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Latest "chef" knife


Joshua States

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I admit it. I am not very good at these. This one was a half-forged piece that had been sitting on my wood lathe for more than a year. I picked it up and decided to finish it.

1095 blade steel, 1.8" tall at the heel, 7.25" cuting edge, 0.08" thick at the spine. Buffalo horn bloster, SS spacer and some very pretty mystery wood I found on the shelf of handle material....I'll call it walnut.

Let me know what you think.

 

7 inch chef (4).jpg

 

7 inch chef (5).jpg

 

Edited by Joshua States
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“So I'm lightin' out for the territory, ahead of the scared and the weak and the mean spirited, because Aunt Sally is fixin’ to adopt me and civilize me, and I can't stand it. I've been there before.”

The only bad experience is the one from which you learn nothing.  

 

Josh

http://www.dosgatosdesignsllc.com/#!

https://www.youtube.com/channel/UCdJMFMqnbLYqv965xd64vYg

J.States Bladesmith | Facebook

https://www.facebook.com/dos.gatos.71

https://www.etsy.com/shop/JStatesBladesmith

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I think that it looks great.  I'm glad to see that I'm not the only one who has mystery wood laying around the shop.

 

Doug

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HELP...I'm a twenty year old trapped in the body of an old man!!!

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Firstly, looks good B)

Secondly, one of your videos upped my kitchen knife game considerably (hollow then flat grind)
Thirdly, what was the blade doing on the wood lathe? :lol:

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11 hours ago, Gerhard Gerber said:

Thirdly, what was the blade doing on the wood lathe? 

Attracting sawdust

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“So I'm lightin' out for the territory, ahead of the scared and the weak and the mean spirited, because Aunt Sally is fixin’ to adopt me and civilize me, and I can't stand it. I've been there before.”

The only bad experience is the one from which you learn nothing.  

 

Josh

http://www.dosgatosdesignsllc.com/#!

https://www.youtube.com/channel/UCdJMFMqnbLYqv965xd64vYg

J.States Bladesmith | Facebook

https://www.facebook.com/dos.gatos.71

https://www.etsy.com/shop/JStatesBladesmith

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Looks really good.    I really like the handle.

 

Hard to tell from pictures, and I am in know way implying that I know best, but the only comment I have is that the edge looks a bit flat to me.  When I started making chef's knives, Dave Lisch taught me that as the blade approaches the heel, it should have a progressively flatter curve to almost straight, but never quite getting there.  He said you don't want to be able to feel a 'hard' stop at the heel when rocking the edge from tip to heel.  But you also don't want too much rocking...if it's a chef's knife, I guess.  I hope that makes sense.  

 

Edited by billyO
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RIP Bear....be free!

 

as always

peace and love

billyO

 

 

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