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Dave Martell
07-28-2011, 04:51 PM
**PLEASE skip to the end (last page) of this thread to view my most recent work.



Here's Martell knife #1

Hawaiian Signature Wood, Black Canvas Micarta Bolster, O-1 steel


http://www.kitchenknifeforums.com/attachment.php?attachmentid=1218&d=1311095124

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1224&d=1311095098

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1217&d=1311095128

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1216&d=1311095133

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1223&d=1311095101

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1220&d=1311095115

Dave Martell
07-28-2011, 04:52 PM
Martell Knife#2

Ancient New Zealand Kauri Wood, Black Canvas Micarta Bolster, O-1


http://www.kitchenknifeforums.com/attachment.php?attachmentid=1225&d=1311519756

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1231&d=1311519728

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1227&d=1311519747

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1230&d=1311519733

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1226&d=1311519751

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1228&d=1311519742

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1232&d=1311519718

Dave Martell
07-28-2011, 04:55 PM
Martell Knife #3


Arizona Desert Ironwood, Black Micarta Bolster, O-1


http://www.kitchenknifeforums.com/attachment.php?attachmentid=1234&d=1311882881

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1238&d=1311882897

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1236&d=1311882888

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1233&d=1311882876

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1235&d=1311882884

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1237&d=1311882893

Jim
07-28-2011, 05:15 PM
Really nice Dave.

That iron wood is a knockout!

Dave Martell
07-28-2011, 05:34 PM
Thanks Jim, that ironwood is from Stefan's stash.

apicius9
07-28-2011, 05:45 PM
I would have a hard time choosing between these knives, they all look great IMHO. I can't believe I still haven't finished a kauri wa handle, but I am working on it.

Stefan

obtuse
07-28-2011, 06:50 PM
Nice! Keep up the good work :D

Dave Martell
07-28-2011, 11:31 PM
Thanks guys. :)


Hey does anyone think that my mark is getting any better, clearer, crisper, deeper, darker, whatever? This is such a nerve racking part to have to do at the next to last step.

Jim
07-28-2011, 11:35 PM
Thanks guys. :)


Hey does anyone think that my mark is getting any better, clearer, crisper, deeper, darker, whatever? This is such a nerve racking part to have to do at the next to last step.

3rd time is the charm!

Hattorichop
07-29-2011, 02:22 AM
While scrolling through the photos I noticed that the makers mark was getting better with every knife.
I personally like the Hawaiian Signature Wood the best. I would like to see you use ebony bolsters, I feel they might blend better with the black micarta pin.

ecchef
07-29-2011, 08:39 AM
While scrolling through the photos I noticed that the makers mark was getting better with every knife.

I'm seeing the reverse. Looks like they are getting less crisp. :disdain:

Dave Martell
07-29-2011, 10:09 AM
The Martell mark to me looks deeper and bolder but fuzzier. The #3 mark looks the best so far though.

Dave Martell
07-29-2011, 10:14 AM
I would like to see you use ebony bolsters, I feel they might blend better with the black micarta pin.


I think that you're correct it would blend in better but I'm not touching ebony - it's a cursed wood for knifemakers.

so_sleepy
07-29-2011, 12:20 PM
Would you get a better match with black paper micarta instead of the linen micarta?

Dave Martell
07-29-2011, 12:26 PM
It's canvas that I'm using now and yeah Pierre actually suggested switching to paper or linen to hide the pin better. I'm somewhat partial to the carbon fiber (esque) look of the canvas though.

mattrud
07-29-2011, 02:40 PM
really nice work dave. I like #2 a lot. I can not wait to hear how the perform.

Dave Martell
07-29-2011, 02:54 PM
I can not wait to hear how the perform.


Me too! :D

SpikeC
07-29-2011, 03:54 PM
I agree on the ebony bolster. The amount needed is inexpensive and has all of the qualities desirable in this application.
I have not had any problems with it in handles.

obtuse
07-29-2011, 10:17 PM
Why is ebony a cursed wood?

Dave Martell
07-29-2011, 10:18 PM
Why is ebony a cursed wood?


It cracks like crazy.

Dave Martell
07-30-2011, 07:12 PM
Knife #4 is done. This one has Norfolk Pine scales with a couple of copper pins for something different.


http://www.kitchenknifeforums.com/attachment.php?attachmentid=1259&d=1312063922

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1261&d=1312063930

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1257&d=1312063912

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1260&d=1312063926

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1263&d=1312063944

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1264&d=1312063947

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1258&d=1312063918

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1262&d=1312063935

SpikeC
07-30-2011, 08:29 PM
Tasty!

obtuse
07-30-2011, 09:57 PM
Nice! I like the copper pins and the electro etching is looking great.

Dave Martell
07-30-2011, 10:39 PM
Thanks, I'm starting to figure that device out, it's not hard just little things make a difference in the quality of the mark.

Eamon Burke
07-30-2011, 10:47 PM
I'm not fond of the copper pins on that one...but the etching is your best yet!

Can't wait till these get put through the paces.

ecchef
07-31-2011, 12:41 AM
+1 on the etch!

I think that when those pins start to patina, they will really highlight some of the contrasting colours in the wood. All these knives have a very "classy" look.

l r harner
07-31-2011, 12:48 AM
nice mark on this latest blade
dave your moisiac pin needs more copper to make this realy flow (just sayig as i know how hard it is to pick wood and pin stock )

Dave Martell
07-31-2011, 01:05 AM
+1 on the etch!

I think that when those pins start to patina, they will really highlight some of the contrasting colours in the wood. All these knives have a very "classy" look.


That's what I was thinking - the copper pins will patina and will (hopefully) look better.

Dave Martell
07-31-2011, 01:05 AM
nice mark on this latest blade


That's all your training paying off. :D



dave your moisiac pin needs more copper to make this realy flow (just sayig as i know how hard it is to pick wood and pin stock )


The customer wanted a mosaic but I didn't have any copper ones. :(

goodchef1
07-31-2011, 03:50 AM
I think it's unique, and adds character. A numbered series where no two are the same, It would definitely have value and appeal to some collectors. Especially if his work takes off

Audi's or knives
08-04-2011, 09:37 PM
Looking good

Dave Martell
08-04-2011, 11:28 PM
Thanks :)

Dave Martell
08-08-2011, 04:26 PM
Here is Ben's 240mm gyuto in premium ironwood burl (wood sourced from Stefan).

I chose smaller pinstock for this one and tapered the tang a lot although it doesn;t look very tapered once the scales were mounted. Maybe it requires a very radical tapering to show this feature off good. I did it more for balance than anything but still it would have been nice to show off this detail more.

So I took a lot longer on this knife than I wanted to but it was worth it I think. I spent a lot of time trying to nail down the blade finish and I think I've finally got the sequence worked out. The maker's mark suffered a bit in the process though but truthfully I don't think the mark came out that great even before I started playing with the finish. This shows that I'm very much still learning all of this stuff and how it takes a lot of practice to get good at something.

I hope you get a lot of good use out of it Ben. She ships tomorrow. :)


http://www.kitchenknifeforums.com/attachment.php?attachmentid=1361&d=1312831430

obtuse
08-08-2011, 04:34 PM
Looking good! The blade finish looks much better. Ben's going to be happy.

bprescot
08-08-2011, 05:00 PM
WOOOOOOT! Lookin' nice Dave. One small thing that I think would make it look even better though ... living in my Knife Block! :wink: That's once nice piece of Ironwood you picked out too!

This is going to be one heck of a fun package you're sending!

Dave Martell
08-08-2011, 05:12 PM
Thanks guys. :)


I'm glad you like it Ben and yeah you're getting one sweet box full of goodies coming your way. :cool2:

SpikeC
08-08-2011, 05:37 PM
On pic #4 the taper of the tang show very nicely, I think!

Jim
08-08-2011, 06:24 PM
That's a very handsome knife Dave! The new bolster set up and smaller pins are very complimentary and gives the knife a slick and clean look.

:thumbsup:

WillC
08-09-2011, 03:33 AM
The blended grind looks great. It looks like a sweeping wave, rather than a blended bevel. I'd say the extra hours of polishing mania were well worth it.:D

Dave Martell
08-14-2011, 04:41 PM
So what comes after #5? What else but #10! :D

Here's Karring's gyuto in old growth redwood (scored from Stefan).

I did a bit more tang tapering on this one and when this and the lighter wood was used here it's a whole ounce less weight than all the others. This one weighs in at 7.5oz

PS - any little spots of dust are actually either rain drops or lint from my stupid paper towel I was using to wipe the rain drops away...grrrr!



http://www.kitchenknifeforums.com/attachment.php?attachmentid=1458&d=1313350841

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1459&d=1313350845

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1460&d=1313350850

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1457&d=1313350836

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1461&d=1313350854

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1462&d=1313350859

unkajonet
08-14-2011, 04:52 PM
Damn, Dave. They just keep getting better and better!

obtuse
08-14-2011, 06:11 PM
The finish is looking great! I like this one a lot.

SpikeC
08-14-2011, 06:28 PM
That's a really nice looking knife. The redwood works well as well!

mr drinky
08-14-2011, 08:08 PM
Just got in the door from a trip, feeling like s**t, but this made me feel a lot better. Thanks Dave, nice work.

k.

Dave Martell
08-15-2011, 12:53 AM
Thanks guys! :)

Karring, I hope you enjoy it and don't forget to give me an earful after you've used it a bit, good or bad - I'll take it.

apicius9
08-15-2011, 01:09 AM
Nice, I like the redwood one. Looks like you hit a small inclusion there, but that just adds character ;) So, should I keep my redwood and spalted wood or send it over? :)

Stefan

Dave Martell
08-15-2011, 01:49 AM
Stefan this is from that big block of old growth redwood that you got me months ago. Mr. Drinky has the other half reserved for another knife.

Spalteds from you I'll consider......redwoods are still iffy. :D

Mike Davis
08-15-2011, 12:42 PM
Dave, those are looking awesome! Really great job on those! I might have to get one here soon....But ill make you use spalted and redwood :P hahaha j/k. Real nice job! Hope you make it to Ashokan, would love to meet you in person!

Mike

Burl Source
08-15-2011, 01:50 PM
Great looking knives Dave!
All of them.

Dave Martell
08-15-2011, 03:37 PM
Thanks guys, you're too kind.

mr drinky
08-18-2011, 06:47 PM
Thanks guys! :)

Karring, I hope you enjoy it and don't forget to give me an earful after you've used it a bit, good or bad - I'll take it.

I just got the knife today and it looks amazing. The handle looks better than in the pictures, and even though I have only tested it out on some potatoes, it feels so so good in the hands. I love the profile and weight.

One question: I didn't notice the mirror finish at first. Is this the same finish you have been putting on all the knives?

I'm heading back overseas for a week on Saturday, so you will have to wait for better feedback at a later date.

k.

Dave Martell
08-18-2011, 07:07 PM
I just got the knife today and it looks amazing. The handle looks better than in the pictures, and even though I have only tested it out on some potatoes, it feels so so good in the hands. I love the profile and weight.

One question: I didn't notice the mirror finish at first. Is this the same finish you have been putting on all the knives?

I'm heading back overseas for a week on Saturday, so you will have to wait for better feedback at a later date.

k.


Hi Karring,
It's great to hear that it arrived safe and even better that the first impression is good.

The finish isn't what I'd call mirror since it's got visible scratches, maybe it could be called shiny? Anyway, the finish is close to what the others had with only small variations between each. It's a work in progress I guess.

Well I hope you have a good trip and I'll just sit here stewing until you get back. LOL :D

Dave

mr drinky
08-18-2011, 07:53 PM
Yeah, not exactly a mirror but in your photos you can see the reflection of the ceiling. Maybe we should have a thread on what is mirror (seeing oneself or scratchless) ;)

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1457&d=1313350836

k.

Dave Martell
08-18-2011, 09:08 PM
LOL :D

Dave Martell
08-25-2011, 02:39 PM
Here's my most challenging one done so far....John's suji with spalted hackberry scales. I hope you like it John. :)


http://www.kitchenknifeforums.com/attachment.php?attachmentid=1515&d=1314293928

mr drinky
08-25-2011, 02:49 PM
That is effen (not the vodka) beautiful. Great work dave and beautiful handle. The spalting and the black liner work great together. Fine job.

k.

obtuse
08-25-2011, 03:09 PM
Wow, shoulda got a suji too

SpikeC
08-25-2011, 03:44 PM
Fabulous.

Kyle
08-25-2011, 04:41 PM
Now I'm really excited! :D

Jim
08-25-2011, 06:23 PM
Woooo- very handsome knife!

Chef Niloc
08-25-2011, 11:31 PM
Dam Dave you were holding out on me when you told me you didn't have any crazy cool wood! love hackberry, nice score Jon

Dave Martell
08-25-2011, 11:46 PM
John bought that from Craig Stevens

JohnnyChance
08-26-2011, 02:18 AM
Holy crap, that came out awesome Dave. All your trouble was worth it!! I am very glad we decided on this wood and bolster combo.

Dave Martell
08-26-2011, 02:37 AM
Glad you like it John, it'll be in your hands in just a couple of days, it's all set to sail tomorrow morning.

Thanks! :)

riverie
08-26-2011, 03:15 AM
That's just simply stunning, one of a kind looking wood, and great execution by Dave. Congratz Johnny...

Dave Martell
08-26-2011, 12:41 PM
Thanks for the kind words guys. :)

Keith Neal
08-30-2011, 02:08 PM
Did someone say he did not want number 13? If so, call me, Dave!

Keith

Dave Martell
08-30-2011, 04:01 PM
Did someone say he did not want number 13? If so, call me, Dave!

Keith


I think that Colin is set on #13, that's his lucky number. Thanks for stepping up and volunteering though Keith. :)

Dave Martell
09-07-2011, 01:43 PM
Here's #12 & #17. One is ironwood burl and the other is black ash burl.

Please excuse the raindrops and lint (again) in these pictures. :bashhead:


http://www.kitchenknifeforums.com/attachment.php?attachmentid=1622&d=1315413761

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1619&d=1315413744

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1620&d=1315413751

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1618&d=1315413740

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1621&d=1315413758

16181619162016211622

El Pescador
09-07-2011, 01:50 PM
I know I've seen it one at least 2 dozen knives but I love the ironwood burl.

Jim
09-07-2011, 07:27 PM
Wow that photo really shows off the taper! Looking good Dave!

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1618&d=1315413740

Dave Martell
09-08-2011, 12:35 AM
Thanks guys, I hope the owners like them as well. :)

mr drinky
09-08-2011, 02:01 AM
Ok, here is a little bit of feedback from an owner.

I haven't used the knife as much as I would like yet because of out-of-the-house obligations, but I am slowly getting more cutting time in.

First of all the good:

* The fit and finish was amazing and I really love the handle (old-growth redwood) with micarta bolster (which was better than expected). The spine was nicely rounded. It feels exceptionally comfortable in my hand, and is probably more natural feeling in my hand than my other western handled knives.

* I'm really a fan of the profile. I like flatter profiles, and this knife is the right balance and very much in my comfort zone. I find that the edge is such that I (would) use the whole length of the blade and I actually use the tip more than any other gyuto I have. I find it offers great tip control.

* The edge was excellent out of the box (as I expected), and I just strop it before use.

* The blade is pretty thin. Thinner than my TKC and Hiro, and the patina is developing.

* In terms of performance, I have been comparing it to my TKC. They are both about the same weight, and the Martell performs similarly. Wedging and food release so far seem about the same, but as the patina develops things are changing a bit.

Now the bad (yes, I am sorry).

* At first I was a bit confused how the blade would cut through some foods. I didn't know why exactly, but sometimes it wedged more than others, while other times it seemed fine. After examining the blade closer, I noticed that the middle of the blade seemed to be a bit 'chubbier'. Near the heel on the spine the blade was about 1.85mm but just short of mid blade the thickness was just over 2mm. Even measurements at mid-blade showed some bulge. I often like to chop more near the heel, and I think some of my cuts were running into this area of the blade and caused a slight snag.

So, even though the profile is to my liking and I find myself wanting to move from heel to tip while cutting, in reality I cut more mid-blade up to the tip to avoid the heel area. It was difficult to notice at first, but sometimes when I hit just the right spot there seems to be some added resistance when cutting. It wasn't until I took my calipers out that I really noticed it.

All in all, I love the knife. F&F and profile are superb, but the unique blade grind seems to be uneven on my knife towards the heel.

Just my late night thoughts.

k.

Dave Martell
09-08-2011, 02:29 AM
Karring, I'm pretty sure that I know what I may have done and also how to correct it. I tell you when grinding a knife the slightest thing you do sure can have big consequences. I'd bet that on your knife I spent time trying to thin the heal and inadvertently thinned the spine and mid section above the heal at the same time. In any event I'd love the chance to fix this issue and make the knife better, there's no sense in having you live with an issue that I can likely fix.

I really appreciate the feedback, thank you.

Dave

Dave Martell
09-08-2011, 02:31 AM
PS - I promise to use my calipers from now on. :)

Dave Martell
09-19-2011, 03:25 PM
Dan's Suji with (Stefan supplied wood) black ash burl handle.


PS - I'm mad as hell with this stupid maker's mark screwing me up every other time I do it. This one was perfect until I washed the knife and the black etch washed away. I've been working on this problem and thought I solved it but I guess not. :bashhead:


http://www.kitchenknifeforums.com/attachment.php?attachmentid=1721&d=1316456675

obtuse
09-19-2011, 03:41 PM
That's a great looking knife! Makes me wish I could afford a gyuto suji set.

Eamon Burke
09-19-2011, 06:35 PM
Now THAT is a clean looking American suji. :hatsoff:

SpikeC
09-19-2011, 07:05 PM
Bummer about the logo... I think it would look great without the black.

Dave Martell
09-19-2011, 08:14 PM
Thanks for the compliments guys.

Do you think the logo would look OK without being black at all? I love it when it black but I hate this in between BS I've been getting so I'm thinking that maybe leaving it un-blackened might be best until I know for sure I can get it set good. I'm going to clean this one up better before shipping it out.

Audi's or knives
09-19-2011, 10:04 PM
Looks great Dave, the wait was worth it. Now to get this thing in my hand and put to use.

As far as the makers mark, I have a Kono petty that had the same problem some of the mark wasn't blacked in. Is it just a tradeoff of the marking process? Would applying some type of lacquer/sealant over the mark resolve the issue with the wash away

Dave Martell
09-19-2011, 10:10 PM
I'm glad that you like it so far Dan. It'll be shipping off tomorrow morning and should get to you pretty quick, probably the next day I would think.

I'm not exactly sure what the problem is with the mark. Butch helped me get passed one tricky problem last week and I thought that was the end of it yet here I am again. :(

Please let me know what you think of it in use, I love to get the feedback. Thanks again for being so patient!

Dave

Dave Martell
09-29-2011, 12:05 PM
Here's Aaron's 240mm gyuto in O-1 with ringed gidgee (supplied by Burl Source (http://www.burlsource.us/servlet/StoreFront)) & a black ash burl bolster (supplied by Stefan). It's got a tapered tang, stainless pins, and black G-10 liners.

Hope it suits you Aaron! :)

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1822&d=1317308732

obtuse
09-29-2011, 12:19 PM
Wow, very nice. I like the contrast between the Ash and the Gidgee, great call. I bet she looks even better in person. Can't wait! Thanks for the teaser pics :)

Dave Martell
09-29-2011, 12:23 PM
Wow, very nice. I like the contrast between the Ash and the Gidgee, great call. I bet she looks even better in person. Can't wait! Thanks for the teaser pics :)

My pictures aren't so great so it has to look better in person, that's a given. I'm glad that you like it so far though. :)

99Limited
09-29-2011, 01:48 PM
I think that's the nicest looking knife you've done so far. Can't wait until number 100.

mr drinky
09-29-2011, 01:55 PM
Beautiful Dave.

k.

unkajonet
09-29-2011, 01:55 PM
Stellar work! How was is to work with the ringed gidgee?

Dave Martell
09-29-2011, 02:03 PM
Thanks guys :)

The ringed gidgee worked nicely. This one showed 3 little holes that needed filling but this isn't uncommon for any wood really. One thing that surprised me is how it got lighter when I buffed it which is opposite of every other wood that I've seen. I was happy for this though because it looked real dark brown until it was buffed and then turned sort of reddish-brown which I think looks better. The wood has mucho character going on too, just can't capture this effect in pictures though.

SpikeC
09-29-2011, 02:52 PM
Really elegant.

Burl Source
09-29-2011, 04:49 PM
Beautiful Knife!

dough
09-30-2011, 12:49 AM
i like the look of the wood bolster a lot.

EdipisReks
09-30-2011, 01:35 AM
Beautiful Knife!

definitely!

Jim
09-30-2011, 09:16 AM
Woow- Tasty!

Bryan G.
09-30-2011, 09:20 AM
I think that's the nicest looking knife you've done so far. Can't wait until number 100.

Agreed.

Making me think things over once again Dave, just amazing. Perhaps I just need to let it ride and let you choose the combo. Really great work Dave, sure it's better in person too.

Regards
Bryan

Dave Martell
10-01-2011, 12:35 AM
You fellas are too kind....thank you. :)

Dave Martell
10-04-2011, 12:07 PM
Here is Sean's 300mm suji in two toned koa (wood supplied by Burl Source) with red maple ferrule (wood supplied by Stefan Keller). Black liners with copper & nickel silver mosaic pins used.

The koa is crazy busy with depth and movement in person and in comparison the pictures make it look flat. I think that need videos for these woods.

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1870&d=1317740851

mr drinky
10-04-2011, 12:50 PM
Once again, great job Dave. I love the wood ferrules are looking.

k.

obtuse
10-04-2011, 01:36 PM
Very nice! I like That koa

mr drinky
10-04-2011, 02:00 PM
Once again, great job Dave. I love the wood ferrules are looking.

k.

Too late to edit to insert the word "how".

k.

Bryan G.
10-04-2011, 06:21 PM
I like the profile Dave and with my request think it is going to be perfect for me when I get mine. I am really thinking about a Red/black combo for the handle as we discussed ... that red maple looks money. Either that as the handle and black ferrule or that as a ferrule with a black toned handle ... just really nice work. Your handles look cleaner and cleaner. Keep it up.

Regards

Burl Source
10-05-2011, 12:41 PM
WOW!!!!!
Beautiful knife!
You are doing some awesome handles.

I agree with you about the video the show off the flash in the wood.
I have a hard time getting the photos to show what the koa is really like.
The new owner is in for a pleasant surprise.

bprescot
10-05-2011, 04:37 PM
Wow. Yeah I love both of the last two. Wooden bolster is definitely the way to go!

Dave Martell
10-07-2011, 04:48 PM
300mm Sujihiki in old growth Redwood Burl with HI Signature wood bolster. Both woods supplied by Stefan Keller. Black liners and copper pins used.

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1889&d=1318016857

obtuse
10-07-2011, 05:05 PM
Looking Good!

bprescot
10-07-2011, 05:21 PM
Oh man! That Redwood is absolutely killer!

obtuse
10-07-2011, 07:55 PM
That seems fairly tall for suji. I bet it's a great all rounder.

Bryan G.
10-09-2011, 07:48 PM
Jesus Dave ... you can tell you are progressing. Your makers Mark even looks stellar! I have been keeping the excitement low as not to get anxious to get mine ... you are making it hard now. I know it will be my new favorite. That thing is going to see more action than a hot woman on Nebraska street here in Tampa!

Regards

Bryan

PS .... will someone review their suji??? ***! Where is the brotherly love around here! :)

Dave Martell
10-19-2011, 04:38 PM
Just got finished with this one. It's a 240mm gyuto with ancient New Zealand Kauri wood (30k + yr old!) handle and fiddleback maple bolsters, tapered tang, & stainless pins.

Sorry for the rain drops shown and bad framing, the stupid rain and wind was messing with me bad.


http://www.kitchenknifeforums.com/attachment.php?attachmentid=2083&d=1319053106

http://www.kitchenknifeforums.com/attachment.php?attachmentid=2086&d=1319053120

http://www.kitchenknifeforums.com/attachment.php?attachmentid=2084&d=1319053110

http://www.kitchenknifeforums.com/attachment.php?attachmentid=2085&d=1319053114

http://www.kitchenknifeforums.com/attachment.php?attachmentid=2082&d=1319053100

add
10-19-2011, 07:04 PM
Very clean looking work Dave.

I like the composition of materials on this one and the aesthetic balance of handle to blade.

Is your MM stamped or an etched?
Reminds of graphics often seen on custom classic cars... cool stuff.

Dave Martell
10-19-2011, 07:25 PM
Very clean looking work Dave.

I like the composition of materials on this one and the aesthetic balance of handle to blade.

Is your MM stamped or an etched?
Reminds of graphics often seen on custom classic cars... cool stuff.


The mark is etched. Thanks for the compliments. :)

apicius9
10-19-2011, 07:33 PM
Looks nice. I think the black liner material and the wood ferrules really give this your personal signature.

Stefan

kalaeb
10-19-2011, 07:50 PM
Oh lala, very nice Dave.

cnochef
10-19-2011, 09:25 PM
Oh man! That Redwood is absolutely killer!

Thanks, I like it too especially as it's my newest knife. The redwood has an amazing 3D quality to it, I could stare at it forever.

obtuse
10-20-2011, 12:51 AM
Very elegant, nicely done sir.

JohnnyChance
10-20-2011, 01:10 AM
That seems fairly tall for suji. I bet it's a great all rounder.

Yes they are. I use mine as an all around quite frequently.

These last few have been killer. The contrasting wood bolsters look awesome, especially like the hawaiian/redwood/copper combo.

Bryan G.
11-15-2011, 11:30 PM
Dave where are the new pictures my friend? You were on a roll! Don't stop now ;)

Dave Martell
11-16-2011, 12:46 AM
Dave where are the new pictures my friend? You were on a roll! Don't stop now ;)

Tell me about it!

AsherMaximum
12-04-2011, 10:07 AM
I've noticed you've stopped numbering your knives. Is there a reason for that? What number are you on?
Very nice work btw, I read about your knife sharpening skills from other sites, and was surprised to see that you have started making knives as well when I clicked through the links.

Dave Martell
12-04-2011, 06:40 PM
I've noticed you've stopped numbering your knives. Is there a reason for that? What number are you on?
Very nice work btw, I read about your knife sharpening skills from other sites, and was surprised to see that you have started making knives as well when I clicked through the links.


Hi Asher,
I only numbered the first 13 ground. The honest answer as to why I'm not continuing is that numbering knives is a pain in the butt. I believe the next knife to go out will be something like 20(ish) but I've had to skip around so some earlier ones aren't completed yet. I'll be back on my knives very soon though, I got sidetracked with other projects but that's changing here shortly.

I'm happy to hear that you found me from other sites and thankful for your interest in my knives. :)

Dave

AsherMaximum
12-05-2011, 05:57 PM
Ah, that's understandable. All though I must say I think numbering adds to the collectors appeal to your knives.

Just placed my order for one yesterday. Can't wait. I have design ideas swirling around in my head.

Dave Martell
12-05-2011, 07:46 PM
Just placed my order for one yesterday. Can't wait. I have design ideas swirling around in my head.


I saw that....thank you! :)

bcrano
12-27-2011, 01:45 AM
i like the look of the wood bolster a lot.
1+++++++++

Bryan G.
01-01-2012, 10:15 PM
Happy New Year Dave! Are you holding out on us? I haven't seen any new Martell knives posted or many re-handles for that matter. I hope you aren't holding out on us with the pictures. If I don't get something soon I might stop grazing your page here to look for "porn" as my wife calls it and then the universal balance will be thrown off. I don't think you want to be held accountable for throwing off the universal balance, do you?

Here's to a great year for everyone and know this will be the best year yet for Mr Martell :)

Kind Regards

Bryan

Dave Martell
01-02-2012, 01:09 AM
Hi Bryan,
You busted me bro - I've been a super slacker on my knifemaking the last couple of months. I have been busy as hell with rehandle work though, you need to check out the last few pages of this thread (http://www.kitchenknifeforums.com/showthread.php/150-Western-Re-Handle-Gallery). :)

Good news though, I'm working on Martell knives this week, started tonight actually. I've got 4 knives laid out with woodworking started on all but one. Tomorrow I'll start grinding on steel and seeing what I get. Gyutos are up first and then it's suji time.

Thanks for the kind words and wishes. Same back at ya Bryan! :)

Take care,
Dave

Bryan G.
01-03-2012, 12:37 AM
Great to hear Dave. I did check out the thread after I posted this. That last one is really awesome. I really like what you did to allow the full sharpening of the edge and have a bit of unique look as well. Don't let anyone tell you that you are not progressing with your work, it would be a damn lie. You need to expand your shop and get some more guys in there to help you with rehanldes and such pretty soon when your knife making starts to take off. One thing I have learned whether you are a Chef or in another business, it's all about the people around you and your friends, and the more successful you wish to be, the more friends you will acquire & require if you wish to reach your goals and ideals. And they will come when you know they will. Look forward to seeing some more 100% Martell work, not that the rehandles aren't amazing. It's finally time to fully sharpen my Hiro you did.

Kind Regards,

Bryan

Dave Martell
01-03-2012, 01:05 AM
Bryan, you have to be one of the most positive people I know and I'm glad that there's people like you around. :)

mr drinky
01-03-2012, 06:26 AM
...[Dave] you need to expand your shop and get some more guys in there to help you with rehanldes and such pretty soon when your knife making starts to take off. One thing I have learned whether you are a Chef or in another business, it's all about the people around you and your friends, and the more successful you wish to be, the more friends you will acquire & require if you wish to reach your goals and ideals. And they will come when you know they will.

I think Dave needs a workshop full of elves in a remote location ;)

k.

Bryan G.
01-03-2012, 02:22 PM
Show me a negative person who is successful and I'll show you you're full of ****! :) All about what you think my friend. EVERYTHING comes from thought. It's a scientific and spiritual fact. Glad to be around like minded people.

Kind Regards,

Bryan

PS ... by elves we mean grown people of miniature size don't we? It's not like a Nike workshop of "elves" in a "remote location" is it? We want Dave in business for a looooonng time and able to sleep at night! :p

SpikeC
01-03-2012, 04:47 PM
+1

Dave Martell
01-04-2012, 12:55 PM
Here is Dave's 300mm Martell O-1 sujihiki in dyed box elder burl scales, fiddleback maple bolster, with copper liners & pins.

This was a tough one to shoot pictures of - it's too shiny. :)

Thanks for your incredible patience with me Dave.

http://www.kitchenknifeforums.com/attachment.php?attachmentid=3477&d=1325696070

Lars
01-04-2012, 12:59 PM
Man, that looks nice.

Well done..

Lars

bcrano
01-04-2012, 01:12 PM
Dave! You maniac. That looks KILLER! MAKE A 210!!!! :loll: Sorry did that seem threatening with the caps. Sorry....

JohnnyChance
01-04-2012, 01:43 PM
Here is Dave's 300mm Martell O-1 sujihiki in dyed box elder burl scales, fiddleback maple bolster, with copper liners & pins.

This was a tough one to shoot pictures of - it's too shiny. :)

Thanks for your incredible patience with me Dave.

http://www.kitchenknifeforums.com/attachment.php?attachmentid=3477&d=1325696070

Holy crap. That came out perfect. The fiddleback and copper go great with the dyed box elder. Easily in my top 5 favorite handles of yours Dave. Where did the box elder come from?

Dave Martell
01-04-2012, 01:48 PM
Thanks guys! :)

The box elder came from the customer, maybe he'll post where he got it as I'm not sure.

Eamon Burke
01-04-2012, 05:17 PM
Loving the wood bolsters, and you know I love copper hardware! :hatsoff:

Burl Source
01-04-2012, 05:22 PM
Beautiful knife.
I really like the copper with the wood.

obtuse
01-04-2012, 05:24 PM
great job!

Jim
01-04-2012, 07:02 PM
Man thats ugly!


http://www.kitchenknifeforums.com/attachment.php?attachmentid=3475&d=1325696026

apicius9
01-04-2012, 07:08 PM
Yeah, that unnatural blue wood, all squiggly and no straight lines anywhere. Very un-German ;)

Stefan

TamanegiKin
01-04-2012, 09:32 PM
Oolala, that is NICE!

ecchef
01-04-2012, 10:50 PM
Well, Dave, that's about as close to a perfect execution of my vision as you can get! Outstanding.

Here's the back story...One of the best parts of my day is driving past a little stretch of beach just south of Kin-cho, where I work, in the morning.
The ocean is a beautiful blue, with hints of sand bar peeking through in spots and the sun glinting off the water. I wanted my knife to embody that image.
I picked a block of wood from an e-bay vendor (staburl), and gave Dave free reign. We discussed various bloster materials at length, only to decide on nothing.
I got a cryptic pm asking only if I "liked copper" somewhere along the line. I didn't ask why. I had no idea what the final bolster material would be. The finished combination was up to Dave, and it was almost like he was reading my mind.

The maple represents the sand of the beach; the burl, the blue of the water with its color variations and swirling eddys; the copper pins the reflection of the sun.
I may be a little biased, but in my opinion it all works together magnificently! Only drawback is that it's too friggin pretty to use! I love it.

Andrew H
01-04-2012, 10:57 PM
Well, Dave, that's about as close to a perfect execution of my vision as you can get! Outstanding.

Here's the back story...One of the best parts of my day is driving past a little stretch of beach just south of Kin-cho, where I work, in the morning.
The ocean is a beautiful blue, with hints of sand bar peeking through in spots and the sun glinting off the water. I wanted my knife to embody that image.
I picked a block of wood from an e-bay vendor (staburl), and gave Dave free reign. We discussed various bloster materials at length, only to decide on nothing.
I got a cryptic pm asking only if I "liked copper" somewhere along the line. I didn't ask why. I had no idea what the final bolster material would be. The finished combination was up to Dave, and it was almost like he was reading my mind.

The maple represents the sand of the beach; the burl, the blue of the water with its color variations and swirling eddys; the copper pins the reflection of the sun.
I may be a little biased, but in my opinion it all works together magnificently! Only drawback is that it's too friggin pretty to use! I love it.

I love the story and the handle turned out perfectly, IMO. Congratulations, Dave and good work, Dave. :lol2:

99Limited
01-04-2012, 11:09 PM
Too pretty to use... maybe, but why have it if you're not going to take pleasure in using it everyday. I don't know if you just made up that story after seeing the knife or not, but that's the best story I ever heard for the creation of a piece of kitchen cutlery.

echerub
01-04-2012, 11:10 PM
With that backstory, wow, the handle matches perfectly indeed :D

ecchef
01-04-2012, 11:53 PM
Too pretty to use... maybe, but why have it if you're not going to take pleasure in using it everyday. I don't know if you just made up that story after seeing the knife or not, but that's the best story I ever heard for the creation of a piece of kitchen cutlery.

Nah....believe me, it'll get used allright. I still have 23 cases of 112A's to blow through! :dazed:
Story's true. I'll have to dig up the pic that inspired it.
That handle would look completely different if I was still living in New Jersey, that's for sure. (exit 14c by the way :D)

Now I just have to sweat out the shipping. Usually about a month or so.:(

Bryan G.
01-04-2012, 11:56 PM
That makes me want to sharpen and use my Hiro! Very reminiscent. Yea that shot Jim posted is the "money" shot fo suuuuurrrre

PS.... universe is back in balance... thank you Dave

Bryan G.
01-05-2012, 12:05 AM
See Dave, Ecchef's choice only further proves what I've talked about with you in the past. Envision something and leave it to the maker. Beautiful story and beautiful knife to match. Great

Kind Regards

Bryan

sudsy9977
01-05-2012, 12:17 AM
sweet knife boss.....exit 14a here!

ecchef
01-05-2012, 01:29 AM
sweet knife boss.....exit 14a here!

Ahhh...Bayonne! Used to hang out a bar called Wolf's Tavern on 2nd & C. :IMOK:
Probably buried under a condo now. :(

Ryan, I thought you were down the shore somewhere...Toms River or something like that.

sudsy9977
01-05-2012, 09:38 AM
I amin toms river.....right next to seaside before he bridge......i will never be able to get rid of the Bayonne in me!.....thats why i said it.....Ryan

WillC
01-05-2012, 09:50 AM
Very lovely, I'm enjoying your "blue period".:D

Dave Martell
01-05-2012, 11:07 AM
Dave I'm glad to hear that you like it so much and hopefully it lives up to it's looks. :D

Thanks to everyone for your kind words, you're all very generous.

WildBoar
01-05-2012, 02:30 PM
Another sweet rehandle Dave!

And Ryan, Gilford Park rules!

Dave Martell
01-14-2012, 11:19 PM
Here's a unclaimed 240mm wa gyuto with a Stefan Keller handle. This is the first finished wa gyuto that I've done.

The handle is birdseye maple and African blackwood.

PierreRodrigue
01-14-2012, 11:33 PM
Nice work Dave. Elegantly understated!

Bryan G.
01-15-2012, 12:35 AM
I really like African Blackwood. Makes a really nice ferrule. Think that's the first I've seen used as such. Nice subtle change from a traditional buffalo horn. It's kinda weird seeing a WA Martell, not going to lie. Dave you should just pass it around to everyone since it's unclaimed :p ... yea sure it won't last long. Glad to see another Martell completed! It makes me happy.

Kind regards

Bryan

WillC
01-15-2012, 07:38 AM
Very Hansom Dave, good to see you back in enthused productive mode:biggrin:

Cadillac J
01-15-2012, 04:12 PM
That is a pretty tall looking blade and looks similar to the Grand Cheff I used to have...is that about 55mm in height?

Dave Martell
01-15-2012, 05:29 PM
That is a pretty tall looking blade and looks similar to the Grand Cheff I used to have...is that about 55mm in height?


You're exactly correct! After sharpening the height will be 55mm at the corner of the heel.

ecchef
01-15-2012, 06:43 PM
Sweet!

Jim
01-15-2012, 09:35 PM
WOOOOOOOOOOOOOOOOOOOOOOOO!

http://www.kitchenknifeforums.com/attachment.php?attachmentid=3697&d=1326597562

ecchef
01-15-2012, 09:45 PM
I know! That thing just screams "Put me to work!!"

Dave Martell
01-19-2012, 01:34 PM
Here we have Colin's (Lucky) #13 which turned out to be my (Un-Lucky) #13 :)

240mm O-1 Gyuto with spalted elm scales (customer supplied) with funky (metallic flash looking) koa bolsters (wood from Burl Source) with G10 liners & copper pins.

To explain why #13 is my un-lucky number I'd have to tell you that this knife easily slowed down another 5 knives from being worked on. I lost one blank, we lost a couple of blocks of wood, and it just flat out kicked my ass and fought all the way to the very end. It was as if there was a force keeping me from getting this one done.

In the end I'm happy with the results as I believe this is a good knife Colin is getting but I am somewhat disappointed that our original ideas didn't get realized. I had hoped to do something extra special for Colin since we've been friends for so long but #13 just wouldn't have it.

To you other knifemakers reading this, think twice about agreeing to stamp a #13 on a knife....LOL :D

Seriously though - thanks Colin! :cool2:


http://www.kitchenknifeforums.com/attachment.php?attachmentid=3885&d=1326994431

Bryan G.
01-19-2012, 01:39 PM
Dave even posted it TWICE to make sure his point got across. You were supposed to have this done last friday Dave! :p It sounds like a knife to fit Colin, full of piss and vinegar, no? Can't wait to see some video of it in action Chef

regards

Bryan

Dave Martell
01-19-2012, 01:44 PM
Dave even posted it TWICE to make sure his point got across. You were supposed to have this done last friday Dave! :p It sounds like a knife to fit Colin, full of piss and vinegar, no? Can't wait to see some video of it in action Chef

regards

Bryan


LOl - I guess I got so excited to be finished with this that I posted it twice. I fixed it though.

Good point about the knife matching it's owner. :D

Andrew H
01-19-2012, 02:03 PM
That spalted wood is crazy!

JohnnyChance
01-19-2012, 02:08 PM
Colin's gyuto and my suji look like a set.

http://www.kitchenknifeforums.com/attachment.php?attachmentid=3885&d=1326994431

http://www.kitchenknifeforums.com/attachment.php?attachmentid=1515&d=1314293928

Those spalted woods just love kicking your ass Dave.

Dave Martell
01-19-2012, 02:59 PM
I was thinking the same thing (on both points) Johnny! :)

apicius9
01-19-2012, 05:44 PM
Very nice, I like the contrast between the clean looking blade and the spalted handle. Should be even nicer once some patina starts on the blade.

Stefan

Burl Source
01-19-2012, 06:40 PM
The spalted handle looks great.

I have a question for Dave.
Does the wood being end grain cause any difficulties for you?
So far I have not cut any wood that way, but if it works out good after being stabilized maybe I will give it a try.
You can get some pretty wild patterns with the end grain.

Dave Martell
01-19-2012, 06:58 PM
Hi Mark,
Sometimes the grain ends will stand up and in that case I have to finish sand then fill with CA and then re sand at a high grit. Also sometimes it's tough to not undercut the tang and/or pins too. I think it's worth trying because cutting it this way can add some extra character to the block.

Chef Niloc
01-19-2012, 09:17 PM
Dave nice pictures, knife looks great! I can't even see the bondo and wood putty! Now what's with the PM you sent me about not getting the knife wet, to warm or putting any pressure on the handle?

apicius9
01-19-2012, 09:26 PM
The spalted handle looks great.

I have a question for Dave.
Does the wood being end grain cause any difficulties for you?
So far I have not cut any wood that way, but if it works out good after being stabilized maybe I will give it a try.
You can get some pretty wild patterns with the end grain.


I have mixed experiences with end grain woods and stabilizing. They are much more likely to crack, so just be prepared to lose a few. Before I use one of them, I intentionally try to break it and only the survivors make it to a handle.

Stefan

SpikeC
01-19-2012, 09:32 PM
:rofl2:


Dave nice pictures, knife looks great! I can't even see the bondo and wood putty! Now what's with the PM you sent me about not getting the knife wet, to warm or putting any pressure on the handle?

ecchef
01-19-2012, 10:04 PM
Here we have Colin's (Lucky) #13 which turned out to be my (Un-Lucky) #13 :)

240mm O-1 Gyuto with spalted elm scales (customer supplied) with funky (metallic flash looking) koa bolsters (wood from Burl Source) with G10 liners & copper pins.

To explain why #13 is my un-lucky number I'd have to tell you that this knife easily slowed down another 5 knives from being worked on. I lost one blank, we lost a couple of blocks of wood, and it just flat out kicked my ass and fought all the way to the very end. It was as if there was a force keeping me from getting this one done.

In the end I'm happy with the results as I believe this is a good knife Colin is getting but I am somewhat disappointed that our original ideas didn't get realized. I had hoped to do something extra special for Colin since we've been friends for so long but #13 just wouldn't have it.

To you other knifemakers reading this, think twice about agreeing to stamp a #13 on a knife....LOL :D

Seriously though - thanks Colin! :cool2:


http://www.kitchenknifeforums.com/attachment.php?attachmentid=3885&d=1326994431

Love it! Wood reminds me of an old map. Something Lewis & Clark might have carried.

Johnny.B.Good
01-20-2012, 12:44 AM
Love it! Wood reminds me of an old map. Something Lewis & Clark might have carried.

It reminds me of a big snake...like a python or a boa constrictor or something.

ecchef
01-20-2012, 03:58 AM
It's the Rorschach test of gyutos!

bcrano
01-21-2012, 11:56 AM
Dave is it an optical illusion or does the wa handle look a lot thicker or more robust than the western? They both look great just can't tell approximate size on my iPad.

Dave Martell
01-21-2012, 12:12 PM
Dave is it an optical illusion or does the wa handle look a lot thicker or more robust than the western? They both look great just can't tell approximate size on my iPad.

The wa handle is thicker only at the front end and it sticks out in this case because it's being compared to my western handles where I taper the front down significantly. This is a standard thickness tapered wa handle from Stefan that would probably not even be noticed as stout if in another context. I do see what you're saying though and even another person asked me about it too.

bcrano
01-21-2012, 12:28 PM
I think what also does is is the size of the handle when compared to the tang. The smaller range makes the handle look bigger too. Thanks for the heads up, with each new completed knife they are harder and harder to resist.

Dave Martell
01-21-2012, 12:52 PM
I think what also does is is the size of the handle when compared to the tang. The smaller range makes the handle look bigger too.


Yeah good point, this is pretty thin stock that I'm removing from whereas a lot of Japanese knives are forged to have a thicker section at the handle.

apicius9
01-21-2012, 01:29 PM
So, would a little extra taper on the ferrule of the wa handle be better? I sometimes do that and find it very comfortable to hold. I will be working on these handles today and could still change that, at least for a few of them. Any thoughts?

Stefan

bcrano
01-21-2012, 01:44 PM
I think it looks great Stefan. I was just trying to see how they compared. I like the beefier wa handle on a bigger bodied knife.

Dave Martell
01-21-2012, 02:59 PM
So, would a little extra taper on the ferrule of the wa handle be better? I sometimes do that and find it very comfortable to hold. I will be working on these handles today and could still change that, at least for a few of them. Any thoughts?

Stefan

I was thinking to ask you to do that but didn't want to disturb your process but seeing as you're Ok I'll say yes please do a few with some more taper towards the front.

Thanks Stefan!

Dave Martell
02-02-2012, 01:21 PM
Here is Alan's 240mm O-1 gyuto with ironwood scales, koa bolsters, and copper pins. The wood is from Burl Source.


http://www.kitchenknifeforums.com/attachment.php?attachmentid=4146&d=1328203283

Kyle
02-02-2012, 01:26 PM
That looks incredible! Great work, Dave.

unkajonet
02-02-2012, 01:42 PM
Absolute bada$$!

bcrano
02-02-2012, 05:22 PM
You really make it harder and harder not to get one every time I see your knives!

Eamon Burke
02-02-2012, 05:58 PM
I think this ties the suji with the coastline handle for most attractive work in the Martell knives gallery.


You are cranking these out, BTW. Keep up the good work!

Dave Martell
02-02-2012, 06:08 PM
You folks are too kind. :)

Johnny.B.Good
02-02-2012, 07:27 PM
I think this ties the suji with the coastline handle for most attractive work in the Martell knives gallery.

My top three include this latest one, the coastline handle (http://www.kitchenknifeforums.com/showthread.php/2188-Martell-Knives-A-Gallery?p=70118&viewfull=1#post70118), and the "Dave Martell #2" featuring Ancient New Zealand Kauri (http://www.kitchenknifeforums.com/showthread.php/2188-Martell-Knives-A-Gallery?p=32450&viewfull=1#post32450).

Impressive work Dave.

WildBoar
02-02-2012, 08:17 PM
Cool one, Dave -- I really like the wood bolster.

JohnnyChance
02-03-2012, 03:14 AM
Is it crazy I have no Ironwood or Koa in my life?

I need to remedy that Ironwood situation asap...koa...still on the fence.

ecchef
02-03-2012, 05:28 AM
I have but one Koa handle, an early Stefan piece, and think it's gorgeous. I'd get another if the opportunity came up.

Dave Martell
02-03-2012, 12:19 PM
Here is Keith's 240mm O-1 Martell gyuto in premium AZ ironwood scales (supplied by Stefan Keller), African blackwood bolsters (supplied by Burl Source), and nickel silver pins.

I hope it suits you Keith! :)


http://www.kitchenknifeforums.com/attachment.php?attachmentid=4164&d=1328285952

kalaeb
02-03-2012, 12:34 PM
Is it crazy I have no Ironwood or Koa in my life?

I need to remedy that Ironwood situation asap...koa...still on the fence.

Dave does wonders with both, why not get two knives from him, plus I think he has a good connection in Hawaii for KOA.
:doublethumbsup:

SpikeC
02-03-2012, 02:17 PM
How about koa on one side and ironwood on the other?

Johnny.B.Good
02-03-2012, 02:51 PM
Here is Keith's 240mm O-1 Martell gyuto in premium AZ ironwood scales (supplied by Stefan Keller), African blackwood bolsters (supplied by Burl Source), and nickel silver pins.

Classy.

Nice score Keith.

Kyle
02-03-2012, 03:00 PM
I can't believe how gorgeous that Az ironwood is. Great work.

Now can someone please tell those heat treat guys to hurry up! :whistling:

Keith Neal
02-03-2012, 03:06 PM
Dave:

Spectacular job. I love the ironwood, and bet it looks even better in person than the photos. Can't wait to get my hands on it. Thank you.

Keith

Dave Martell
02-03-2012, 05:31 PM
Thanks Keith and I too can't wait for you to get your hands on it. :)

Dave Martell
02-22-2012, 06:33 PM
This is Josh's Martell 240mm O-1 gyuto with Australian Red Morrell burl scales with an Ash Burl spacer, G10 liners, & copper pins. Wood came from Burl Source

The story behind this one is that Josh wanted something different but not crazy and asked for a spacer configuration like I had done on a Hiro rehandle not too long ago. I tried my best to pull this off, I sure hope he likes it because I don't want to do it again. LOL :)


http://www.kitchenknifeforums.com/attachment.php?attachmentid=4854&d=1329949959

apicius9
02-22-2012, 06:37 PM
Looks good to me, nice contrast. Just wondering, could you say what exactly made this so much more challenging? Making the scales? Putting it all together? Shaping it?

Stefan

Dave Martell
02-22-2012, 06:41 PM
Looks good to me, nice contrast. Just wondering, could you say what exactly made this so much more challenging? Making the scales? Putting it all together? Shaping it?

Stefan


Thanks Stefan

For me it was putting it together cleanly because clamping was a bear. Laying it out spaced correctly wasn't easy either. Also drilling new holes in a hardened tang wasn't the most fun thing I've ever done. I suppose that my level of skill is really the biggest issue though. :)

Eamon Burke
02-22-2012, 06:46 PM
Yeah...clamping that doesn't look fun!

Great look, though. Very eye-catching.

jm2hill
02-22-2012, 07:42 PM
Holy crap Dave. I love it. Even better then I thought I would.
The angled spacer is really cool! Contrast is great! It's awesome!!

Not sure if it's for everyone but definitely for me. Feels like a piece of art.

For your sake I hope no one else asks for something like this sounds like a pain!

Deckhand
02-22-2012, 08:02 PM
Really looks good.

SpikeC
02-22-2012, 09:50 PM
Very nice execution and a good addition to your skill set! The next one will be a lot easier!

mhenry
02-22-2012, 10:43 PM
Love that look, beautiful job Dave

kalaeb
02-22-2012, 10:54 PM
Not sure I am going to be able to pick my jaw off the floor. Spectacular.

Dave Martell
02-22-2012, 10:57 PM
Wow thanks guys! I wasn't sure if anyone would even like it. :D

SpikeC
02-22-2012, 11:02 PM
Well, most guys just don't want to hurt your feelings, don't cha know.........:tease:

Dave Martell
02-22-2012, 11:35 PM
Well, most guys just don't want to hurt your feelings, don't cha know.........:tease:


Yeah it's all about making me feel good. LOL :D

unkajonet
02-22-2012, 11:52 PM
One of kind beauty! Great job Dave!

mr drinky
02-23-2012, 12:40 AM
First of all, I like the direction this is going in terms of handle bling, and I think that handle is amazing, especially in those photos of the handle by itself.

With that said, there is something about the angle of the spacer that confuses my eye when the knife is viewed as a whole. The butt slides one way, the spacer (in a highlighted way) another direction, then the blade heal drops straight and the profile takes over. I can't put my finger on it, but the spacer promotes my eye moving backwards towards the butt of the handle.

But hey, that's just me and I am partially color blind :)

k.

Dave Martell
02-23-2012, 01:07 AM
First of all, I like the direction this is going in terms of handle bling, and I think that handle is amazing, especially in those photos of the handle by itself.

With that said, there is something about the angle of the spacer that confuses my eye when the knife is viewed as a whole. The butt slides one way, the spacer (in a highlighted way) another direction, then the blade heal drops straight and the profile takes over. I can't put my finger on it, but the spacer promotes my eye moving backwards towards the butt of the handle.

But hey, that's just me and I am partially color blind :)

k.


That's not so weird actually, I noticed something similar the second I posted the pictures and really had a chance to look and study the knife. I purposely made my gyuto & suji patterns to have tips & butts that are angled very similar so that there is a flow and then I went broke the flow by putting the angled spacer going the opposite way. Had I thought of this beforehand I would have angled it the other way. The thing is when you're working with blocks of wood aside from the knife sometimes you don't see the whole picture. I learned something here. I just hope that Josh doesn't read this and hate it now :D

jm2hill
02-23-2012, 01:37 AM
That's not so weird actually, I noticed something similar the second I posted the pictures and really had a chance to look and study the knife. I purposely made my gyuto & suji patterns to have tips & butts that are angled very similar so that there is a flow and then I went broke the flow by putting the angled spacer going the opposite way. Had I thought of this beforehand I would have angled it the other way. The thing is when you're working with blocks of wood aside from the knife sometimes you don't see the whole picture. I learned something here. I just hope that Josh doesn't read this and hate it now :D

Oh I'm reading it Dave :pirate1:

Nah, I still love it! It really got me to the different I wanted. I liked the straight spacer but I really like the angled spacer. In future I would also go the other way as it attracts the focus towards the blade rather than away, but for me it would be hardly noticeable as I kinda just wanna stare at the handle for a little bit. :)

Oh and Karing, I'm colour blind too! :word:

and I'm at least 50 percent robot! :robot:

ecchef
02-23-2012, 02:54 AM
I bet that Fish is looking down from wherever he is and smiling. :thumbsup:

WillC
02-23-2012, 05:02 AM
I think it looks great Dave, I can imagine the clamping being very fiddly but its all worth it. Has it made you think of any jigs to make gluing the bits together easier on this type of construction?

Burl Source
02-23-2012, 11:46 AM
Josh's Knife looks great.

Dave Martell
02-23-2012, 01:29 PM
I think it looks great Dave, I can imagine the clamping being very fiddly but its all worth it. Has it made you think of any jigs to make gluing the bits together easier on this type of construction?


Yes and I've come up short on answers. :D

Dave Martell
02-23-2012, 01:29 PM
Josh's Knife looks great.

Thanks Mark

Line cooked
02-23-2012, 01:58 PM
Very cool...I like the contrast

El Pescador
02-23-2012, 02:14 PM
Here's my most challenging one done so far....John's suji with spalted hackberry scales. I hope you like it John. :)


http://www.kitchenknifeforums.com/attachment.php?attachmentid=1515&d=1314293928

I was lucky enough to try this knife a couple of weeks ago and it is a great knife. It's more heavy duty than many of the sujis I've messed around with lately. This is the first big suji I see as being truly an all-arounder. Great work Dave! If I was still working in a pro environment I would seriously consider using a Martel Suji.

Pesky

Diamond G
02-25-2012, 02:33 AM
Dave your work just keeps getting better!
Looks like you have the etching problems worked out.
Dont know if your familiar with Ernie or not, but he has been a huge help to me in the past with my etching issues.
Also he does custom stenciles at VERY reasonable prices!

Here is a link.
http://www.erniesknives.com/knifemaker_stencil.html

God Bless
Mike

Jim
02-25-2012, 07:25 AM
http://www.kitchenknifeforums.com/attachment.php?attachmentid=4850&d=1329949939


Really nice Dave, it only hard the first 100 times!

Bryan G.
03-23-2012, 11:21 PM
Ok I officially am sold on no bolster. That is one of the cleanest knife I have ever seen. That's incredible. How could you not like that???

Dave Martell
03-28-2012, 07:30 PM
Martell 300mm western sujihiki with O1 steel, koa scales (wood supplied by Stefan), fiddleback maple bolsters, G10 liners, & nickel silver pins.

This one came out nice, I'm pleased for once. The only bummer in the whole process has been that the pictures just don;t capture how nice the koa is. It's got a great mix of dark and honey colors as well as metallic type flash and movement.

Hope you enjoy it Lyle! :)


http://www.kitchenknifeforums.com/attachment.php?attachmentid=5639&d=1332973828

obtuse
03-28-2012, 07:52 PM
They keep getting better and better!

Andrew H
03-28-2012, 08:11 PM
Mirror finish?! The knife looks incredible, Dave.

Johnny.B.Good
03-28-2012, 08:14 PM
Clean and understated; I approve.

Nice work Dave and congrats Lyle.

Dave Martell
03-28-2012, 08:16 PM
Mirror finish?!

I call it reflective. For it to be a mirror (in my eyes anyway) it has to be perfect. BTW, I've seen custom knifemakers do mirror finishes that are perfect and it's amazing. If you had this knife in hand and turned it you can see the lines from the belt pretty clearly. It's just a very refined pattern that's even so it looks like a mirror in the pictures.

Eamon Burke
03-28-2012, 08:19 PM
Don't sell yourself short, that knife is shiny as hell!


Nice job there! The grind and MM look spot on.

Bryan G.
03-29-2012, 09:14 AM
Nice. Dave don't be so hard on yourself! What makes a custom knife superior is the happiness and love that goes into making it. I don't want any frustration or disappointing thoughts going into my knife! You think it's your skill level increasing that is making each knife better, when in reality it is just you becoming more confident in yourself which in turn is placing more positive thoughts and state of mind into your work. The skill level is always there, the less you beat yourself up the faster it unfolds. Believe me. Great work my friend.

Kind Regards

Bryan

Dave Martell
03-29-2012, 11:53 AM
Thanks for the kind and encouarging words everyone.


@Bryan, I've finally got way on your handle build up and I'm feeling good about this. :)

Dave Martell
03-29-2012, 04:47 PM
Here's a 300mm wa-sujihiki with a Stefan Kellar "Off The Shelf Handle".

This is a knife that's been 3/4 done forever so I decided to throw the handle on it and clean it up while I'm waiting on this and that, sort of an in between project.

The blade on this one is a tad bit thinner on the front 1/3 (towards the tip) than I normally do. This is a real light laser of a knife for sure.


http://www.kitchenknifeforums.com/attachment.php?attachmentid=5651&d=1333050438

obtuse
03-29-2012, 05:06 PM
Dave, is this one spoken for?

Dave Martell
03-29-2012, 05:08 PM
Dave, is this one spoken for?

Maybe....I promised one guy a chance to buy it first and I'm waiting to hear back from him. Would you be interested if he passes? If so shoot me a PM as I have a couple of details to share.

Eamon Burke
03-29-2012, 05:32 PM
Heh, it poked your background again...another "broken" tip!

Your knives are too sharp, Dave.

heldentenor
03-29-2012, 05:53 PM
Sweet. Love that combination!

Kyle
03-31-2012, 10:56 PM
My suji arrived today and WOW, this thing is incredible. I did not get a chance to cut anything yet as I just rolled into my new home last night at 1am and I'm still getting situated but I was able to gawk over it for a few minutes. The f&f is great, the blade is as thin as it should be without feeling whippy and the handle is beautiful. I'm so excited right now and can't wait to test this thing out!

Dave Martell
03-31-2012, 11:37 PM
I'm glad you like it Kyle. :)

How's the new house?

Bryan G.
04-01-2012, 01:00 AM
Thanks for the kind and encouarging words everyone.


@Bryan, I've finally got way on your handle build up and I'm feeling good about this. :)

Good feelings are, well, good! I'm liking the sound of that Dave. I have this awesome new kitchen and awesome people, with awesome food and awesome ambiance ... I just need one more awesome thing and I might fully be in heaven

Dave Martell
04-03-2012, 01:59 PM
Here is Bryan G's 300mm western sujihiki in O-1. The handle is made from red linen micarta, the bolster is black canvas micarta, the pins are black linen micarta, and the liners black G10.


http://www.kitchenknifeforums.com/attachment.php?attachmentid=5812&d=1333472319


Bryan gave me just a couple of things he wanted in this knife, he was looking for a finger notch to be carved into the choil and the handle should be red with black. You would think that doing a basic red n black handle would be simple but getting red is always a problem. There's lots of red materials out there but most are either pink(ish) or just plain crap - I bought them all for this knife so I should know. In the end I finally scored this block of red linen micarta which out of the box looked brown and all up until the final finishing appeared that it would be pink so needless to say I was freaking out. The end results could not have been better though as it's very red in person and the material is top notch stuff. Since this knife will be used in a professional kitchen I believe tist choice of handle materials to be a perfect solution.

Here ya go Bryan....it's on it's way to you tomorrow. Special thanks to you and Mrs. G for all your support & patience here. :)

obtuse
04-03-2012, 04:13 PM
That looks Awesome. I like the black pins.

add
04-03-2012, 04:48 PM
Outstanding work Dave!

The black pins work well, love the red linen.

There are some neat commercial runs of micartas out there, some are limited batches.

I have a Dozier utility/hunter knife made up in Amber Ale that I think is the cat's azz.
http://www.knifemaker.ca/product.php?productid=16264&cat=258&page=1

And if you ever happen to stumble across any supply of the old Westinghouse stuff (long discontinued, plant shut down), particularly the ivory and yellow golds-- gobble it up!

Bryan G.
04-03-2012, 05:04 PM
Thank you Dave for your work and focus on getting the material. It's going to be nice next to the Spalted Blue Maple Hiro. Next time I'll leave everything up to you, even the color combinations ;)
Thank you again for altering your original choil design for me. It's going to make a huge difference to me in the kitchen with my technique and everything I will use it for, I mean EVERYTHING, literally going to use it for everything.

Kind Regards

Bryan

Dave Martell
04-03-2012, 05:14 PM
Bryan I'm really happy that you like it and hope that it serves you well for a long long time to come. :)

I have to comment that I just looked at the pictures on my wife's PC (better LED monitor) and the handle looked pink(ish) but let me assure you that it's all red in person, maybe light red - but red none the less!!!

Andrew H
04-03-2012, 05:23 PM
Nice work! The etching also came out really well on that one.