Chef knives and temp control

[D. Giagni 8]

To answer your first question, I make chef knives out of cfv and it works very well in the kitchen. I think your starting stock is a bit too small if you want a 2" wide chefs knife. You have to watch your temps closely when forging cfv because if you forge it when it's too hot it WILL turn into cottage cheese. The real problem with cfv is sanding it. I now laminate all my cruforgev blades and it makes life much easier.

[Justinschmidt 3]

Yeah I plan on getting the 1.3in wide cfv from AKS. And some w2 from Aldo