Lets see your handmade Kitchen knives

[Mr. Clean]

hahaha, more Butchikiri porn

 

[JBroida]

here's 2 of mine:

Pierre Rodrigue Custom Petty/Utility Knife (on its way to me in the mail)

the original butchihiki... who doesnt love butch's work?

 

[nc527]

These are mine, the top bent one is K&G damascus blank with muskox and caribou, the cocobolo kitchen knife is a cut down Henkles, and the giant wharncliffe was my Cake Knife for our wedding.

What is the knife 2nd from the bottem? I picked one like that up at a yardsale for .25 cents, cleaned it up, and re did the handle.

 

[JK Knives]

One that my wife drew up and I made, the Camp & Kitchen Utility. 9 1/2" overall, 5" blade of 1/16" thick O1.

 

[krap22]

For those of you who have used carbon steel how do you care for the knives? i'm looking at making a couple of kitchen knives, o-1 would make the knife a lot cheaper and i could heat treat it myself.

 

[NoahL]

For those of you who have used carbon steel how do you care for the knives? i'm looking at making a couple of kitchen knives, o-1 would make the knife a lot cheaper and i could heat treat it myself.

Hand wash and oil after every use--easy as can be

 

[krap22]

What oil do you use? mineral Oil?

 

[Patrickknives]

krap22 to care for carbon steel just wipe with a dry cloth, I dont put them in a block since there may be moisture in the slot. You can use any oil, I advise my clients to boil down some bear meat and skim the oil from the surface, or if dad has not killed a bear reciently just some extra virgin olive oil, easier yet, spray oil, just a drop or two is all that is needed.

If you are going to go carbon steel I would start with 1075 or 1084 rather than O1, O1 must be held a temp for a while to get a good HT, 1075 and 1084 are easier to HT. If you have an oven that will go to 2000 A2 is nice since it has some chrome in it and will air harden, makes a good chef knife with care.

 

[NoahL]

What oil do you use? mineral Oil?

I use mineral oil, personally, yes.

 

[butcher_block]

i cant go with the olive or other food oil as it can go bad
mineral oil however will not spoil
that said wash and dry then put up i let the patina form and have not oiled any of my blades

 

[Peregrin]

There's some wonderful knives posted here. I've been looking to buy a few custom kitchen knives, but haven't sprung for any yet.

This Micro Chef by Tom Krein gets used in my kitchen now and then. I enjoy using it.

 

[butcher_block]

There's some wonderful knives posted here. I've been looking to buy a few custom kitchen knives, but haven't sprung for any yet.

This Micro Chef by Tom Krein gets used in my kitchen now and then. I enjoy using it.

is that D2?

 

[Peregrin]

is that D2?

Sorry I haven't checked this forum in a few days. It is D2 Butch.

You have some great looking knives shown here. I'm going to have to give you a call I think.

 

[Mr. Clean]

I've gotta pimp my Harner Nakiri again.
All my knives are on a Mag Blok so they hang on the blade face of course. You can rub your thumb purpendicular to the blade to get a feel for the thickness behind the edge. My 210 Takeda has the largest transition, followed by the Hattori KH Wa-gyuto. The Harner Nakiri has no feel, it feels like the edge itself is on the Mag Blok. It cuts like a laser and the edge retention is the best yet of the three I have.
Also, under the right light you can see the grind taper, a little thicker towards the heel flowing out to a full flat grind at the tip. And it's symmetrical.
Butch - have you thought about damascus? I got in line with Hoss for a gyuto but a Harner damascus nakiri would be so sweet.

 

[butcher_block]

dammy stuff will happen just not for a bit
here is a wedding gift i am working on
if they think its too big for there house i l make them a smaller knife as a back up then sell this
its 303mm blade edge 320 overall blade to handle and 490mm total
3/32 spine and edge to spine is 47mm at the heel

 

[TLARbb]

nice colors but that cleaver is a little to small

Too small for what?

 

[WyoNonSmith]

I have a 10" oldschool chefs knife that James Rodebaugh (ms) made for me, with some arm twisting. Am trying to find pics. It is a thing of beauty. L-6 and desert ironwood built to my hand. He says that making a good chefs knife takes as much time and effort as a large bowie and I believe it. I use it almost every day and love it.

 

[MaxCutter]

A little something for my wife. She has really small hands and I had to design something that works for her. I have another kitchen knife in the works. I will post pics when I get it done.

 

[KarlMaldensNose]

I picked this up from Antoine Marcal at the Canadian Knifemakers Guild Show 2010. It is a 175mm blade, "San Mai" (O1 core, 15N20 sides) with wenge wood handle. I'm not sure what kind of knife it would be considered, though. Maybe a deba? It is fairly thick (~3mm with distal taper) and robust. I use it for most of my heavy prep work that involves bones, rinds, etc.

Thanks for the great knife, Antoine!

Brand new and shiny

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After a week with the beginnings of a patina

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[DevinT]

Nice!!

It's a santoku

Hoss