Preforms for kitchen knives?

J

JimiD303

Joined
Sep 21, 2015
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3
I'm pretty new to forging and am looking for some advice. I can't seem to find enough information on preforms for kitchen knives, and was wondering where I might be able to learn about the different shapes of preforms for different shapes of knives. In particular, I'm looking for yanagiba preform, and scimitar preform.
 
What do you mean with preform?
a) the profiled blank outline
b) the shape you give to the forging (pre-bend) to allow the final shape to straighten as you forge the bevels?
 
I ordered two nice but reasonably priced knives, a 240 Gyuto and 270 Suji from Japan (JKC in Seki) Traced the blades onto card stock and away I went. ;)
 
Murray Carter's book "101 knife designs" is my go-to reference for Japanese kitchen knife patterns. For other styles I use photographs of production and custom knives from a straight-on angle to study designs. I can size them on my computer screen and trace them. Once they are traced, I can fiddle with the design as much as I want and make them my own. This has been very valuable for me in understanding the shapes of kitchen knives.

Chris
 
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Usually when i forge thin kitchen knives i focus mainly on distal taper, and very rough profile.
I treat them as thin blanks... when they are so thin, starting the bevel usually doesn't have a huge bending effect. A minimal pre bend is required but if i need straightening on the run i just beat the spine directly on the anvil (no hammer, the knife is the hammer, so to speak).
If you have a mean to grind under coolant i suggest you to grind the bevels directly after the heat treatment.

i hope this video from the ABS will inspire your work!
http://www.americanbladesmith.com/ipboard/index.php?/topic/2072-forging-a-chef-knife-video/
 
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