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First try with 26c3

Discussion in 'Se Ecglast' started by Taylor, Feb 17, 2020.

  1. Taylor

    Taylor Professional Craftsman Founding Member

    Was able to heat treat and start grinding on a new knife today. Steel is 26c3 hardened to 65 hrc. Looking forward to finishing and playing with this one. I'll post more pics when it's finished.

    Parts of first 26c3 knife.jpg
  2. Jim

    Jim Old Curmudgeon Founding Member

  3. butch

    butch Founding Member

    love to hear how the steeel works out. loooks like i cant get XHP in 1/4 inhc anymore and have to test some new steels for straight razors
  4. Taylor

    Taylor Professional Craftsman Founding Member

    Just a dry fit right now. Wood is Koa with dyed boxelder burl and nickel silver spacers. Did a five minute sharpening on this one, but will probably take a bit more time tomorrow and sharpen properly before testing out. Felt like a decent edge though. We'll see how it performs. My first "hamon" as well.

    Test 26c3.jpg
    Test2 26c3.jpg
  5. cheflarge

    cheflarge Founding Member

    Nice!!! :cool:
  6. Jim

    Jim Old Curmudgeon Founding Member

  7. marc4pt0

    marc4pt0 Founding Member

    That’s a great looking gyuto for sure
  8. Spaz

    Spaz Founding Member

    Nice handle. How did the knife/steel perform?
  9. Taylor

    Taylor Professional Craftsman Founding Member

    Loving the steel. Haven't noticed any chipping, even with hardness as high as it is. With the extra polish to bring out the hamon, I found that I need to thin even more behind the edge than normal. It's currently in line to see the grinder.
  10. That is a real beauty, both in line and aesthetics. Nice work Taylor!
    I keep thinking about that steel....
  11. Taylor

    Taylor Professional Craftsman Founding Member

    The steel sharpens beautifully. Gets super hard at quench, and allows for a lot of control tempering to desired hardness. With more work, and knowledge, I should be able to really get some wild hamons, though part of me just wants to harden the whole blank lol.

    I haven't chipped the knife while playing around with it, even though it's hardened to ~65hrc. The edge doesn't last forever, but I wouldn't expect that from this steel either. Thankfully, it's super easy to touch up.

    BTW, it's not a gyuto, but a petty. The blade is 158mm long from heel to tip, and 38mm high at the heel. Just finished thinning, and finishing everything up. My wife found some time to take some real photos for me, so here are some better pics:


  12. Jim

    Jim Old Curmudgeon Founding Member

  13. Wagner the Wehrwolf

    Wagner the Wehrwolf Founding Member

  14. Spaz

    Spaz Founding Member

  15. Taylor

    Taylor Professional Craftsman Founding Member

  16. Taylor

    Taylor Professional Craftsman Founding Member

    I guess the cons for this steel are going to be:

    1. Considering this is a pretty pure carbon steel, edge holding isn't going to be stellar.

    2. The unhardened portion of the blade rusts very fast. If you're used to keeping a towel at your station while prepping, this isn't horrible, but should be stated.
  17. Mrmnms

    Mrmnms Founding Member Gold Contributor

    Could u do a forced patina on it to slow down the rust? Great shape. I like the height. 65 is crazy hard. Must be insane right off the stones. What was your finishing grit stone?
  18. Taylor

    Taylor Professional Craftsman Founding Member

    Sorry for the late reply, but a patina, forced or not would definitely slow down the rust. Just thought I'd point out that it would need to be babied for a little while.

    I appreciate the kind words! It sharpened like a dream. I tend not to take any of my kitchen knives past 3k these days.

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