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krap22
07-18-2010, 09:11 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.

http://i162.photobucket.com/albums/t268/krap22/IMG_2588.jpg

Steven Janik
07-18-2010, 09:26 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.

Steve

mosto
07-19-2010, 04:17 AM
Great second!
Congrats!

LR Adkins
07-19-2010, 10:50 AM
Looks pretty good for the second knife. Great work.

Larry

Logrus9
07-19-2010, 01:40 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, 08:43 PM
Very nice looking for you'r second.

CTaylorJr
07-20-2010, 06:29 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.

Charlie