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First Kitchen Knife Done!
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Thread: First Kitchen Knife Done!

  1. #1

    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 length: 4.5"

    Overall length: 13.75"





















    The handles on all of them are fully contoured. I made sure not to get "blocky handle syndrome"

    Sorry for the overload of pictures, I'm just very proud of them. If you want to see my other first knives please take a look at this thread.

    http://www.bladeforums.com/forums/sh...e-Knives-Done!

    Any questions, comments, or critics would be greatly appreciated.

  2. #2
    Senior Member
    sachem allison's Avatar
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    very nicely done, you should be proud.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  3. #3
    Senior Member CanadianMan's Avatar
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    Great job! Nice shape on the handle. great profile to. what's the blade height?

  4. #4
    Senior Member marc4pt0's Avatar
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    Looks tuff! Nice work, you should definitely be proud!

  5. #5
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    i agree with son. you should be very proud and your handles look great.
    your choil shot looks like you coulda gone thinner but nothing wrong with thicker workhorse knives.

  6. #6

    knyfeknerd's Avatar
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    Looks good man! I'd love to see a shot of the spine-any distal taper?
    How's it ground near the tip?
    How does it cut?
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
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  7. #7
    Quote Originally Posted by CanadianMan View Post
    Great job! Nice shape on the handle. great profile to. what's the blade height?
    It's 2" tall at the widest point.

    Thanks!

    Quote Originally Posted by dough View Post
    i agree with son. you should be very proud and your handles look great.
    your choil shot looks like you coulda gone thinner but nothing wrong with thicker workhorse knives.
    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 to be thinner.

    Quote Originally Posted by knyfeknerd View Post
    Looks good man! I'd love to see a shot of the spine-any distal taper?
    How's it ground near the tip?
    How does it cut?
    I can try to get those pics for you soon. I'll also try to do a video of me cutting some stuff.

    Thanks everyone!

  8. #8
    Senior Member jklip13's Avatar
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    wow, monster santoku

  9. #9
    Haha, yep it's a big one that's for sure. :P

  10. #10
    Looks good for a first knife.

    I think the profile could use some improvement - tip could be higher and the grind could be improved too. You would want to get your blade thinner at the edge to improve performance. Most Japanese heavy gyutos I have seen were pretty thin at the edge.

    M


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