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i also do basic wood working, like tables and cutting boards. if I see a potential nice handle in a board, i cut it out. $4 or less a board foot for american hardwood makes it an easy choice. Locally we have Klingspor's Woodworking Store. they carry premium power tools, all sorts of...

basic american bovine

this knife is a small slicer or a EDK every day kitchen knife, the one you use the most. I don't rock chop that much, i use a pull/push stroke. i cook for 2 people most of the time and a 4-5 inch blade is all i need. the handle angle and blade height lets me do cuts over a cutting board...

EDK, every day kitchen knife, when i comes time to fix supper, the first knife you pick up. for me, the 8" chef's knife and 6" cleaver are on the sidelines, the 4" to 5" EDK does most of the work.

not to be a skeptic, but a drawn handle is a drawing. get some basic wood, pine or poplar would be fine. get a ready made blade, BossDog sells 'em, or a scrap steel mockup and make an oversize handle from pine or poplar. shape with wood rasp, hand sanding, disc grinder, and belt grinder.. to...

i have a love affair with bookmatched spalted maple. i think the block far right is such an animal

you can see how the spine tapers from right to left. i choose a dime so the camera would have a good focus point

i may complete one like that. the knife in second picture the spine tapers from 0.06" to 0.02" at tip.

for steel, the usual suspects. check BossDog store, then Alpha Knife Supply(I would suggest 8670 and they have the size you want) and NJ Steel Baron

find a knife with good handle and start from there. i like a handle that is straight top and bottom with width that tapers to the rear and front. made a mockup knife from basic steel then add wood and start shaping.

you don't know you are cut till you see the blood LOL

cut out some blanks and did pre-heat treat grinding. top two are 1.2519, bottom two are O1. final blade should be similar to this O1 at Rc62-63, 1/16" spine, 3 3/4"" cutting edge, 4 1/4" handle, 1.8 ounce weight

a picture of a EDK(every day kitchen) knife. I used a dime to give reference

this is all designs shown. no bolsters please, will get in the way one day when sharpening. sweeping curves are nice on young ladies but not needed on a paring knife. i like handles that are straight top and bottom, don't force where my fingers go. go look at casexx or old hickory and see...

we went thru all this a year or so ago after "Blade" and the wood suppliers flooded us with tears about how much this costs and that costs. do you really need redwood lace burl grown on an eastern slope to make a nice knife? if you are making a knife you plan to sell for $1000, spending $75...

buy known steel from a good shop. that said, there is a big market for stuff made from junk steel. knives made from old nails, old railroad spikes, pieces of railroad track seem to be good sellers to people who have money and no idea what a good knife is.

to darken, try steel and vinegar. in jelly jar, add 3 or 4 oz white vinegar. add half a pad of steel wool. let stand for 3 or 4 days. strain. the liquid left will turn oak and maple black if left on long enough. have your sanding done first, as any scratches will show up dark. to stop...

i find easiest way to care of kitchen knives is be the only cook and lock them up when done for the meal. wife would rather use her pioneer woman knives with the pink flowers on the blade

no, have the wife trained. this was a customer.

no clue. the water based I use is polyurethane for floors, dries clear, doesn't discolor the wood. the only issue I had was repeated washings in very hot water(probably some soak that wasn't reported) caused some bubbling. a floor finish is designed to hold up to foot traffic and not be...