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First Chefs Knife

Discussion in 'Fixed Blades' started by PeterP, Mar 5, 2016.

  1. PeterP

    PeterP Active Member

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    Hey Guys, well here is my first commissioned chefs knife, and first chef knife ever built.
    Based on one of Dans templates.
    01 for the steel
    Handle is Oak...( left over molding I had )
    the handle was oils and buffed using bees wax.
    Did some file work on the spine of the handle and rounded the spine of the blade.
    Also first attempt at making a mosaic pin.
    Comments and criticisms from kitchen knives experts very welcome.
    [​IMG]
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    Chris Roy and bobbybirds like this.
  2. John Noon

    John Noon Well-Known Member

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    No kitchen expert (burns toast) but I do like the looks of that knife. Front pin hole looks a little off, did that myself when using a regular bit when I did not have a numbered bit to get a snug fight.

    Try and pick up some brad point bits they cut a nicer hole, they cut around the exterior of the hole. Although you will have very tight pins unless you sand them down slightly.

    Looking at you file work and I realized a Chinese Dragon graphic I have could be done on the spine.
     
  3. PeterP

    PeterP Active Member

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    Yeah I just got the princess auto drill bits...nothing to wright home about. Ill look in to some brad bits.
    Dragon spin would be really cool
     
  4. bobbybirds

    bobbybirds Best New Maker

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    Looks great bud! The file work is fantastic!
     
  5. dancom

    dancom Dust Maker Best Shop Tool

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    Pierre,
    Overall pretty well done. The oak should hold up. Oak is fairly open grain and will take in moisture, so you'll want to advise your customer to keep it well conditioned.

    Nice touch with the filework. Nothing says custom like filework. I have always wanted to make mosaic pins. That looks great!

    The biggest thing with a kitchen knife is blade geometry. The primary bevel should taper down to 0.015" or so before setting the cutting edge. This will allow for easy slicing. Geometry is king. (Ever tried slicing potatoes with a axe?)

    Wishing you many more jobs!

    Dan
     
  6. John Noon

    John Noon Well-Known Member

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    I made two kitchen knives with two very different primary bevels, 3/8" and 1 1/4".
    First knife was 1/8" and second was 3/16" thick.
    The second knife at 1 1/4" is far nicer to cut with and slices are much thinner.
     
  7. Icho-

    Icho- Staff Member

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    That turned out really nice.
     
  8. krash-bang

    krash-bang Active Member

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    Very nice. You did a great job on that mosaic pin. It looks awesome.
     

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