Hi my name is Duncan Tipton. I am new to the forum. I'd like to share a couple of my past knives with you so you know where I'm coming from. Thank you for welcoming me to the site. [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] [/URL][/IMG] Oops something didn't work, I better read the how to post pic thread again! YA! See what a little reading and comprehending can do!
I really like the style, those ones at the top with the skinny handle before the blade and fatter at the back with that angled look where the blade and handle meet looks neat. The logo is nice, simple and to the point. Id be first on you list for the kitchen cutter, that thing looks deadly. Good job
Thank, everyone, for the kind words! Alexander13, I'm using ATS-34. It has very good performance, is easy to machine, and is a good value compared to 154-CM. Snailgixxer, the knives you are talking about, are my take on the Grohmann belt knife. It is very popular with the hunters I know here. Duncan
Very nice work. All look very nice and well suited to their intended use. That last one looks like an awesome general use knife, and that kitchen knife is pure awesome.
Grayzer, Thank you for your complements, but I do need to say, while I generally design my own blades (even if through obvious influences) the Santoku kitchen knife was designed by Murry Carter. I did build it from scratch, but I used his design (with permission) from his book "101 Knife Designs" . You are right, it is an amazing cutter. Duncan
I have not heard of that book somehow but may have to look it up. As far as traditional Japanese styles and kitchen knives go, Murray Carter is the man. Absolutely love his work and am always amazed at how close to finished shape he forges. His cold forging is something to behold on its own.
Murry Carter is very talented. 101 knife designs is very worthwile to buy and study if you want his philosophy. By studying the work of other it helps me better understand what is important to me In a knife.
Duncan your Grohman style are probably made much better, definitely better steel in ATS 34 , my go to for stainless as well, I was really disappointed in looking at some "new" Grohmans in Wholesale Sports the other day, Grohman looks like your typical mass produced junk now.....I still like their designs though nice work on yours !! nice kitchen carver to by the way
Rob, the quality of Grohman's belt knife leaves a lot to be desired in the steel or HT department. They require constant sharpening. I an a real fan of the design however and that is why I made one. On mine I took the grinds all the way to the top and finished the primary bevel to .01 thick before HT. After HT I don't do any more grinding just hand finishing. These knifes really cut, but are purpose built and should be used for their intended purpose only. If your hard on a knife, there would be a lot of better options for you out there.
