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Dave Martell
02-28-2011, 02:22 PM
OK, here's what we're going to be offering on the first round....

Steel O-1

Gyuto
240mm western

240mm wa



Sujihiki
300mm western

300mm wa



We will make what is ordered. If you want to get in on the first round please contact me.

Here's some cardboard cutouts traced from drawings I made. They're pretty rough and not exact in size but close enough to give you a feel of what I'm doing.

240mm gyuto
http://img.photobucket.com/albums/v438/dmart/240mmgyutos1.jpg

300mm wa sujihiki
http://img.photobucket.com/albums/v438/dmart/300mmsujiwahandle.jpg

300mm western sujihiki
http://img.photobucket.com/albums/v438/dmart/300mmsujiwesternhandle.jpg

I'd love to hear your thoughts on the designs.

Dave

Jim
02-28-2011, 02:27 PM
Oh My oh my!

apicius9
02-28-2011, 02:34 PM
Looks good to me, I like a bit of belly. 2 things: What's the blade height at the heel? The wa tang looks a bit short, but maybe I am thinking Watanabe here...

Stefan

Dave Martell
02-28-2011, 02:45 PM
The gyuto is 58mm, the suji is 45mm in heal height.

The wa tangs are short on the cardboard but the actual knife tangs will be a bit longer.

JohnnyChance
02-28-2011, 04:03 PM
love the shape of the blade and handle of the western suji. too bad i already have a 300mm western suji. maybe when you start making 240 or 270mm sujis.

Darkhoek
02-28-2011, 04:37 PM
Love the blade designs, Dave. The "kiritsuke" tip of the suji gives the knife some character. I would love to see a bit more palm belly on the western handle of the gyuto though, and maybe even a bit rounded heel for the pinch grippers out there. Adding a picture of my latest custom reshape and handle fitting as an example. Got the blanks from ebay http://cgi.ebay.com/San-Mai-Chef-Knife-Blank-Seki-City-JAPAN-VG10-Damascus-/220720015234?pt=AU_Hunting&hash=item3363f02782

Ended up like this: http://tinypic.com/r/2uq0pqg/7
http://tinypic.com/r/2d7bql1/7

DarkHOek

Darkhoek
02-28-2011, 04:38 PM
Hmmm. That didn't work right :/ New go....

http://i53.tinypic.com/2uq0pqg.jpg
http://i54.tinypic.com/2d7bql1.jpg

Hoek

WildBoar
02-28-2011, 05:07 PM
I've been finding I prefer a gyuto with a flatter edge along the back half. That profile looks like there isn't much of a flat area (although it's hard to tell without a line for reference). I'll be very interested to see how the batch of 240s turns out, as I'll be looking for a 270 later in the year.

It's cool to see you getting into this, and I know with your meticulous attention to detail the knives are going to be great!

bprescot
02-28-2011, 05:18 PM
I usually prefer a flatter profile as well, though I did find the Watanabe gyuto (which I think Dave used as a Base) quite nice to use. Wish I still had that knife around so I could compare. Actually, I think that Jay (jwpark) has it up for sale right now.

Dave Martell
02-28-2011, 06:04 PM
Hi Guys,
Thanks for the feedback.

Regarding the blade belly on the gyuto, I can tell you that it appears far more severe in the pictures than in real life although this pattern does have more belly than some knives do. An interesting thing is that I prefer a flatter bellied knife myself yet I can feel how nice this design is when in use that it's won me over. I guess we won't know for sure until the steel is on the board though.

With regards to the handle needing more belly and curve, that's no problem since I designed the handle slightly oversized in certain spots knowing what I'll be removing material to get to the final shape. I hate working on a thin tang knowing that I'm somewhat restricted in what I can do. That's my thought on it anyway.

Pensacola Tiger
02-28-2011, 06:48 PM
Dave,

How long can we sit on the fence before you close the pre-production orders? Or is it closed already?

Rick

ecchef
02-28-2011, 07:00 PM
I'm not really concerned about the profile that much. Seeing as they're made from cardboard, it should be easy to modify. :rolleyes:

Dave Martell
02-28-2011, 07:10 PM
Dave,

How long can we sit on the fence before you close the pre-production orders? Or is it closed already?

Rick

I'm not going to close the door on ordering these but since I'm having a limited number of these cut to shape (and this number hasn't been exactly determined yet) it may be more of an issue of first come - first served as I can only make what I have on hand. This is a tough one for me to answer directly.

evanjohnson
02-28-2011, 08:56 PM
Why O-1?

deanb
02-28-2011, 09:19 PM
Dave,

First, congratulations for getting into the knife making biz. You certainly know what a good knife should be. I hope this new venture turns out to be a great success for you.

Next, I have a few questions. I know nothing about O-1 steel. Is it stainless, carbon, semi-stainless, or what?

What HRC do you plan to harden it to?

How heavy do you plan to make these knives? Lasers? Mid-weight? Beefy?

What handle materials will be available?

Thanks in advance for your answers and I wish you great luck with this.

Dean

daagun
02-28-2011, 09:40 PM
Dave, What handle options are you going to be offering on the 240 western? What are the reasons for O1 given all the other crazy options out there ? How many in this run ? Do i still have time to make a deposit on one in the first batch?
Thanks ,,, Dwain

Dave Martell
02-28-2011, 10:09 PM
Hi guys, I chose O-1 because it's carbon and it's tough but also because it's the choice of a couple of super smart key people in the knifemaking world as what they would use if they were in my shoes. In my eyes it's got a lot going for it.

The handle materials haven't yet been selected. The first 12 will get something special and unique on each one but after that they'll be done in batches. I think at some point that there will be something for everyone's taste.

On deposit taking, yeah sure, I should have room on each knife type still to get you in on the first run. I still don't know how many knives of each type will get made and I won't know this until we find out how many knives can be cut from each sheet of steel.

Dave Martell
02-28-2011, 10:10 PM
Hardness should be Rc60-61

apicius9
02-28-2011, 10:22 PM
O1 sounds good to me. Here is one that Butch made from O1. It now has a forced patina, not everyone's taste but you don't have to do it ;) Works like a charme:

https://lh4.googleusercontent.com/_CH1a_gR7zHY/TFeBHUzDD-I/AAAAAAAABqs/hVHl6VM1UTI/s640/_1080389.JPG

https://lh3.googleusercontent.com/_CH1a_gR7zHY/TFeBHvvN5LI/AAAAAAAABq4/4Q5D8rrW6gg/s640/_1080397.JPG

Stefan

WildBoar
02-28-2011, 10:28 PM
My Pierre-made slicer is O1, and I really like the blade so far.

Dave Martell
02-28-2011, 10:31 PM
O-1 sharpens nicely too.

bprescot
02-28-2011, 11:27 PM
O1 sounds good to me. Here is one that Butch made from O1.Stefan

Dang. That's one sexy knife Butch made for you Stefan. Forced Patina aside (which probably also had something to do with living in Hawaii) anything else people should know about the steel's performance? Oh, and out of curiosity, is that handle one of your beauty's or Butch's?

so_sleepy
03-01-2011, 02:51 AM
58mm is tall-ish for a 240mm gyuto. With that much height you would have to have some belly or do something interesting with the shape of the spine to keep a flat edge and narrow tip. I'm looking forward to see what you end up with.

so_sleepy
03-01-2011, 02:55 AM
I like what Darkhoek did with his handle, accentuating the palm swell by reducing the bottom of the bolster and adding the curved choil.

apicius9
03-01-2011, 03:36 AM
Dang. That's one sexy knife Butch made for you Stefan. Forced Patina aside (which probably also had something to do with living in Hawaii) anything else people should know about the steel's performance? Oh, and out of curiosity, is that handle one of your beauty's or Butch's?

Thanks, Ben. As Dave can tell you, my knives are rusting away out here, indeed one of the reasons I forced a patina. Well, actually Tim Carter did that for me after I liked it on one of his knives. To be honest, I have only stropped the knife so far, so I cannot say much about sharpening. But it keeps the basic sharpness well as far as I can say - it competes with my stainless clad Carter nakiri and both don't get that much overall work time... The patina does make it a little more sticky, I was wondering whether tha might be less with a natural patina. Oh, and Butch was nice enough to make the blade for me and let me stick one of my own handles on there. It's a 'second', the unstabilized thuya burl has a few small surface cracks. Good enough for me but I didn't want to sell it.

Stefan

Crazy Cutter
03-01-2011, 06:30 AM
I'm going to have to sit this one out till I get some $$$ together :(


Jim

obtuse
03-01-2011, 01:21 PM
I also force a patina because of spontaneous rust issues. I think O1 is a great material. Personally, I'll be holding out for a stainless model. 90% of my knives are carbon and I'd like to add high-end stainless to my collection. Dave, how thin are you going to make the gyuto?

Dave Martell
03-01-2011, 01:54 PM
I plan to go as thin as I can. I can't give numbers at this time since my fingers are my gauges but soon enough I'll know what I feel is right. No chunky monkeys here though.

obtuse
03-01-2011, 02:55 PM
Sounds good to me. I'm really excited about your knives. Let me know if you want to play with D2. I've got a 4" x 24" x 3/32" piece of D2 I was going to try to make a few knives out of. Then things came up and it's just sitting here wishing to become a knife.

PierreRodrigue
03-01-2011, 05:10 PM
Makes sense Dave. you will at some point thank your self for leaving a little extra wiggle room. It is easy to remove, but your not gonna be able to add any!

Dave Martell
03-01-2011, 07:02 PM
Yes Pierre, that's exactly how I look at it. Shoot, these things could end up being toothpicks by the time I'm finished with them. :D

Dave Martell
03-01-2011, 07:04 PM
Sounds good to me. I'm really excited about your knives. Let me know if you want to play with D2. I've got a 4" x 24" x 3/32" piece of D2 I was going to try to make a few knives out of. Then things came up and it's just sitting here wishing to become a knife.

I keep thinking that D2 might make a good slicer. The BBQ guys are always looking for something tough and toothy to cut through the bark.

Jim
03-01-2011, 07:34 PM
I keep thinking that D2 might make a good slicer. The BBQ guys are always looking for something tough and toothy to cut through the bark.

Haha- I cut it twice and it's still to short!

I would be really happy to test that D2 slicer out.

PierreRodrigue
03-01-2011, 07:47 PM
I used CPM D2 in a 270mm sujihiki, nice to work, finished nice, bit of a chore to get a good edge, but daily use at home, I only sharpened it twice in 3 1/2 months. It holds up well.

Pensacola Tiger
03-01-2011, 08:42 PM
I used CPM D2 in a 270mm sujihiki, nice to work, finished nice, bit of a chore to get a good edge, but daily use at home, I only sharpened it twice in 3 1/2 months. It holds up well.

Pierre, do you have a picture?

Rick

PierreRodrigue
03-01-2011, 09:07 PM
here is a quick shot, D2 is a semi stainless, and as of yet, there has been no sign of a patina. I could probably force one, but hey, It still looks ok, no?
http://i631.photobucket.com/albums/uu37/bladebuilder/Picture1523.jpg

270mm Hybrid handled suji
Full tang, stainless bolster, mosaic pins
CPM D2 at HRC 62
Cocobolo scales

Pensacola Tiger
03-01-2011, 09:11 PM
here is a quick shot, D2 is a semi stainless, and as of yet, there has been no sign of a patina. I could probably force one, but hey, It still look ok, no?
http://i631.photobucket.com/albums/uu37/bladebuilder/Picture1523.jpg

Not just OK, but great. Nice work!

Jim
03-01-2011, 09:24 PM
here is a quick shot, D2 is a semi stainless, and as of yet, there has been no sign of a patina. I could probably force one, but hey, It still look ok, no?
270mm Hybrid handled suji
Full tang, stainless bolster, mosaic pins
CPM D2 at HRC 62
Cocobolo scales

Wooo! Fantastic looking knife!

PierreRodrigue
03-01-2011, 09:32 PM
Quick tapers from 3/32" at the bolster, down to about 1mm 1/2 inch back from the tip, flat ground spine to edge, slight convex on the edge, near 17*, I have yet to put it to stones (as I have yet to get any lol) but with a ground edge to 2000 grit, and a light power stropped finish to 10000 grit, the missus stays a way from it. :D

cnochef
03-03-2011, 12:21 AM
I keep thinking that D2 might make a good slicer. The BBQ guys are always looking for something tough and toothy to cut through the bark.

How about a special run of a 12" D2 BBQ scimitar/slicer?

mr drinky
03-03-2011, 12:25 AM
I am in for a wa 240, and you say that you are doing something special for the first 12 handles (I am #10), so what does that mean exactly? Do we get to pick the wood? You pick it? Stefan's handle sale got me thinking about wooden bling.

k.

Dave Martell
03-03-2011, 12:29 AM
I am in for a wa 240, and you say that you are doing something special for the first 12 handles (I am #10), so what does that mean exactly? Do we get to pick the wood? You pick it? Stefan's handle sale got me thinking about wooden bling.

k.


I haven't made up my mind and it'll be a surprise anyway. :)

obtuse
03-03-2011, 12:30 PM
12" D2 slicer--That would be awesome!

ecchef
03-03-2011, 04:00 PM
How about a special run of a 12" D2 BBQ scimitar/slicer?

Ya know...that ain't a bad idea. I can't recall anybody doing that pattern.

ecchef
03-03-2011, 04:03 PM
I haven't made up my mind and it'll be a surprise anyway. :)

Well, I almost wet my pants when I got my DT/ITK. I'll have to buy a box of 'Depends' anticipating this! :p

Audi's or knives
03-03-2011, 11:26 PM
Dave, sent you a message, I'd be interested in a sujihiki if space is still available.

Dave Martell
03-03-2011, 11:59 PM
Oh let me go check my PM's

RobinW
03-04-2011, 12:27 PM
I agree with the ones saying that flatter profile for the gyuto would be preferred...

cnochef
03-05-2011, 10:45 AM
I (Lyle) am in for at least a sujihiki too, not sure about the gyuto. I will send you a deposit on Sunday when I come back from watching the PBA tour event in Buffalo.

Dave Martell
03-05-2011, 11:44 AM
Great Lyle, thank you. :)

Eamon Burke
03-06-2011, 05:08 PM
I'd love to try out a D2 slicer. Cutting up bbq'd chicken at work is quite a task.

Dave Martell
03-06-2011, 05:10 PM
I'm going to draw up some plans for this, maybe a few options and see what people think.

Jim
03-06-2011, 05:13 PM
While I have no illusions on my qualifications as a knife designer, for my tasks (like pull cutting a brisket) a little belly like the Hiro has is not a bad thing.
Going to a 330 or 350 is also on my wish list.:)

l r harner
03-06-2011, 08:48 PM
when i get the new kiln ill be thinking about a nice long carving knife in the 15 inch blade range (jsut cause )

Dave Martell
03-06-2011, 10:57 PM
Butch you can make a sword in that thing. :P

l r harner
03-07-2011, 11:25 PM
i have an 18 inch kiln and think i need a 36 incher but we will see

Dave Martell
03-09-2011, 07:27 PM
Update > Problems are pushing the start up back by 2-3 weeks. :(

cnochef
03-09-2011, 11:11 PM
Update > Problems are pushing the start up back by 2-3 weeks. :(

That's OK, gives us time to save more money!

Dave Martell
03-11-2011, 05:59 PM
The delays are coming from waterjet set up and also shop equipment fulfillment setbacks (AKA lost in the mail).

Jim
03-11-2011, 06:40 PM
Update > Problems are pushing the start up back by 2-3 weeks. :(


The delays are coming from waterjet set up and also shop equipment fulfillment setbacks (AKA lost in the mail).

http://www.babble.com/CS/blogs/strollerderby/2008/02/08-15/kid-crying.jpg

Very sad :(

Dave Martell
03-11-2011, 06:43 PM
Me too Jim.....me too. :(

Dave Martell
03-11-2011, 08:05 PM
Since we haven't had the blanks cut out yet (due to delay) we can still accept pre-orders up until that time. Please contact me if you're interested. :)

Dave

apicius9
03-14-2011, 08:24 PM
I was just wasting time somewhere else and found the knife that Dave really should make:

http://www.nesmuk-shop.de/lshop,showdetail,1300148067898,en,1300148122-1247,nesmuk-exklusiv,edc1802010,2,2,.htm

Just call your steel a fancy name and let your daughters glue some glass pearls onto the handle and you can raise the price into areas that the lowly folk like us will admire and look up to... :rolleyes:

Stefan

P.S. In case anybody is interested, in a German magazine was a short piece about the gentleman who makes these knives: http://translate.google.com/translate?u=http%3A%2F%2Fwww.effilee.de%2Fmagazin% 2Fkochkunst%2Feine-seele-von-messer-3074&sl=de&tl=en&hl=&ie=UTF-8 (Google translation)

SpikeC
03-14-2011, 08:56 PM
And they have oak cutting boards for ONLY 538 buckaroos!!

JohnnyChance
03-14-2011, 08:57 PM
i have a bedazzler and was planning on attacking my DM knife with and then selling it on ebay for $3k.

Dave Martell
03-14-2011, 09:08 PM
http://img.photobucket.com/albums/v438/dmart/vomit2.gif

apicius9
03-14-2011, 10:32 PM
Dave's got all the cool smilies... Where do we get those?

Dave Martell
03-14-2011, 10:36 PM
Dave's got all the cool smilies... Where do we get those?


Many years ago when I was out of work sick I was stuck doing nothing but watching TV or surfing the internet. During this time I gathered up a whole slew of smilies from all over the place. Most have got lost to a hard drive crash though.

Dave Martell
03-17-2011, 10:53 PM
Finally........I have drawings from the waterjet people. Now we're waiting on the samples!

I could not possibly be itching to get rolling on these knives anymore than I am.

Oh, anyone looking to get a knife on this run should speak up now or it may not happen. I'm only having cut what is ordered and then we're moving onto other projects/designs.

Thanks to all of you who have helped me get the knifemaking thing off of the ground. Your orders for this first run are directly responsible for this and I'm grateful. :)

Dave

unkajonet
03-17-2011, 10:55 PM
whoooooo hooooooooooooo!

Jim
03-17-2011, 11:14 PM
whoooooo hooooooooooooo!


Quite right!

wenus2
03-19-2011, 05:14 AM
Unfortunately I'm a stainless hold-out. Looking forward to seeing what comes down the pipes though :)

PierreRodrigue
03-19-2011, 10:05 AM
Good luck Dave, enjoy the ride!

Audi's or knives
03-23-2011, 12:24 AM
Any updates Dave, you plan on doing a WIP thread on these. It be nice to see your progress/comments along the way for your first venture into this arena

Dave Martell
03-23-2011, 12:34 AM
Funny you should ask about progress because just today I got word that the prototype samples are being sent out to me tomorrow for approval. If all goes well then I give the thumbs up to cutting them all and then it's heat treat from there.

A WIP? Hmmmm...... :)

Dave Martell
03-23-2011, 03:09 PM
I've got a tracking #! :happy1:

mr drinky
03-23-2011, 03:15 PM
I've got a tracking #! :happy1:

Woohoooo.

Btw, did you make any changes from the comments you received, or are those cardboard cutouts what is coming?

k.

Dave Martell
03-23-2011, 03:40 PM
The cutouts aren't exact to the drawings submitted but never the less I didn't make changes to the drawings. The reason is that I left extra material in key places so that I can shape things as I see fit. The belly is the only place that I may not change - unless - it doesn't work as planned.

Audi's or knives
03-23-2011, 04:38 PM
Cool. Sounds like things are about to get rolling along, hopefully you don't have to alter the shapes to much never know though till you get them in your hands. If I may ask, were these patterned after anything in particular?

Dave Martell
03-23-2011, 05:08 PM
Both of these were patterned after Watanabe knives.

ecchef
03-24-2011, 01:39 AM
Sounds yummy.

Dave Martell
03-25-2011, 04:48 PM
So I received the sample blanks for approval today. The sujihikis are spot on perfect for what I'm looking for but the gyutos need a little tweaking to get right. I'm going to take the opportunity to also flatten the belly profile a little bit at the same time I'm having the other things tweaked so we should end up with a very nice knife for the trouble.

sudsy9977
03-25-2011, 05:33 PM
better to be picky now than to make a jacked up knife!....ryan:razz:

Dave Martell
03-25-2011, 07:08 PM
better to be picky now than to make a jacked up knife!....ryan:razz:


So true Ryan. :D

Dave Martell
03-25-2011, 09:24 PM
I just spent the last couple of hours tweaking the 240mm gyuto design. I was aiming to get a flatter profile while still keeping the knife lively on the board but to also make sure it had proper knuckle clearance and be sharpening friendly too. The thing is now so perfect for what I'm trying to do that I've shocked myself! :lol2: I feel this is one of the fastest yet flattest gyutos with such great movement that I've ever seen. It's like everything that I've always wanted in a knife. :jumpy:

In the picture you can see the newly shaped blade blank laying over the original cardboard template. You can see what I've done to shape it differently than I originally drew out. Please tell me what you think of the new design.

http://img.photobucket.com/albums/v438/dmart/P1010014-7.jpg

sudsy9977
03-25-2011, 10:08 PM
looks fast like a sleek sportscar!.....ryan

Dave Martell
03-25-2011, 10:08 PM
http://img.photobucket.com/albums/v438/dmart/P1010003-21.jpg

Jim
03-25-2011, 10:22 PM
Wooooo!!

Avishar
03-25-2011, 10:52 PM
Charlie Sheen would approve of this knife, because it has so much win! :happy1: I'm glad to be involved in this run!

unkajonet
03-25-2011, 10:54 PM
Come to poppa!

Dave Martell
03-25-2011, 11:29 PM
Any negatives? Anything at all! Please speak up before I spend big bucks to get them ground out. :)

Audi's or knives
03-26-2011, 12:20 AM
Looks good, like the direction you took with it, I shoulda grabbed one of those as well. Not sure if you remember but you sharpened a Takeda gyuto for me back in Jan, you remarked it was one of the nicer profiled Takeda's you've seen, this would have been a nice partner for it. Any pics of the suji or is that gonna be a suprise?

so_sleepy
03-26-2011, 12:45 AM
Dave, the edge profile looks much better. However, now when the blade is flat on the board, the choil actually curves back (the heel is behind the bolster transition). I would increase the radius of the choil and put the heel in front of the bolster.

apicius9
03-26-2011, 12:48 AM
2 things: I actually liked the first version better, but I am strange that way, several gyutos are too flat for my taste. Something in the middle between the two would also work for me. The other thing: you still need to grind that handle-shaped metal away, so I can stick a wa handle on it :D

Stefan

Dave Martell
03-26-2011, 10:11 AM
Any pics of the suji or is that gonna be a suprise?


This suji is meant to be able to be both in the air and on the cutting board if you should desire.

Dave Martell
03-26-2011, 10:15 AM
Thanks for the feedback so far guys but I need more. :help3:

Smarcus
03-26-2011, 01:00 PM
I like the blade shapes on both the Suji and the Gyuto. If it were me I would do something with the handle shape. How many western knives have that shape? I think it's boring and too common. I really like the Nenox or Glestain handles with the end caps and slightly different shape. They just seem much more distinctive and classy. I also think the straight choil is also too common and that the Nenox/Hattori FH curve is much nicer. Maybe there is something in the middle that is different than the normal but also hasn't been done yet.

To me, little touches like these would help differentiate your knives.

Sean

SpikeC
03-26-2011, 02:54 PM
I agree with Sean, a slight drop to the end of the handle adds to the look, as well as adding a sense of security to the grip, I would think.
Just don't do an "Onion"!!

Dave Martell
03-26-2011, 07:33 PM
Today I did a bit of re-shaping to the ass end of the handle, just trying to make it a bit sleeker and to match it more with the western suji handle shape. I think it made a slight difference.

http://img.photobucket.com/albums/v438/dmart/p1010001-25.jpg

http://img.photobucket.com/albums/v438/dmart/P1010012-6.jpg


Also, note that I've drawn in the wa tang to show what that blade will look like.

Dave Martell
03-26-2011, 07:44 PM
http://img.photobucket.com/albums/v438/dmart/P1010014resize.jpg

Dave Martell
03-26-2011, 07:46 PM
http://img.photobucket.com/albums/v438/dmart/P1010021resize.jpg

JohnnyChance
03-27-2011, 02:42 AM
I think making the end of the handle look more like the suji was a good idea. I like that sleeker, more acute angle on the curve of the handle butt. I like the profile as well, unique shape. It threw me off at first because usually the flat part of the belly is nearly parallel to the spine. My only question would be, when standing at a working height counter with a cutting board on it, blade on edge, resting the knife at "full stop" with the heel on the board, is the handle butt angled up too much? Is it uncomfortable or kinda in the way if you are using a pinch grip? I would think its okay, and I like the way it looks, just something to double check.

Dave Martell
03-27-2011, 09:40 AM
My only question would be, when standing at a working height counter with a cutting board on it, blade on edge, resting the knife at "full stop" with the heel on the board, is the handle butt angled up too much? Is it uncomfortable or kinda in the way if you are using a pinch grip? I would think its okay, and I like the way it looks, just something to double check.


This is what I was waiting to hear someone say something about. :)

It looks like it has the possibility of being a problem yet no one seems to have it hit their arm/wrist or any weird feeling about it being off at all. I've had 4 different height people test with me observing every little movement critically on different height working surfaces and it all seems good.

The one thing that could be a problem for me is does it appear to be an issue? I'm not tryng to re-invent the wheel here or to convince the masses it's the next best thing. I need a design that suits most people from a stylistic standpoint but also works great.

Dave Martell
03-27-2011, 02:11 PM
:idea: I just had one of those moments.

I re-drew the design taking the new belly and adding it onto the old template but then adjusting the spine and handle direction to be better in check with what we'd normally see and to remove the handle pointed too far up issue. I think the result is fantastic - a complete fresh design but with classic looks.

I'm going to send the design off tomorrow to get it drawn into a CAD program and cut again for a sample and see how this goes. I apologize for the extra time this is taking folks, I just want to get it right and not compromise.

Thanks for all your help here. :)

Dave

JohnnyChance
03-27-2011, 02:42 PM
So basically the spine is not straight from tip all the way to the handle? The handle has a bit of a "reverse alton's angle" where the handle meets the blade? I actually thought of this and that it would be interesting when I was composing my previous post. You would only need a slight angle and with a classically shaped handle you would avoid a ken onion type design. Cant wait to see it.

Dave Martell
03-27-2011, 03:54 PM
The spine still travels straight from the handle down about 1/2 blade then starts to ever so slightly make a drop (this is so slight that you need a straight edge to see it - your eye won't catch it) then it gets to drop to the tip at the normal place. This looks just like any other knife. What this slight curve allows for is to drop the heal of the handle by about 1/4" from what you see on the blanks above.

So the new flatter belly is retained while no adverse effects are created. :)

so_sleepy
03-27-2011, 07:01 PM
There is nothing wrong with a curved spine. A basic Western Kramer characteristic is the tall heel and narrow tip giving an almost triangular aspect. he curves the spine all the way from the tip to the base of the handle to keep it ergonomic.

The other way to make this adjustment is to reduce the height of the blade at the heel. I think the flat profile works best on narrow blades, that is why so many flat-is-better guys say they use a suji as their primary knife.

cnochef
03-28-2011, 10:36 AM
Dave:

I can't wait for my suji now!

I really like the direction you took with the gyuto too. I would really like to see an AEBL version of it on the 2nd run. If you do, count me in.

Dave Martell
03-28-2011, 10:48 AM
I suppose a stainless run would make sense to do next. :)

kalaeb
03-29-2011, 11:54 AM
:idea: I just had one of those moments.

I re-drew the design taking the new belly and adding it onto the old template but then adjusting the spine and handle direction to be better in check with what we'd normally see and to remove the handle pointed too far up issue. I think the result is fantastic - a complete fresh design but with classic looks.

I'm going to send the design off tomorrow to get it drawn into a CAD program and cut again for a sample and see how this goes. I apologize for the extra time this is taking folks, I just want to get it right and not compromise.

Thanks for all your help here. :)

Dave


No cardboard visual? I am a visual type of guy, what can I say. But it sounds cool.:smile1:

Dave Martell
03-29-2011, 09:55 PM
The tweaked gyuto designs went off to the waterjet place today. I really feel this is going to be a good knife, it just feels right. I'll post pictures of the samples that will follow.

unkajonet
03-29-2011, 10:28 PM
Where's the smiley face for drooooool?

sudsy9977
03-31-2011, 09:27 AM
dave...i appreciate all the work you're doing in the early stages.....you have probably held more knives than almost anybody and i know you know what a good one feels like....you might not cut too fast ....or accurate!....but i think this one is gonna be a winner.....can't wait to see it finished!....ryan

Dave Martell
03-31-2011, 09:52 AM
Thanks for the votes of confidence guys.

Dave Martell
04-01-2011, 07:52 PM
New gyuto revisions are being made on Monday. :happy1:

Dave Martell
04-04-2011, 06:18 PM
1 gytuo is drawn up - 1 to go...... I'm on the edge of my seat!

ecchef
04-05-2011, 12:03 AM
PICTURES, MAN...PICTURES!!! :excited:

Dave Martell
04-05-2011, 12:05 AM
I feel just like that smiley.

Dave Martell
04-06-2011, 01:59 AM
The new revised gyuto samples are on the way to us, should be delivered on Thursday! Wooooo-doggie! :EDance2:

Dave Martell
04-07-2011, 12:24 PM
New samples just arrived but they still need tweaking. The belly isn't quite right, it's functional but not to my standards. I'm sending back a tweaked sample for them to trace - we're getting closer!

What do you guys think in general?

Jim
04-07-2011, 12:53 PM
Dave, It may be just the photo, but it seems like the wa handled knife has a lower tip?

http://www.kitchenknifeforums.com/attachment.php?attachmentid=202&d=1302193930 (http://www.kitchenknifeforums.com/attachment.php?attachmentid=202&d=1302193930)

Dave Martell
04-07-2011, 01:13 PM
Good eye Jim - the western was ground a bit by me at the tip, both belly and spine, before I shot the picture. The will be identical when they go into production.

mhlee
04-07-2011, 01:43 PM
Dave:

Are you going to modify it, let me see if I can explain this correctly, more of flatter belly from the mid point of the blade to the heel? Right now, it seems like it has a rather small and steady angle from the tip to the heel.

Also, how is the stiffness of the tip of the knife?

Paco.McGraw
04-07-2011, 04:21 PM
The more you change the design, the more I like it.

apicius9
04-07-2011, 04:33 PM
The more you change the design, the more I like it.

Just the opposite here, but I know that I am the oddball in that case. I just love the Watanabe shape and you have moved more and more away from that. I wish you had an extra blade of the first design left...

Stefan

Dave Martell
04-07-2011, 05:01 PM
The good thing is that I have the first Watanabe style design plus this new one available with the waterjet people on file so we can have either cut and may just make some of each. :)

Dave Martell
04-07-2011, 05:04 PM
Dave:

Are you going to modify it, let me see if I can explain this correctly, more of flatter belly from the mid point of the blade to the heel? Right now, it seems like it has a rather small and steady angle from the tip to the heel.

Also, how is the stiffness of the tip of the knife?


You'll be surprised to feel how flat this profile is back at the heal - at least 4", it's very deceiving.

The tip flex will be something unknown since I haven't ground one out yet, these are still full thickness.

apicius9
04-08-2011, 02:17 AM
Hi Dave, do you need some handle blanks? :)

http://cgi.ebay.com/EXTREMLY-CURLY-KOA-LUMBER-100-knife-handle-blanks-/330551412603?pt=LH_DefaultDomain_0&hash=item4cf666477b#ht_500wt_922

Stefan

Dave Martell
04-08-2011, 10:03 AM
WOW! :Ooooh:

So does koa NEED to be stabilized? :smile1:

Marko Tsourkan
04-08-2011, 09:33 PM
WOW! :Ooooh:

So does koa NEED to be stabilized? :smile1:

It's hard to say. If a knife is a carbon knife and is washed and dried on a regular basis, than maybe not. But to be on a safe side, as a maker, it's better to offer it stabilized.

For my own, I will go with unstabilized, as I like the natural color better.

M

RRLOVER
04-09-2011, 10:44 AM
Hi Dave, do you need some handle blanks? :)

http://cgi.ebay.com/EXTREMLY-CURLY-KOA-LUMBER-100-knife-handle-blanks-/330551412603?pt=LH_DefaultDomain_0&hash=item4cf666477b#ht_500wt_922

Stefan

I did not to see this,HELL I am about to bid on a Koa ukulele just because it's koa:helpsos:

Dave Martell
04-13-2011, 01:03 PM
We have a WINNER folks! :dance:

The wa version will have the same exact blade shape/profile - just with a smaller tang.

The blanks (all gyutos and sujis pre-ordered) will be ordered to be cut by tomorrow. I can't wait to get rolling. :jumpy:


http://www.kitchenknifeforums.com/attachment.php?attachmentid=236&d=1302714115

http://www.kitchenknifeforums.com/attachment.php?attachmentid=234&d=1302714109

http://www.kitchenknifeforums.com/attachment.php?attachmentid=237&d=1302714117

http://www.kitchenknifeforums.com/attachment.php?attachmentid=235&d=1302714112

Dave Martell
04-14-2011, 11:24 AM
For you guys who have pre-ordered I have some Stefan supplied wood on hand that you may be interested in selecting from, a few pieces of stabilized koa and some premium ironwood burl blocks. If you're interested please let me know and I'll put it aside for you.

mhlee
04-14-2011, 11:47 AM
For you guys who have pre-ordered I have some Stefan supplied wood on hand that you may be interested in selecting from, a few pieces of stabilized koa and some premium ironwood burl blocks. If you're interested please let me know and I'll put it aside for you.

Dave:

I'm definitely interested. Do you have pictures of these blocks?

so_sleepy
04-14-2011, 12:28 PM
Dave, if the ironwood burl is as nice as the recent Hiro-rehandle, i would like to call dibs.

unkajonet
04-14-2011, 12:37 PM
Dave:

I'm definitely interested. Do you have pictures of these blocks?

+1. Pics Pleeze! :biggrin:

Kyle
04-14-2011, 12:54 PM
I just found out my friend is giving me a referral fee for generating him some business. It's more than enough to cover the deposit on a suji and now I'm seriously considering it. Gotta love it when "free" money falls in your lap! Now I just don't know if I want to go with a wa or western handle.

I'd love to see pics of those blocks as well.

Avishar
04-14-2011, 01:56 PM
For you guys who have pre-ordered I have some Stefan supplied wood on hand that you may be interested in selecting from, a few pieces of stabilized koa and some premium ironwood burl blocks. If you're interested please let me know and I'll put it aside for you.

OOO,
I am definitely interested, I've never gotten to pick my own wood before!

Dave Martell
04-14-2011, 02:15 PM
I'll take some pictures and get back to you guys.

PS @ so_sleepy - it's way better ironwood burl than you may have ever seen. Yeah - that good + expensive too! :)

Dave Martell
04-14-2011, 04:34 PM
Here's what I've got, all from Stefan. :thumbsup:

http://www.kitchenknifeforums.com/attachment.php?attachmentid=239&d=1302813251


*Note - The speckles on the whitebait piece don't run all the way through the block.

http://www.kitchenknifeforums.com/attachment.php?attachmentid=240&d=1302813253


I don't know what the wood on the large (unlabeled) top block is (help Stefan) but it's got some serious 3D effect with depth like I've never seen.

http://www.kitchenknifeforums.com/attachment.php?attachmentid=241&d=1302813256

dough
04-14-2011, 05:18 PM
lookin at them like this its hard to see how nice they will turn out...
ancient NZ Kauri #2 whitebait looks like it would have a great speckled look
blask ash burl also looks like it would be nice.

do you happen to have any pictures with handles of either black ash or kauri?
i see one of your latest rehandles used the kauri that looks nice.

Dave Martell
04-14-2011, 05:40 PM
I don't think that I've used black ash burl yet.

Jim
04-14-2011, 05:42 PM
Black ash burl-

http://badgerandblade.com/gallery/displayimage.php?imageid=21597

Audi's or knives
04-14-2011, 05:47 PM
Which of these fit a western sujihiki? I like the black ash #3 and NZ kauri #4 so far.

Dave Martell
04-14-2011, 05:48 PM
Which of these fit a western sujihiki?

All except for the ones marked for gyutos only.

Audi's or knives
04-14-2011, 05:57 PM
Thanks Dave. I'll pm you my order of preference for handles.

unkajonet
04-14-2011, 06:26 PM
Hey Master Yodave (yoda + dave) can I have that unlabeled 3d piece?

Kyle
04-14-2011, 07:11 PM
Dave,

Sorry if I'm asking a redundant question... would any of these wood choices be an extra cost option for a pre-order knife or does the price cover this handle material?

Kyle
04-14-2011, 07:14 PM
Black ash burl-

http://badgerandblade.com/gallery/displayimage.php?imageid=21597

This looks pretty amazing. However, the darkness of the wood looks totally different than the blocks that Dave posted. I'm totally ignorant when it comes to woodworking. Is this simply differences in lighting, variations in the darkness between wood samples, has this handle been oiled/stained in some way? Sorry for the n00bie questions. :)

Dave Martell
04-14-2011, 07:48 PM
I have a PM in to Stefan for him to identify the unmarked wood block. After this the picking can commence.

mhlee
04-14-2011, 08:23 PM
I have a PM in to Stefan for him to identify the unmarked wood block. After this the picking can commence.

Dave:

Since that other place :angry1: deleted all your handle pictures and comments, can you put up some pictures of Kauri handles that you've done? Also, have you noticed if it's denser or lighter (weight) that the other woods that you use?

I'm interested in getting a Kauri handle since it seems to be extremely durable (and of course, it has a great story). But, those other woods look great. That long piece really is unique!

apicius9
04-14-2011, 08:39 PM
Hi guys, just saw this. The black ash burl comes in slightly different colors and the pieces here should be more like the color in this one when finished: http://www.skeller.info/handles/gallery/displayimage.php?pid=529&fullsize=1 , the pieces came from the same supplier IIRC. The large unlabeled piece is old-growth redwood. You can see the very dense fine lines, I always assumed these are the growth rings, and you find them in this density only in older trees. I was hoping that the redwood piece might be enough for two handles, but it could be too tight.

The kauri is really amazing. That wood looks totally boring and every piece looks the same before stabilizing. After that, they change colors, structures come out, and most of them get a beautiful 3-D effect. I just have some out for stabilizing to make some wa handles and can't wait to play more with it.

Stefan

Dave Martell
04-14-2011, 08:40 PM
Thanks Stefan!

Dave Martell
04-14-2011, 08:44 PM
Dave:

Since that other place :angry1: deleted all your handle pictures and comments, can you put up some pictures of Kauri handles that you've done? Also, have you noticed if it's denser or lighter (weight) that the other woods that you use?

I'm interested in getting a Kauri handle since it seems to be extremely durable (and of course, it has a great story). But, those other woods look great. That long piece really is unique!


Here's some kauri handles...

http://2.bp.blogspot.com/_8pygLC__Eu4/TSoa_Cj_jgI/AAAAAAAAARo/nFP6ZlenV5s/s1600/P1010006.JPG

http://img.photobucket.com/albums/v438/dmart/P1010020-3.jpg

http://img.photobucket.com/albums/v438/dmart/P1010002-11.jpg

http://img.photobucket.com/albums/v438/dmart/P1010008-16.jpg

http://img.photobucket.com/albums/v438/dmart/P1010002-15.jpg

Dave Martell
04-14-2011, 08:47 PM
do you happen to have any pictures with handles of either black ash or kauri?



I did do a handle in black ash burl, here it is....

http://img.photobucket.com/albums/v438/dmart/P1010001-2.jpg

http://img.photobucket.com/albums/v438/dmart/P1010008-3.jpg

Dave Martell
04-14-2011, 08:55 PM
Hey Master Yodave (yoda + dave) can I have that unlabeled 3d piece?


Maybe, just waiting to here from the person who first asked about it.

mhlee
04-14-2011, 09:02 PM
Maybe, just waiting to here from the person who first asked about it.

Can I be the third person in line? :slaphead: And, I'll look for another piece as well.

Dave Martell
04-15-2011, 12:56 AM
I've got a whole slew of emails and PM's on the wood, I'll post what's available as soon as I hear back from the first couple of guys that need to pick. I'll get to those emails and PM's too! :)

Audi's or knives
04-15-2011, 04:13 PM
Dave pm'd you back my preferences.

Dave Martell
04-15-2011, 06:54 PM
These woods are spoken for...

Kauri 1, 2, 4

Black Ash Burl 1, 2, 3

Old growth redwood

Ironwood Burl 1, 2, 3

Koa #2

apicius9
04-15-2011, 08:59 PM
Dang, it's all your fault. You made me look at one of my provider's website and, of course, I had to order stuff again.:helpsos: Anyway, as far as I understand the sentence that is relevant to some of you here from my provider is: "Yes, I do have more similar redwood." So, I will wait and see what he can come up with and whether it is in the same league. However, if it passes the quality check, it still has to be stabilized, so I hope that Dave isn't too fast with the knife production ;) If any of you have interest in some redwood like the one pictured above, can you please send me a PM so I get a feeling for how much I should order? Thanks,

Stefan

Dave Martell
04-15-2011, 11:45 PM
Dang, it's all your fault. You made me look at one of my provider's website and, of course, I had to order stuff again.:helpsos:


http://www.squalorsurvivors.com/images/books/overcoming-compulsive-hoarding-large.gif

unkajonet
04-15-2011, 11:50 PM
What are you trying to say? Stefan shares his hoard...

Dave Martell
04-15-2011, 11:54 PM
What are you trying to say? Stefan shares his hoard...


Yeah but just so that he has room to hoard more. :biggrin2:

unkajonet
04-16-2011, 12:01 AM
:ovg: You do have a point...

apicius9
04-16-2011, 12:04 AM
The really sad thing is that I could have written that book myself :slaphead:

Stefan

Dave Martell
04-16-2011, 11:22 AM
The really sad thing is that I could have written that book myself :slaphead:

Stefan


WIP? :wink:

Dave Martell
04-18-2011, 11:27 PM
I heard from the waterjet folks today, if all goes well they'll have the knives all cut by the weekend. :happy1:

Bryan G.
04-19-2011, 11:38 AM
How many do you have on pre-order Dave? What's the chances of getting a xtra wide aoto shipped with my suji?

Dave Martell
04-19-2011, 03:02 PM
How many do you have on pre-order Dave? What's the chances of getting a xtra wide aoto shipped with my suji?


I believe that I have 18 orders. :)

I sure can get you an XL aoto out with your knife, thanks.

Dave Martell
04-19-2011, 03:25 PM
I heard from the waterjet folks today, if all goes well they'll have the knives all cut by the weekend. :happy1:


Correction - just heard from the wj folks and we've been moved forward in the line up - blanks should ship by tomorrow!!!! :headbang:

apicius9
04-19-2011, 06:05 PM
Cool, looks like this is actually happening. We expect full photo documentation, of course :wink:

BTW, if anybody has not yet decided on a wood for the handle, I just got in some stabilized macadamia nut, mango and a few others that I will send out to Dave tomorrow...:rolleyes2:

Stefan

mhlee
04-19-2011, 06:19 PM
Cool, looks like this is actually happening. We expect full photo documentation, of course :wink:

BTW, if anybody has not yet decided on a wood for the handle, I just got in some stabilized macadamia nut, mango and a few others that I will send out to Dave tomorrow...:rolleyes2:

Stefan

Geez Stefan. Macadamia Nut, Mango??? I've never even seen these woods stabilized or used for knife handles.

Will the next batch include even more exotic things like Tyrannosaurus Rex fossilized teeth, Loch Ness Monster bone, Dodo beak? :Ooooh:

Dave Martell
04-19-2011, 08:11 PM
Correction - just heard from the wj folks and we've been moved forward in the line up - blanks should ship by tomorrow!!!! :headbang:


Correction #2 - just heard from the wj folks (again) and the blanks have shipped today! :jumping::happy1::EDance2::dance:

mr drinky
04-19-2011, 08:19 PM
So Dave, in order to manage my excitement, what does this mean in terms of people actually getting their knives? I think I am #10 on the list.

k.

Dave Martell
04-19-2011, 08:36 PM
So Dave, in order to manage my excitement, what does this mean in terms of people actually getting their knives? I think I am #10 on the list.

k.


#10? You're screwed! :happy2:


Nah I hope not. Actually the process will be to next smooth out any rough spots, drill a hole or two, and get them off to heat treat. While they're out there getting their Rc on I'll be setting up things and getting the assembly line ready to attack upon their return.

How long after that? :what:

apicius9
04-19-2011, 09:07 PM
Will the next batch include even more exotic things like Tyrannosaurus Rex fossilized teeth, Loch Ness Monster bone, Dodo beak? :Ooooh:

Good guess Michael :thumbsup: :wink: I was actually thinking about Dinosaur bone material, but you need lapidary equipment for some of that which I don't have. Well, I do have some mammoth bone I want to play with if I ever get to it. Someone also wanted me to make a handle from oosik (fossilized walrus penis) but I wasn't sure I could do it and the sizes were awkward. Will have to look into that again....

Stefan

P.S. Sorry Dave, don't want to plaster your thread, so I'll keep quiet for now.

Kyle
04-19-2011, 09:16 PM
Good guess Michael :thumbsup: :wink: I was actually thinking about Dinosaur bone material, but you need lapidary equipment for some of that which I don't have. Well, I do have some mammoth bone I want to play with if I ever get to it. Someone also wanted me to make a handle from oosik (fossilized walrus penis) but I wasn't sure I could do it and the sizes were awkward. Will have to look into that again....

Stefan

P.S. Sorry Dave, don't want to plaster your thread, so I'll keep quiet for now.

My dad's friend is a knifemaker here in town and I was at his shop and he handed me something and said, "I'm going to make a handle out of this soon." I asked him what it was and he said, "Walrus penis." Funny stuff!

unkajonet
04-19-2011, 11:54 PM
Good guess Michael :thumbsup: :wink: I was actually thinking about Dinosaur bone material, but you need lapidary equipment for some of that which I don't have. Well, I do have some mammoth bone I want to play with if I ever get to it. Someone also wanted me to make a handle from oosik (fossilized walrus penis) but I wasn't sure I could do it and the sizes were awkward. Will have to look into that again....


Awkwardly sized fossilized walrus penis? Oh, lord, where do I start?:rofl:

mhlee
04-20-2011, 11:56 AM
Good guess Michael :thumbsup: :wink: I was actually thinking about Dinosaur bone material, but you need lapidary equipment for some of that which I don't have. Well, I do have some mammoth bone I want to play with if I ever get to it. Someone also wanted me to make a handle from oosik (fossilized walrus penis) but I wasn't sure I could do it and the sizes were awkward. Will have to look into that again....

Stefan

P.S. Sorry Dave, don't want to plaster your thread, so I'll keep quiet for now.

I was joking about the dinosaur bone. :slaphead:

mhlee
04-20-2011, 12:01 PM
Awkwardly sized fossilized walrus penis? Oh, lord, where do I start?:rofl:

Wouldn't you like to tell your signifcant other to get the "penis knife"? :rofl:

Or maybe market those handles to rabbis or pediatric doctors . . .

WildBoar
04-20-2011, 12:23 PM
Not sure about for a gyuto, but wouldn't it be a good material for a boner?

mhlee
04-20-2011, 12:33 PM
Not sure about for a gyuto, but wouldn't it be a good material for a boner?

Definitely :thumbsup: :rofl:

cnochef
04-20-2011, 02:30 PM
Not sure about for a gyuto, but wouldn't it be a good material for a boner?

It would be called a boner boner, of course.

Dave Martell
04-21-2011, 11:38 AM
Does anybody know what this means? :biggrin2:

http://www.kitchenknifeforums.com/attachment.php?attachmentid=269&d=1303400291

WildBoar
04-21-2011, 11:46 AM
Let the games begin! :thumbsup:

mhlee
04-21-2011, 12:32 PM
:Ooooh:

Yes!!!

Dave Martell
04-21-2011, 01:12 PM
I'm looking at this pile of blanks thinking that I must be out of my mind. :happy2:

apicius9
04-21-2011, 01:34 PM
I'm looking at this pile of blanks thinking that I must be out of my mind. :happy2:

Took you a while to realize that :D Looks like you will be busy for a while, have fun with it!

Stefan

Andrew H
04-21-2011, 02:08 PM
Wow, I'm surprised by how many people went western.

StephanFowler
04-21-2011, 03:04 PM
Does anybody know what this means? :biggrin2:

http://www.kitchenknifeforums.com/attachment.php?attachmentid=269&d=1303400291

your gonna need a heck of a shower once you finish grinding


your new mantra is:

"BELTS ARE CHEAP, I WILL THROW AWAY DULL BELTS"

you must repeat that mantra constantly while grinding. it helps I promise

Audi's or knives
04-21-2011, 05:35 PM
Can I have that nice rusty one on top:lol2:

apicius9
04-21-2011, 06:46 PM
Can I have that nice rusty one on top:lol2:

Rusty knives are usually my domain...

Stefan

Jim
04-21-2011, 08:12 PM
Wooo! Get busy!

http://www.kitchenknifeforums.com/attachment.php?attachmentid=269&d=1303400291

JohnnyChance
04-21-2011, 11:54 PM
Wow, I'm surprised by how many people went western.

Me too. I prefer wa myself. That being said, the suji I ordered is western, haha.

Dave Martell
04-22-2011, 05:58 PM
I will work on the blanks this weekend and send them off to heat treat on Monday (assuming that USPS is open on Monday?). I'm very excited on the heat treat part of the process because I've had a chance to work things out with the heat treaters to custom tailor the HT just for what I'm looking for. These knives will receive some extra love during the process including special pre-tempering cycles, cryo treatment, and Rc testing of each and every knife. This is good. :)

ecchef
04-22-2011, 06:35 PM
:happy1: I feel the love....now...:muahaha: Get to work!

Dave Martell
04-22-2011, 07:45 PM
:happy1: I feel the love....now...:muahaha: Get to work!


You just want yours before you head off to Japan. :D

ecchef
04-23-2011, 01:15 AM
The wood came today. I like it! So it's off to you as soon as the Post Office opens again.

Well, my wife isn't coming over until October, so you have until then. :biggrin2:

By the way, how special is the heat treat? 'Hamon' special? :poke1:

Dave Martell
04-23-2011, 09:56 AM
Cool, please the wood as soon as you can, but don't rush....hahahahahaha! :D

We can't get a hamon on O-1. :(

PierreRodrigue
04-23-2011, 10:31 AM
Thats a pile of grinding! Hey. I'll save you a seat on the short bus!

Dave Martell
04-23-2011, 08:57 PM
I've got all of the holes drilled and I also ground in the belly profiles on all of the gyutos - dialed them in just right. It took hours to do and I'm beat but it feels good to have them all ready to send out for heat treat. :woot:

Jim
04-23-2011, 10:48 PM
:viking:

Mattias504
04-23-2011, 11:34 PM
Hey Dave, just wondering if all of those are spoken for?

That looks like a mega-task but I'm sure it will be fun. Can't wait to see some finished products.

Kyle
04-24-2011, 12:38 AM
Just jumped in on a western suji. Can't wait! :happy1:

Dave Martell
04-24-2011, 12:44 AM
Hey Dave, just wondering if all of those are spoken for?

That looks like a mega-task but I'm sure it will be fun. Can't wait to see some finished products.


I've got a couple of wa-sujis, a few western gyutos, and maybe 1 wa-gyuto not spoken for here. :)

Dave Martell
04-24-2011, 12:45 AM
Just jumped in on a western suji. Can't wait! :happy1:


Yes you did - thanks Kyle! :)

apicius9
04-24-2011, 12:48 AM
I'll wait for yhe stainkess suji...

Stefan

Dave Martell
04-24-2011, 12:59 AM
I'll wait for yhe stainkess suji...

Stefan


Good thinking! :happy2:

l r harner
04-24-2011, 10:21 AM
when you getting these back from HT ?

JohnnyChance
04-28-2011, 12:35 AM
Are the western handles going to have bolsters or be bolster-less?

Dave Martell
04-28-2011, 12:46 AM
I aim to go with bolsters but I also reserve the right to change my mind if the bolsters kick my ass. :happy2:

JohnnyChance
04-28-2011, 12:49 AM
I aim to go with bolsters but I also reserve the right to change my mind if the bolsters kick my ass. :happy2:

Haha, sounds like a plan.

ecchef
04-28-2011, 12:25 PM
I aim to go with bolsters but I also reserve the right to change my mind if the bolsters kick my ass. :happy2:

Are you thinking a cap-like bolster like Devin's
http://img222.imageshack.us/img222/8497/1269549025019.jpg (http://img222.imageshack.us/i/1269549025019.jpg/)

Or something more substantial like Pierre's
http://img828.imageshack.us/img828/853/picture900e.jpg (http://img828.imageshack.us/i/picture900e.jpg/)

Dave Martell
04-28-2011, 01:56 PM
Actually I'm thinking something in between, very Japanese-like what they use on their westerns.

UglyJoe
04-28-2011, 01:58 PM
I love the cap-bolsters like the ones Devin and Carter are using now. If I every buy a western again, it will have that kind of bolster.

ecchef
04-28-2011, 04:08 PM
I love the cap-bolsters like the ones Devin and Carter are using now. If I every buy a western again, it will have that kind of bolster.

Yeah, I'm kinda leaning that way myself. It just looks cleaner to me.

JohnnyChance
04-29-2011, 01:22 AM
For some reason, I do not like the cap-like bolsters. I prefer the "full size" or traditional style or similar to the Pierre photo above. But that's me.

bprescot
05-05-2011, 04:23 PM
So, uh ... any news? :poke1:

Dave Martell
05-05-2011, 04:25 PM
So, uh ... any news? :poke1:

I need to make a phone call....I'll get back to you.

JohnnyChance
05-06-2011, 03:20 PM
Hey Dave, would this work for ya? Buckeye Burl stabilized by K&G. 7 3/4" x 2" x 7/16"
https://lh4.googleusercontent.com/_ldEKzBPytxs/TcRI1cFKkBI/AAAAAAAAAh4/Jh6Qn7fTPoA/s800/IMG_0444.JPG
https://lh4.googleusercontent.com/_ldEKzBPytxs/TcRI52aIDYI/AAAAAAAAAhs/BiwM7g0y7UM/s800/IMG_0446.JPG

Dave Martell
05-06-2011, 03:23 PM
7/16" is a tad too thin. Actually 3/8" is almost too thin as well. At this stage I prefer blocks over scales anyway since I have more flexibilty to make the handle balanced and shaped less square-like.

JohnnyChance
05-06-2011, 03:35 PM
They are actually 0.457"-0.465". So more like 1/32" shy of 1/2" thick. 0.937" when I stack 'em together. I got blocks too though haha...I will find something that will work!

Dave Martell
05-06-2011, 03:43 PM
Oh wait, I was thinking 5/16" - sorry! Yeah those will work even if I prefer blocks. :)

Dave Martell
05-09-2011, 12:09 PM
I just heard from my heat treater - they nailed it at Rc60 average (59-61 rated) with cryo! They will ship out today so I could have them back as early as Wed or Thurs!!!!! :happy1:

Dave Martell
05-09-2011, 12:13 PM
Damn now I've got to get moving on getting the shop set up but first I need to finish a whole bunch of handles. :bashhead: :happy2:

unkajonet
05-09-2011, 12:18 PM
oh boy oh boy oh boy oh boy oh boy oh boy!:excited:

Jim
05-09-2011, 12:34 PM
oh boy oh boy oh boy oh boy oh boy oh boy!:excited:

YEp!

Dave Martell
05-09-2011, 01:54 PM
I feel queasy....it's either shock or the "fight-or-flight response" kicking in. :biggrin2:

unkajonet
05-09-2011, 02:11 PM
Neither. It's the "grind" response

Dave Martell
05-09-2011, 02:22 PM
Neither. It's the "grind" response

Oh good, I was getting worried. :)

apicius9
05-09-2011, 04:50 PM
Damn now I've got to get moving on getting the shop set up but first I need to finish a whole bunch of handles. :bashhead: :happy2:


:thumbsup::happy1:

Dave Martell
05-09-2011, 05:54 PM
Yeah most are yours! :rolleyes2:

Dave Martell
05-11-2011, 11:16 AM
The blanks are back from heat treat and looking good. :)

Andrew H
05-11-2011, 12:44 PM
Have fun Dave.

mr drinky
05-11-2011, 01:54 PM
Ok, I have to ask about timing again. When will we see pictures of that first blade?

And is there an order other than the purchase order? In other words, are you going to do western handles first, wa second, sujis first??

k.

Dave Martell
05-11-2011, 03:04 PM
Ok, I have to ask about timing again. When will we see pictures of that first blade?

And is there an order other than the purchase order? In other words, are you going to do western handles first, wa second, sujis first??

k.


I have some work to get cleared up here first and some set up time ahead as well so I can't commit on the time frame yet but I can assure you that I'm as eager as anyone to get the ball rolling. :)

My plan of attack is to (as best as possible) do them as they were ordered. There's going to be some exceptions based on specifics requested but that's the plan anyway.

tk59
05-11-2011, 04:36 PM
Ok, I have to ask about timing again. When will we see pictures of that first blade?

And is there an order other than the purchase order? In other words, are you going to do western handles first, wa second, sujis first??

k.

Yeah, I'm ready to see some steel pics! :happyyes:

ecchef
05-11-2011, 10:41 PM
My plan of attack is to (as best as possible) do them as they were ordered. There's going to be some exceptions based on specifics requested but that's the plan anyway.

Well Dave, I'm leaving on Saturday so you until Oct 22nd. After that you're gonna have to tack on some extra shipping charges! :bye:

Dave Martell
05-12-2011, 01:59 AM
I get ya hooked up Dave....it'll be the best knife in Japan I say. LOL :D

Dave Martell
05-14-2011, 10:46 PM
So I ground the first one tonight and had it just about set (very close to being done) and then I went and blew through the edge just behind the tip - damn - it cut through about 1" long and blued the edge. Stupid learning curve! :bashhead:

mattrud
05-14-2011, 10:51 PM
keep at it Dave! Can not wait to see when these start to roll out!

mr drinky
05-15-2011, 12:53 AM
So I ground the first one tonight and had it just about set (very close to being done) and then I went and blew through the edge just behind the tip - damn - it cut through about 1" long and blued the edge. Stupid learning curve! :bashhead:

Dang. Sometimes learning things sucks. But I still have faith...it's Dave.

k.

Dave Martell
05-15-2011, 11:37 AM
Thanks guys :)

SpikeC
05-15-2011, 02:34 PM
Hmmm, sounds like you have a "second" on your hands- what cha' gonna do with it??
:idea2:

WildBoar
05-15-2011, 02:42 PM
I'm betting a 210 is made available soon :D

kalaeb
05-15-2011, 11:50 PM
So I ground the first one tonight and had it just about set (very close to being done) and then I went and blew through the edge just behind the tip - damn - it cut through about 1" long and blued the edge. Stupid learning curve! :bashhead:

Sell it to Oivind as a Santoku for his gf.

Dave Martell
05-15-2011, 11:55 PM
I haven't measured it up but I'd bet that it might make for a 210mm gyuto if re-worked. I'm not sure that I'll do anything with this one right now though, I'd rather use the time to get to work and fill the orders first. If anyone is interested we can always talk though. :)

PierreRodrigue
05-16-2011, 12:17 AM
It sure doesn't take much "blond" time to wreck a happy grinding session! Tossed a paring knife this week my self. a 36 grit belt isn't going to let you make a mistake!

Dave Martell
05-16-2011, 12:19 AM
It sure doesn't take much "blond" time to wreck a happy grinding session!


Yeah that's for sure.