View Full Version : knife #2

07-18-2010, 08:11 PM
Kitchen knife in 1095 with hamon

The hamon isn't the greatest. I need some work on bringing it out.

it's 8" long with 4.5' blade. 1/8" thick with a distal taper to the tip. I used it today and it is one of the best kitchen knives i've ever used. I'm really happy with how it turned out. Comments and critiques are welcome.


Steven Janik
07-18-2010, 08:26 PM
Check out a thread by Ernie Swanson in the knifemaker shoptalk forum called "how do i do this?" It's pretty informative on getting hamon lines to show.

BTW the knife looks great. Looks like a good sturdy user.


07-19-2010, 03:17 AM
Great second!

LR Adkins
07-19-2010, 09:50 AM
Looks pretty good for the second knife. Great work.


07-19-2010, 12:40 PM
Very nice design! I think the curve and size of the handle will make chopping easier on the knuckles.

Bennie Lovejoy
07-19-2010, 07:43 PM
Very nice looking for you'r second.

07-20-2010, 05:29 PM
The knife looks wonderful as a user in the kitchen!

SO many of the kitchen knives sold as a chef type knife these days have a handle that is inline with the spine of the knife. Yours has the ergonomic style that a lot of the commercial makers need to take into consideration.

I can see a LOT of chopping being done with that knife and NOT having a sore wrist at the end of the session.

I'd like to see a couple more shots of the knife from the top and bottom.