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Cal G

San Mai Chef Knife

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52100 / 416 SS San Mai, stainless dovetailed bolster with maroon linen micarta scales.

 

1080 sm1.JPG1080 sm3.JPG

 

 

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That is awesome Cal. 

The stainless shows two shades and the “ragged” line at the weld seam is from simple hammering? (I assume) May I ask what thickness you started at?

Asking because I have some 52100 and 410 stainless but fearful it won’t be thick enough to take a weld. I don’t have a press.

 

Kind regards, Gary LT

 

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Gary the stainless was .250  thick (each piece) and the 52100 was .130  thick, all pieces were 6 inches long and 1 1/2 inches wide. Surfaces ground cleaned in acetone and the perimeter arc welded all around.

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That is one slick Chef’s knife, excellent work as usual. Clint

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@Cal G thank you for the details Cal. This would be the way it should be done, with complete weld around. I forgot that In my question.

 

Gary LT

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WOWZERS  !!..............:o

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Wonderful 

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Lovely as always, Cal!

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Gorgeous Blade!

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Posted (edited)

That came out beautifully Cal. What are the final dimensions?

Edited by Joshua States

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Posted (edited)

OAL length 13 1/4

blade width  just under 2

blade thickness .090

edge thickness .010

Edited by Cal G
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That really came out great nice finishes. That's a huge blade. 

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14 hours ago, Cal G said:

Gary the stainless was .250  thick (each piece) and the 52100 was .130  thick, all pieces were 6 inches long and 1 1/2 inches wide. Surfaces ground cleaned in acetone and the perimeter arc welded all around.

Beautiful work. What Stainless did you use? 410?

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1 hour ago, Gilbert McCann said:

That really came out great nice finishes. That's a huge blade. 

 

Sorry Gilbert my mistake the TOL is 13 1/4 not the blade length.

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How do you finish your micarta? I love that gloss finish you have going on there!

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