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Chef knife

Discussion in 'Fixed Blades' started by Icho-, Jun 25, 2013.

  1. Icho-

    Icho- Staff Member

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    Last night I rough profiles a chef knife that a friend at work asked me to make. Since I have never made one before and because he is a good friend I will only charge him for materials and only if he likes it when it is finished. It is .125 d2 tool steel. The piece of tape measure starts at 10" so the OAL is 14" and not 24" . What do you guys think about the profile and thickness? I will probably make the handle a bit narrower to give the fingers a bit more room when the blade is on the cutting board. This will be my first time using d2 for a knife so I am not sure if I will try a mirror or satin finish yet. Well here it is so far. Let me know what you guys think... the good, bad and ugly.

    [​IMG]

    Oh ya. This will be my first knife from beginning to end with my new grinder.:rockon:
     
    Last edited: Jun 25, 2013
  2. Rob W

    Rob W Active Member

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    GRIND ON ICHOOOOOOOOOOO !!!

    looks awesome so far , never tried D2 myself but heard lots of good thing about it !!
     
  3. Icho-

    Icho- Staff Member

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    Thanks Rob. I know it can be a PITA to machine but that is a good characteristic to have since d2 holds a good edge. I'm curious to see how a mirror finish will turn out since I've read that it does not polish very good.
     
  4. Grayzer86

    Grayzer86 Active Member

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    Looking good so far. I am interested to see someone mirror polish some D2 since i also have heard that it can be a real beast to try to polish.
     
  5. Icho-

    Icho- Staff Member

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    Thanks Grayzer. Soudns like its the composition of the metal and not the toughness. I have polished d2 to a very fine finish for form blocks in metal stamping dies but never went for mirror. From what I have read it gives a matrix look whatever that means.
     
  6. BigUglyMan

    BigUglyMan Active Member

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    Alright, you've had almost 6.5 hours. What progress?
     
  7. Icho-

    Icho- Staff Member

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    LOL

    I only worked on it for less than 1/2 hour last night but I did get the bevels rough ground. I should be able to post update pic later today.
     
  8. metal99

    metal99 Member

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    That looks pretty good Icho! I got a knife made from d2 that has been polished and it has a grainy look to it but at the same time it is shiny.
     
  9. Icho-

    Icho- Staff Member

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    Thanks Jules. Good chance I will be testing different satin finishes on this one. It will be my first time trying for satin.
    Here's where I'm at now.
    [​IMG]
    Lots of hand work to go. I am not very happy the way the bevel to handle transition has turned out so far but I think/hope I have it under control. Lol. It is so humid out in the garage so I'm only working on it when I have a smoke break.
     
  10. metal99

    metal99 Member

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    I wonder what the trick is on most chef knives where there really is no plunge line. Do you have a scotchbrite belt? I heard that they work fairly well for creating a satin "machined" finish.

    The humidity here is brutal. It seems like all we get it rain!
     
  11. Icho-

    Icho- Staff Member

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    I have it blending. I just hope it ends up even without having to go any further back. I will have to wait and see after I get it sanded. I do have a scotchbrite belt which I will try out after heat treat.

    I am not a fan of heat. After 5 min even my arms are sweaty.
     
  12. metal99

    metal99 Member

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    I love the heat! Nothin like forging steel in direct sunlight on a hot summer day with a pitcher of ice water sitting on the hood of a 1941 international panel wagon :)
    The humidity on the other hand... I had a shower after work and I don't think I dried off! It's gross...
     
  13. Icho-

    Icho- Staff Member

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    So I've been doing a bit of semi finish grinding. I went from 60g to 120 g and it is taking forever to get the scratches out from the previous grit. Is it because of too big of a jump in grit or is it just because I am grinding a big d2 blade? One thing I found helped quite a bit is a light coat of cutting oil on the belt. Does anyone else use any kind of fluid on their belts?
     
  14. metal99

    metal99 Member

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    That's not a very big grit jump. They recommend no more then 100 grits finer then the previous grit. D2 is supposed to be a brutal steel to grind so I bet its simply because it d2 lol.
     
  15. Icho-

    Icho- Staff Member

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    Ok thanks Jules. Thats what I figured. I wish I had an o1 blade ready for grinding so I can see the diff.
     
  16. metal99

    metal99 Member

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    No problen man. I really like working with O1. I get less warping and a way nicer knife from O1 then I do with 1084.

    I can't wait to get an oven so I can try out D2 and some of the more complex steels.
     
  17. Icho-

    Icho- Staff Member

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    Ya o1 is nice to work with. I am working my way towards stainless to see how I like it. I would live to get an oven also but for now I am ok with sending out my ht. I actually had one of those evenheat kilns. It was in a yard sale next door to my inlaws. It is what actually got me to start making knives. I picked it up for $50. It was too big and awkward so I sold it on kijiji for $150.
    Well here's where I'm at with the grinding.
    [​IMG]

    I'm almost ready to mo e to the next grit.
     
  18. metal99

    metal99 Member

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    You sold it for $150??? I wish I would have known you then!
     
  19. Icho-

    Icho- Staff Member

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    Ya and I had it at $250 for weeks and nobody wanted it. I was surprised.
     
  20. Grayzer86

    Grayzer86 Active Member

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    I don't think there is any issue with the grit jump, it's likely just the D2. When working 1084, W2 or cpm154 I will often jump right from 60 to 220. As crazy as it sounds I have went 60 to a 400 gator or 100 to 400 without problems. That was a steal on that evenheat, for you and the guy who you sold it to. I would love to find a deal like that.
     

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