the Knife Making thread

[ZZLEE]

https://www.bladescanada.com/ sells knife blanks from 3 different company's . It could be a good introduction to knife making .

 

[Herne]

https://www.bladescanada.com/ sells knife blanks from 3 different company's . It could be a good introduction to knife making .

This is all I have done; using either solid garage sale finds, busted handles or Jantz

 

[Babrbarossa]

I used to do some blacksmithing one year I spent on a farm with a proper smithy, but I never made knives (except a bent knife like old crow's for carving spoons)- I always wanted to get into it. I am fascinated with Japanese knives and have a few handmade ones. I love using them.

 

[clshades]

I used to do some blacksmithing one year I spent on a farm with a proper smithy, but I never made knives (except a bent knife like old crow's for carving spoons)- I always wanted to get into it. I am fascinated with Japanese knives and have a few handmade ones. I love using them.

View attachment 42680

The top one 2nd from left is one I've been eyeballing for a while. Apparently the hammering marks make food fall off the knife instead of sticking.

 

[Marzipan]

The top one 2nd from left is one I've been eyeballing for a while. Apparently, the hammering marks make food fall off the knife instead of sticking.

yeah, their version of what's the western world calls a 'granton edge.' knives without that, which is most, may have sticking at first, but once they develop their patina, it should go away.

 

[FreeKnight]

The top one 2nd from left is one I've been eyeballing for a while. Apparently the hammering marks make food fall off the knife instead of sticking.

Santoku knives have the scallops along the cutting edge and do the same thing. I've largely moved to my santoku over my chef's knife for veggies for that reason.

Makes chopping carrots and such a lot quicker or easier.

 

[Marzipan]

Santoku knives have the scallops along the cutting edge and do the same thing. I've largely moved to my santoku over my chef's knife for veggies for that reason.

Makes chopping carrots and such a lot quicker or easier.

yep! and reading, a lot of the time stiction occurs, it's because the wrong type of blade is being used for that particular vegetable. for veggies that stick, you want to use a bigger utility knife...something that is thin in height. I also read that Japanese blades use a grind that favors right-handed people, because most people are (down with the south paw genetic flaws!!!) that also lends itself in avoiding stiction issues in general.

 

[Babrbarossa]

yep! and reading, a lot of the time stiction occurs, it's because the wrong type of blade is being used for that particular vegetable. for veggies that stick, you want to use a bigger utility knife...something that is thin in height. I also read that Japanese blades use a grind that favors right-handed people, because most people are (down with the south paw genetic flaws!!!) that also lends itself in avoiding stiction issues in general.

Yeah, I have also looked at tests of granton edges and they don't seem to make much difference. You might be right about the patina offering a little improvement as I feel the carbon ones stick less. My favorite knives are those Teruyasu Fujiwara (the hammered rustic ones with the plain handles)- they are lasers - and I also really like the Kramer/Zwilling one.

 

[LaughingCrow]

Recently got a Lee Valley email showing different steel alloys for wood plane blades. They offered 3 difference blades for their wood planes: A2, O1 & PM-V11. The prices for the replacement blade for the Edge Plane varied. I've got an original Bronze Edge Plane but it doesn't show the alloy type on the blade. So I emailed them to ask what blade I got on the original.

Lee Valley replied saying it's an A2 alloy (and if you buy one of the newer cast iron edge planes, A2 is the default blade.)
Here's the replacement cost for the edge plane blades: A2 cost $28.50, O1 cost $28.50, PM-V11 cost $39.50

The story of what they aimed for and how they developed the new alloy is interesting. They attempted to get an alloy that was easily sharpened, stayed sharp longer and had good impact resistance.

No idea if this material would be good for a knife, but I'll stick with my A2 blade for now on this plane but I might consider upgrading one of my old Stanley blades if I can find one that fits.

https://www.leevalley.com/en-ca/discover/woodworking/pmv11-story

 

[Marzipan]

O1 is a common steal used by competitors on Forged in Fire.