I have yet to make my first knife but my home made 2x72" grinder is coming along and hopefully in the next 2 months I will have it up and running along with some supplies needed to start making some knives. Ive read forward and backward a multitude of knife making wips and tutorials as well as watched countless videos etc. The whole process seems pretty straight forward and I just need to practice practice practice.
That being said nothing I have seen was specifically about kitchen cutlery and I was wondering where the main differences lie in making say a drop point or bushcraft VS a nice chef knife? The cutlery blades are obviously a lot thinner steel, is there any additional concern with warping during HT? Do you leave more steel before the HT? Any other tips or tricks to kitchen cutlery?
That being said nothing I have seen was specifically about kitchen cutlery and I was wondering where the main differences lie in making say a drop point or bushcraft VS a nice chef knife? The cutlery blades are obviously a lot thinner steel, is there any additional concern with warping during HT? Do you leave more steel before the HT? Any other tips or tricks to kitchen cutlery?