S110V Works In Progress

Big Chris

Big Chris

SAHD/Knifemaker
Knifemaker / Craftsman / Service Provider
Joined
Apr 1, 2010
Messages
3,273
Had got a little burnt out working on orders so I decided to make a couple knives just for fun.
The Bowie knife will be my new EDC and the chef knife will go on my kitchen magnet.

Let me start off by saying that even with new Blaze ceramic belts, this has to be the most difficult steel I have ever worked with. While drilling the holes in the tangs, it continually work hardened itself, and grinding is by far the most difficult steel I have ever ground in the annealed state. I am aiming for a 63 Rc hardness. These are going to be ground for extreme slicing efficiency.

All of the pictures are from a cell phone so they are not very good quality.

As delivered from Niagara, surface ground and well packaged. Ready for the laborious working process.

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Here are the sketches drawn on the steel, ready to be sawed.

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Training the new shop crew

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All hands on deck because this steel is some tough stuff

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Pre heat treat photos of the four knives

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Here is a picture of them wrapped, ready to be put into the oven.

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I did the heat treat from 10pm until 3am so no pictures of the oven or the quenching process due to sleep deprivation. Plus you all don't want to see me in my jammies. The knives are getting their third and final temper as this is being typed. After an 11:00 run for dry ice last night, the blades have had two cryo cycles and if I am lucky I may be able to pull a 64 Rc out of them.

Here is a picture between the second and third temper. As you can see, there is always one blade that wants to be a pain and can't quench straight.

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Yep- can't wait to c what that edc Bowie turns out like.
What size blade r u putting on it sir?
 
guess the bowie is a hit.. can't wait to see it.

also thanks for sharing pics of your wip!
 
The bowie is seriously sweet, but that Santoku would fit perfectly in my kitchen!

Nice work as always BC.

Oh and congrats on the forum! It's time. ;)
 
I guess that since I have 3 of the 4 knives done it is time for another update. I have tried a couple times to do a WIP, but I get too carried away finishing the knife and forget to stop to take pictures and/or post about it.

My Helper watching Every Move I Make

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Shaping the Fronts of the Scales

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Scales Lined up Waiting for the Ends to get Beveled

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Ends Beveled on the Desert Ironwood

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Beveling Setup

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Glued Up

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My Bowie EDC and the Jack Knife are done.

Bowie

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Jack Knife

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I have the Chef Knife finished as well, but do not have any pictures of it yet.
The Chef knife was ground to .0045" before sharpening. I have to say that it is absolutely amazingly effortless to cut with.
 
I didn't even know this stuff was available. Would you mind sharing how much you paid for that sheet? PM or email if you need to.
 
Darrin, I bought a couple other pieces at the same time, but I think that piece was about $480.

Thanks dr_fosg8.
 
Hi Chris, just stumbled on your knifemakers forum. Lookin good good so far and that CPM S110V is some interesting stuff.

Matt
 
Matt,
Thanks for stopping in.
The S110V is very nice.
Not sure if it will pass S90V as the favorite stainless though because of the difficulty to work with.
 
I haven't worked with CPM 110V yet but I have a bar of BU K390 under my bench. I have to get some more belts in before I can even give it a second look. The one CPM S110V Knife I have is a exellent slicer. There is so much alloying in that steel,it's some high tech stuff! How many belts to grind that jack knife? :)
 
waterstoneblades said:
I haven't worked with CPM 110V yet but I have a bar of BU K390 under my bench. I have to get some more belts in before I can even give it a second look. The one CPM S110V Knife I have is a exellent slicer. There is so much alloying in that steel,it's some high tech stuff! How many belts to grind that jack knife? :)
Click to expand...

Chris says he can get the rough grind done with a 50 grit on two blades. A 120 will do two blades, but a 220 it takes between 3-4 to complete one blade.
 
Nice!! How thin do you grind the edges on the kitchen knives before heat treat?
 
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