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  1. Thread: Designs

    by Erdbeereis
    Replies
    3
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    290

    Designs

    Hey guys, I was just wanting some input on these designs for an 8" chef's knife and a 3.5" paring knife.

    Do you think these would work well?

    The specs are in red:
    ...
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    I was experimenting with patinas and decided to...

    I was experimenting with patinas and decided to regrind it a bit.

    Onion patina

    http://i1357.photobucket.com/albums/q755/Erdbeereis11/3C81CB44-2AE4-48D4-9A7A-DD8D4744F74D_zps4euzqdr5.jpg
    ...
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    Thanks guys! Means a lot. :)

    Thanks guys! Means a lot. :)
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    I don't think I will right now, maybe in the...

    I don't think I will right now, maybe in the future. I also don't think it's quite as thick as it looks in the picture. It also might be just a little thicker at the very heel because I didn't want...
  5. Here's mine. Sorry for the crappy phone pic. :P ...

    Here's mine. Sorry for the crappy phone pic. :P

    http://i1357.photobucket.com/albums/q755/Erdbeereis11/CC88F390-1D50-4B5F-B741-93D5A59D5131-6352-000005063D64CFF2_zpsc30181dd.jpg
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    Just wanted to give you guys an update. The grind...

    Just wanted to give you guys an update. The grind may be a tad thick, but I haven't had any trouble cutting anything. Then again, I also don't have any very thin knives. My best one is a Wüsthof. The...
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    Haha, yep it's a big one that's for sure. :P

    Haha, yep it's a big one that's for sure. :P
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    It's 2" tall at the widest point. Thanks! ...

    It's 2" tall at the widest point.

    Thanks!



    Thanks! I think I probably could go thinner too, but it would be hard with my 1x30 to not overheat. I'll do some cutting and see if it really needs...
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    First Kitchen Knife Done!

    This was a part of my first batch of knives. I'm pretty proud of it for being one of my first knives ever.

    Blade steel: 1084 from Aldo

    Handle material: Cocobolo

    Blade length: 9.25"

    Handle...
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    1,085

    Here's a rather large update... I did the...

    Here's a rather large update...

    I did the grind on the knife now. It's definitely getting easier the more times I do it.
    ...
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    Thanks Don! I think I'll leave this one as it...

    Thanks Don!

    I think I'll leave this one as it is for now as it would be to much work to file all of the steel off. I will, however, consider your advice for my next one. :)
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    Haha! I didn't expect these types of replies. :P...

    Haha! I didn't expect these types of replies. :P

    What do you guys think of the shape?

    The specs are:

    1/8" 1084
    9" blade
    4.75" handle
  13. Replies
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    Haha! I hadn't thought about that! It doesn't...

    Haha! I hadn't thought about that! It doesn't look so weird in person, but you get a bit of everything in a small frame. :P The "body-bag" is a furniture cover BTW. ;)
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    First Kitchen Knife WIP

    Here's a pic of the kitchen knife I started.

    http://i1357.photobucket.com/albums/q755/Erdbeereis11/273B45C8-4B9A-4D87-93FB-719ACC029B8C-7488-00000468DC04AF9F_zps6e78c7a5.jpg?t=1375375044

    My...
  15. I agree, I just like to do as much research as...

    I agree, I just like to do as much research as possible before starting something. :D

    I think I might go with .110 AEB-L because I could always use it for something else if it doesn't workout for...
  16. .098 or .110 Blade Thickness for Paring Knives

    Would these thicknesses make a good paring knife if ground thin enough? .098 is roughly 3/32 and .110 is a bit over that.
  17. Thread: 1084

    by Erdbeereis
    Replies
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    466

    Would you guys rather use a 15N20 knife or an...

    Would you guys rather use a 15N20 knife or an 1084 one? I'm trying to decide which steel to get for my knives.
  18. Thread: 1084

    by Erdbeereis
    Replies
    5
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    466

    That was a very interesting read. Thanks for...

    That was a very interesting read. Thanks for sharing. :)
  19. Thread: 1084

    by Erdbeereis
    Replies
    5
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    466

    1084

    Does anyone use a 1084 kitchen knife? If so, how do you like it?

    Even if you don't have one, do you think it'd make a good knife?
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    I would send them out.

    I would send them out.
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    Wanted: Design Input

    I drew up a few kitchen knife designs and I wanted to know if you guys could see any major design flaws. Here are some (not so good) pics.

    All of the knives will be 52100 I think. Is that good as...
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    Thanks, I reposted it there.

    Thanks, I reposted it there.
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    Thanks for the link Tiger. :)

    Thanks for the link Tiger. :)
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    1095 vs 1084 vs 52100

    Are any of these steels good for kitchen knives? What are the pros/cons of each steel?
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    1095 vs 1084 vs 52100

    Are any of these steels good for kitchen knives? What are the pros/cons of each steel?
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