I made this Kiridashi
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- Опубликовано: 1 ноя 2021
- I recently came across a broken file and of course I could not let this opportunity pass. It was almost a Kiridashi already - I just had to remove a bit of material.
The beauty of these knifes comes from their simplicity. So I will only say one thing: this video is dedicated to my ball peen hammer!
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Beautiful. Saw your post on Reddit randomly. Was already subscribed and enjoyed this one. My favorite design is just like this but with the half circle cut out behind the blade on the bottom edge. It has always stuck with me as a impactful design. Seeing you heat the blade without a investment in a small forge or thousand dollar heat treating box. Makes it much more in reach for a guy like me.
Using inexpensive hand tools to create something awesome is very nice!
The finished product is beautiful! wish you success.
Love it specially that textured finish!!
Dude! Simple yet amazing!
No fancy tools just patience and hard work
That kind of captures it :)
Fantastic job. It reminds me of a larger stronger all metal exacto knife.
Me making a knife like this: "OK good the shape is there. Now i have to file the details. Wait where is my file?....crap...."
Great work!!!
Oh god that filing screeching. MY EARS!
fuck me i skipped the video right at that part....
Good job, BRAVO bro
Beautiful
Beautiful 👏
Great Job ! Love that !
Thanks!
No background music, thank you!!!
Beautiful work, dude! It really turned out fantastic! 😃
Stay safe there with your family! 🖖😊
Thanks!
Excellent!
Nice. I made one from an old HSS saw blade recently. Yours came out a lot better. I'll have to try using a file next time.
Thanks! I guess HSS is difficult to work with…
Perfecto trabajo. Te felicito.
0:16 I think you mean “annealed” which is to soften, instead of “normalized" which is to stabilize the grain structure within the steel and eliminate some residual stress before heat treatment. Beautiful work though, quite impressed! New sub.
Thanks! I thought the main difference between annealing and normalising is the cooling rate.
I like all you made !!!! Very very beautifull job !!! 👍👍👍👍
👏👏👏👏👏
Thanks!
Beau tutoriel. Bravo.
Superb and awesome job 👏👍
Thanks!
Amazing job!!!
Thanks!
God bless your hands
Muito legal 👏, obrigado pelo vídeo, um grande abraço de Manaus Amazonas Brasil.
Use water when you are sanding, this will give a better result and make the sandpaper last much longer.
If you've ever seen how vegetable oil is made, quenching steel is the only way to use it. Don't ever cook with it!
Haha, do you think it’s that bad?
@@imadethischannel The $100 Billion Dollar Ingredient making your Food Toxic
ruclips.net/video/rQmqVVmMB3k/видео.html&t
Butter for your toast, seed oil for your workshop. Lovely kiridashi, btw.
Great job
Thanks!
Good work. Like it, looking nice
Thanks!
excellent work
Thanks!
Very nice mate!!
Thanks!
The Kiritrashi! Lol!
LOL!
That manual drill is pretty neat
Yes, it’s great. I am currently working on a short video about its restoration.
Muito bom trabalho gostei
Great video, can you tell me, what number or size of steel file do you use in your video. I will appreciate your answer. Greetings from Mexico!
Hey, it‘s a number 2. Not sure about the size. It is relatively big.
museum quality knife . your drill is fantastic.
Thanks!
The drill is great. I have been meaning to make a short video about it.
Great video 👍
Thanks!
Awesome video! What formula do you use to get the 30 degree angle? If you don’t mind me asking
Hey, thanks for watching, I’m glad you like the video. In this case I am using the tangent formula. So width of the bevel is thickness/tan(30). Hope this helps!
Parabéns! Magnífico trabalho.
BAŞARILI. ANLATIM YAPARAK OLSAYDI SÜPER OLURDU NE KADAR TAVLANMA YAPILACAK SOGUTMA ŞARTLARI VS GİBİ. TEŞEKKÜRLER
Looks great!! Why did you leave one side smooth and other side hammered, is there a reason or you just like the look?
Enjoyed your video and I gave it a Thumbs Up
Thanks! I left the back side smooth so that I have a flat surface all the way to the cutting edge. This way, the knife can be put flat against a surface which is useful when using it as a marking knife for wood working. Traditional Japanese kiridashis are actually a bit hollow on the back so that they can be sharpened more easily.
@@imadethischannel You're welcome and I wasn't even thinking about that. Brain fart on my behalf lol
Thanks for answering the question!!
Nice job.. 😊
And i am very interested with your manual drill press..
May i knew where i can buy that drill..
This is a German-made drill press from the 1930s. They show up on the used market from time to time. I will eventually make short video about it because I get a lot of questions.
Does it matter whether the hammering is done before or after the heat treatment? Does it do any damage to add that to an existing knife?
You have to do it before the hardening because afterwards it would be too hard. You wouldn’t be able to dent it as much and it might shatter. With existing knives it will depend on the hardness. It has to be softer than your hammer :)
how can you file a file?
Can't imagine it's good to file a file with a file, unless you normalized the file you're playing to file with your good file or they'll both be bad files.
Yes, that‘s why I normalised the file that I filed.
@@imadethischannel oh I know you did, just making a view the outside count Im normally.
nice! but people should be aware that most files sold over the past few decades are only case-hardened, so any knives you make out of them will not be hardenable via normal means.
so very old files are gonna be best for this project
Yes. The one I used was actually quite new though. If they are broken, you can tell by looking at the surface of the break point.
could you give a link to the file you use in this video? It looks like it removes material very very fast and I need one for grinding in bevels of my own. Thanks!
It‘s a file from the flea market with no branding. Most of the speed is in the video editing :)
@@imadethischannel ok great. Do you have any recommendations on what type of file to look for? I want the coarsest one available and preferrably something rather big... any suggestions/specs to look up?
In my experience the very coarse files don‘t necessarily make the work much quicker. For me, a large medium coarse file works best because you still get good accuracy.
Hey man, great video with an awesome result, but... when hardening the blade should be a little hotter than what you quenched the blade at.
keep it up
Hey, thanks! The colours of the steel in the video can be misleading because they strongly depend on the lighting. The blade came out very hard.
@@imadethischannel ah good to know. However if you would have treated the steel "right" it would have been too brittle to not temper it.
But since you are happy with the result you did everything right
🙂
I did temper it ;) 2 hours at. 200 Celsius.
@@imadethischannel oh did I realy miss that?
or was it just not in the video
@@scharferschnitt1071 ruclips.net/video/3rCYV57ZnJQ/видео.html
Where did you get the press from
Well, I hunted it down on the second hand market;)
It‘s a German made antique. I will eventually upload a video about it…
What angle is it
I hate making negative comments. Even if they are meant as constructive criticism. What I will say first, is great job! What you did with what you had... The final result is quite nice. Fit and finish look great except for one thing... You probably know this already, but single bevel knives, even tool knives like a kiridashi, have a Uraoshi almost all of the time. I'm curious how the blade performed with this. (This is the concave backside or "flat" part). I guess tho... If there was a single bevel that would work without one, I would guess this type of knife would be it. Looks great tho man. Honestly
Hey, the hollow back of Japanese tools is made during the forging process. The idea is to make sharpening the very hard laminated cutting layer easier. It certainly makes sense but using stock removal with hand tools from an old file, this is just not feasible.
@@imadethischannel it's done on a wheel during grinding, not during the forging. It's not only for ease of sharpening, but also to provide an "air pocket" of sorts. Say a kitchen didn't have this on a single blade... Food would stick to it and cutting would be much more difficult. I have a few Japanese kiridashi and they all have this. Although, honestly, you're right about one thing, with the kiridashi I think it's much more for the sharpness factor because they were originally made for wood carving. So you wouldn't really need to worry about anything sticking. I use them as skiving knives for leather working. I like them much more than traditional skiving knives. I was just curious if you have noticed any issues or anything using a single bevel without this. I wouldn't know if it's possible to grind one on what you did here, maybe it is. But with the hardness of a file, I wouldn't imagine it would be very easy
👏👏👏👏👏👏👏
Duuuude what's the info on that Drill Press??? That thing was incredible!
It was made by Ixion in Germany, probably in the 1930ies. There will be a video about it soon.
@@imadethischannel it's awesome! Looks like it isn't horribly loud either, I could be wrong though. I can't find anything like it locally haha I'd love something not from the 1950s Steel Mills. I've got an old 1/3HP Drill Press but it's loud as all get out.
This one is really quiet. Just some gear noise.
@@imadethischannel think I found one locally for under $100! Score! This will be a fun addition to my Master Bedroom Workshop! Haha
What Diamond stone is that
It’s an Ezelap with 250 grit.
Para que se usaba este cuchillo?
For marking and cutting things.
@@imadethischannel gracias mi amigo.
一番大事なところが切り出しではありません
A file is not used like a saw unless you are filing butter. Single strokes should be used not backward and forward with downward pressure.😩🛫
Don’t worry. I’m not applying pressure ins the backward stroke 😉.
@@imadethischannel I am sure the file appreciates that🤣🛫
Thanks for watching! If you would like to support my channel and get ad-free access to all of my videos, please check out my Patreon page:
www.patreon.com/imadethischannel
Mucho trabajo para algo tan simple deberían der mas eficiente para un simple kiridashi
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