If I remember right you got a water misting set up for the grinder, is there a reason you stopped using it? I was looking at picking one up if they are worth it
I am wondering about the part where you said held it at 1475 for about 10 minutes. How do you know when it is at 1475? It goes in cold right? I assume you have done this enough times that you just know roughly how long it takes a blade of "x" thickness to come up to temperature. Do i require a heat treating oven to do hamons?
Hey walter, im curious if you've tried the structured ceramic belts. i found the constant dipping and having a wet blade causes the trizac belts to go bad quickly. the structured ceramics seemed to cut fast and are waterproof . i cant say anything about the finish cause i always hand sanded. I only used the 65 and 45x belts but i was very happy vs the trizac belts. Could be down to grinding style.
Noticed that you didn't use a pin. Do kitchen knives require a pin? I've been doing kitchen handles with no pins like yours and feel it's quite sufficient...
I used nu-clay to make my first hamons, and I can safely say I was successful, though I'll admit I etched too long...I fell asleep, oops! The effect, however, was interesting, kind off had a brut du forge look
Ah my favorite weeb in a canadian tuxedo making cool stuff for me to drool over haha. I love santoku's; Im not sure if theres a specific name for this style but I really want a santoku with a chisel grind edge. Make it out of a lovely batch of hitachi blue steel... I have a nice damascus kiritsuke that I adore; its just a nightmare to sharpen due to its huge size and the outrageously hard steel. Well, it would be easier to sharpen if my wife didnt use it and throw it in the steel sink lol. If anyone knows a way to get your SO's to stop using your nice knives irresponsibly, please save my marriage haha.
Thanks Walter. Another good one. Oh. :( The steel debut was cool but, I'm not a big fan of simple carbon steels in general, less have to forge... and especially for chefs knives or any knife to be used for food for human consumption particularly but be nice to try for something sometime. Might try this in a good high alloy stainless though, or is that sacrilege? :))
I'm a chef of 17 years. I'd love to hear why Carbon steel is an issue for you with food. So would all the professional chefs and cooks around the world who use them In everything from simple bistros to 3 Michelin starred restaurants. I'm intrigued
Sheffcut is a pretty cool steel, its basically the older Voestalpine 26C3 razor steel but with a bit of niobium in there to keep the grain size down. I've been using 26C3 for years now, very high purity steel that's as good as Hitachi White and gets harder than a wedding dick. The same guys who did that are also launch Wolfram Special which is a similar recipe but with 2.2% tungsten which might be worth looking for as well
I've watched your videos for the past 10 years 😎👌
Thank you!
What a great sponsorship collaboration idea.
I can't wait to try this one for myself. Your videos always help me to keep going.
beautiful santoku
I like that it weighs in at 1.3 percent carbon. Never heard it put that way pretty funny. Awsome job, thanks for sharing
"quitting is not an option" love it
thakn you Walter. i happen to be making my first commissioned Santoku so i appreciate the info in the vid!
Epic job! Greets from Poland.
Another great video. Thanks!
Thank you another beautiful knife
Beautiful knives.
If I remember right you got a water misting set up for the grinder, is there a reason you stopped using it? I was looking at picking one up if they are worth it
Looks good mate
Hi. Are these finished blades the same you clayed on camera? The hamon seems way different from claying.
I am wondering about the part where you said held it at 1475 for about 10 minutes. How do you know when it is at 1475? It goes in cold right? I assume you have done this enough times that you just know roughly how long it takes a blade of "x" thickness to come up to temperature. Do i require a heat treating oven to do hamons?
Nice looking knife 🔪👍👍👍
Tell me about scribe lines on the edge of the blade
Was wondering about trying 26C3 but not I might look straight to SheffCut instead. Very nice builds as always, Walter :)
Love these vid’s ❤
Hey walter, im curious if you've tried the structured ceramic belts. i found the constant dipping and having a wet blade causes the trizac belts to go bad quickly. the structured ceramics seemed to cut fast and are waterproof . i cant say anything about the finish cause i always hand sanded. I only used the 65 and 45x belts but i was very happy vs the trizac belts. Could be down to grinding style.
Whats in the background behind the clear plastic flaps?
Nice
What thickness is the stock being used?
Dang it still waiting on arm to heal. Got half dozen knives hung up already now you toss new steel to play with
Noticed that you didn't use a pin. Do kitchen knives require a pin? I've been doing kitchen handles with no pins like yours and feel it's quite sufficient...
If you use a decent epoxy pins are mostly aesthetic, but they can slightly reduce the risk of the handle shearing off under certain conditions.
So this new steel is British??
a kitchen knife with no sharpening is just an art object lol
I used nu-clay to make my first hamons, and I can safely say I was successful, though I'll admit I etched too long...I fell asleep, oops! The effect, however, was interesting, kind off had a brut du forge look
Ah my favorite weeb in a canadian tuxedo making cool stuff for me to drool over haha. I love santoku's; Im not sure if theres a specific name for this style but I really want a santoku with a chisel grind edge. Make it out of a lovely batch of hitachi blue steel... I have a nice damascus kiritsuke that I adore; its just a nightmare to sharpen due to its huge size and the outrageously hard steel. Well, it would be easier to sharpen if my wife didnt use it and throw it in the steel sink lol. If anyone knows a way to get your SO's to stop using your nice knives irresponsibly, please save my marriage haha.
Thanks Walter. Another good one.
Oh. :( The steel debut was cool but, I'm not a big fan of simple carbon steels in general, less have to forge... and especially for chefs knives or any knife to be used for food for human consumption particularly but be nice to try for something sometime.
Might try this in a good high alloy stainless though, or is that sacrilege? :))
No hamon for you.,
I'm a chef of 17 years.
I'd love to hear why Carbon steel is an issue for you with food.
So would all the professional chefs and cooks around the world who use them In everything from simple bistros to 3 Michelin starred restaurants.
I'm intrigued
Make the same but forged ! Thanks
Sheffcut is a pretty cool steel, its basically the older Voestalpine 26C3 razor steel but with a bit of niobium in there to keep the grain size down. I've been using 26C3 for years now, very high purity steel that's as good as Hitachi White and gets harder than a wedding dick. The same guys who did that are also launch Wolfram Special which is a similar recipe but with 2.2% tungsten which might be worth looking for as well