What's going on in your shop? Show us whats going on, and talk a bit about your work!

Daniel Rohde said:
Thanks Laurence! I hadn't thought about that to much...I kind of thought having a sharp point would help with pricing packaging and such

Still so much to learn...
Click to expand...

I did have one client and only one over the years that wanted it to be a sharp an the heel in a square angle because he used the heel to dig eyes out of potatoes on the 10" Chef I made for him. :) Most use the tip for packaging etc.
 
Here's the latest pare I'm working on:
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Here are a few new ones, when I could find time this semester

Here's an 8" Gyuto, in 1095 with buffalo horn bolster and walnut. Tried something new and did a 2 piece bolster, with a large piece split in half. That was fun getting that to fit up! The walnut has a lot of subtle texture to it.







2 honesuki I've been dying to make, I finally finished. Both 1095, around 3/32" thick with a lot of taper to a super thin tip. Ground to about 0.005". The dark one is walnut with some really slick grain. Not sure what the other wood is. It's very oily, dense, and smells awful, but it has some chatoyance at high grits and holds up pretty well.









Again, stuck with cruddy phone pics :o
I just noticed all the dog hair in the pictures...oops

Daniel, I love the way you accentuate those hardening lines! Digging the gyuto as well :)

-Alex
 
Second Generation SharkTail Neck Knives!

I have really liked my SharkTail neck knives but I have refined to design a bit and I'm really liking it.

This is the first one of the GenII Sharks with a very radical tapered tang(it's almost to zero)

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Here's the second one I have made in the new style- This one is a sculpted right hand knife handle

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Yugami,
Its called a, Hamon, They are made by etching the blade in Vinegar to using different Acids.

The Hamon shows where the Differential hardening has taken place.

I use Apple Vinegar to etch my Damascus blades in a similar way. When I done i just dump it down the sink.
I don't like to play with Caustic Acids! :)
 
Rhinoknives1 said:
Yugami,
Its called a, Hamon, They are made by etching the blade in Vinegar to using different Acids.

The Hamon shows where the Differential hardening has taken place.

I use Apple Vinegar to etch my Damascus blades in a similar way. When I done i just dump it down the sink.
I don't like to play with Caustic Acids! :)
Click to expand...

yep, pretty much that^^ It's more of a hardening line that a traditional hamon though.
 
Daniel Rohde said:
yep, pretty much that^^ It's more of a hardening line that a traditional hamon though.
Click to expand...

Just to make it clear for any noobs,

Daniel is a bit more correct than my fast answer. A Traditional Hamon is done by place clay along the spine down to where you want it in some kind of pattern then quenched and etched

The harding line is without the clay and just how deep you stick it into the quench and then etched.
 
Rhinoknives1 said:
Just to make it clear for any noobs,

Daniel is a bit more correct than my fast answer. A Traditional Hamon is done by place clay along the spine down to where you want it in some kind of pattern then quenched and etched

The harding line is without the clay and just how deep you stick it into the quench and then etched.
Click to expand...

Yep, well said.

How do you like using apple vinegar for etching? I haven't tried it but I might.
 
First time posting in this thread.
Inspiring to see all the great talent.

Well I finally got to start on my first slippy this evening.
Been gathering materials and info for the last month. Reading and watching about everything I can.
I have built a handful of lockbacks but now on fire about this project.
This is as far as I get to go with it for a while. Got a friends knife to finish up and than headed out of town for a week for turkey day.
 
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My first attempt at a Hamon. I thought it turned out pretty good for a first try. I'll hopefully be gluing up the handle tomorrow.
 
Finally made a flipper that flips!
[video]https://youtu.be/IxM4XcJDGtM[/video]
Well, at least it did until I took it apart for final cleaning and reassembly. Doesn't open quite so hard after Loctite-ing all the screws. Hoping to finish a similar one for myself, since this one is for a friend.
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I wouldn't quite consider myself a "knifemaker" in the same way the rest of you guys are yet, but I gotta say, nothing like seeing someone's eyes go wide and jaw drop when you give them one of your knives!
 
My workbench is full of kitchen knives...
This last year my line of work shifted a lot towards this market, I even got featured in prestigious local food critic blogs and even got interviewed in a radio show regarding my kitchen knives, I'm happy (and full of work) :)

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Pablo
 
PEU said:
My workbench is full of kitchen knives...
This last year my line of work shifted a lot towards this market, I even got featured in prestigious local food critic blogs and even got interviewed in a radio show regarding my kitchen knives, I'm happy (and full of work) :)

jH68UP8.jpg


Pablo
Click to expand...


Nice group of knives Pablo. What steel are you using? And what are the two different grinds you have going there?
 
For these knives I use Sandvik 14C28N which is an improved version of AEBL. There are two geometries in that batch, typical cook knife and santoku, the first one tapers toward the tip, the santoku the spine thickness does not change toward the tip. Both knives are ricaso-less so they are a bit faster to produce. They both have the same lenght and style of handle. If you pay attention to the pic there are 4 knives that are larger than the rest, these are prototypes/try runs.

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Pablo
 
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