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Thread: Help me design perfect knife

  1. #1

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    Help me design a perfect knife

    Hi, my name is Michael and most of the time i have spent on knives.pl and knifeforums.com, but I have registered here recently.

    My friend who is knifemaker in Poland has asked me recently to design a perfect knife for me:

    This is what I have decided so far
    Blade length 225-230mm
    Blade width 49-50mm
    Blade thickness 2 - 2.5mm
    Steel: N690 or D2 (61 HRC)
    Grind: I have problem with choosing right grind: Full Flat 60/40, 70/30 or Convex (I've seen SaltyDog's videos comparing different grinds)

    Knife shapes that I find interesting:

    Murray Carter


    Devin Thomas ITK Western

    Konosuke HD

    Takayuki Grand Chef Wa


    Some of the examples of his previous work:








  2. #2
    Marko Tsourkan's Avatar
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    I would not use D2 for a kitchen knife.


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  3. #3
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    SpikeC's Avatar
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    Bladowski for a Polish knife sounds like someones sense of humor.........
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  4. #4

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    But a good sales gimmick like having the last name Bowie or the first name Dirk.
    Quote Originally Posted by SpikeC View Post
    Bladowski for a Polish knife sounds like someones sense of humor.........

  5. #5

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    Quote Originally Posted by Marko Tsourkan View Post
    I would not use D2 for a kitchen knife.
    Yoshikane, Sakon/ Damask use SKD11 which is D2, so way do you think is a bad idea to use D2 in the kitchen cutlery??

  6. #6

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    Yoshihiro uses SKD11 core also.

    -AJ

  7. #7
    D2 is semistainless, but I don't understand why a professional blade maker will use it. There are far more better steels out there i.e.: 52100

  8. #8
    Marko Tsourkan's Avatar
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    Quote Originally Posted by MichaelD View Post
    Yoshikane, Sakon/ Damask use SKD11 which is D2, so way do you think is a bad idea to use D2 in the kitchen cutlery??
    It is not a best steel for kitchen cutlery. Because of the carbides size and type, D2 will perform better as a field knife. But that said, you can make a kitchen knife from any steel. The subject of this thread, however, is to help making a perfect knife, so it might be worth it to look at other steels.

    M


    An expert is a man who has made all the mistakes which can be made, in a narrow field.
    -Niels Bohr

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

  9. #9

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    I'm not even a knife expert but this smells foul to me. The best material for any application is the one that does the job within it's constraints. You can't define a best steel based on it's chemistry when you are measuring performance values like sharpness, edge retention etc.

    -AJ

  10. #10
    Marko Tsourkan's Avatar
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    Quote Originally Posted by ajhuff View Post
    I'm not even a knife expert but this smells foul to me. The best material for any application is the one that does the job within it's constraints. You can't define a best steel based on it's chemistry when you are measuring performance values like sharpness, edge retention etc.

    -AJ
    You are right. Perfect is a relative term. No argument here. I just haven't seen D2 being used much outside field knives. I think there are stainless steels that might be a better choice, but it is all relative.

    M


    An expert is a man who has made all the mistakes which can be made, in a narrow field.
    -Niels Bohr

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

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