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Showing results for tags 'kitchen knives'.
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Hi all, So I'm opening this topic up for debate... I'm starting to make kitchen knives (chefs knives) and was told 1060 was a great steel to make them. I'm also thinking of making them Damascus so I was thinking 1060/15n20. What are your thoughts on this steel for forging chefs knives and what other type do you think is better and why! We need to keep in mind availability, price and difficulty in forging tempering etc.
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It has been a while since i have been active in here ;), had a lot on my plate, had to almost completely give up making charcoal this summer made a single batch with my new retort :b just got to glue the insulation to it and find a shell to protect it from rain and water :P. But My body has completely broken down.. i have constant pains and aches and cannot work at the forge because i am too heavily medicated (opioids and cannabis is the only thing keeping me sane a long side muscle relaxers...) So i have moved to stock removal by hand, i cannot trust myself around power tools and fire an -
So I gave this a try: San Mai of 1095 core and 410SS jacket. Starting pieces are 3/16" thick and either 5-1/2" or 6" long by 1-1/2" wide I then used the TIG welder to fuse all the edges closed. And welded the billet to a handle. After forge-welding in the press, I ground the edges clean (or sort of clean) Intermediate forging pic of tapering the end to a point. I didn't get many photos during the forging process, but eventually, I went to grinding and HT. Here are three blades at 320 grit finish. The secret lies hidden.
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If anyone is interested in coming to Tucson for a good demo, The Arizona Artist Blacksmith's Association is holding this one in Tucson on Jan. 20, 2017 Details at: http://azblacksmiths.org/calendar/ EVENT DETAILS Demonstrator: Rich Greenwood Rich was on the series premier of History Channel’s “Forged in Fire”. He was also on the most recent season’s episode for fan favorites. Rich will be demonstrating a “San Mai” style kitchen knife. San Mai is taking two, or sometimes more pieces, of steel and forge welding them together. Usually a harder steel is used as an inner core with a s
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Here are a few recently finished kitchen knives. All 440c 8.5" Chef Knife and 6" Fillet Knife with Chechen Wood handles View showing Chef's blade taper Another 8.5" Chef Knife with Chechen Wood handle 8.5" Chef View of Distal Taper Pair of "Cuchillos de Asador" (knives for the barbecue) 7" blades, handles of Granadillo and Chechen woods Thanks for looking J JDWARE KNIVES
