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Thread: WIP - First Knife

  1. #61
    Senior Member

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    Good looking blade, Marko. You must be enjoying yourself, no?

    Rick

  2. #62
    Senior Member WildBoar's Avatar
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    Cool -- I like the profile of that blade. Your work really looks great!
    __________
    David (WildBoar's Kitchen)

  3. #63
    Looks like a very useful shape for a single bevel utility knife. Nice.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  4. #64
    Quote Originally Posted by Pensacola Tiger View Post
    Good looking blade, Marko. You must be enjoying yourself, no?

    Rick
    Well, this is about the only fun I get right now. I have been working a lot lately for my day job.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  5. #65
    Senior Member Potato42's Avatar
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    sweet. I like that shape a lot.
    - Sean

  6. #66
    Das HandleMeister apicius9's Avatar
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    Same here. I'm not big into single bevels, but love the honesuki/garasuki shapes. I use my double-sided Carter Muteki as a hefty petty... What you are showing looks great and I'd definitely be interested in a narrower than usual shape. Just wondering: Do you also sharpen the top of the tip - not sure how to say it, but you'll know what I mean.

    Stefan

  7. #67
    Quote Originally Posted by apicius9 View Post
    Same here. I'm not big into single bevels, but love the honesuki/garasuki shapes. I use my double-sided Carter Muteki as a hefty petty... What you are showing looks great and I'd definitely be interested in a narrower than usual shape. Just wondering: Do you also sharpen the top of the tip - not sure how to say it, but you'll know what I mean.

    Stefan
    Thanks guys.

    The picture distorts the actual shape. The knife is very narrow and very thin. For instance, my Watanabe honesuki is 4mm over the heel. This knife is 2.5. I will have to take a pic with a camera directly above the knife to show the actual shape and size.

    The tip is for decoration. It could be sharpened in principle, but I don't see any real use for it.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  8. #68

    My Take on a Single-beveled Knife - Second Knife

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    52100
    2.5mm at the heel with moderate distal taper
    140mm on the edge
    40mm tall
    79g (without handle)
    Hamaguriba edge (need to re-set ura and re-touch up edge and shinogi line after machine finish)
    Back hollow ground
    Machine finish


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  9. #69
    Nice design and very clean work!! I can't wait to see this one finished.

  10. #70
    Nice knives, Marko. I especially like that 180 gyuto.
    How would you use baking soda as an anti-rust agent?

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