Knife Making: Vegetable Razor / Nakiri
HTML-код
- Опубликовано: 29 июн 2024
- Experimenting with weird blade geometry: nakiri and straight razor mash up.
Right handed single bevel, Nitro B steel blade, 2mm thick with center hollow grond to 1mm.
Friction fitted walnut wa-handle and saya.
I usually make multi material handles but this project is all about experimenting with blade geometry so I went with something simple and clean.
Some of the stuff I use for my projects is listed in this amazon storefront:
www.amazon.com/shop/blackbear...
It's affiliate marketing, so if you order something from here you'll help the channel for free! Thank you!
0:00 Blade Profile
1:58 Heat Treatment
3:43 Bevel Grind
6:23 Wa-handle
7:38 Saya
10:40 Test
Thanks a lot for watching, I hope you liked the video!
Suggestions and comments are welcome.
Leave a like and share to anyone who might be interested!
★Patreon★
/ blackbeardprojects
★Website★
blackbeardproject.com/
★Follow me★
Facebook ► / blackbeardprojects
Twitter ► / blackbeardproje
Instagram ► / black_beard_projects 
Хобби
A trick I saw to ensure that your sandpaper doesn't break when you're doing things like sanding the spine of the knife is to back it with duct tape or gorilla tape. Something that's strong and flexible, but fiber reinforced.
Thats a good tip. I never thought of that. Thanks dude.
Thanks for the tip, going to try that this weekend!
Have to say that I just came across your channel. It is very amazing to watch what you do. I don't have those skills, yet, but I will try and work on them in the future when I can get a workshop. Thank you for the content that I can sit and watch. Please continue.
Just here to say that you technically made an usuba, not a nakiri. Usubas are single bevel, nakiri are double bevel.
Also, the S-grind is really interesting, but part of the reason you may be getting trouble with your cuts on soft foods is because the flat side of the blade is typically hollow ground while the bevelled side is flat, allowing you to sharpen the edge to a finer point and preventing food from sticking on that side of the knife.
I saw the flaw when he was cutting the tomatoes like when you’re knife is running out sharp
pega meu id e me chama pro 4x4 1306922931
This is the best kind of feedback. Correct and not condescending or anything. What's a knife like this retail for? It's such a niche thing I wouldn't even be able to hazard a guess, but I'd suppose, a lot?
@@jerod5636 Decent Usubas can easily go for at least $200 USD, if not much more depending on the maker, steel, materials, size, and any decorative patterning/style they put into the handle or blade. However, the premium in price also is influenced by demand, because the average home cook does not need an usuba and is better equipped with a nakiri and therefore they are targeted more for professional use.
A nakiri is typically a bit more approachable in price, and better suited for a variety of tasks because the double bevel prevents steering in cuts and is a bit stronger for those who may not be as careful with their knives. Both are thin blades, but generally nakiri are a bit easier to keep from chipping due to the geometry of the bevels leaving more material to support the edge against damage.
@@jerod5636 -- Not very expensive. If one is a $20 knife every 3years kinda guy then yeah a Nakiri can be "expensive". You can get a Nakiri made of cheap steel for about $40ish. However, a good quality Shun Nakiri can run you from $125 on up.
Edit: I did not see @BrandonKaye's response before I commented, but I suppose same sentiment different words. ;)
every time you make something unique. well done man
And this is why I watch other makers.... been making knives and sayas for quite some time and never thought to grind the handle and the saya down together, brilliant idea!
Beautiful matched set for the knife and scabbard, hardly tell where one ends and the other begins. Nicely done sir very nicely done indeed, remember Texas is watching.
Good job. I like the result!
Awesome design. I think the sharpening technique could be greatly improved. As hard as that blade is, It should cut those tomatoes with no horizontal movement
that tang technique was really cool and clever. I will have to give that go.
i was just wondering if it would spin around being circular? I suppose it doesn't matter for a kitchen knife too much, but wouldn't a decent knock spin the blade a bit? Or do you think the friction will hold it?
.
@@TheEthanEdge Theoretically yes it could spin if it got knocked around enough a couple of ways to fix it if it ever did spin is when you put it together put a little bit of epoxy in the hole or the other way is you could put a single pin right towards the top of the handle to keep it from spinning
What's a tang technique
@@raveendrap1457 the tang (blade handle) technique is the way he made the tang fit into the handle by using the split dowel.
Grande capacidade. É muito bom conhecer as aptidões humanas. Parabéns!
Wonderful woodworking and knife-making as usual! I love the aesthetic you went for with the blade!
beautiful brother beautiful!
Very satisfying how the handle fits to the case you made for the blade.
Perfekt build. Id love to get this for my kitchen. Please make a small line of these
Awesome project, I am really enjoying your builds, glad that I found your channel.
How wonderful to be able to make something like this yourself!
Not super flashy and pretty but completely utilitarian BRILLIANT!!!!.....I want one now 🤔
Finally done goofing around with shop machines and back to doing what we all love to see! It looks amazing, thanks for sharing!
Always great looking work and learning a lot thanks for all the shows and Gods blessings for you and all your family
I really, really like that centred hollow grind! It looks really good
I really enjoyed watching that, and there a few things (techniques) in the video I’d never seen before. Thanks for sharing.
Can we all just take a moment for that hollow grind? Just spectacular! 👏👏👏
Beautiful blade and great job on that grind. Every time I try to forge a thin blade it warps no matter how careful I try to be. I only have a charcoal forge and quench when it looses magnetism and color. Love that kiln of yours.
He’s using stainless so its a lot different
Funny how I was just watching one of his other videos and then I got a notification for this video like can this day get any better
Pp
I’d like a custom Grundle Trimmer or straight razor.
This is great too
Great job. Nothing superfluous. In the style of Japan. You are a real master. Thanks!
I’ve never seen an s-grind single bevel, but I guess it works! Good job
Excellent! I really like those extensions you made for your vise. Well done, sir.
Awesome craftmanship as always. And thanks for the amazing ideas.
The way you attached the handle to the tang is very clever, I’ve never seen that before. I like it
Good looking knife and well made. Just a couple of points: when drilling stainless steel, better to run the drill very slow, keep even pressure on the drill and don't lift off the surface until you are through the metal, and, always use a good quality cutting oil. When you lift off the surface when drilling, the surface work hardens very quickly.
Dude that dowell tang was genius! I’m going to do that on a kitchen knife I have on the back burner!
...e il pranzo è servito, bello assai! 😱
I'm usually not a fan of one-sided grinds, but this one is perfect!
Beautiful knife! I would be proud to have that in my kitchen!
Wow, you put a lot of effort into making this this is awesome! I enjoy it!
This may be my favorite thing I've seen you make. It's very beautiful and very practical. I especially like the simplicity of the sheath and how well it matches the handle, and I love the walnut. Gorgeous!
Muito bem feito, simples e bonita ! Parabéns
Perfect gift for a chef.
I really like the asymmetrical grind; bet it makes keeping an edge much easier.
Truly amazing. Excellent workmanship.
I love this big S-Grind! And still loving your Woodwork ❤️
Sorry, but this is a woodart, not a woodwork 😍
Another great blade from the man himself :) awesome choice of blade grind, style and sheath wood!
I always love everything you make.
As someone who has worked with his hands 40 years I have to say your level of skill is exceptional……a true artisan..!!
Very nice and again, a handle that isn't awful. I'm proud of you.
Pure craftmanship, excellent job
Glad you’re having fun and sharing the results! An interesting blade. Would you do that style again? If not, why?
Best regards from Northwest Pennsylvania!
Beautiful and Wonderful work.
I suggest when cutting food that when you need to move it across your board you flip your blade and push it with the spine of the blade so that you don't risk any damage to your blade.
You always do such wonderful work! Thank you so much for sharing.
Очень оригинальный кухонный нож. Изгиб лезвия - интересная идея. Захотелось и себе такой.
Love your work
i love this type of weird sandings
Отличная работа!
Привет из Беларуси!
just one word from me " Awesome!!
I'm not sure why you stopped shaving your arm with your blades, but I'm happy that you stopped. Lovely knife, lovely work, lovely channel.
I always look forward to any videos you upload!
I'm confounded. I see 966 people gave this thumbs down. Why, it's beautifully designed and engineered. Great job.
Man, it's such an enjoyment watching crafting videos like these...Great work as always!
Lately your videos are the only thing that puts me to sleep, so thank you, keep it up.
Finalmente un coltello da cucina , bravo!
Thanks for sharing your process, I learned a lot. That grind is, um, tricky!
I love it ! Good job 👍
Excellent !! Restored a similar painstaking task !!!
At last someone who makes something really sharp and doesn’t use it on a glass or stone cutting board instantly dulling the blade!
pega meu id e me chama pro 4x4 1306922931
that came out, very well... awesome work!
Cool!
Que faca linda! Parabéns
One gorgeous knife! Love your craftsmanship on all of your builds, keep up the awesome videos 👍👍😁!
What a great video and such a beautiful knife and furniture. Thanks
The click we hear when you close it is so satisfying. Good work!
Классный нож, я от такого не отказался.
What a beautiful piece! God bless
Parabéns por este trabalho bastante inspirador sucesso pra vc
Health in your hands, work well, GOOD JOB !!
Un lavoro eccezionale!
Wow, I want one, loved the blade work, if you ever make them in stainless steel you have a buyer, lol.
Beautiful work
Much love on that stainless steel foil. I ordered some online that took 1 month to come in on a slow boat from China just so i could heat treat a w2 blade for my father
Damn thing looks like it could cut better than most lasers, nice work
Very very impressive!
Brilliant job.
Gorgeous grind.
Божественно!
So precise it's unique
So simple and beautiful.
Beautiful knife Beautiful job well done
Thats so clean i love it!
That hollow grind is siiiick. No way do I have a steady enough hand for that
Another awesome project! A Nakiri though is ground on both sides. This is an Usuba!
most beautiful kitchen knife of the world.
Nice video you made...really liked it
The amazing knife
Perfect working!
When I saw the first clamp I went “that’s not enough clamps for...” and then all the other clamps appeared
Haha. I'm sure he did that on purpose.🤣
Yeah, I would have put one clamp on it, then cut to me doing something else to make all the nerds mad, then cut back to it dry, but covered in clamps so they would have already written their comments.
You're really awesome. Nice job. What a great blade.
I didnt know a microwave could do all of this! Gonna test it for myself soon
Not a microwave. It’s a toaster oven
Just beautiful!👍
Превосходная работа! Круто!
Искуство! Золотые руки!
That was very smart with the handle you drill out big hole insert a wood dowel cut it in half almost and fitted in there with the Tang dude that is genius I would have never thought of that I would have never ever thought of that that is some good craftsmanship and good thinking bro I mean it like now I know it to use just drill a hole make a cut in a dowel and slip my blade in there and glue it that's all I got to do very very smart 👍🏼👍🏼👍🏼👍🏼👍🏼