Kitchen Knife..how it was made and tested

[Kevin]

I posted a couple of pictures in the Gallery of a kitchen knife I just finished.

If anyone is interested..this is a link to the OutdoorMagazine forum where I posted the progress of it being made and tested.


http://forums.outdoors-magazine.com/...pic.php?t=2123

Thanks.

[trojanargus]

Brilliant. I love it

As I said in the gallery, it makes me want to do stuff in the kitchen

Good to see you tetsing as well :thanks:

[Danzo]

Great stuff Kevin. I love seeing the process of knifemaking. It always seems slightly unreal to me!

:approve:

The knife is quite beautiful. Those curves are becoming your signature aren't they?

Danzo

[Andy]

how deep is the blade at the start? Even for a good deep knife 5mm thick seems a hell of a lot. I thought 3.5mm semmed plenty on our chefs knife. (large chefs knives should be deep and hand made)

[Chux]

Interesting watching the knife evolve in the thread, thanks Kevin

[B.GOODE]

Damn Fine knife!!!!! What temperature is your peanut oil? Thats what I quench in so I am currious.

[Kevin]

Andy..after final grinding and tidying up after HT its about 4mm on the spine at the ricasso/choil...and its 1 1/2 inches wide at the belly.

B Goode......I pe heat the peanut oil to between 120 and 140 F.....and triple harden...I have always had very good results with peanut oil, have tried other mediums but always come back to it.

[B.GOODE]

Thanks! Same temp as I

[cammoman]

It nice to see a master at work :notworthy

[Hellz]

Great stuff, beautiful knife and informative article

Hellz

[Kevin]

Thought I would show an update of my chef knife after a months use (multiple /daily).....The patina is begining to take place which is also showing the temper (selective hardening) line.

This blade will grow old gracefuly

[Danzo]

That just looks lovely Kevin, great stuff. The patina really adds something to it. It could almost be a pirate knife from a movie like the new Lemony Snickett!



Danzo