3 knives just completed

Discussion in 'Handiwork Display' started by HSC /// Knives, Dec 11, 2017.

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  1. Dec 11, 2017 #1

    HSC /// Knives

    HSC /// Knives

    HSC /// Knives

    Well-Known Member

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    hello

    here are three knives I just completed
    laminated Hitachi white steel, ironwood handles and silicon bronze fitting

    regards

    [​IMG]

    [​IMG]
     
  2. Dec 11, 2017 #2

    Nemo

    Nemo

    Nemo

    Staff Member Global Moderators

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    Nice looking blades. Got some choil shots? Were they water quenched? Did you measure hardness?

    Is that a petty or a real short gyuto?

    I assume it's kurochi on the blade face and acid etch on the core steel? What's the cladding, soft iron or stainless? I guess stainless because it hasn't etched? The black-white-black pattern is kinda cool.

    And BTW, where did you find some Hitachi Shiroko?
     
  3. Dec 11, 2017 #3

    HSC /// Knives

    HSC /// Knives

    HSC /// Knives

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    thank you, here is shot of the Nakiri choil that I had taken,

    it's a deep petty style, short handle

    yes straight water quench and then flash temper
    I have a Goko seiki hardness tester but as you probably know, the laminated steel is difficult to get an accurate reading.
    However I have test coupons of straight blue steel that confirm 64 RC, and I always check the edge to see if it will cut steel.

    I'm a student of Murray Carter so this is his steel, Hitachi white with 410 SS cladding.
    yes I acid etch 3:1 in FC for a light fast etch.

    The Nakiri is about 5.5" and the Sujhiki style slicer is about 10" blade.
    The slicer is my interpretation of a collaboration between two other makers.

    the silicon bronze fitting is cold press fit at .002 undersized.
    There is actually a leather spacer accent piece behind the bronze.
    I know this is not common in kitchen knives....but I'm trying it out and I sealed the leather.

    regards

    [​IMG]
     
  4. Dec 11, 2017 #4

    HSC /// Knives

    HSC /// Knives

    HSC /// Knives

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    here's a quench video of the petty

    regards

    [video]https://youtu.be/r5vr0hTJcTg[/video]
     
  5. Dec 13, 2017 #5

    Nemo

    Nemo

    Nemo

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    Not sure if it's the camera angle but is the left blade face concave?

    The Murray Carter connection certainly explains the Shiroko.

    I like the suji profile.

    You've made some nice looking knives. Keep up the good work.
     
  6. Dec 13, 2017 #6

    HSC /// Knives

    HSC /// Knives

    HSC /// Knives

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    no it has to be flat, I finished that Nakiri on a 9" steel disc sander.
    thank you

    I'll be testing the sujhiki today on some chicken cutlets.
    If it works well, I'll take apart the handle and redo it with another style I have been dreaming up.

    Here are two of the same I forged and HT yesterday.
    I'll work on these two over the next couple days.
    These are white 2 with mild steel cladding.
    when I practice, I try to use the less costly steel that is more readily available
    The heel height came in a tad shorter than I wanted
    I tried to fix it so we will see, but still just a few hairs short.
    Unfortunately in knife making, the difference of 1 mm can make or break the lines of a knife.

    Hopefully in a few weeks I can see about putting out a couple knives with less mistakes and then see about a membership here

    regards
    Harbeer

    [​IMG]
     
  7. Dec 15, 2017 #7

    tripleq

    tripleq

    tripleq

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    Oh. The last time I checked in I couldn't see the pics. Nice stuff!!
     
  8. Dec 18, 2017 #8

    HSC /// Knives

    HSC /// Knives

    HSC /// Knives

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    thank you
     
  9. Dec 18, 2017 #9
    Nice looking kmives - in particular the petit gyuto looks cool, but I am little surprised to read that they have (nearly) full flat grinds. I would be curios about some cutting video with that nakiri.
     
  10. Dec 18, 2017 #10

    HSC /// Knives

    HSC /// Knives

    HSC /// Knives

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    thank you
    the hallmark of my knives is a thin hard cutting edge, at 64 HRC,
    but overall I like them thin, they pass through food better. :)

    regards
     

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