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The Display Case A place to post your latest knives and creations. Let the Knife Network community see your work first! |
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#1
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Second knife with photo
Couldn’t get the photo to attach last time. So here it is. Knife #2. Pretty happy with it overall. Small issues with the edge grind. It’s a little heavy. I’ll use smaller stock next time. Edge is good and it cuts well. Less epoxy and better clean up next time too.
Last edited by Tex65; 05-13-2020 at 06:01 PM. |
#2
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Congrats! What are the build specs?
__________________ Mike |
#3
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It’s 1095A with mesquite handle. It’s .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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#4
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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. __________________ Mike |
#5
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Congratulations. 1095 has never been a success for me to work with..
Do you have a HT oven since you can do stainless? 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. |
#6
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I will be sending the stainless out for ht. I’m picking up some acetone today. I’ll try the taper on the handle next time. Thanks for the feedback.
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#7
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Quote:
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#8
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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
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I wasn’t 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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#10
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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. |
Tags |
1095, a, advice, bee, blade, build, ca, clean, edge, epoxy, grind, handle, kitchen, kitchen knife, kitchen knives, knife, knives, man, photo, shop, small, stainless |
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