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First Kitchen Attempt (mini-santoku)

Discussion in 'Fixed Blades' started by snailgixxer, Dec 16, 2015.

  1. snailgixxer

    snailgixxer Golf season is here:)!!!!

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    I'm very pleased with this project. I basically took a santoku design shrunk it and added a bit more flowingness to the handle. I chose to go pinless... Ok you caught me, I blanked in my rushing state of mind and heat treated before drilling out my holes. I tried heating the tang up with a torch, but no luck. Aeb-l is frikin hard lol

    10.5" overall length
    AEB-L steel
    Padauk

    For my first attempt, I learned a lot. I will make more of these, and will probably opt out of the mirror finish. It's neat, but I like a duller look

    I do apologize for the bad pictures. I will try and get a better picture
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    [​IMG]
     
  2. lordsnow

    lordsnow New Member

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    Looks Great!
     
  3. dancom

    dancom Dust Maker

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    That looks very useful! I like the shape and the handle sans pins has got me thinking. The polish went very well too. Is it going somewhere for Christmas?

    The AEB-L is air hardening, so heating with a torch is basically hardening it again when as it cools. You need a way to more slowly cool it. What I do is toss it in the kiln and take it up to 1060°C, then switch it off, keeping the door tight. The next day the steel is workable and can cut on the bandsaw and drill as required.

    There is something very satisfying about making a knife that someone may use everyday in creating meals for the next 30 years. Isn't that cool to think of?

    :)

    Dan
     
  4. snailgixxer

    snailgixxer Golf season is here:)!!!!

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    No this knife gonna be mine. I mean, everything is for sale, but this is my first kitchen knife. So it holds a sentiment value. I posted a video of it in action on my Facebook page Sirhc custom knives. It's razor sharp, and a bit scary. Only thing I'd change is maybe remove a bit more material to a finer edge, it has a bit of a robust feel. But, for what limited veggies I cut, this thing will do the trick I really like the steel too. I get the feeling it lives up to great edge retention. As for the Pin less handle, it looks sleek. I would be inclined to do hidden pins on a knife that would take more abuse. I don't think cutting veggies will ever require enough force to break those handles off. Also, I should add. I used G2 epoxy. It just came in the mail, so I gave it a whirl. Fingers crossed
     
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  5. Fred/A

    Fred/A Active Member

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    Cool, nice line, should be great in the kitchen.
     

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