Heres 2 more that I just finished up. They’re from A2 steel at about 60hrc. Started with 1/8 steel, did a tang taper and distal taper, so the only spot that’s still 1/8th is portion where the blade starts. P.S. Not sure if any of you guys are into wet shaving. These 2 are for Jonathan the owner of https://stonefieldshave.com/ he stocks a lot of awesome shaving products here in Winnipeg. (Not affiliated, just thought I’d give him a shoutout)
Lots of knuckle height on both of those! The one on the right I feel with just a little more belly would be close to those Serbian chef’s knives I see around. Great vegetable slayers like a Nakiri or Chinese Cleaver. The one on the left is a nice classic western profile. The perspective of the photos here both look like the spine to heel width is 2” or more? Not that 2” is a bench mark by any means, just an observation...I like the design for - like I said - the knuckle height. I am enjoying the increased numbers of work being shown lately. Usually it’s just @dancom and @FORGE posting finished knives (not me of course, because I spend 3 months on one knife hahaha). Awesome job Joel, thanks for sharing bud
I like them...... those are good looking knives. I would have used 3/32 material myself. I think back at a few of my first chef knives made out of 1/8 and they just don't get used because they ate to thick. I don't know about a distal taper on the handle ,you usually need some weight there to counterbalance the long blade. Keep up the good work ...!!!! and as Griff said it is nice to see someone new posting knives on this form.
Thanks guys! It is 2” spine to heel, which I have found works very nicely for clearance, 1.5 just does get you quite enough. The balance was off a bit from the taper, but I think In both it turned out fine. It’s about 1.5 cm ahead of where the handle ends, so just slightly past pinch point. I definitely prefer 3/32 aswell. I wanted to try A2, And got it from John Noon, unfortunately he only has 1/8.
They turned out really well. It takes a bit effort to get through one chef's knife let alone two. Bigger knives means a lot more steel to remove. What kinds of handle materials you have in there? Padauk? I am glad you are thinking about balance, thicknesses and tapering. If I could make one recommendation: do your best to get the scales lined up as perfectly as you can before you drill them. I fuss with this a lot, adjusting, clamping, re-adjusting. After I drill and pin, I take them off the knife, re-pin and shape and polish the fronts. Looking forward to more. Dan
Thanks! The handles are zircote and padauk, Cherry and black g10 liners. Haha you noticed the misalignment, man that bugged the hell out of me when I noticed it. I only noticed after they were glued and shaped. I think what happened is when I was sanding the curve I didn’t do the pieces together and ended up sanding one a bit shorter. Still not very experienced doing scales as most of my stuff has been wa handles. there’s the scales before I glued them. Looking at it now, I do notice they’re misaligned.
This is one of the great things about crafting knives...there's always something more to learn. New techniques to explore and improve on. I am certain that you have many awesome knife builds in your future.
