Makers: Post pics of your knives.

[Lotmom]

Here is the first knife I ever sold (i regret letting it leave the shop, but it was sold to a friend, so oh well.):

Maple dyed black with aniline, and an old leaf spring blade. Just a general use Herb Chopper.

and a not-so-great picture of one of my best knives IMO after about a year of use (loving that patina)

O1 blade with Olive wood + Walnut handles. This one was my take on a utility blade

Still nowhere near perfect, but this was a number of years ago, I've made better, but don't have them with me to snap a photo

 

[Robert Erickson]

I've been playing with 26C3 carbon steel from @Alpha Knife Supply and I've been pleased with the high hardness attained with this steel. It can easily get to RC67-68 out of the quench and plays well at RC63-64 after temper. It's a little different to create hamon with it as opposed to W2 but still produces. I switched to Satanite from Rutland's after the first one and have liked it better. Here's a few that I've finished up.

My first one:

The next two:

 

[Lotmom]

I've been playing with 26C3 carbon steel from @Alpha Knife Supply and I've been pleased with the high hardness attained with this steel. It can easily get to RC67-68 out of the quench and plays well at RC63-64 after temper. It's a little different to create hamon with it as opposed to W2 but still produces. I switched to Satanite from Rutland's after the first one and have liked it better. Here's a few that I've finished up.

My first one:

The next two:

absolutely beautiful! Have you seen Walter Sorrel's method of polishing Hamons? I think you may find it useful..

 

[Robert Erickson]

absolutely beautiful! Have you seen Walter Sorrel's method of polishing Hamons? I think you may find it useful..

Thank you! I haven't seen his video. I'll check it out.
The hamon producing technique I have learned comes from discussions with @J.Doyle and @kuraki

 

[Lotmom]

Thank you! I haven't seen his video. I'll check it out.
The hamon producing technique I have learned comes from discussions with @J.Doyle and @kuraki

Also, Gorgeous handle on the second knife, what wood is that?

 

[Robert Erickson]

Also, Gorgeous handle on the second knife, what wood is that?

Yea that is cool stuff it’s Spalted Jatoba I got from @Greenberg Woods.

 

[timos-]

wicked distal taper, rounded spine and choil

how ive been building western handles lately

little parer

 

[Sean Mathew Alonzo]

I'm curious if this thread is still active, here's a custom Nakiri custom I did for a NY chef. AEB-L cryo-ed and triple tempered, brass and Amboyna burl fittings with an Amboyna burl scabbard.

 

[Robert Erickson]

Nice one Sean and thanks for resurrecting this thread!
Here's my latest ones:

1: AEB-L Bunka with Silky Oak handles and Jarrah burl bolsters

2: Hitachi Blue Gyuto with Redwood Burl handles and African Blackwood ferrule.

 

[Eli Chaps]

Nice one Sean and thanks for resurrecting this thread!
Here's my latest ones:

1: AEB-L Bunka with Silky Oak handles and Jarrah burl bolsters

2: Hitachi Blue Gyuto with Redwood Burl handles and African Blackwood ferrule.

That bunka is fantastic!

 

[John mc c]

I'm curious if this thread is still active, here's a custom Nakiri custom I did for a NY chef. AEB-L cryo-ed and triple tempered, brass and Amboyna burl fittings with an Amboyna burl scabbard.

Nice knife Sean
May I ask how you got that finish?
Ground post HT with Dremel or side of grinder wheel?

 

[Sean Mathew Alonzo]

Nice knife Sean
May I ask how you got that finish?
Ground post HT with Dremel or side of grinder wheel?

Thanks man! I stacked up dremel cutting discs and randomly cut a bunch of divots post HT

 

[Alex Topfer]

May I ask how you got that finish?

I got a similar finish by polishing it, then beating it with a polished ball peen hammer. Obviously has to be done before you assemble the handle

 

[Gilbert M]

here are a couple recent ones. A black palm ,mammoth tooth 100 plus layer random integral Damascus chef and a double dyed box elder 26C3 san mai chef.

 

[Gene Kimmi]

Here's a set of kitchen knives I finished a couple months back. They are AEB-L with curly Koa handles and curly maple bolsters. The block is made from maple and walnut.

 

[timos-]

Here is my newest. Thanks for looking

 

[scott kozub]

here's some photos of some of my work

 

[HSC ///]

wrought iron and 1095 and antique French burnt oak

 

[Matt Rochester]

Cpm154 with stabilized redwood.

 

[timos-]