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Found 12 results

  1. So my second attempt yesterday in preparation for my first proper go at a knife. Went for a simple chefs knife and maybe got ahead of myself by choosing a hidden tang
  2. Hey guys! Was finally able to finish another knife and a video of the process! https://youtu.be/SX1Nr2pbgWA Hand forged the blade out of- 52100 1" stock using my gas forge. Tried to forge down as close to the final shape as possible to minimize grinding, but some profiling was needed... Heat treated it using a furnace since this steel doest take overheating very kindly. Used a homemade micarta spacer and hard wood for the handle. Decided to go for an aluminum inlay for the handle pin drilling and used damascus steel for the pin (I bought this, didn't make it). Really
  3. Alright folks! Finished this little thing before the vacation, but never got around to taking photos of it... So here they are! So, first of all - the stats: Blade length: 16 cm Blade width: 3,4 cm Blade thickness: 3mm Handle length: 11,8 cm Total weight: 110 grams Blade is made in a san-mai lamination with railroad steel for the body and spring steel for the edge. Handle is made in a laminate of stabilized Maple, Teak, buffalo horn, brass and vulcanized fiber. Alright, that's it! Chiao people, and have a nice week.
  4. Here is a custom Chef's Knife I just finished up for a customer. The 22,5cm blade is forged in an exotic jet-turbine alloy mixed with high carbon steel, folded to 44 layers, twisted and laminated in a san-mai lamination with Øberg-steel for the core. The handle is in stabilized Zebra wood, Jamaican blue mahoe, buffalo horn and vulcanized fiber. weight: 214 grams Blade length: 22,5 cm Blade width: 3,5 cm Blade thickness: 4 mm Blade hardness: 63 HRC Handle length: 12,5 cm Handle thickness: 1,7cm Any and all critique is as always most w
  5. Alright - so this whole thing started in the Metallurgy section of the forum where I test some highly exotic steel from a Jet Turbine Engine shaft... That thread can be found HERE. As for the continuation of this little project - keep an eye on this thread right here. Alright, so I've tested some steel - and it seemingly has some incredible properties. It hardens to above 60 HRC when quenched in oil - but it stays maleable and not brittle - even at that hardness level. I had to use serious repeated force to break one in half. Here are some closeup images of the turbine shaft ste
  6. I managed to destroy a piece of steel while twisting (bad weld) and got pissed to such an extent I decided to put that project on a temporary hold and make a chef's knife out of the scraps. Here is the result. The pattern welded steel is 15 layers of twisted railroad and railroad-plates steel, and the edge steel is Øberg-steel. Hardness at edge: 58HRC Handle materials are: What kind of wood is that burl..? Anyone? + Holly, vulcanized fiber, silver tinn, and buffalo horn. NOTE: If you look towards the edge - notice a crack in the edge steel. It does not continue
  7. This is my latest knife. It's is close to completion, the handle needs a little more attention but almost done! It is an 8" chef knife. The damascus is comprised of 1095,15N20, and nickel. I'd love to hear and criticism or things worth taking into account as I am still a newbie and desire to learn all I can. Any tips and pointers are more than welcome! Also if anyone recognizes what wood that is I would be appreciative. I got a huge load of handle material a knife maker dropped by a consignment store that I got an excellent deal on, however hardly any of them were labeled. Thanks for lookin'!t
  8. Alright, so I've finally finished my knife. Cracks aside - I'm quite happy with the outcome. Reminder to self though - easy with the angle grinder when using it on wood... The knife weighs in at 138 grams, and consists of two bars of 126 layers twisted steel, one un-twisted bar of 12 layers, and a sheet of mono-steel in a san-mai lamination. The blade is also differentially hardened, quenched in vegetable oil. The blade has been polished by hand on stones ranging from a rough grinding stone for the basic geometry, then #220, #1000, #3000, #8000 and finally #12000 Naniwa stones before li
  9. Ok, so since I'm new here - and this is my first post - I thought I'd share my first knife and the process which through I made it. The knife is a 108 layer, twisted double bar damascus in san-mai lamination, differentially hardened with "blue clay". The steel used is #15 and #20 for the damascus, and "Øberg steel" for the edge. Handle is African ebony, with mosaic pins from Russia. I started off with a stack of 12 sheets of #15 and #20 steel welded together at the corners with my arch-welder. I proceeded to hammering it out into a long bar. And then cleaned it up with my angle grind
  10. I am now working on a new chef's knife. It will be a composite of two clock and counter-clock wise twisted 126 layer #15 and #20 steel, sanwitched between a 42 layers straight bar, in a san-mai lamination with Øberg-steel for the edge. The handle will be fossilized mammoth tusk for the bolster and pommel, with layers of camel-bone and 925 silver inbetween in a octahedral geometry on a hidden tang. I am currently making a video of my entire process, and this is a test-rendering I did just today. I've just finished twisting the two bars, and the amount of hours spent working is abou
  11. So I haven't posted in quite a while but have been doing a lot, learning a lot, and gaining all I can from what i see posted on this forum. The last time I posted I believe was showing off some meager first attempts at blade smithing and was given a lot of very helpful wisdom from a lot of you of which I am very grateful. I've been quite busy and haven't quite found the time to give updates on all of my doings but thought I'd like to share some of my work since I've been working a lot to get better since I last posted. All of the things I've been up to isn't necessarily blade work but is clo
  12. Here is my latest commission. A 14 inch chef knife, full tang, and walnut handle. This is my best handle to date, and I am more happy with this blade than any other. I'm still learning, but it is nice to see some improvement in each new blade.
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