I've had this in mind for a while that I should express a little more about my thoughts/opinions about my knives. It's something I've tried hard to avoid for a while, hoping the knives will speak for themselves.
Currently it's all custom work, which I enjoy. Catering to and listening in on what the customer will want with the knife. When it comes to the grind, I can cater to wishes indeed, small tweaks can do alot.
I find I'm slowing down, letting the knives take the time they take for me to be happy with them. That means spending more time hand tweaking on stones, and hand finishing everything.
I've always tried to do the best performing knives I can, and being handmade there are of course variations. Also generally my knives have probably changed a fair bit since I started doing this full time a year back. For the better. I know my grind concept pretty well by now, and feel I can achieve a detailed performance. As an example, I can make my grind let go of fine diced onions, but generally I choose not to go that route because It will (to me) hinder ease of cutting a little bit.
On steel, I try to stick with the steels I like, but am exploring when I can. Currently I'm trying out elmax for a bit. Generally 63 hrc (most of the time for thin knives) is my preffered hardness, because I find with the edge I put on, it will tend to fold at lower hardness, and be too brittle when going higher. I can run uhb20c to be 65-66 post tempering, but imo that's not good for edge retention. For stainless I use a outsourced vacuum HT, I may be able to match that HT with my own, but it's possible I stick with the vacuum HT. Carbon I do myself, with grain refining normalising cycles pre quench which I feel helps performance a bit. Also I've been playing a bit with hardening lines and will probably explore water quenching more.
Feel free to ask and talk details with me, also always feel free to share your opinions with me. I appreciate it.
I guess that's all for todays ramble.
Thanks for reading!
Currently it's all custom work, which I enjoy. Catering to and listening in on what the customer will want with the knife. When it comes to the grind, I can cater to wishes indeed, small tweaks can do alot.
I find I'm slowing down, letting the knives take the time they take for me to be happy with them. That means spending more time hand tweaking on stones, and hand finishing everything.
I've always tried to do the best performing knives I can, and being handmade there are of course variations. Also generally my knives have probably changed a fair bit since I started doing this full time a year back. For the better. I know my grind concept pretty well by now, and feel I can achieve a detailed performance. As an example, I can make my grind let go of fine diced onions, but generally I choose not to go that route because It will (to me) hinder ease of cutting a little bit.
On steel, I try to stick with the steels I like, but am exploring when I can. Currently I'm trying out elmax for a bit. Generally 63 hrc (most of the time for thin knives) is my preffered hardness, because I find with the edge I put on, it will tend to fold at lower hardness, and be too brittle when going higher. I can run uhb20c to be 65-66 post tempering, but imo that's not good for edge retention. For stainless I use a outsourced vacuum HT, I may be able to match that HT with my own, but it's possible I stick with the vacuum HT. Carbon I do myself, with grain refining normalising cycles pre quench which I feel helps performance a bit. Also I've been playing a bit with hardening lines and will probably explore water quenching more.
Feel free to ask and talk details with me, also always feel free to share your opinions with me. I appreciate it.
I guess that's all for todays ramble.
Thanks for reading!
