- Joined
- Nov 5, 2016
- Messages
- 378
I’m planning towards my first attempt at some kitchen cutlery, and I’d like to take a swing at making myself a classic French chef knife. I don’t have one available as a point of reference (current knife in the block is a fat belly German), and I haven’t had one in my hand since I was in the culinary program back high school. I don’t trust my memory well enough to go by. I forge, so an exact template to cut out is not something I’m looking for, but I do like to have a point of reference to aim towards while forging. I’ve been google image searching like a mad man, but it’s always tough with picture angles and no point of reference. I was hoping someone might have a French chef either of their own making or a classic Sab etc. they’d be willing to take a straight on pic of over some graph paper for general proportions?
I’d like to forge it from 52100 and do a mustard patina (French chef with Frenches patina har har). Eyeballing some .210”x1.5” starting stock that I think should give sufficient material for dimensions once thinned and the bevels drawn. Any tips/advice on tackling the first chef knife and particularly a French pattern would be greatly welcomed. Thanks guys.
I’d like to forge it from 52100 and do a mustard patina (French chef with Frenches patina har har). Eyeballing some .210”x1.5” starting stock that I think should give sufficient material for dimensions once thinned and the bevels drawn. Any tips/advice on tackling the first chef knife and particularly a French pattern would be greatly welcomed. Thanks guys.
I’m debating whether or not to attempt the finger bolster. I’m thinking I’d need to forge weld on some strips for necessary thickness, and that might be pushing things a bit beyond my skill. I’ve forge welded for damascus, but keeping things neat and even for an integral component seems at a different level.