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Submitted: January 21, 2010
Image Size: 80.3 KB
Resolution: 533×565

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Comments: 12
Favourites: 16 [who?]
Views: 537 (0 today)
Downloads: 17 (0 today)

Camera Data

Make:Canon
Model:Canon PowerShot A1100 IS
Shutter Speed:1/101 second
Aperture:F/8.0
Focal Length:6 mm
ISO Speed:1600
Date Taken:Jan 21, 2010, 6:26:02 PM

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Kitchen knife WIPby ~sstheblacksmith

Artisan Crafts / Metal Work

O1 blade, DOM bolster, maple wood, hammer finish.

~Chram-Avast Jan 22, 2010 Hobbyist Artisan Crafter

whooo ^^.
very nice!

~sstheblacksmith Jan 22, 2010

thanks!

~MuzunguMbaya Jan 22, 2010 Hobbyist General Artist

Very nice. One thing I would recommend would be to artificially age the handle. The blade has an old, relic look to it and it would be cool if the handle and bolster echoed that.

~sstheblacksmith Jan 22, 2010

Good idea, I will be darkening it with some different acids.

~Monkeymitch351 Apr 21, 2011 Artisan Crafter

Leather dye works well

~LEIMAR-RAMIEL Jan 22, 2010 Artisan Crafter

i was making the same thing

~ipneto Jan 21, 2010 Hobbyist Artisan Crafter

looks really nice. Only thought I have is that the way a knife cuts through material is largely due to its angle of grind and the reduction of friction along the blade allowing the smoother passage of the blade through the material. What kind of grind/angle is this knife at and what design features help it to reduce said friction on the blade.

Love the siloet of the knife. Was looking at that curve as a possible for a kitchen knife for the future.

General purpose kitchen knife or one for a very specific purpose?

~sstheblacksmith Jan 22, 2010

I am no beginner to edge geometry Nor edge stability hehe. I don't much measure things like what angle the edge is ground at, it's fairly steep maybe 15 degrees. The edge is convex, the bevel is forged in so all I have to do is add a final polished edge, it looks like an edge ground onto barstock but it isn't. general purpose.

~ipneto Jan 22, 2010 Hobbyist Artisan Crafter

Thanks for the info. Always curious about these aspects of knifes and how they perform.

~sstheblacksmith Jan 23, 2010

The traditional sushi cutting knives are full width hollow ground on one side and flat ground on the other, it is an immensely sharp but mostly fragile edge, which is not a bad thing as you aren't hacking brush with one hehe.

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Kitchen knife WIPby ~sstheblacksmith

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