daizee
Well-Known Member
I whipped up this odd kiritsuke to test some 15N20 - my first taste of this steel.
It was a bit of an adventure. It was going to be a K-tip double-ground chef knife, but the edge waved so badly in heat-treat that I had to cut it back and re-grind it hard. Ended up with a kiritsuke-sized double-ground knife, so I gave it a single-side bevel on an already tapered blade, and sharpened it on one side. It's wicked light. Just a flat back instead of hollow this time. Mostly I'm interested in the edge properties and how food and water affect 15N20, so... standards shmandards.
Gave it a quick vinegar etch to check for a hardening line/hamon - yup! Other side is belt finished bright to see how food acids affect this steel. Some pretty white oak on the handle is overshadowed by the ironwood and in-your-face G10 bolster scrap from another project:
At one point it looked like this!
And....
it will cut (limes). Cheers!:
It was a bit of an adventure. It was going to be a K-tip double-ground chef knife, but the edge waved so badly in heat-treat that I had to cut it back and re-grind it hard. Ended up with a kiritsuke-sized double-ground knife, so I gave it a single-side bevel on an already tapered blade, and sharpened it on one side. It's wicked light. Just a flat back instead of hollow this time. Mostly I'm interested in the edge properties and how food and water affect 15N20, so... standards shmandards.
Gave it a quick vinegar etch to check for a hardening line/hamon - yup! Other side is belt finished bright to see how food acids affect this steel. Some pretty white oak on the handle is overshadowed by the ironwood and in-your-face G10 bolster scrap from another project:
At one point it looked like this!
And....
it will cut (limes). Cheers!:
Last edited: