New Chefs knife

[Gliden07]

New one on the bench. Gonna do a no plunge chef knife. I may have already messed up a d made the tang a little thin? I'm hoping it will be ok. Thinking it should, no one should be hammering this thru cord wood!! Next up is heat treat. Have to get a deeper oil tank to quench it though my current setup is to shallow.

Its 3/32" O1.

 

[Sean Jones]

Looks good!

I have a five gallon quench tank that was originally a large ammo can. Paid $20.00 for it from Sportsman's Guide. I've seen a number of people use them. Locking lid and all.

https://www.sportsmansguide.com/pro...ry-shooting/ammo-boxes-cans?d=122&c=167&s=199

 

[springer82]

I got a piece of 6" dia tube about 2' long from a scrap metal yard. Welded a bottom on it. I could see some little pin holes so I filled them with JB Weld. That was years ago and it has not lost a drop. My welding #@$%*. Thank God for JB Weld!!

 

[Gliden07]

I have a friend that owns a muffler shop may go and see if he'll help me out. With all those crazy kids and Diesel trucks I should be able to get a drop 5" diameter minimum at 4" just have to get a case

 

[Smallshop]

love the shape of that blade 07!

 

[Gliden07]

love the shape of that blade 07!

Thanks!

 

[John Wilson]

Looks great! That’s going to be a real performer based on the shape. Don’t worry about being too thin. Thin is the ticket on a chef knife. All the tang does is hold the handle on, and all the handle does is steer the blade and act as a counterweight.

If somebody is putting any amount of force on a chef’s knife then something is wrong. The edge should fail long before the tang is in any danger whatsoever.