Forging a Gyuto Chef Knife : I almost ruined it !!
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- Опубликовано: 17 фев 2024
- Forging a Gyuto chef knife using a brand new steel developed for forging kitchen knives. Apex ultra is the best performing steel for forged knifes available.
I showcase the knife by cooking some steaks for my family. slicing and dicing some vegetables and herbs for sides and a chimichurri sauce. Using some of the finest meat on earth from
www.meatartisan.com
To see our full line up of cookware go to our website. Sign up with our email to get notified when I make more kitchen knifes and for first dibs and special deals.
www.stagecoachforge.com 
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My heart sank when I saw that chip. Great attitude for overcoming and resolving the problem, I could only hope I would have such a great response.
Thanks yea it literally almost made me want to cry….felt pretty demoralized after that but pulled through and it turned out great after way to much work though 😜
Awesome to see Cy. I’m lucky enough to own one of his knives. You made a fantastic looking knife.
Thank you! Yep always inspired by Cy’s creations. Thanks for watching
Like the crunchy effect @ the start.
Yea our mic makes an interesting crunchy effect lol
Yeah the AAA should be at 120 degrees for the quench. I would suggest getting a heat treatment kiln, it makes using steels like Apex and 52100 that require a long soak time much easier.
Thanks I’m planning on trying some different techniques. I’ve got some parks 50 now as well. I do have a heat treat kiln It’s been having inconsistent results I think from the thermocouple. And this spec is supposed to have a wide range of heat treat temps making it ideal to treat in the forge. Cy does all his heat treat in the forge by eye so I’m trying to master that as well so I have lots of options.
You most likely want to quench in parks 50 oil. Its a faster oil than parks aaa. I haven't read the literature on apex ultra but it seems like a lot of those really hard steels use a faster quench. Warming your quench oil should help you get a more consistent quench throughout the entire knife.
whats the brand of the drop hammer he was using?
62 Rockwell is good enough for me. 69? Isn't that brittle? I actually like the reduced profile after you ground down from the chip. I'd have to try it, but if the edge is too far away from the hand it feels like I loose a little control, like on some of the Japanese knives. Maybe just me though.
Yea 62 Rockwell is usually ideal for kitchen knifes. But this apex ultra is new fancy steel that’s designed to get up to 68-69 RHC and not be brittle but make it crazy tough and hold an edge better than all other steels. So I’m just experimenting with getting the ultra hard to see how it performs. It’s already proven to be holding an edge longer than 52100
I do like the idea of the ultra quality steel. Keep up the good work!@@stagecoachfarmforge