japanese inspired chef knife

[cbr900son]

This is for my wofe's b-day at the end of the month. It stille needs alittle more buffing and polishing etc and then I can sharpen it to super insane sharpness. In these pics its pretty dirty on the blade as I got tung oil all over it from working on the handle some.

Style - Deba japanese kitchen knife
Steel - 1080
Size - 8" blade 13.5" overall
Handle - Rosewood bolster, copper spacer, with curly maple

This curly maple looks almost 3d its REALLY nice

I wanna try some more with some minor changes. Thses japanese knives are fun because they do things differently from most knives I make so a change and challenge is always fun

 

[themcfarland]

very nice..

 

[SVTFreak]

Whatever happened to that little folder?

 

[cbr900son]

Whatever happened to that little folder?

Man those things are killing me. I made 2 attempts and still couldnt get it to where I was 100% satisfied with it. Need to try again.

 

[TomTerrific]

Nice!

Looking forward to pics when it's finished.

 

[CaptainMorgan]

wow that is bad ass. I spend 40 hours a week with a chef knife in my hand, and i wouldnt mind having one of those. I also might know of a few other people who would feel the same way.

 

[bearfutedninja]

nice.. when are you making some more knives to sell?

 

[blackboltss]

wow that is bad ass. I spend 40 hours a week with a chef knife in my hand, and i wouldnt mind having one of those. I also might know of a few other people who would feel the same way.

+1

40+++ hours for me

 

[cbr900son]

IM actually working on some different versions to sell down the road. Wanna get to where im 100% happy with them. Id like just a little more curve in the cutting edge I think. I might have some more to sell down the road Ill let yall know.

For you chef and cooks - Traditional japanese knives are made with a chisel grind (ground on one side only) Do yall prefer that or a normal western grind where its ground on both sides and meeting in the center?

 

[topgunz1]

I'm not a professional but I enjoy cooking and like good knives. I personally dislike chisel grinds. I can never get the angle right to sharpen them and it just seems like a cheap or lazy way to make a knife and only grind one side. I'm sure it has it's purposes, but I don't like it.

 

[SVTFreak]

Man those things are killing me. I made 2 attempts and still couldnt get it to where I was 100% satisfied with it. Need to try again.

Waiting patiently hehehe

 

[blackboltss]

IM actually working on some different versions to sell down the road. Wanna get to where im 100% happy with them. Id like just a little more curve in the cutting edge I think. I might have some more to sell down the road Ill let yall know.

For you chef and cooks - Traditional japanese knives are made with a chisel grind (ground on one side only) Do yall prefer that or a normal western grind where its ground on both sides and meeting in the center?

Both sides

 

[CaptainMorgan]

ive never used, let alone held a knife with a chisel grind. But i do know a standard "western" style grind on both side works great lol

 

[cbr900son]

Yeah Im a fan of the western style and this one is ground western style. Just curious if chisel grind had some kind of appeal. I also Like my knives at 1/8". never been a fan of a flimsy slicer. To me if ground right you shouldnt need to make them paper thin.

 

[cbr900son]

Lots of coats of tung oil. You can start to see it getting glossy. Sorry for crappy cell phone pic. Also got it shaving sharp but want to really polish the edge with some waterstones and compounds when its not so damn cold outside.

 

[CaptainMorgan]

looks nice

 

[cbr900son]

Well after 1 1/2 hrs of sharpening and using paste compunds and sprays after the japanese waterstone. I took the edge up to the equivelant to 125,000 grit diamond spray on leather strops at 18 degrees on my wicked edge system.

Shiny

And now for some test cuts

First cut

super clean paper cut

This is the best I could do - the limitation was my hand not being steady enough lol - I could easily shave with this thing without shaving cream. My wife better love me! lol

 

[CaptainMorgan]

awesome, love the polished edge

 

[DAVE_M]

Good stuff as usual my friend. I'm a big fan of the maple. I have a sick obsession with maple burl.

 

[TomTerrific]

Good stuff as usual my friend. I'm a big fan of the maple. I have a sick obsession with maple burl.

A nice maple burl is as good as it gets!