Kitchen knives you have built

[JAG]

OK Dogs, I ordered up some 3/32 440C, 6 inch wide so I can make a couple of chefs knives. I am curious about grinding a chefs knife, should I grind it on the flat platen or slack belt for a convex grind? I really want to see some kitchen knives that you guy's have made. If you've made one, please post some pics in this thread!! Let's see it!!2thumbs

 

[Ron Bendele]

Here is a set that I make a lot of. I give them as wedding presents to family & friends and have sold a few as well. I use a flat grind. The smaller one is 3/32" & the larger one is 1/8".

 

[Denny Eller]

A chef's knife, properly used, is never held by the handle like you might hold a skinner or a fighter. The blade is pinched between the thumb and first two fingers (curled) in front of where a bolster might be. The third and fourth fingers are wrapped around the handle. This not only allows the user to hold a balanced knife but also allows for much better control of where the blade goes - kind of important when it comes to fine slicing or dicing I always keep this in mind when making a chef's knife.

 

[EdCaffreyMS]

Here's one I made from 1/8" 154cm. My advice is with 3/32" stock, to grind it AFTER heat treating. Chances are very good that if you grind before heat treating, your gona be fighting a "WARP MONSTER" I did a convex grind on this one, and it worked out well. In the future I will likely go with 3/32" stock too....grinding a 1/8" chunk of 154, that has been hardened is WORK.

 

[Steven Kelly]

Here's one of the Chef's knives that I do occasionally.. 8 1/2" blade of cpm154..

 

[Dan Pierson]

Here's my chef's knife when it was bright and new. Started with 3/16 A2, the spine at the handle is now about 5/32 flat ground with substantial distal taper.

 

[Patrice Lemée]

Of course the knife itself ain't too shabby Ed but that wood is just Insane! Any other pics?

 

[Bill Burke]

Here are a few that I have made in the past.

Yanagiba 52100 for the backside and cutting edge, wrought Iron for the front side and tang

My own home made steel with a water quench( oh no I wasn't scared)

52100 and curly Koa.

the yanage is .187 at the spine where it goes into the handle with a full distal taper. the other two are .097 and .105 respectively with full distal taper. the first is a traditional grind for this type of knife and the others have full convex grinds to zero edge.

 

[Err]

Reprofiled it a bit since the pic, so it has a smooth but shallow curve from tip to heel now.

http://sites.google.com/site/alexnharvey/home/knifemaking/10-gyuto-aeb-l

 

[SBuzek]

One of my 6" chefs with Sambar stag and cpm 154
Stan

 

[JAG]

Wow!! Nice work Dogs! Thanks for the tip Ed! You guys rock! Keep the pics coming!

 

[Curt Wommack]

Here's one I made for my sister. She is a professional cook. It's based off a Thai cook's knife. I've gotten good reviews on it's performance so far. There's a bigger version I just finished made for chopping. Maybe I'll get some pics of it this weekend.

Here are the specs:
Length: 10.25"
Blade: 5.75
Steel: 440C cryo treated
Handles: Blue G10 with white and black liners & mosaic pins

 

[HHH Knives]

Hey, Cool thread! 2thumbs
Heres one I did with a convex grind in 1095..

 

[Erin Burke]

This is my first, and only, attempt at a kitchen knife so far. I posted photos a few weeks back in THIS THREAD.

The blade was flat ground on my KMG platen.

Erin

 

[JMJones]

Here is a damascus chef knife I finished last night. It is made from my second billet of damascus steel. It started out as a dog star pattern but that was distorted because I had to do more forging than anticipated to get the profile.

 

[DLBrothers]

Well, I'm a little ashamed to put mine up with the others in this thread.....

I went in a totally different design direction than the others.
440C with Corian handle. It's a poor picture to boot...oh well.

 

[cubby]

my largest chef knife. i REALLY enjoyed making this knife! i have two more on my bench now! grind will be different, but i truly LOVED making this knife!

 

[LRB]

These are not made as kitchen knives, but that's what they were before they were imported here from Europe in the 18th c. These are copies of trade knives for the Indians and colonists, and were imported as scalping knives for North America. The grips are European boxwood, the blades are 3/32" 01 with distal tapered blades and tapered half tangs. The first is English, the second French.

 

[Calvin Robinson]

This is the last bread knife I made.

 

[Emre Kipmen]

Here are my latest ones:
First pic is 9" black-maple burl D2 Chefs knives (0.1" thick) and second pic is green maple burl pair. Small one is RWL-34, Bigger one is AEB-L and both are 1.5 mm (~0.06") thick...