Don't know my knives well enough to classify either one of these yet. So, I'll go with hunter and a kitchen cleaver/chopper lol These are my first two knives ever made. Used a Grizzly model g10185. Still getting used to the basics, I realize I need more belts, more selection of grits etc.. but as long as I am learning something every blade, it only means my skills with get better. Enjoy, oh, the hunter isn't heat treated yet, just did the rough cut out of the blanks and and pins. It is 1085 steel The kitchen is 80crv2...which I realize I really should have a stainless, but anyone know if you can use a carbon steel like this for kitchen grade? As long as it is cleaned and maybe keep a thin layer of veggie oil on it, it should rust right?
I have several kitchen knives in 1084 and nearly all traditional or high quality Japanese knives are carbon. They will patina but should not rust if looked after. Secondly I would maybe smooth out that first bump on the cleaver and give it a bit more rounded choil. I don't know the dimensions but it may be an odd pressure point once the scales are on.
Its a 2" piece, by 1/4" I ordered it a while back not thinking that it would be hard to make a knife with that thick material. So, I figured some kind of kitchen chopper would be a fit with the weight of the thing. I will drill a series of holes in the handle to lighten it up too. And I may shave that part down, I considered it before but it felt ok in my hand. Never thought about after the scales are on though. Thanks
