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52100 kitchen carver? with interesting handle attachment.


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Hello again

I have recently ventured into making kitchen knives, initially because i needed some kitchen cutlery for myself.

This is the latest result to come out of the forge, the blade is 205mm long (8") and about 32mm wide (1 1/4") at the widest point, it is also quite thin, around 3,5mm at the thickest, tapering to the point and edge, the blade is flat ground, transitioning to a convex for the last 8mm, these factors lead me to believe it is a carver or sujihiki, but i may very well be wrong, since typology is not my strong point, feel free to educate me if you please!

The blade was edge quenched, and after finishing i did a 15 minute etch in ferric chloride, to combat the inevitable oxidation that will occur in the kitchen, this also revealed a simple quench line, and alloy banding of the parts that were left unquenched.

The handle is simple, it is maple and bocote, the handle is attached by drilling a 10mm hole partway through the handle block, and then drilling a 6mm hole a bit deeper, to guide the thinner end of the tang, so it is not a sloppy fit.

The gaps around the tang at the top are then filled with two tapering hardwood wedges, in this case beech dowel, the wedges are glued to the handle itself with regular woodglue, but are just a friction fit to the tang, this may or may not be a strong enough constrution, that will be proved during testing.
But seeing as lots of handmade japanese kitchen cutlery is also just put together with a friction fit, i think this will be allright.

 

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Regards

Peder Visti

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Looks great! And I wouldn't worry about the friction fit handle. I read somewhere that friction fit kitchen knife handles are left with a bit of a gap between the heel and the front of the handle. This is to hammer the handle on tighter when it inevitably loosens over time.

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Looks great! And I wouldn't worry about the friction fit handle. I read somewhere that friction fit kitchen knife handles are left with a bit of a gap between the heel and the front of the handle. This is to hammer the handle on tighter when it inevitably loosens over time.

Thanks, that's a clever trick, i think i will remember this on future knives of this construction!

 

Peder Visti

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