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Showing results for tags 'chef knife'.
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Chef Knife Set
Steve Elliott posted a topic in Show and TellSo I had a friend ask me to make him a set of knives. He's one of my oldest friends so naturally I said yes. He gave me complete artistic license with these so I truly enjoyed crafting them. The steel I believe is 15N20, handles are figured maple finished with mineral oil and they have white G10 liners on them. After testing we figured that the knives came out to around 59HRC, which I'm pretty proud of. The etching on the blades didn't turn out as well as I would've liked it to but placing a second stencil over the etching is near impossible so I had to let it ride. Thanks for looking friends! Criticism is welcome, they're far from perfect but it's my first set of Chef knives and I'm darn proud of em!
Paul Checa posted a topic in Hot WorkHi all, So I started doing my first chefs knife, a Damascus 1060/15n20. But I found it to warp a LOT. I left it a bit thick for quenching but I saw it warping since the normalizing (I treated it like 1060 steel) maybe that was my mistake. So when I quenched it I quickly put it in my straightening jig and let it cool there and it was straight. But when I started grinding it started to warp I was cooling the blade in water and that started to make it curve. But I wasn't letting it get hot. That's what has me wondering.. Do any of you know where I took a misstep or what I should do differently? Check the Pics
Forging a 5160 kitchen knife.
Paul Checa posted a topic in Hot Workhi gents, i come to you with a new inquiry... i want to make a kitchen knife. a chefs knife to be exact out of 5160 steel... i need all the necessary info to accomplish this task, -is there is anything that needs to be done during the forge grind normalization, quench, temper etc that i need to know, that is different from forging a hunting knife? -does anyone have a preferred video or tutorial they can share??? -would you rather do it out of 5160 o 1095 steel. which is the best choice out of the two (that's the only types i have) i can procure stainless. so that's out of the question... And if I could get any steel what would be your reccos for chefs knives?? Your ultimate go to steel, that is not a pain to forge and quench of course. thanks a million.
Tresgian posted a topic in Show and Tell