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Another chef's knife done

Discussion in 'Fixed Blades' started by dancom, Dec 10, 2014.

  1. dancom

    dancom Dust Maker

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    This one going out to a stateside relative for Christmas. It seems like I am going faster and faster this time of year.

    3/32" 154CM, 12-1/2" OAL with a 7-1/2" blade.
    Featuring 416 stainless front bolster (made with Cal's awesome vanishing pin technique),
    stabilized golden Amboyna burl and a black G10 rear and a 3/16" Frank Jacobs mosaic.

    [​IMG]

    [​IMG]

    [​IMG]

    Thanks for looking!

    Dan
     
  2. Foster J

    Foster J Active Member

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    Nice one Dan. I really like the radius in the handle.
     
  3. Roman

    Roman Active Member

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    This is really nice piece of work!
    But I think it would look even better if you used stainless on the rear too...
     
  4. dancom

    dancom Dust Maker

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    Ya I had originally planned on front and rear in stainless, but trying to keep it under 250 grams was the goal.
     
  5. FORGE

    FORGE Active Member

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    Sure is nice not to see those bolster pins :):)

    I have come up with a solution to get rid of pins that you can some times see.;)
    It involves center punching the pin,placing a small ball from a bearing on the center punch mark
    and then pressing the ball into the pin to mushroom it out.
    Then you have to grind down the bolster again to get rid of the ball indent.
    Make sure you wear safety glasses because the small ball will explode if pressed to hard.
     
    Jackson likes this.
  6. dancom

    dancom Dust Maker

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    I see, like flaring the pin (as if it was a tube). That would certainly expand send the force outwards and fill in the hole.

    Thanks man!

    Dan
     
  7. Alex.D

    Alex.D New Member

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    I'm a full time cook and after looking at your knife I know it must be very well balanced. Awesome!
     
  8. Jackson

    Jackson New Member

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    Beautiful knife/work Dan. I never even thought about balance. How do you determine the balance in the beginning ? Is it all in the handle ? Where should the balance point be ?
     
  9. dancom

    dancom Dust Maker

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    I relied on some advice from my friend who is a long-time chef and culinary arts instructor. He likes the weight in the middle of the knife "some centre mass to hold on to." in his words. He also prefers a smooth transition to from the handle to the blade as he often holds the blade way ahead of the handle. I tried to get the balance point to be the front bolster.

    Of course there are many different opinions and personal tastes., but it never hurts to talk to people who use knives a lot. :)

    Dan
     
  10. Jackson

    Jackson New Member

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    He would know I think. I guess determining the balance point would just come from experience or is there a trick ? When the knife is finished, its kind of hard to change it.
     
  11. Rob W

    Rob W Active Member

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    Nice Dan but I would agree with Roman , I'm not a bolster fan but if I were I think the stainless rear would have knocked it out of the park.....
     
  12. GD1911

    GD1911 New Member

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    Hey Dan,

    I was just checkin' out the templates on your blog and noticed the KN9, this looks to be a bit of a different profile though no?

    Looks amazing BTW...I want
     
  13. dancom

    dancom Dust Maker

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    Yes GD, you are correct, the KN9 was originally laid out for 1-1/2" stock. This version I morphed to fit on some 2" stock. I trace it out as 1-1/2" and then worked the curve of the blade down almost another 1/2", following the same basic arc. Actual blade depth is 1-7/8".

    Thanks for your comments!

    Dan
     
  14. GD1911

    GD1911 New Member

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    Do you do any distal tapering on these? I'm a total newbie (as per my post count) and am still trying to figure out the kitchen knife process ;)
     
  15. dancom

    dancom Dust Maker

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    No distal taper on this guy.
     

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