Turning a big 'Pang Tor' knife into a 7" chef's knife

[porknives]

I got an old fashioned 'Pang Tor' knife that normally used in pork fabrication. This one is made of carbon steel. Feeling fun to cut it in half and modified into a 7" chef knife. And this is going to be the first time doing it.

First, I would need to cut the blade and maintain the length of it to make it 7"　long. It tooks me 7-time on-and-off efforts to cut the blade otherwise I could burn my 700-watt electric glider.

The next step is to make a new bevels on the blade. Due to the thickness, I need to make it on each side to get the edge sharp enough.

I made my POR logo on left hand side of the blade.
And before get it ready to use. I had to do do some cosmetic on the blade. Someone might like it rusty but it is dangerous for the food.

Here is the first step of polishing it.

And this is the final photos. Ready to use.

The whole process tooks 2 days to complete. Thanks for viewing.

 

[Paul Tummers]

Nice job! Can the part that you cut-off the blade be re-used to make a small knife?

 

[porknives]

Yes, I could make a utility knife or a paring knife. I keep it for future use. But after this, I prefer going on a new project, handmade Nakiri knife with pocket (saya).

Thank you.

 

[stereo.pete]

I appreciate the time and work you put into the modifications, but I have several questions.

1. Why put your logo on a knife you did not make? I've modified a few knives in my day, in fact I just fixed up an old beat up Forgecraft Chef knife, which included major thinning, re-profiling of the tip and a completely new handle. The knife is still a forge craft though, so there's no reason to put my logo on it.

2. Knives taper from the spine down to the edge, when you shortened the width of a knife such as that it becomes incredibly thick behind the edge. Can you post a picture of the choil as the knife does look very thick. Great kitchen knives need to be very thin behind the edge otherwise they will wedge in many types of product or fail to cut well period.

Overall your modifications look like they were pretty well done. The profile looks more like a camp knife though as the tip of the blade is far too high to make it comfortable to use for large amounts of cutting. Thanks for sharing as I always enjoy and appreciate the time it takes to create these posts on forums. I also will say that I like the contrast of the gold logo on the polished blade.

 

[porknives]

Dear stereo.pete,
Thank you for your time replying to my post. I see you are a gold member so that a new member like me should pay attention and full respect to your points.

Please allow me to reply to your questions.

1. I put the logo on it because I bought this knife so I think I can do what ever I like to do with it. My logo is like my name. I bought it I print my name on it. This one I made it and gave it away for my cousin. (or even if I would sell it and there was someone like it and buy it, I should have the right to do so.) I think market mechanism can explain.

And if your point is about paying respect to the manufacturer, what about several western knife brands order knives from China at 2 USD, print their logos on, and sell them at 10 times of cost. Well... it's not about ethics, it's about business, demand and supply.

2. Yes, it was very thick. I am sorry that the photo is in another computer. but it is like 2mm thick. As I explained in the post, I glided it and make it 2 bevels on both side to make it thin. How thin? thin enough to be behind the edge. It can be re-sharpened for years.

What I concerns is that, after I glided it, would the heat soften the blade. However, I protect it not be over heat by putting it in the water very often when gliding.

Thank you.
Por