Where to from here...?

dirtyphil

dirtyphil

Joined
Mar 19, 2014
Messages
165
working on my second knife, one of those Serbian chefs knives. I have the unstabilized wood sanded to 1500 grit. Do I:
Take it to the buffer with white rouge?
Put it in a 50/50 mix of boiled linseed oil/ mineral spirits?
Put a clear coat on?
What order is/ are my next steps? Thank, ill try and post pics of completed knife.
 
I would oil and maybe buff it. I think you want some more moisture resistance being a kitchen knife. I don't really like top coats
I don't have any experience with redwood though
 
Apparently taking a pic on my phone is too large a file?!? Anyway, I did the linseed oil, sanded and will buff next.
 
I would not buff it with white rouge. It may make the handle look muddy. There are too many pores in redwood. Oil, wipe off the excess, let dry a few days, and re-sand at 800 grit. Repeat many times until the handle takes on a glow. Then sand up to as high as you want (the 3M papers go to 8000) and hand buff with an old T-shirt. You want the finish IN the wood …. not ON the wood.

Boiled linseed oil is OK, buy dries very slowly. A commercial oil finish has driers that speed things up. Also, there are other oils many prefer to linseed - Tung, walnut, teak, etc.). Commercial oils are usually a blend of several oils plus driers.
 
I like the handle, i think that came out nicely.
If you end up buying a belt grinder you can always regrind the heel.
 
Overall, a good second knife.

Yes, the first thing my eye saw was the plunge line that should not be there. I would suggest sitting down with a sharpening stone and taking it off. I am also not a fan of a culinary blade looking so rough and "dirty", but that seems to be the popular thing with these Serbian knives ( not sure why?) . Knives used on food should be crisp and clean looking, IMHO.
Also, a tiny amount of rocker to the edge is good.



I am somewhat suprised to see that these sell for $20 to $50 including the sheath. I guess theye are sort of a BBQ knife.
th
 
OK, I did some research on "Serbian Chef's Knife". Apparently these have nothing to do with Serbia except the two brothers who created the cooking show are Serbian. It is a modified Japanese knife made for them to sell through the cooking show chef and he gave it an exotic name. The name didn't exist until two years ago. Since then there have been many low price clones.

My guess is these are made in Pakistan ... or maybe Serbia ... and are low grade steel and quality.

If anyone has real info on the brothers or the knife, please tell us about it.
 
One practical reason the main edge of a blade should have some amount of rocker is that it is nearly impossible to keep the edge exactly straight. In use and sharpening it will take on a slightly recurve edge and most of the blade will not touch the cutting board. This results in incomplete slicing with tiny connectors between slices. By having a slight rocker and a flat heel, the blade will cut clean slices.
 
You must log in or register to reply here.
Back
Top