Kitchen Mule Discussion

[Pengubandit]

Alright, I'll go with 14C28N. Can do ProCut later.

[Scandi Grind]

Hot glue is another common method of attatching Wa handles. That is how I had my handle installed for my Gyuto so that the handle could be swapped out at a later date. I don't know much about Wa handle installation, but I know several people do it on the Chef Knives To Go forum, so maybe tang design and attatchment methods would be a good question to raise there.

[FirstPenguin]

Well, the oil on the handle needs to cure, I need to bed the tang with wax, and the etch will get re-done before it leaves the area code (lots of learning there,) but here's the effectively-finished product.

The steel is 52100 treated to ~64 Rc (estimated, not measured,) etched with vinegar/carbonated water and darkened with coffee. The handle is Cherry with some nice spalting and a tung/linseed oil finish. The blade is 50mm tall at the heel with a convex grind across two distinct bevels, it measures 8-15 thou behind the edge with a distal taper. Definitely more of a workhorse grind. The spine is 2.4mm above the heel, tapering below 2mm about 1/3 of the way down the blade. Blade length is 8" from the heel to the tip, balance is slightly forward of a pinch grip.

This one has been a lot of fun! It's been great to share the process with so many interested people. My plan is to test this out locally for a bit before I think about passing it around. Thanks to everyone for the encouragement!

[Scandi Grind]

Well, the oil on the handle needs to cure, I need to bed the tang with wax, and the etch will get re-done before it leaves the area code (lots of learning there,) but here's the effectively-finished product.

Wow, that looks pretty great, love the handle. Excellent work!

I am curious how the curved heel will play with the Wa handle. I have only ever used Wa knives with a straight heel so I have no idea how that might change the grip.

[Pengubandit]

Well, the oil on the handle needs to cure, I need to bed the tang with wax, and the etch will get re-done before it leaves the area code (lots of learning there,) but here's the effectively-finished product.

IMG_5586.jpg

The steel is 52100 treated to ~64 Rc (estimated, not measured,) etched with vinegar/carbonated water and darkened with coffee. The handle is Cherry with some nice spalting and a tung/linseed oil finish. The blade is 50mm tall at the heel with a convex grind across two distinct bevels, it measures 8-15 thou behind the edge with a distal taper. Definitely more of a workhorse grind. The spine is 2.4mm above the heel, tapering below 2mm about 1/3 of the way down the blade. Blade length is 8" from the heel to the tip, balance is slightly forward of a pinch grip.

This one has been a lot of fun! It's been great to share the process with so many interested people. My plan is to test this out locally for a bit before I think about passing it around. Thanks to everyone for the encouragement!

That's awesome!

Looking forward to hearing your feedback on how it does in the kitchen.

One question, how long is your tang?

[ChrisinHove]

Well, the oil on the handle needs to cure, I need to bed the tang with wax, and the etch will get re-done before it leaves the area code (lots of learning there,) but here's the effectively-finished product.

IMG_5586.jpg

The steel is 52100 treated to ~64 Rc (estimated, not measured,) etched with vinegar/carbonated water and darkened with coffee. The handle is Cherry with some nice spalting and a tung/linseed oil finish. The blade is 50mm tall at the heel with a convex grind across two distinct bevels, it measures 8-15 thou behind the edge with a distal taper. Definitely more of a workhorse grind. The spine is 2.4mm above the heel, tapering below 2mm about 1/3 of the way down the blade. Blade length is 8" from the heel to the tip, balance is slightly forward of a pinch grip.

This one has been a lot of fun! It's been great to share the process with so many interested people. My plan is to test this out locally for a bit before I think about passing it around. Thanks to everyone for the encouragement!

That looks fantastic!