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

Started on the AEB-L slicers. This is the first of several, going well at 36 grit on the bevels and 60 grit surface ground. Need to thin it some more, still .02" bte.

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Made this super thin chef knife a couple years ago and had it come back in to the shop for a massive chip! He admitted that he was being far from careful with an avocado pit, and was very apologetic about the whole thing, but I think the repair turned out pretty well considering. It will be a bit thicker behind the edge now, which evidently might be a good thing...
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Michael Black said:
Made this super thin chef knife a couple years ago and had it come back in to the shop for a massive chip! He admitted that he was being far from careful with an avocado pit, and was very apologetic about the whole thing, but I think the repair turned out pretty well considering. It will be a bit thicker behind the edge now, which evidently might be a good thing...
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It's never a bad thing to get real world data on your knives' durability.
 
It should be added that a little education can go a long way. Chef knives cut far better when they're super thin but a thin, hard knife should never be whacked into an avocado pit to remove it or pushed through chicken bones or used on frozen food.
 
Michael Black said:
Made this super thin chef knife a couple years ago and had it come back in to the shop for a massive chip! He admitted that he was being far from careful with an avocado pit, and was very apologetic about the whole thing, but I think the repair turned out pretty well considering. It will be a bit thicker behind the edge now, which evidently might be a good thing...
jbjNUDh.jpg

uJDgfNO.jpg
Click to expand...
Avocado pits are not really all that hard.... however, i wonder if that chip came from bending the blade sideways once it was embedded in the avocado pit? Either way, better to use a thicker blade for that action....
 
Savaga said:
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this way?? No, please no, tell me it's a joke!
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I do that all the time. (we eat a LOT of avocados). BUT - dont "slap" .... carefully work the blade into the pit (the "slap" method is an invitation to a cut hand). Then, yes, twist to loosen the pit. With a reasonably ripe avocado the pit just releases. For a non ripe fruit, this does NOT work. However, I always use a pretty robust blade to do this (I have not yet found a better way to deal with an avocado.....)
 
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CallumRD1 said:
It should be added that a little education can go a long way. Chef knives cut far better when they're super thin but a thin, hard knife should never be whacked into an avocado pit to remove it or pushed through chicken bones or used on frozen food.
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Yes I agree, and I always include a care and use sheet with every knife, but customers are gonna do whatever they feel like at the end of the day. In this case, he knew it was his fault and didn't try to blame the knife itself, so I'm not upset about it.
 
I finished up #12 recently. It turned out well (don't mind the rain drops in the pics). I am getting the hang of hand sanding blades. The action is good too. I find it harder to dial that in on big slipjoints. If I weaken the spring too much to make the action gentle, then I get blade rap on the spring. I got it to a sweet spot on this one.
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