danielomalley
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I've asked a few of the makers that we work with to show their techniques of making chef's knives. Below, Jim Arbuckle shows his technique with a knife we've just posted:
http://www.epicedge.com/shopexd.asp?id=91648
Jim and I went to the ABS school together in the early 90s and have been fast friends since we first met. He is one of the most genuine folks that I have ever had the opportunity to know. Jim makes a fantastic chefs knife.
Since the forum seems to be only allowing me to add 10 photos at a time, this'll be broken up into several messages. Ill be adding the next segment in the next day or so.
1. Select a sheet of steel of the appropriate thickness and type.
View attachment 18348
2. Pick out a design for the knife or knives. Do I use a pattern Ive done before or do I start fresh.
View attachment 18349
3. Chefs knife pattern traced on the steel (try to keep the tip of the knife away from the end of the sheet; this reduces the chance getting inclusions in the blade).
View attachment 18350
4. Try to maximize use of steel.
View attachment 18351
5. Knife blanks are cut out of sheet utilizing a metal cutting band saw. Cuts are usually almost straight due to the blade width.
View attachment 18352
6. Here is the Chefs knife blank after cutting with the band saw.
View attachment 18353
7. Next, it goes to the grinder and a 60 grit belt to profile the blank. (Shown in the foreground is my Burr King and in the back you can see the KMG grinder.)
View attachment 18354
8. Here is the blank after is has been profiled. Some of the mill scale and imperfections removed from the flats. Note finger grove is left rough.
View attachment 18355
9. Using a flat surface (bandsaw table), a tungsten carbide tipped scribe and a small machinists vise, I mark the center.
View attachment 18356
10. Position the tip of the scribe close to the center of the edge.
View attachment 18357
http://www.epicedge.com/shopexd.asp?id=91648
Jim and I went to the ABS school together in the early 90s and have been fast friends since we first met. He is one of the most genuine folks that I have ever had the opportunity to know. Jim makes a fantastic chefs knife.
Since the forum seems to be only allowing me to add 10 photos at a time, this'll be broken up into several messages. Ill be adding the next segment in the next day or so.
1. Select a sheet of steel of the appropriate thickness and type.
View attachment 18348
2. Pick out a design for the knife or knives. Do I use a pattern Ive done before or do I start fresh.
View attachment 18349
3. Chefs knife pattern traced on the steel (try to keep the tip of the knife away from the end of the sheet; this reduces the chance getting inclusions in the blade).
View attachment 18350
4. Try to maximize use of steel.
View attachment 18351
5. Knife blanks are cut out of sheet utilizing a metal cutting band saw. Cuts are usually almost straight due to the blade width.
View attachment 18352
6. Here is the Chefs knife blank after cutting with the band saw.
View attachment 18353
7. Next, it goes to the grinder and a 60 grit belt to profile the blank. (Shown in the foreground is my Burr King and in the back you can see the KMG grinder.)
View attachment 18354
8. Here is the blank after is has been profiled. Some of the mill scale and imperfections removed from the flats. Note finger grove is left rough.
View attachment 18355
9. Using a flat surface (bandsaw table), a tungsten carbide tipped scribe and a small machinists vise, I mark the center.
View attachment 18356
10. Position the tip of the scribe close to the center of the edge.
View attachment 18357