What's on my Bench Today?

How about...some more 265mm goodness?



Currently at 220 grit. 265mm and 48mm tall. Thickest part of the blade is right at 2mm. This USED to be the beginning of a 330 suji...but a crack during heat treat forced me to reprofile and perform an entire secondary heat treat. I think the results were worth the effort .

This one will be up for sale shortly for $950 shipped in the US. I can do a leather saya for another $65 as well. If you catch me before the handle is made...I'll be glad to work with you on building one to your preference.

Thanks for looking guys and gals!

 

Looks great as usual Cris

 

Anton's finished 120mm petty/utility .



After a delay due to me forgetting I was supposed to cut down the tang lol...it'll be on its way to Ukraine tomorrow morning!

 

Fun stuff right here. I love putting shiny knives on the beat up anvil they were forged on!

 

Is St. Petersburg in Ukraine nowadays?

 

He already got me about that on IG lol. I could have SWORD the address he gave me said Ukraine!!

 

*SWORE even

 

!@#$%^&*+***WOW***+*&^%$#@! Bro, off the hook SEXY!!!

 

I made a quick pair of videos on my Instagram while I was quickly (it too just over 7 minutes lol) sharpening this gyuto in preparation for portioning tonight's pork loin...and thought I'd combine them and share with you guys lol.



Just a quick overview of my sharpening setup. This subject has been coming up a lot lately so I thought it best to clarify visually. I use the same method taught by Murray Carter (as a matter of fact Murray gave me these stones when I saw him last here in Phoenix ). I start with a polished but unsharpened knife. On the left I have a DMT Extra Coarse that I use to rough in the bevels. This takes maybe five passes per side using edge trailing strokes (I don't use any push strokes in sharpening). I also use the diamond plate to square the stones. From there I lightly run the blade edge down (as in vertical) against the side of the King 1000 to completely remove any burr left by the diamond plate. I want a visible, smooth edge with no snags. After that, 10 or so heavy passes per side gives me a nice even burr. I then run the blade for two or three cycles of descending pressure on the 1000 stone to weaken the burr. From there I go to the 6000 stone, and repeat. Three or so cycles (again...10 strokes or so...reducing pressure each cycle) further weakens and removes the burr. Bt this time its virtually nonexistent. I then lay a piece of newsprint over the wet 6000 stone...and very lightly strop the blade until I can detect no burr at all. My final test of sharpness is illustrated in the second part of the video. Basically, if my blade cuts from an acute angle into a loosely held fold of newsprint...from both directions, then I know that not only is my burr gone...but that my edge is both polished enough, yet still 'toothy' enough for food preparation. As I mentioned in the video...there are guys who are FAR more skilled at sharpening than I...but it took me less than ten minutes (7:23 this time as a matter of fact!) to go from no edge...to this sharp. I think I'm good with that.

Nothing special...but the setup is quick, efficient, CHEAP, and works. Hope you enjoy .

 

It was goooood!

 

The geometry on this one is something else.

 

Wanna trade?

 

Hmm....maybe? How about...a shoebox full of hundred dollar bills??

Just kidding my friend, lol. I'm sure we can work it out if you're interested in this blade .

 

And the little petty all ready for hardening:

 

$@#:=*!!!$! honyaki!!

At least you all now know that even at 64-65HRC...your knives are tough.../sigh.

 

This hurts me

 

Hurts you?!? Try being the guy tightening the vise!! Even worse...is the knowledge that you didn't crank the damn thing hard enough when you let it go and it returns to its original warped shape .

By the way...I won't show you video of me beating on the thing (yes...still at 64-65HRC) with a 3lb hammer over a dished out tree stump while it's sitting there laughing at me. I don't think your stomach could handle it lol.

 

You are right. I don't think I could handle it. But yet, I still want to see that craziness

 

I'm continuing the story of this blade in its own thread here:

http://www.kitchenknifefora.com/threads/marc-dixon-255mm-w2-tall-gyuto.2165/unread

There's video of me bashing the blade with a deadblow lol. Loads of fun .

 

Just a quick update guys. The little 75mm paring knife I'd mostly finished is now ready to be sold. In addition, the first 185mm ko-gyuto I made is also available. Some of you may know that Robert initially purchased that knife, but the newest one spoke to him very strongly so he decided to redirect the funds into that knife. It was never shipped to him due to costs in international shipping (I have other projects pending with him so we decided it was best for me to just hold it) and is still in unused condition. It will be getting a new handle to match the new owner's tastes.


The parer is still incomplete in this picture, but it gives a good representation of the knife. Price is $400 shipped in the US.


Ko-gyuto #1. The knife is on the bottom and right respectively in each picture. The neck has also been shortened approximately 10mm to improve stiffness. Price is $650 shipped in the US. This knife is able to be upgraded to the new style handle as well for an additional $50, and a leather saya can be made for another $50.

Thanks for looking guys .