New Chef, integral san mai.

Salem Straub

Salem Straub

Joined
Oct 20, 2008
Messages
5,547
My latest piece...
10.5" chef knife, integral san mai. 410 stainless over a core of CruForgeV/15n20 damascus. Handle of dyed fantasy burl, heel height 2.25", mild convex grind to zero.


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That is crazy nice
 
I'd be honored to cut myself with that.
 
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Super job on that blade, the handle looks likes it glows.
 
Yeah that handle wood was fun to work with and I think it looks super cool. Customer picked that out from a place called The Blank Space that makes crazy blocks and scales like that.
 
Pretty incredible steel right there! I can only imagine how that thing slices and dices.... :)
 
Thanks guys, it really is demanding to get a ladder onto a blade like this in the way I want it to look. I like the cladding to cover a majority of the blade, i.e. all of the spine and most of the bevel, for that corrosion inhibiting quality- but with the thinness of a chef knife, and the thinner nature yet of the three layers involved, to use press dies to ladder it will not work if you don't want to grind through the jacket higher up the blade. Here's what I came up with: an old school partial height cut-in ladder, then forge the edge bevel just enough to curve it and bend the ladder cuts flat. The blade has to be close to final forge thickness, in this case about 3/16 at time of bevel forging. The core needs to be about 25% or so of total thickness to get this look, I'm gonna do another soon with a 30% core to move the ladder a little higher.

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I've found the key to be consistent core thickness, and filing the ladder to match the core....
and your method looks to produce great results...
 
Salem how did you cut the grooves and how deep were they on that 3/16 "blank" Also what was the final forge thickness and the finished thickness?
 
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