Search the Community
Showing results for tags 'chef knife'.
Hi 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 shoul
hi 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