Making a stonewash chef's knife (with a few tips!)
HTML-код
- Опубликовано: 7 июл 2021
- This is a little look at what making one of my kitchen knives looks like. It's more of an overall build rather than a video that focuses on one aspect of the knife making process.Thanks for checking it out! If you enjoy my work feel free to follow me on instagram, that's where I'm most active!
@saccoknives
www.saccoknives.com
There's tons of areas of knife making that I could talk for hours about, so if there's something you'd like me to break down a bit more let me know! All feedback is good feedback!
Have a killer day
I noticed you hardened your knife and then you took it to the belt sander. I guess my question is which way would you recommend, belt sander first then hardening the blade or hardening the blade then the belt sander?
@@enriquepalomino8636 very much dependent on what steel you’re using and how thick it is. Anything that’s 3/16” thickness and above I would likely grind some sort of bevel (even if it’s very minimal) before quenching, and anything under that size I would leave full stock UNLESS it’s a shallow hardening steel such as w1, w2, 1095, etc…
I had seen this video a while ago but I come back from time to time because your work is excellent. I would like to ask you for an advice that has to do with the question you were asked before. I'm making my first knife in 1/8 1095 steel, it's a bushcraft knife but I'm also thinking of making a kitchen one to give to a friend. I'm doing it with files because I don't have a belt sander, so I'm supposed to pretty much get everything finished before heat treating (as I've seen in several videos). My question here would be, how can I avoid deformations with such a thin material? By the way, I intend to do the heat treatment with a charcoal forge. Thank you so much
@@vngas7 sorry I’m just seeing this now! If you have a table vice keep that near by, right out of the quench if it starts bending you can clamp it in the vice to help keep it straight. If that scares you, you can always do a shim during your temper cycles. Basically use two drill bits and a bar of metal to create a gap between the knife and the bar, and then clamp where the knife has warped to slightly bend it the other way. Then put it in your oven for a temper cycle and it should help straighten it. I hope that wasn’t too confusing
@@saccoknives not at all confusing. Thank you very much for the tips, I'll write them down in case it happens to me.
I've seen this video more times than I can count and I can't believe out of all the channels on here making knives that your videos haven't got eaten up by the algorithm to show all of us wannabe knife makers. The quality is just unreal, i can't wait to learn more
Thanks Peter! I'm glad you learned something from my videos, stay tuned!
Really nice work and design .
Beautiful work!
Fabulous job! Gorgeous chef knife 👏
Beautiful work!! Nicely done
Gorgeous piece 👌👌👌
Sweet knife!
Love the music and the work 👍👍
Lovely man. The music choice was perfect!
Very nice work and genuine. I've worked with reconditioning old various types of old knives, but I'd love to make kitchen knives. Thanks for the instruction.
Outstanding! I could watch this all day--beautiful piece! (Subscribed).
thank you!
Beautiful work. I'm following. It can show this type of thinning in more details.
Beautiful knife! Your video editing and your work is very inspiring.
Thank you!
It was very nice. I can even use it as decoration. :)
What an exquisite work, you can see that your knives have a superior quality. Excellent music by the way.
thanks for your kind words
Wow! What an amazing knife! Love the burl green is my favorite. And I find is particularly incredible that you can have that perfect texture on the metal while also having a perfect glossy finish. So insane!
Thank you! I’m quite fond of the finish as well
I use the same exact grinding technique for my convex chef knives! Except I don't have a rotary platen, so I use the slack belt for that part. Nice knife, and awesome quality video too!
I used to do it on a slack belt too and that works great, the rotary platten just makes it that much easier! Cheers
Knife turned out great dude!
Thank you man!
This was really good. I love the humble attitude too (“you can do a nice stone wash job with rocks from your backyard). New sub. I hope this channel blows up!
I've had awesome results from stones in my backyard! River pebbles work great too because they're smoothed out from the current.
Cheers!
Loving the videos mate. This should have more views IMO!
Thanks!!
Thank you so much for this man
My pleasure!
Yessir yessir ! Dope video dude
Thanks brother
Holy shit! Can't believe I only just stumbled across your channel... I follow you on Instagram but had not idea you were on here too. Awesome build mate 👍
Thanks! and welcome!
Very nice view
Nice work man. I like your handle detail near the heel. I've been making a few chef knives and I'm running into a few issues that you might be able to answer -- what thickness bar stock do you start with? Also, what tool do you use to resaw your stabilized wood? I really jacked up an expensive piece trying to use my bandsaw. Lastly, have you used scotchbrite belts? I've been really happy with progressing through three different ones, I feel it leaves a finish similar to 320 grit with no hand sanding whatsoever. The stonewash really hides any minor imperfections above 320. Such a timesaver.
Thanks! I've used all different thicknesses of steel for my chef knives depending on how I think that particular knife should feel and perform. For this one though I used 3/32" bar stock. I've always had trouble cutting through stabilized wood and having the blade veer off centre, but I've switched to using a metal cutting blade instead and it's worked miles better and lasted much longer than the wood ones. My bandsaw isn't super big and powerful, I'm sure that a proper woodcutting bandsaw would have no problem getting through stabilized wood. As for scotchbrite belts, I have a few but haven't found a finish that I like for the look of my knvies yet. Sure handsanding a blade takes longer than a belt finish, but I find for my application it looks better.
wow
Beautiful...whats the steel and edge angle?
Clean
🥶
your work blows my mind i cant believe you dont have more subs what grit do you recomend for a satin finish thanks Mark ✌✌
Thanks! I take mine to 600 for a clean etch, I’m sure you could go lower but that’s what I’m comfortable with
Awesome video, beautiful knife. Do you remember what thickness that steel stock was?
Thank you! I believe this was 3/32”
Damn Dude
Are you back for good? I'm looking forward to seeing more!!
haha I'm going to try my best. Working on some stuff right now!
Thanks for the vid!
How long was the etch?
How long did you tumble?
Thanks!
I believe I did two etches at roughly 5 minutes each, cleaning in between. And I tumbled probably for 2-3 minutes
Hey great work! What did u use to obtain such mirror finish after etching?
I’m not sure I know what you mean. I hand sand my blades to 600 before etching, maybe it has something to do with that?
From the time perspective my choice of words wasn’t particularly good, what I meant is the shine or gloss on your blade, I found out that my knives get really dull or matt after acid wash, but I started using carnauba wax to get something similar to that glossy finish you have going on. Anyway thank you for the response! Have an outstanding day
For the Ferric Chloride, your jar says 3:1. Can you please explain that breakdown? I’ve tried straight Ferric Chloride and it doesn’t get nearly this dark. Thanks for the great video.
I use a 3 to 1 solution of water to ferric. So 3 parts water and 1 part ferric chloride. I think the key to getting a nice dark even finish is a good hand sand or clean finish on the steel before going into the ferric chloride. And then I do 2-3 cycles usually
So much love for you and what you do!! Don''t forget about me okay?!
I could never! :)
The grit numbers should be on the screen.
What etching machine do you use? I love the outcome, and might like to have one myself! Great work!
I’m sorry I’m not sure I understand. Do you mean what do I etch the knife in to turn it black?? Thanks!
@@saccoknives Sorry, was wondering about etching your name/logo on the blade. Would love to know how it's done!
@@cybervore oh! I use a stencil that has my logo cut out and then I run a current through it that eats away at the steel exposed (my name & logo). The stencil only allows for the steel to be eaten away where its exposed.
hopefully that helps. I realized it could be a bit confusing
@@saccoknives Thank you so much! Love your work!
Awesome video, please can you do a video on knife sharpening
I’ll definitely put it on the list!
Hi, what do u dilute your ferric chloride with? Is it fine to use tap water?
tap water is perfectly fine
What's the music you use on your videos ? Love the video's thanks
Thanks! I’m not too sure, I use a service called Epidemic Sound
What was the scale you used?
Big leaf maple burl
Ye churi kitny ki hy
What type of steel is this ?
52100
@@saccoknives did you grind it hardened? Thanks. I have to admit it killed me seeing you change the finish after hand sanding.
@@markmerz8594 Yep all my bevel grinding was done after heat treat. I love a satin finish blade too, but I also love making customers dreams come true!
What type of steel
.
52100
@@saccoknives is this safe for food usage? Will the finish come off into the food?
where did you get that hat??
Mareko Maumasi sells them on his website
Booo for stock removal only. Forge a knife! You will respect yourself in the morning.
Forge On!!!
Someone hasn’t watched my most recent video