Quality Control

Smallshop said:
I have a heat treat furnace showing up this week (hopefully). This thread is preparing me for our first dance.......:biggrin:

Thank you all again...Very much!
Click to expand...

you have been waiting on that silly furnace for weeks. i can overnite you a used front load pottery kiln that works just dandy for O1 if you want.
i said it in a different thread here, when it comes to everything but the handle, i try to apply all the lessons I have learned in the USNavy and in manufacturing. find the best product at the best price and stick with it. yes it is neat that little Johny was able to grind 6 blades before his YDFHLKJ(*^& belt wore out, but i would have to relearn how to grind, because it wont act the same as my Norzons.
But, the handle, why not. not thinking outside the box, heck with the box. Dogwood root, why not. Hickory burl, works for me. spalted maple, red cedar, heartwood pine, if it grows near by and my saw will cut it, it may end up as a knife handle. Same with handle shape. heck with the box. one of the reasons I started making knives was the "One size fits nobody" handles on the store bought stuff.(even the $200 paring knife at the fancy cooking store had a too short too narrow handle) same with handle finish, although i like the results i get with hi gloss deftane.
 
Thanks Scott. I'm actually still shuffling stuff to make room for the furnace so I'm not in a rush. I also think the reading of posts by various guys is starting to give me some good insight. I hate flying blind so the things I'm gaining here help with building that "internal" database from which we all operate.

On handles: I love the stabilized stuff. lets you use almost anything. The one size fits nobody is an apt description. I think ergonomic should be for wheelchair description not knife handles. I personally think a good handle should have a few crisp lines...it's how our brain tells us we're holding it correctly. I have some dexter russel stain free carbon kitchens with "ergonomic" handles....like holding a kielbasa.....Unless you're a butcher or whittler or prep chef I doubt that a little style to the handle is going to cause much of an "owie". I have a german knife with distinct edges on the handle and you know it feels better than the ones guaranteed not to give me carpal tunnel....:biggrin:
 
a suggestion. get a hunk of 3/32 x 2 O1 and make an ajikiri and a nakiri style blade. I can't think of easier blade to cut, grind, or heat treat. And when you nail everything, it will out cut and out slice anything in the kitchen. Use untreated wood for the handle, stainless dowel pins for the handle. No quicker way to expand the database than just do it.
 
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