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

kuraki said:
Finally got the time to build a new, improved, heavier grinder. Then I thought, well, 2 is 1 and one is none right? Everything in these is 3/8" grade 50 plate. They're welded up now using 1.5" tube as tool arms but I may go to 1.5" barstock. I'll post more I get them set up. And after some tweaks to the dimensioning I'll make prints and dxf files available for anyone who wants to build their own.

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I am just curious. What did you use to cut the parts for your grinder. It looks great. Larry
 
Biggest steel order yet, 264 bases, 528 legs, 18 budget forge tubes, all laser cut. Still another trailer worth of steel to pick up, but I'm excited about these new legs.
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That's awesome. I see your site says out of stock for the budget forge. I want to get one. Soon.... What is the diameter of the steel casing? Your site says 5" x 12". That's after the lining is in place correct?
 
Really trying to focus on geometry on this 8" chef knife. Pretty happy with where I'm at. Edge is almost zero.

Profile shot
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Spine shot
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Heel shot
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josh81 said:
Really trying to focus on geometry on this 8" chef knife. Pretty happy with where I'm at. Edge is almost zero.

Profile shot
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Spine shot
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Heel shot
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That looks good. Much less belly than your earlier example I commented on. There are differing perspectives on this next point, so take it with a grain of salt. I tend to let the handle follow the spine, rather than drop at the heel. This gives better knuckle clearance above the cutting board. It looked wrong to me when I started making kitchen knives, but now a drop looks wrong to me.
 
Willie71 said:
That looks good. Much less belly than your earlier example I commented on. There are differing perspectives on this next point, so take it with a grain of salt. I tend to let the handle follow the spine, rather than drop at the heel. This gives better knuckle clearance above the cutting board. It looked wrong to me when I started making kitchen knives, but now a drop looks wrong to me.
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I appreciate any feedback I can get. Most of the time I post on here hoping somebody will point out something I can improve on. I changed this design a couple of times to improve knuckle clearance. I'm sure what you're saying would improve it even more though. Honestly I really like the ergonomics of this one and knuckle clearance for my medium/large hands is pretty good. I heat treated a few more blanks in another design. The handle drop is quite a bit less on this one. Mind if I ask your thoughts on this design? Thank you!
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josh81 said:
I appreciate any feedback I can get. Most of the time I post on here hoping somebody will point out something I can improve on. I changed this design a couple of times to improve knuckle clearance. I'm sure what you're saying would improve it even more though. Honestly I really like the ergonomics of this one and knuckle clearance for my medium/large hands is pretty good. I heat treated a few more blanks in another design. The handle drop is quite a bit less on this one. Mind if I ask your thoughts on this design? Thank you!
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That would be the max drop I would use. I tend to use less belly than what you do, but that is a personal preference thing. This will be better for a push cut, and a flatter edge will work better for rocking cuts. Intended use matters.
 
Willie71 said:
That would be the max drop I would use. I tend to use less belly than what you do, but that is a personal preference thing. This will be better for a push cut, and a flatter edge will work better for rocking cuts. Intended use matters.
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OK I'll keep that in mind. Always trying to improve. I always considered more belly to be better for rocking but I'm probably mistaken. Thanks for replying!

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Here's one of the first chef knives I've done. I had handle drop on the earlier ones.

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[/url]100_2193 by Wjkrywko, on Flickr[/IMG]

This was a few knives later.

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IMG_5736 by Wjkrywko, on Flickr[/IMG]

And straighter yet.

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[/url]IMG_5931 by Wjkrywko, on Flickr[/IMG]

I'm not saying I'm right, but this works well for me, and my customers.
 
kdogmcg said:
Just finished these five. I've officially sold six knives previously, I just didn't talk about it due to forum rules. But now that I have a knifemaker membership, I can come out of the closet. I've got orders for eight more of the drop point hunters. I can't seem to make them fast enough to get a stock. I'm happy as a hobbiest though. Hope they pass muster with you all as I respect all the opinions on here. Thanks for all the help ( and help you will undoubtedly render in the future).

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looks like a solid design
give a go at a tapered tang when you feel ready
 
josh81 said:
OK I'll keep that in mind. Always trying to improve. I always considered more belly to be better for rocking but I'm probably mistaken. Thanks for replying!

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In terms of rocking, too much belly means too much lift at the handle. I tried a number of curves to see where my comfort zone for lift is, and used that. It's much less belly than you imagine looking at the profile.
 
Willie71 said:
In terms of rocking, too much belly means too much lift at the handle. I tried a number of curves to see where my comfort zone for lift is, and used that. It's much less belly than you imagine looking at the profile.
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OK thanks. I've got about 20 wood wood templates laying around. I'll probably have 20 more before too long lol.

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Since folks are posting kitchen knives as of late...

Just finished and shipped this one.


 
[video=youtube;v9zgQWM5pEw]https://www.youtube.com/watch?v=v9zgQWM5pEw[/video]

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