WooHoo, My 2017/18 Winter Kith Knife Arrived!

I'm still looking out the door every day like a kid at Christmas time waiting on Santa for a delivery truck to show up... :D:)

And just as I typed that I got a text from my wife, packages on the door step....
 
I received my package today. I opened a gorgeous knife, very cleanly finished. It has ivory micarta scales with matching bolsters. I’ll get some pics up tomorrow. Thanks Josh, I really like this knife. I have no feedback as the knife is very well done. You pointed out a couple very minor flaws when you shipped it to me, but they are barely noticeable.

I love the finish on the hollow grind. What belt and grit is that?
 
So who is so awesome that they get not one but TWO KITH knives? THIS GUY. So on the kitchen KITH (the one prior to this one) Warren was again running it. It's a good bit of work running these things well. I think I speak for all of us when I say I am very grateful for his work. Anyway, the knife I received was let's just say not on par with the knives on this current KITH. Now don't get me wrong, I am not complaining about what I got, getting a good knife, in my mind, ranks pretty low on the list of things that are awesome about a KITH. Regardless, Warren and I began corresponding on line and had a long phone call for him to give me feedback on the kitchen knife he received from me in that KITH (The #1 awesome thing about a KITH) and the subject of the "D" grind came up. I am a self taught maker, so I don't get to lay hands on good examples all that often. Instead of just describing what a "D" grind was, he sent me a rough beveled, heat treated blank a nice stabilized block of curly Koa, and some African blackwood. I just finished out this knife for my own kitchen use. I have to say, if you are interested in using 15N20, talk to Warren. He has nailed the heat treat on this stuff. It's at 62HRC and takes a nice edge that so far is very stable. Thanks again Warren you are a great guy.
warren 2.jpg
warrenknife.jpg
 
Kevin McGovern said:
So who is so awesome that they get not one but TWO KITH knives? THIS GUY. So on the kitchen KITH (the one prior to this one) Warren was again running it. It's a good bit of work running these things well. I think I speak for all of us when I say I am very grateful for his work. Anyway, the knife I received was let's just say not on par with the knives on this current KITH. Now don't get me wrong, I am not complaining about what I got, getting a good knife, in my mind, ranks pretty low on the list of things that are awesome about a KITH. Regardless, Warren and I began corresponding on line and had a long phone call for him to give me feedback on the kitchen knife he received from me in that KITH (The #1 awesome thing about a KITH) and the subject of the "D" grind came up. I am a self taught maker, so I don't get to lay hands on good examples all that often. Instead of just describing what a "D" grind was, he sent me a rough beveled, heat treated blank a nice stabilized block of curly Koa, and some African blackwood. I just finished out this knife for my own kitchen use. I have to say, if you are interested in using 15N20, talk to Warren. He has nailed the heat treat on this stuff. It's at 62HRC and takes a nice edge that so far is very stable. Thanks again Warren you are a great guy.
View attachment 853742
View attachment 853741
Click to expand...

That knife turned out great! You did a great job finishing it. How do you like the D-grind in use?

Thank you for the kind words. I’m just doing my little part to carry on the tradition that existed before I joined here, and I received a lot of help from other makers.
 
I do like the D grind. The food release seams the same as an FFG, since the grind transition is taller than what I was cutting. It does seem easier to align and make precise, thin slices since the left bevel is flat. I really like the ergonomics on this knife. Plenty of clearance for my knuckles, and easy and comfortable rocking. I will have to look at how I'm doing things. I plan on having my chef friend take it for a spin. She is home from Italy for the time being, and I need to make her another test knife anyway. I'll definitely let you know what she thinks. Also, I took the advice on handle diameter I received on my last WA handle. This one is slimmer, with the bolster end being 19mm/ 23mm at it's widest points. It is comfortable for both me and my wife. Although she is left handed, she doesn't find the grind hinders her cutting, but truth be told, I'm really the cook around here.
 
Kevin McGovern said:
I do like the D grind. The food release seams the same as an FFG, since the grind transition is taller than what I was cutting. It does seem easier to align and make precise, thin slices since the left bevel is flat. I really like the ergonomics on this knife. Plenty of clearance for my knuckles, and easy and comfortable rocking. I will have to look at how I'm doing things. I plan on having my chef friend take it for a spin. She is home from Italy for the time being, and I need to make her another test knife anyway. I'll definitely let you know what she thinks. Also, I took the advice on handle diameter I received on my last WA handle. This one is slimmer, with the bolster end being 19mm/ 23mm at it's widest points. It is comfortable for both me and my wife. Although she is left handed, she doesn't find the grind hinders her cutting, but truth be told, I'm really the cook around here.
Click to expand...

All those “little things” you described add up to make a big difference in knife performance. This style is my most popular knife. I make more of these than all other knives combined. The grind went a bit higher on yours than I typically go, so that might affect food release too. One of the things I like about knifemak8ng is the science behind all of this, the metallurgy, ergonomics, physics. I think most of us are always trying to improve just that little bit more. The belly profile was the result of over 20 test profiles, some nearly flat, to nearly German proportions. What you have was preferred by the largest number of people trying them. My wife and mother both have nearly flat belly profiles.

For its lack of sex appeal in name recognition, I find a lot of people are thrilled by how well 15n20 performs when heat treated like this. (It’s no big secret. I austenitite at 1465, hold for 5-10 minutes, and quench in DT-48. Temper between 250 and 300f 2hx2 depending on how hard you want it.) Performane is about the same as aeb-l. As a side note, I’ve got a couple testers out there in 8670 at Rc63, and people are loving them too so far.

I’m looking forward to feedback from your chef friend. :cool::thumbsup:
 
Willie71 said:
That knife turned out great! You did a great job finishing it. How do you like the D-grind in use?

Thank you for the kind words. I’m just doing my little part to carry on the tradition that existed before I joined here, and I received a lot of help from other makers.
Click to expand...
Could you explain the D grind? I'm really trying hard to turn out some great kitchen knives. I just got my radiused plates this morning and am looking forward to some more complex grinds.

I am also very happy with the 15n20. Compared to 1084 it is much more rust resistant. It's also pretty easy to heat treat. My back yard setup gave me 61.5 for a 350 Deg temper on a fillet knife and 62.5 for a 300 Deg temper . I'm not having any chipping problems and might try the 250 Deg temper on a couple next time.
 
skillgannon said:
Could you explain the D grind? I'm really trying hard to turn out some great kitchen knives. I just got my radiused plates this morning and am looking forward to some more complex grinds.

I am also very happy with the 15n20. Compared to 1084 it is much more rust resistant. It's also pretty easy to heat treat. My back yard setup gave me 61.5 for a 350 Deg temper on a fillet knife and 62.5 for a 300 Deg temper . I'm not having any chipping problems and might try the 250 Deg temper on a couple next time.
Click to expand...

On mine, I offset the edge, for a right handed user, the edge is offset to the left so when mark8ng your ‘Center” 30% of the steel would be on the left, and 70% on the right. On the left side you go full flat grind. On the right hand side, you grind only part way up, how High depends on your specific cutting task. Lower will give you better food release, higher is better for slicing. The grind on the right is convexed down to the edge, but I often leave the transition from the flat to the bevel more defined. It gets a lot more fun when you add a distal taper to the mix.

Warren
 
Willie71 said:
On mine, I offset the edge, for a right handed user, the edge is offset to the left so when mark8ng your ‘Center” 30% of the steel would be on the left, and 70% on the right. On the left side you go full flat grind. On the right hand side, you grind only part way up, how High depends on your specific cutting task. Lower will give you better food release, higher is better for slicing. The grind on the right is convexed down to the edge, but I often leave the transition from the flat to the bevel more defined. It gets a lot more fun when you add a distal taper to the mix.

Warren
Click to expand...
Thank you. I have a blade blank or to left that I can try it on. Thanks again for your time and giving back.
 
My kith knife arrived today after it made its world tour, left Canada, went to California, came to Texas left again then returned after seeing the sights. Typical Canadian tourist:). A really nice santuko style kitchen blade. will try to get some pics tomorrow but Warren you can quit worring it is safe. Will try to give it a run on some veggie soon,and thanks for running a great kith.
 
I somehow managed to forget to post up here when I received a package after my last post here. I received a wonderful made knife from Don. This blade will get some good use from me. I gave him feedback privately. Very well constructed knife.



EA6939FA-F9E3-49EB-8DF7-FC3B9000DB02L0001--IMG_2752.JPG.jpg

91B0E779-06AE-48FA-A2CF-983149C27720L0001--IMG_2753.JPG.jpg

75B642F9-4C5B-44A0-80CE-793F5F82BADCL0001--IMG_2751.JPG.jpg
 
SBuzek said:
My kith knife arrived today after it made its world tour, left Canada, went to California, came to Texas left again then returned after seeing the sights. Typical Canadian tourist:). A really nice santuko style kitchen blade. will try to get some pics tomorrow but Warren you can quit worring it is safe. Will try to give it a run on some veggie soon,and thanks for running a great kith.
Click to expand...


I hope it works well for you. You can post feedback and criticism here for learning purposes. I really had to rush to get this one done, and it’s far from perfect. It should make veggie prep easy though.
 
You must log in or register to reply here.
Back
Top