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Nice pair in Damascus and a San mai Santoku
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Thread: Nice pair in Damascus and a San mai Santoku

  1. #1
    WillC's Avatar
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    Nice pair in Damascus and a San mai Santoku

    I made a pair of these to commission and decided to make a couple more. I can't remember the exact names do I will call them the pointy Slicey one and the choppy slicey one.
    I made the Damascus from 15n20 and plain carbon, from scrap bandsaws from underholm.
    It is a W's pattern but the final stack is forged out with the W's length ways down the billet, This unravels the W's leaving areas of waves to the pattern.
    Pointy one is 160mm cutting edge,31mm deep and 1.8mm thick on the spine. Full flat ground to a very fine edge then convexed and polished.
    The Chopper is 115mm cutting edge, 49mm deep and about 1.2mm on the spine. This is ground to about half way up, again very fine edge and convexed and polished.
    Wood work I am less set up for so these ones are bought in but do the job nicely.








    This one is an En45 and Mild steel San mai. Fullered to get a bit of movement. Flat ground to virtually zero then convexed and polished. Cutting edge is 180, 55mm deep and 2mm on the spine.
    I use one of these of my making and it get the most use out of any of my knives, very versatile. As it has a little convex it is capable of harder tasks without chipping out. En45 is very very good in this respect also.

    All these knives are maintained on a pasted strop, I find that is all that is required. To Hone them I use a 1K king stone followed by a welsh slate with slurry, then strop.
    Hope you don't all mind such a ramble on my first post, I'm stuck in bed with a trapped nerve and nothing much else to do.
    Will

  2. #2
    Nice work Will, thanks for sharing!
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #3
    Welcome aboard Will.

    Thanks for the photos!

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  5. #5
    WillC's Avatar
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    Thank Guys, I've looked up what they are called although i'm sure they are far from traditional.... a large petty and a small chûka-bôchô. Would like to get into making some nicer handles myself for them at some point. I see there are some threads on here regarding handles so i'll have a look. I make Mokume from time to time so that could go well for them as bolsters/spacers.

  6. #6
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    welcome. these look great

  7. #7
    Welcome! Nice looking stuff!

  8. #8
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    Wow, that last knife is beautiful!

  9. #9
    WillC's Avatar
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    Thanks Guys for the support. I'm a full time Artist blacksmith, I make these mostly in my spare time. Especially the damascus which can be very time consuming, especially if it goes wrong. I sell a few blades on British Blades Forum when I get them finished. But its just a side line at the moment. I imagine for a professional chef stainless steel would be a must, but at the moment I like my carbon steels, for ease of HT and I like they way they hold an edge. I made a Straight razor out of this same steels recently and took it to 63HRC. The edge still flexed without chipping when pressed on brass, so thats good enough for me.

  10. #10
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    Quote Originally Posted by raisedbybrocks View Post
    Thanks Guys for the support. I'm a full time Artist blacksmith, I make these mostly in my spare time. Especially the damascus which can be very time consuming, especially if it goes wrong. I sell a few blades on British Blades Forum when I get them finished. But its just a side line at the moment. I imagine for a professional chef stainless steel would be a must, but at the moment I like my carbon steels, for ease of HT and I like they way they hold an edge. I made a Straight razor out of this same steels recently and took it to 63HRC. The edge still flexed without chipping when pressed on brass, so thats good enough for me.
    You'd be surprised by how many pros use and prefer carbon steel over stainless.

    Rick

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