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Here are some pictures of a gyuto I finished this evening. Specs: Blade Length - 254mm Spine Over Heel - 0.091" Spine 1/2 Way - 0.079" Spine 1/2" From Tip - 0.030" Shoulder at heel - 0.011" Shoulder at 1/2 way - 0.010" Shoulder 1/2" from tip - 0.08" Handle material is stabilized...

Here are some pictures of the first two kitchen knives I made completely by myself. My previous two knives were heat treated by gracious knife makers. First one is a 3.5" paring knife made of AEB-L blade at 61 HRC with a koa handle: Next one is a 150mm petty with a black...

Since this came from Tracy's shop....and I'm excited to get it.....I thought I'd share a picture of the new kiln. Wish me luck on figuring it out.

I've read various things over the last few months and talked to a couple of knife makers about heat treating. Something that often comes up is that 1084 is easy to heat treat and others are more difficult. What makes one steel harder to heat treat than others? Each has their own...

Heat treating stainless steels and I have a question or two. What does foil wrap do? I've read that it keeps the oxygen out and creates a sort of mini-vacuum. And? I haven't been able to hunt down the reason that's good or necessary. What happens when you don't use it?

I recently ordered several small pieces of 52100 and AEB-L in sizes ranging from 1.5" x 12" to 1.5" x 18" and a few 2" x 10" pieces as well all approximately 0.10" thick. I ordered these as I thought they would be good sizes to start with and they're good steels in case I happen to get...

Name's Adam!! :biggrin: Interest in knives is almost purely with kitchen knives. As a hobby, I've rehandled lots of kitchen knives for members of a kitchen knife subforum. That hobby has led to a strong desire to try my hand at complete knife making so I recently ordered a KMG, some steel...