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The Newbies Arena Are you new to knife making? Here is all the help you will need. |
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#1
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Kitchen Knife KITH
By now, most of you are familiar enough with the KITH idea to know that the real purpose behind these projects is education. I want to get the newbies to try things they haven't tried before and this KITH is a prime example of that concept. Everybody likes to make hunters and bowies and fighters and all the other cool knives but many overlook the humble kitchen knife. In the real world, kitchen knives are probably the most used knives there are. Your grandma will enjoy a good kitchen knife much more than a bowie (most grandmas, anyway). Not only that but over the last 10 years of my life as a full time knife maker kitchen knives accounted for fully half of the knives I made - there is a big market for kitchen knives. So, you need to learn to make them.
For this KITH, you can make any kind of kitchen knife you want, any size or style, from any steel. No need to get carried away being fancy, just make a good functional kitchen knife. BONUS: You have an opportunity here to really do something you haven't done before - use stainless steel. Stainless makes sense for kitchen knives and sooner or later someone will ask you to make a stainless knife. 440C is cheap to buy, you can buy just enough for one knife from Jantz and other places. You can't heat treat stainless in a forge but you can send your blade to Texas Knifemakers and they will HT it for you for $5. So, not only will you get the experience of working with stainless you don't even have to HT it yourself! So, stainless is NOT required for this KITH but please consider it for the education and experience of using it and broadening your skills. This KITH is open to everyone but especially the newest knife makers - no experience necessary. You will learn more doing one of these projects than from weeks of reading. The KITH will run through April 15. At that point, the participants will vote the knives and the exchanges will be done. There is no 'best', no 'winner' , no 'loser' either but you do get to own another maker's knife and you will learn a lot - but only if you participate ...... |
#2
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Awesome!
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#3
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Awesome!
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#4
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I may get involved with this one.
__________________ Walt |
#5
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Looking forward to this KITH. Here is the start of mine, a Santoku style out of 1080. Plan on ebony or black micarta handles with stainless Corbys. Also plan on edge quench with a hamon.
https://www.dropbox.com/s/ofy7tkyjt12q38x/DSC04256.JPG Tony Z Kansas City, MO __________________ ABS Apprentice Bladesmith USMC Veteran VFW Life Member "Retreat? Hell, we just got here!" Captain Lloyd Williams, USMC Battle Of Belleau Wood June 1918 |
#6
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Quote:
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#7
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Kevin, the steel is 1/8" thick. It is what I have and I can make it work. I think it will be a fine heavy duty chopper. The style rocks really well up and down on a cutting board and I really like it.
Tony Z Kansas City, MO __________________ ABS Apprentice Bladesmith USMC Veteran VFW Life Member "Retreat? Hell, we just got here!" Captain Lloyd Williams, USMC Battle Of Belleau Wood June 1918 |
#8
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Not the thickness, what's the width? 1 1/2?
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#9
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Looking forward to it. You've seen my practice. As far a kitchen knives go, I took that crazy crane cable chefs knife to our local arts community for a fundraising donation. The lady there commissioned one for her husband when she saw it. We often overlook the kitchen as a viable outlet, at least I have snubbed my nose at the simple tool found in every kitchen.
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#10
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Sorry, 2" wide, cut them out of a 4" wide piece.
Tony Z Kansas City MO __________________ ABS Apprentice Bladesmith USMC Veteran VFW Life Member "Retreat? Hell, we just got here!" Captain Lloyd Williams, USMC Battle Of Belleau Wood June 1918 |
#11
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QUOTE: As far a kitchen knives go, I took that crazy crane cable chefs knife to our local arts community for a fundraising donation. The lady there commissioned one for her husband when she saw it. We often overlook the kitchen as a viable outlet, at least I have snubbed my nose at the simple tool found in every kitchen.
My point exactly. Everyone complains about not having enough money for a good grinder or some steel or other knife making materials. Well, its really pretty easy to sell a nice kitchen knife. Ignore kitchen knives = throw away money. Its that simple .... |
#12
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Ordering some 440c tomorrow so I will be in on this kith for sure. Question is 1/8 or 3/32 looking at doing a pairing knife more then likely with black micarta handles and steel pins. Really looking forward to seeing everyone's work
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#13
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Look in your kitchen drawer: see a paring knife that looks like its 1/8" ? For a paring knife 1/16 is not unreasonable if the blade is short. For longer blades and larger knives like carvers, slicers, and even large chef's knives 3/32" is appropriate.
Ask anyone who holds a knife all day long like a chef and none of them is likely to want a heavy knife... |
#14
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3/32 it is. Want to leave it a little thicker as I am going to make an Edc from the same stock After this is done or if it turns out worth a darn maybe another kitchen knife. Good luck everyone!
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#15
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Quote:
wow you don't mess around , you get at'r quick !! __________________ R.Watson B.C. Canada |
Tags |
440c, art, awesome, blade, edge, education, forge, forging, hamon, heat, heat treat, kitchen knife, kitchen knives, knife, knife kit, knife making, knives, made, make, micarta, newest, stainless, stainless steel, steel, thickness |
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