I spent the better part of last weekend cranking out some knives and trying to get a little practice in. I'd eventually like to start selling some. Any feedback and ideas for improvement would be greatly appreciated! The gnarly little razors are acid etched and hollow ground.
Thanks for the compliments guys. They are made from 1/8" O1 tool steel. The Razors are 4.25" OAL. The drop point is 6.5" OAL. They are coming in around 60RC with my files that I use to test. I have an 18" even heat kiln on the way and am planning on really getting going. Kitchen knives are something I have been wanting to do for a while.
From a fellow knifemaker they look good! Now for suggestions - Try lots of different designs but a sharp point is something nice to work into a knife. The micarta handles look good but try really playing with your handle designs. Do a knife in 1/8" steel and stay under 1/4" slabs on each side and watch how it feels. Also for handle don't be afraid to shape it more then a rounded over kind of square.
Alrighty, I've got my heat treat recipe down now and am getting around 60 RC, checked by hardness files consistently. I have gone to using jigs instead of free handing and have been getting ridiculously uniform bevels and pre-sharpened edges. For the drop point knives I take them down to 15 thousandths of an inch before sharpening, and the kitchen knife was .007". Here is what I have been making.
Santoku
9" Blade
15" OAL
60 RC
.007" meat behind edge
Full Flat Grind
G10 handles with black and pink spacers
This thing is comically sharp. After I made it, I went to open up an avocado and accidentally cut halfway into the pit. It made me laugh out loud.
They look great. The progression of your work through the posts is impressive. I'd love to get a nice go to cooking knife if you get to the point of selling them.