In the spirit of the season and sharing, I thought I would do a walk through on how I made my last stock removal through-tang kitchen knife. This will probably be in several parts and be a little heavy on photos. Any comments, ideas, suggestions or criticisms are welcome! The style is a kiritsuke-gyuto-sujihiki mix, but I will call it a kitchen utility with a 9" blade. The steel selected is Böhler-Uddeholm's AEB-L stainless steel. The stock is 0.094"(3/32") x 1.5" x 12" long. At $1.18 per inch this is very reasonably priced for some great steel that sharpens up very well. The pattern is from a KN18 (http://dcknives.com/public/downloads/KN18 Template - DanCom-2015.pdf). The original pattern was printed and glued to some thin plywood. You can see this is for a full tang version. Taking the full tang and converting to a through tang means getting more blade from the same piece of steel. With my most valuable of weapons, the Sharpie, I ad-hoc drew the new shape and estimated the tang. On the Porta-Band I cut the shape out, staying close to the line, but leaving some room for grinding any wobbles out. On the belt grinder I use a work rest at 90° to the belt and make bring the shape down to the lines. I take the liberty to "tweak" the shape here. I lengthened the clip to give it more of a sleek shape and allow for two fingers to sit there. In the tang, I drilled a hole and cut with the bandsaw to make a keyhole. I then shaped an 8-32 x 2" stainless steel machine screw to fit into the keyhole. This will extend through to the butt when finished. This is the first time to do this, so I am hoping it works. As I am going to grind the bevels after heat treat, I am going to check for straightness, clean with acetone coat with Condursal. I give it two coats with a brush and let it dry. I take the oven up to 1060°C (1940°F) and hold for a brief soak. Normally, I plate/air quench AEB-L, but recent experiments indicate (empirically anyway) that it gets harder when oil quenched. As soon as it goes black I take it out of the oil. The tempering oven is standing by hovering around 180°C (350°F). The blade goes in for 2 hours, cools to room temperature and back up to 180C for two more hours. ... to be continued.