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  #1  
Old 08-16-2019, 09:05 AM
Tex65 Tex65 is offline
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Second knife with photo

Couldnít get the photo to attach last time. So here it is. Knife #2. Pretty happy with it overall. Small issues with the edge grind. Itís a little heavy. Iíll use smaller stock next time. Edge is good and it cuts well. Less epoxy and better clean up next time too.
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  #2  
Old 08-18-2019, 04:40 PM
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M&J M&J is offline
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Congrats! What are the build specs?


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  #3  
Old 08-18-2019, 07:47 PM
Tex65 Tex65 is offline
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Itís 1095A with mesquite handle. Itís .125 thick so it came out a little heavy and something not right with the handle. Not really comfortable to hold close to the blade. Cuts like a beast. The next one is going to be in the .090 range and stainless. Thanks for asking and I take feedback.
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Old 08-19-2019, 02:21 AM
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M&J M&J is offline
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.125" is good for a kitchen slicer. How does the knife balance? My suggestion to reduce additional weight would be to grind a bit higher. That's with practice and you are doing well.

My first few kitchen knives I didn't grind very high. I have one of my early ones out in the shop that I'll snap a photo of.


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Old 08-19-2019, 06:39 AM
Rasmus Kristens Rasmus Kristens is offline
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Congratulations. 1095 has never been a success for me to work with..

Quote:
Originally Posted by Tex65 View Post
.. in the .090 range and stainless.
Do you have a HT oven since you can do stainless?

Quote:
Originally Posted by Tex65 View Post
Not really comfortable to hold close to the blade
The bolster or the handle could be tapered closer to the blade at the ricasso. This makes it much more pleasent when using a pinch grip on the knife.

https://notacook.com/2012/03/11/knife-holding/

Did you have issues with epoxy on the blade? Looks like "Epoxy removal scratches" :-)
Use qtips with acetone while the Epoxy is not cured yet. Only svipe once so you don't smear the apoxy on the rest of the blade or the handle.

Last edited by Rasmus Kristens; 08-19-2019 at 06:44 AM.
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Old 08-19-2019, 06:53 AM
Tex65 Tex65 is offline
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I will be sending the stainless out for ht. Iím picking up some acetone today. Iíll try the taper on the handle next time. Thanks for the feedback.
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  #7  
Old 08-19-2019, 08:41 PM
Tex65 Tex65 is offline
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Quote:
Originally Posted by M&J View Post
.125" is good for a kitchen slicer. How does the knife balance? My suggestion to reduce additional weight would be to grind a bit higher. That's with practice and you are doing well.

My first few kitchen knives I didn't grind very high. I have one of my early ones out in the shop that I'll snap a photo of.
Itís very front heavy. Iím going to be concentrating on trying to get the grinds higher on my next couple. If they come out it gets a handle. If not, in the box it goes. Thanks for the advice.
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  #8  
Old 09-11-2019, 09:11 AM
Mantilla Mantilla is offline
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It would be a shame not to get a handle for this bad boy. I hope it happens, Tex65.
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  #9  
Old 09-13-2019, 10:34 AM
Tex65 Tex65 is offline
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It would be a shame not to get a handle for this bad boy. I hope it happens, Tex65.
I wasnít happy with the handle. Take a look at the one I posted under kitchen knife. Much better. Thanks for the feedback. Still new and appreciated any comments.
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Old 09-13-2019, 01:58 PM
jimmontg jimmontg is offline
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Sorry, but the edge grind looks terrible

Looks very uneven and for .125 thick material not deep enough. As a beginner I wouldn't expect you to do a distal grind from edge to spine, but you need to do your initial grind back at least a half inch at about 20 degrees for 1/8. I'm seeing an ax edge like I would put on an ax for the thickness you need to bevel at least 2x the material, so for 1/8th inch material the initial bevel should be 1/4th wide and half inch would be better and not too hard for a beginner to do.

Don't be ashamed of using a grinding jig if you need too. I still use a jig for hollow grinds, but regardless, for a kitchen knife you do not want a hollow grind. Most of my knives are flat ground and not a single one of my kitchen knives is hollow ground. Try slicing potatoes, carrots and an onion straight with a hollow grind versus a flat grind. You'll notice the difference immediately, that's why expensive kitchen knives are all flat ground, only cheap kitchen knives at Walmart are hollow ground, best for cutting raw meat or skinning. In other words for dressing out a Bison, Elk or Deer. LOL A hollow ground is a great EDC knife, but not for the kitchen.

Last edited by jimmontg; 09-13-2019 at 03:06 PM.
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