Kitchen Knives

[Ryan Minchew]

These are a first for me. They started out as .130 thick steel, I think next time I will be using a thinner steel. There is an 8" chefs knife, a 6" chef's knife, and a paring knife made out of .090" thick steel. All have tapered tangs, micarta handles, and a machine satin finish. Any comments or critiques are welcome.

 

[Sean Cochran]

Looks good Ryan. What angle is the secondary bevel on that chefs knife?

 

[Ryan Minchew]

Thanks Sean, the secondary is the 20 degree from a Lansky.

 

[Denny Eller]

Great set of knives, Ryan! That 8" Chef's Knife looks like it will make a great carver, too. What kind of steel did you use?

 

[Ryan Minchew]

Thanks Danny, I used cpm-154. I love that steel and it has some flex to it as well

 

[Pieter]

Outstanding set of kithen knifes well done.

 

[Ryan Minchew]

Thanks Pieter!

 

[Sean Cochran]

Ok Ryan one more question. Im going to make a chef's knife for a gift, it is my first one. You mentioned flex, what RC did you draw back to? Or did you get flex from just using thinner material?

Thanks
Sean

 

[Ryan Minchew]

Sean,
I had Paul Bos heat treat the steel. I thinned the steel down some, but CPM has a natural flex to it especially over the length of these knives. It's not alot and I wish it had more, but I think these will be good knives.

 

[Slim Jim 705]

Looking Good!!!!