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Les George
11-06-2009, 09:26 PM
what say you? :running dog:

Denny Eller
11-06-2009, 09:38 PM
I have a set of Sabatier Knives I received as a wedding gift in 1976. They are carbon steel and I use them every day. They hold a good edge and they have a great patina.

murphda2
11-07-2009, 09:39 AM
Well, Les, if you're planning on getting into kitchen knives......why not 1095. I'd love to see a 7" chef knife with a hamon similar to your subhilt. That would be awesome!

Les George
11-07-2009, 09:41 AM
I'm thinking stainless steel for the kitchen, my wife says so..... ;)

Darklight
11-07-2009, 12:32 PM
I'm using VG10, carbon steel (japanese stuff, must be something like 1095) and Victorinox kitchen knives. Don't know exactly what kind of steel Vic is using but it works great.
My 2 cents.

BossDog
11-07-2009, 12:41 PM
440c for all around.

Diamond G Knives
11-07-2009, 12:49 PM
How does 440c work and finish pre and post heat treat? Ive never used it. Im thinking of doing some kitchen knives for Christmas. Just wondering how it works and what kind of performance I can expect from it.

God Bless
Mike

Gabe Newell
11-07-2009, 02:33 PM
I made some Cru Forge V kitchen knives that work fine.

Steel selection for kitchen knives is no different than steel selection for anything else - it's a bunch of trade-offs and you pick the trade-offs that make sense for the application.

I'd think the questions you'd answer ranked by priority for kitchen knives would be:

1) Corrosion resistance
2) Cost
3) Toughness versus hardness- will you cut bone (or will you accidentally cut bone), and how controllable is the cutting surface (i.e. will the knives always be used with a wooden cutting board or not); with the flip side being how acute an edge do you want
4) Sharpenability (will the person sharpening be experienced and will they have a grinder, stones, steel, or an electric grinder)
5) Look (hamon, damascus, susceptibility to patina or scratching)
6) Abrasion resistance (will vegetables always be washed thoroughly, will the knife also be used to cut cardboard, ...)

Depending upon the answers, you could end up at 420J, D-2, ZDP-189, M4, 1084, ...

Les George
11-07-2009, 02:44 PM
Gabe! :)

Great post bud! :)

rvin1911
11-07-2009, 05:28 PM
Well, what ever steel you use
Put Me Down for 1

Les George
11-07-2009, 05:41 PM
That's the spirit! :)

Walt2
11-08-2009, 03:23 PM
I like CPM154 for kitchen knives.

Les George
11-08-2009, 03:45 PM
Walt, that is where my head is at too.... ;)

BossDog
11-08-2009, 07:08 PM
this thread got me going...I am now making a kitchen knife. I got a few blanks in from Great Lakes and one of them was 'the perfect chef knife' design. a 1/8" thick 440C and it's a nice design. I told me wife she could pick out the micarta handle. She picked red...She has good taste...

JAWilliams
11-08-2009, 08:03 PM
this thread got me going...I am now making a kitchen knife. I got a few blanks in from Great Lakes and one of them was 'the perfect chef knife' design. a 1/8" thick 440C and it's a nice design. I told me wife she could pick out the micarta handle. She picked red...She has good taste...

Pic please.

Les George
11-08-2009, 08:05 PM
pics or it didnt happen! :)

BossDog
11-08-2009, 08:11 PM
When I'm done..the oven won't cool off fast enough. temper is only 225 and it's still at 300F and it's been off for a couple hours...
this is the red g10 though... I like it...I just got it in.

http://www.usaknifemaker.com/store/images/red-micarta.jpg

http://KnifeDogs.com/gallery/files/3/perfect-chef1.jpg

Les George
11-08-2009, 09:24 PM
nice, what's your blade length?

commodorewheeler
11-13-2009, 04:54 PM
My favorite kitchen knife steel that I've tried so far has been SG-2, it's in one of my Kershaw Shun chef knives. It may be hard to obtain outside of Japan, though, so I will say that my favorite readily available one that I've used is CPM 3V, as long as you are good about taking care of the knife. If you are more lax about blade care, I find that 154CM has been really good to me.

Steels that have performed poorly in the kitchen for me are S30V and 440C. Neither one has held an edge particularly well for me in that particular application, and the S30V's corrosion resistance has been low for a stainless steel there as well.

Walt2
12-01-2009, 12:39 PM
This is a paring knife that I made to a customers request. I know it will be considered an unusual configuration for a parer, but I was surprised that I have had 6 requests for one, from the customer showing it to her friends.
It is 3/32 CPM154, blade is 33/8" and OAL is 71/4". Handle material is stabilized, dyed, Buckeye with mosiac pins.

BossDog
12-01-2009, 02:07 PM
not a high detail finish but it cuts nice. Flat cut up a turkey on Tday...

http://KnifeDogs.com/gallery/files/3/perfect-chef-knife.jpg

Les George
12-01-2009, 03:07 PM
nice, full convex? :)

BossDog
12-01-2009, 03:30 PM
full convex all the way..slices, dices, cuts hundreds of julianne fries in just minutes...

I may have to do a few more. I like the red micarta my wife chose for that. I've never made a decent knife for the kitchen, now I feel the need to make a full set..

Jeff Pearce
12-01-2009, 03:34 PM
Very nice knife Tracy. My wife now wants a set...Thank's...lol

Les George
12-01-2009, 03:49 PM
I told my wife that I was gonna make her another kitchen knife to test out for me and this time she can have whatever she wants for the handle.

She picked red. ;)

She has several knives in the kitchen that I made, 6k with Carbon fiber, D2 with yellow g-10, S30V with red G-10.

I'm surprised that the non-knife ladies seem to like the red. Very cool! :)

Denny Eller
12-01-2009, 04:23 PM
I asked my wife what kind of kitchen knife she'd like for Christmas. She said, "One sharp enough to cut your (censored) off if you give me a (censored) knife for Christmas."

rvin1911
12-01-2009, 06:30 PM
She has several knives in the kitchen that I made

What about the rest of us:(

BossDog
12-01-2009, 08:18 PM
I asked my wife what kind of kitchen knife she'd like for Christmas. She said, "One sharp enough to cut your (censored) off if you give me a (censored) knife for Christmas."

:D:D:D

Les George
02-12-2011, 05:55 PM
Thinking about kitchen knives again......

Gary B
02-13-2011, 08:35 AM
No think....Just do..
Thinking about kitchen knives again......

Les George
02-13-2011, 09:36 AM
cuz I really should start another project......

JAWilliams
02-13-2011, 06:58 PM
Les did you finish the one for your wife? If you did pics please.

Les George
02-13-2011, 07:24 PM
yes sir! :)

http://knifedogs.com/showthread.php?10859-A-day-in-the-life-of-a-Knifemaker-s-wife

murphda2
02-13-2011, 07:39 PM
Hmmmmm, san mai and ironwood? I know someone who has ALOT of ironwood.