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  #1  
Old 01-08-2006, 06:34 PM
Jason Cutter Jason Cutter is offline
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Smile "Hyperflex" Kitchen Knives

Here are some of my favourite type of kitchen knives. I make them from old hand saw blades or pre-heat treated sheets of 15N20, whichever is available at the time. The 3/64th inch thick (1mm) steel is hardened to 54-55HRC and has some amazing flex and toughness that you'd expect from saw blades. I convex grind the into the edge and mount handles. Holds an edge longer than even the forged German Mundial and Wusthoff kitchen knives and get a ripping sharp edge with just a couple of slicks on a steel. An they are quite inexpensive and quick to make...

Here are some examples. A 6inch chef's / fish, 4inch "mini-chef's" and 4inch utility knife.

What do you think ? Thanks and cheers. Jason.





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Old 01-08-2006, 07:13 PM
Jakedog Jakedog is offline
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Hyperflex

Jason,

I have always liked these knives and often went to view then in your archives. I was wondering when you were going to mamke more.

Bill


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  #3  
Old 01-08-2006, 11:30 PM
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Trenton Entwistle Trenton Entwistle is offline
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Yup, like those ones to. Good work, Jason.

Trenton


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Old 01-09-2006, 08:57 AM
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circlepknives circlepknives is offline
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Am starting to put kitchen knives on my site, these would look great! Awesome work Jason!!!


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Old 01-09-2006, 01:12 PM
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Ice Tigre Ice Tigre is offline
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Man thats thin!! only .0395" (1mm)!!
I'll bet that was a quick grind time.
I can see how that would be a dream for some tasks......
I do think that the handle material wouldn't be my first choice for this, too tactical looking. Just my personal taste, of course. to each his own, as they say.

Gary


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Old 01-09-2006, 09:02 PM
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McAhron McAhron is offline
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Fine slicers and dicers!! How are you cutting and working the steel if it is already hardened.I love these and have some used saw blades around but have been hesitant to try using them for kitchen knives because I was afraid of major warping duiring heat treat.


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Old 01-10-2006, 12:57 AM
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Andrew Garrett Andrew Garrett is offline
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Hardened steel grinds too!

Nice knives Jason! Great for dicing up that shrimp on barbie!


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  #8  
Old 01-10-2006, 04:49 AM
Jason Cutter Jason Cutter is offline
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Thanks Guys.

The grinding and cutting is really easy. I use a small mounted "chop saw" (is that what its called in the USA ?) with a really thin 0.6mm metal cutting disc. Cuts like a laser through such thin stock. I wet the sheet of steel for each "cut" to minimise thermal damage. I allow about 1/8th inch clearance, sometimes less, around the cuts, then grind to shape with ceramic belts to remove any heat-affected zones.

Grinding the bevels is not as easy as it sounds because the floppy blades just wobble everywhere, even when stabilised with a magnet bar. Its a totally different grinding action and whenever I start making a batch of these knives, I usually botch the first blade. (Another one for my own kitchen ! )

The difficulties of HT-ing such think steel was the reason I decided to go for pre-HT-ed sheets and old saw blades. IN previous experiments, I found such think steel to air-harden and you get serious warpage. Never tried quench plates, but that might be the go. When I tried to quench in oil, the blade actually exploded. That was 4 years ago - I've never been game since.

Come to think of it, I might do a Photo Tutorial on Making a Kitchen Knife from an Old Saw Blade...

I'm going to be away for 10days so I'll catch you guys when I get back ! Jason.


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Old 01-10-2006, 08:46 PM
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Andrew I am fully aware you can grind heat treated steel (just playing with you.)
Jason thanks for explaining the process.I did not think of using a chop saw.A thin one blew-up on you,that must have sucked!!


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