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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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Knife n°3 is done, a Gyuto this time
I love building tools, using them, learning new skills.
So this time, after my first two knives, I aimed a bit higher. I wanted a japanese inspired Gyuto type kitchen knife with a Wa handle and a convex grind. This is the result. Steel is 1.2419 / 105WCr2 hardened to 61 HRC. Blade thickness at spine is 2,0mm, with a full taper blade height 50mm Overall length is 335mm, blade length 200mm. My oven length is only 300mm so I couldn't stretch any further. The handle is my first Wa-type handle. I used the dowel method. It is made from black horn beam, copper an stabilized karelian birch. I also did the logo etching with a self-built etcher, salt water and a die-cut template, thanks to my wife's die cut plotter. The blade finish was completely done on the belt grinder, with Trizact A16 and the a green Scotchbrite belt. |
#2
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That is a beautiful kitchen knife. At 61RC it will hold a sharp cutting edge. Do not turn your back on it, or your wife will steal it for her kitchen chores.
__________________ RELH |
#3
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Looks very nice. You can tell you put some effort into making it. I am not familiar with the steel you used, but Rc 61 is hard enough for any kitchen task.
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#4
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Beautiful knife
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Tags |
a, belt, belt grinder, birch, black, building, convex grind, etching, finish, grind, grinder, handle, horn, japanese, kitchen, kitchen knife, knife, knives, logo, made, salt, template, thickness, tools, water |
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