1. Welcome to the KKF! Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp. Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

my first kitchen knife

Discussion in 'The Kitchen Knife' started by MotoMike, Dec 9, 2018.

  1. MotoMike

    MotoMike Founding Member

    A forum friend, Bruno, makes razors razors but also knives. He gave me a forged blank he made with the agreement that I posted pics of my progress on his site Wetshaver's Workshop. I would love to take credit for the Damascus forging but that's all Bruno. So in truth, my first kitchen knife is stock removal.

    it is 1095 and 15n20. out of the quench hardness was around 64 and after tempering it down it's about 60. Seen here along side my Case Canoe, when it arrived from Belgium and just after final sharpening. handle is ash and deer antler.
    BRUNO-3.jpg
    p39-12.jpg p39-13.jpg
     
    Last edited: Dec 9, 2018
  2. Jim

    Jim Old Curmudgeon Founding Member

    Mike that is outstanding!
    Tremendous result for a first effort.
    Congratulations....
     
  3. MotoMike

    MotoMike Founding Member

    Thanks Jim, I have a long way to go. I got lots of help through the project and developed some confidence. got a couple monosteel projects in mind.
     
  4. cheflarge

    cheflarge Founding Member

    Mike,

    Killer looking first project! Keep up the good work & by all means keep us posted. All the best. :cool:
     
  5. MotoMike

    MotoMike Founding Member

    thanks Chef
     
  6. Toothpick

    Toothpick #2 since day #1 Founding Member

  7. MotoMike

    MotoMike Founding Member

    Thanks Jason. It appears it is the wife's new knife.
     
  8. An excellent knife, especially for the first time, ash is an excellent choice for a kitchen knife, but a deer horn because of its porous structure is not well suited for a kitchen knife.
     
  9. MotoMike

    MotoMike Founding Member

    Thanks for the info Andrei. I have a couple knives with buffalo horn ferrules. been holding up for years. how is the antler different?
     
  10. Excuse me for criticism, but I do it only for good reasons. The horn of a deer has a porous structure like that of a sponge, moisture enters these pores, which leads to an unpleasant smell and other unpleasant consequences. Buffalo horn, elk horn, walrus tusk and other dense bone are much better suited.
     
  11. Taylor

    Taylor Professional Craftsman Founding Member

    Impressive for a first attempt! Thanks for taking the time to post.
     
  12. MotoMike

    MotoMike Founding Member

    No offense taken Andrei. no knowledge is bad. The wife seems to like it. If the deer horn ferrule becomes an Issue, I'll just deal with it. I'll know better next time. Thanks again.
     
  13. MotoMike

    MotoMike Founding Member

    Thanks Taylor.
     
  14. "The wife seems to like it." and this is the most important thing. Making a good knife is difficult, but making a knife that women like is three times harder:)!
     

Share This Page