W2 Chef Knife

ScottRoush

ScottRoush

Joined
Jan 10, 2010
Messages
1,818
I posted this in the custom forum, but realized it might find a nice home here!

Here is the first chef knife I've made from some of Aldo Bruno's 0.156 (3.9mm) W2. Mostly stock removed, but put in forge to bring thickness down and put in some distal taper. 8" blade. The handle is inspired by a Celtic knife I once made and is incredibly comfortable. Whitetail antler ferrule (tang burned through in Celtic/Viking fashion) and pinned into handle with 2 copper pins. Copper spacer and big leaf maple burl stained. Rough finish at end of handle to match antler ferrule. Deeply etched finish displaying chaotic hamon.

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spine-1.jpg
 
That is absolutely gorgeous! Very nice work I'd love one of those...hint hint :)
 
Looks good...I love the etched finish and the hamon. One thing I see is the ferrule...I use the pinch grip and those sharp edges would be a concern for any long term cutting. The handle itself looks very comfy.
 
Thanks folks...

And thanks for the input. I have a strong interest in developing my cutlery so feedback like that is valuable to me.

Would a simply radius of the edges work for you?

VT... I'm gonna keep making em until my W2 is gone. Not sure if Aldo will be keep carrying it in this dimension so PM me or email me if you would like to talk. Although I do have plenty of round stock that I plan to forge into integrals.
 
Absolutely beautiful knife (and rather stunning photo of it)!

As another pinch gripper, radiusing the edges where a finger might wrap,
including the spine, would be a big help. I'm also a bit concerned by the
way the antler raises up where the spine of the blade enters the ferrule;
that looks like a pain point to me.

Looks like this piece of antler is smooth enough but it's a good idea to keep
ease of cleaning in mind with a kitchen knife.
 
Dan.. for me.. the rise you mention is an absolute perfect spot for my thumb... and is the reason why my customer wanted this handle. He had held my personal carry knife which is a Celtic inspired blade and fell in love with how the handle felt. Although I do agree... there is no reason for the sharp edges.

The pores of the antler are all filled with amber epoxy and is quite smooth. Although the copper rivet heads are proud. I will probably do a copper seppa on the next iteration of this. I'm also considering doing integral forge welded wrought iron bolsters like my Belduque I posted this week in the custom forum.

Thanks again for the feedback.
 
ScottRoush said:
Dan.. for me.. the rise you mention is an absolute perfect spot for my thumb... and is the reason why my customer wanted this handle. He had held my personal carry knife which is a Celtic inspired blade and fell in love with how the handle felt. Although I do agree... there is no reason for the sharp edges.
Click to expand...

If you hold it by the handle and rest your thumb there I can see why it would suit you and your customer quite well. When using a pinch grip my thumb is on one side of the blade and my first finger or two is on the other. This would leave the rise in the antler pressing into my palm just behind the thumb web. This is a pretty common way to hold chef's knives.
 
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