Reusing steak knives

R

ricaga

Joined
Nov 3, 2021
Messages
15
Hello All,
I have been a lurker for sometime, I have made and sold about 30 wood carving knives made from old straight razor. I thought I would change direction and make bird and trout knives. I had a collection of old Chicago Cutlery steak knives made from High carbon steel. I noticed the majority of designs were flat ground. The steak knives I have take a wicked edge. I have contacted a knife maker to flat grind these knives for my project. The attached pic shows a upsweep blade with a severe bevel starting at 1/2 inch wide blade 3 1/2 inch long cutting edge. I bought some spalted maple for handles either for wood carving or the B&T knife. Will this blade shape after the flat grind work for a bird and trout ? Or should I forget the new idea and just rehandle the knives I have with the maple and try and sell as steak knives.
Thanks for any help Ric
 
ricaga said:
Hello All,
I have been a lurker for sometime, I have made and sold about 30 wood carving knives made from old straight razor. I thought I would change direction and make bird and trout knives. I had a collection of old Chicago Cutlery steak knives made from High carbon steel. I noticed the majority of designs were flat ground. The steak knives I have take a wicked edge. I have contacted a knife maker to flat grind these knives for my project. The attached pic shows a upsweep blade with a severe bevel starting at 1/2 inch wide blade 3 1/2 inch long cutting edge. I bought some spalted maple for handles either for wood carving or the B&T knife. Will this blade shape after the flat grind work for a bird and trout ? Or should I forget the new idea and just rehandle the knives I have with the maple and try and sell as steak knives.
Thanks for any help Ric
Click to expand...
no pic attached?
 
ricaga said:
Hello All,
I have been a lurker for sometime, I have made and sold about 30 wood carving knives made from old straight razor. I thought I would change direction and make bird and trout knives. I had a collection of old Chicago Cutlery steak knives made from High carbon steel. I noticed the majority of designs were flat ground. The steak knives I have take a wicked edge. I have contacted a knife maker to flat grind these knives for my project. The attached pic shows a upsweep blade with a severe bevel starting at 1/2 inch wide blade 3 1/2 inch long cutting edge. I bought some spalted maple for handles either for wood carving or the B&T knife. Will this blade shape after the flat grind work for a bird and trout ? Or should I forget the new idea and just rehandle the knives I have with the maple and try and sell as steak knives.
Thanks for any help Ric
Click to expand...
 
Make them and have fun.
Back then "high carbon" meant any steel over 1060. Most was between .70% and .90%. Nothing wrong with that for a steak knife.
The blades are probably not all that hard compared to a modern custom blade and good HT.
Cutting steak requires less hardness than skinning and dressing out game, but they should be fine. Maybe they will need sharpening a bit more often.
 
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