What's going on in your shop?

Adam Pound

Well-Known Member
Working on custom order. A set of ten kitchen knives in ABE-L. A chef, junior chef, utility, paring, and six steak knives. A long way to go and a lot of work before it turns into something nice.

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Randy, what thickness are you using for the chef's knife? I just gave my brother one (kitchen chopper, first pic) that I made using 0.125" AEBL. Not sure if that was a normal thickness to use or not for a chopper. Did another just for me in 0.093" AEBL. That works really nicely.
 

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Randy Lucius

Well-Known Member
Randy, what thickness are you using for the chef's knife? I just gave my brother one (kitchen chopper, first pic) that I made using 0.125" AEBL. Not sure if that was a normal thickness to use or not for a chopper. Did another just for me in 0.093" AEBL. That works really nicely.
Hi Adam! I'm new to making kitchen knives so I'm still experimenting with thicknesses to figure out what I like. I used .074 ABEL on my first chef knife and a set of steak knives. The set of ten that I have profiled are a little thicker at .100. I heat treated three of the steak knives yesterday so we'll see how it goes.

First chef.
k1_e.jpg

k2_e.jpg

Steak knives.
k3_e.jpg
 

Taz575

Well-Known Member
Worked on these 2! Need to thin out the chefs knife a touch more behind the edge. Chopper has been a test piece (first 5160 blade). I like the handle shape and it chopped well, but I had originally done a swedge in it and it had more of a saber grind, but the tip was super fat, so I reground it thinner at the tip and it lost most of the swedge. I will probably do a full flat grind on it and may remove the harpoon to remove the remnants of the swedge. I did a flat grind, then convexed it a bit on a felt platen and then did a slack belt edge and polished it with a cloth belt and compound. I was able to cut 5/8" tree branches pretty easily with it yesterday with 1 slice; they were hanging low and hit my head when I mowed the yard, so I did some pruning.chopper and gyuto.jpg
 

scott.livesey

Dealer - Purveyor
No knife today. working on 350 rpm disc grinder for finishing. using 1720 rpm 3/4 hp 110v motor and 5::1 gear reducer. had both left over from other projects. already have disc grinders with VFD and DC power. thought a plug in anywhere might be handy. also my VFD powered one does not like going this slow; it would be about 12Hz. once you get finer than 400 grit, disc life is short at high rpm.
 

Taz575

Well-Known Member
Redid the blade grind on the chopper to remove the harpoon and remnants of the swedge and to give it more of a distal taper, bring the main grind up higher on the blade, thinned out behind the edge, acid etched and made the sheath.
chop1.jpg

Got one of a set of 5 steak knives (premade blanks) with Purple/Pink Camo TJ Lam handles done to see how the block came out. It's the same order as the purple/orange/black camo TJ Lam damascus chef knife, so they will have some colorful knives in the kitchen!
ppc1.jpgppc2.jpg
 

Smallshop

KNIFE MAKER
Working on a pair of knives that someone ordered as a wedding gift. The couple that will receive these run a taxidermy shop and love to hunt.

I normally do not do orders...but decided to as I want to develop this knife as more of a mid-tech product. It is a copy of Schrade's iconic Old Timer Sharpfinger. Some of the hunters up here think the Sharpfinger is the holy grail of skinning knives. (the purchaser loaned me his to copy.)

I am currently working on the scales. Will be a bolt together. I had to come up with a method of getting a stainless insert in Corian...not fun. My production models will just have checkering.(engraving tends to be a time sinkhole for me.) I changed the handle shape as the original Sharpfinger is fairly uncomfortable in your palm...

Blades will be A-2 toolsteel...

(sorry for the image quality...when I finish the pair I will take better pics and post them...)

sharpfinger.jpg
 
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