Johan Grönstedt
instagram.com/magnicustom/
Gentlemen!
I feel I have you all to thank. After years of lurking around the interwebs dreaming about knives, I did my first rehandle 6 months ago. It was way too embarrassing to show here of course but it started a burning desire to do it again. And again. And yes, again.
For me, it has been the can-do spirit of the knife community and all of the wonderful makers sharing their knowledge on YouTube/Instagram that has made it possible for me to start out and get the inspiration to progress. So finally, we've arrived at knife #10, and the first one I feel comfortable with sharing with you great folk, so here goes. Be kind...
My GOD the photos were more difficult than the knife...
Happy to hear any and all thoughts and tips moving forward.
Currently, I'm not at all set up to do this kind of work, I'm working out of my kitchen with no power tools, so just keeping lines straight is a struggle
But again, very happy to hear your feedback!
I feel I have you all to thank. After years of lurking around the interwebs dreaming about knives, I did my first rehandle 6 months ago. It was way too embarrassing to show here of course but it started a burning desire to do it again. And again. And yes, again.
For me, it has been the can-do spirit of the knife community and all of the wonderful makers sharing their knowledge on YouTube/Instagram that has made it possible for me to start out and get the inspiration to progress. So finally, we've arrived at knife #10, and the first one I feel comfortable with sharing with you great folk, so here goes. Be kind...
- Originally the blade is a Kashima Sanjo 210mm White #2 San-Mai Gyoto, somewhat modified and engraved with my family crest.
- The 120mm handle construction is a 5-piece "coffin-style"-handle with hidden internal pins for strength.
- Bog Oak carbon-dated at 3800 years with Green stabilized Boxelder Burl.
- The design idea was shamelessly stolen from Don Nguen - thank you for all the inspiration you produce awesome pieces of art
My GOD the photos were more difficult than the knife...
Happy to hear any and all thoughts and tips moving forward.
Currently, I'm not at all set up to do this kind of work, I'm working out of my kitchen with no power tools, so just keeping lines straight is a struggle
But again, very happy to hear your feedback!