wife would love one of those (or, more likely, a whole set of them!).

Patrick
 
Specs! boy ya gotta have specs! I say ya gotta have specs?
My Foghorh Leghorn imitation sucks on the 'puter.:D
Really what's the thickness, oal, ect. ect.
Really a nice looking knife!
 
Looks GREAT!!!!!
As for the Bluing,I know some people were worried about this a few years ago and decided that they would quit bluing there damascus using knives just in case,It is like people being afraid of lead poisining from lead solder joints,which there is hardly any of on a knife anyway..:)
As for the slight warppage you had after the heat treat.I always go back and clean the full length of my blades up on my 4X36 belt after the heat treat is done.This will let me know if I have any slight warps or bends that I will need to correct in the final grinding.I have a long magnet that i hold the blade with and grind lengthwise,it works for me is all I know.
Bruce
 
Thanks Bruce. And for Tom: 1/8" thick (well, in most places :D), 11 1/2" overall. Which makes the blade almost 7" and the handle about 5". Didn't really feel like climbing the stairs to measure it exact.
 
Specs plus the pic tell the full story.
I prep veggies for 60 qts. of soup twice a week.
That will be a great veggie knife. Light and quick in the hand. smallish handle, good...you don't need a brute of a handle on a veggie knife. Smaller handles also mean greater tip control. Less fatiuge than thicker blades. Good lenght, I prefer a shorter lenght over the long french style blades.
 
Stu,

Love the knife. The design is great! The angle of the handle in relation to the cutting edge will really keep the cutting hand off the board saving the knuckles.

Craig
 
ha! just ask some of the coyoties on the other end of my remington
700 in blued steel..... darkman...aka the coyoteassassin....
 
One of the few places virtually everyone uses a knife is in the kitchen, yet there are so few custom kitchen knives. Stu, you really pulled it off with this one, I really like the blade shape and all the room for knuckles under the handle. Nice job!

Dave
 
Love the Bocote Stu...and the curvature of your handle design also...really nice work...and thanks for sharing the photo...


"Hunters seek what they [WANT].., Seekers hunt what they [NEED]"
 
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