Hey everyone, Ive been around over at bladeforums and figured I would stop by and check in over here. Ive been learning bladesmithing for the last year or so and have stumbled onto/dragged into/highly suggested to make some kitchen blades. Not something I was going to try for a while but hey when the inlaws want handmade kitchen knives vise expensive gifts what can a craftsperson say but "yeah I can make that, why not".
Anyways they loved them and they actually did perform pretty well compared to some cheapo poorly made manufactured guys but now that Ive started I want to be able to actually learn more of the ins and outs of kitchen knives and what people like to look for in there construction and what not to improve performance.
Dont worry Ill be sure to read for some time before I do much besides introduce myself.
Mechanic by trade, living up here in NW Washington state, yes its raining right now.