S90V Kitchen knife finally done!!!!

M

MeatRobot

Joined
Sep 22, 2012
Messages
204
Hey guys I had to share this one with you guys,

S90v at 62rc with double lq. nitrogin soak.
Carbon fiber bolsters dovetailed to white g10 on a orange g10 liner with carbon fiber pins
edge thickness at .012"
Ceramic belts were the only thing that would do anything to the steel after it was hardened.
I used a wet grinding set up with ceramic norax belts to finish it off.
I have learned the hard way why there are not many big chef knives made out of this material.










 
How did you figure there aren't many kitchen knives made from S90V? What we may be having trouble to work with, I have found others have found better methods of working with. By the way that "heel" you've left on that knife is going to provide a problem in the future. It will prevent the back part of the blade from cutting.
Still, it's a good looking knife and if staying in house will be appreciated.
Frank
 
Thanks for the comments,
Good catch Frank
I guess I should round up that heel so after a couple of sharpening's it does not hit the cutting board first.
 
Very nice, looks really consistent finish too. That looks like a great handle for those that like a little forefinger protection.
 
That is a beauty! Did you use a belt grinding system such as used for lapidary? I have looked at some of those wet belt grinders and wondered why they are not used.
 
That looks like a fantastic knife to me.

Regarding the heel left on the blade, I have a chef's knife that has a heel, and the fact that the heel actually comes to an edge itself has allowed me to sharpen the whole way, which avoids the dreaded chef's knife recurve. If it were me (which it isn't) I would essentially just convex the heel so that the finger protection of the heel would be preserved.

In any case, I know that I would thrilled with a knife like that. So kudos.
 
Matt River said:
That is a beauty! Did you use a belt grinding system such as used for lapidary? I have looked at some of those wet belt grinders and wondered why they are not used.
Click to expand...

Matt I use a cool mist type mist cooler on a modified kmg grinder with a full length trough to catch the mess, with the wet grinding you can really lean on the blade and you wont overheat the steel after heat treat, its messy but worth it no pausing to dip the knife every 30sec

Thanks for the positive comments guys!
 
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