Brilliant! I appreciate the fact you don't own a lot of professional tools (like some other youtube users) but you have create a really good knife. Good work man!
I like the simple ways you go about doing the jobs needed, i plan to use some of your ideas. You prove you don't have to spent big bucks to do a good job. Great knife and keep it up. Just found you...Mike
I prefer Carbon steel knifes. I have old Dexter brand carbon steel knifes that are over 50 yrs old--no rust. You wipe them off when you are done using them and put them away. They are a lot easier to sharpen too. Great video-Thanks
Thank you for comment! I'm using this knife and unfortunately it gets very rusty.. Can you recomend some anti-rust protection? Despite that, it is very easy to sharpen and it holds edge pretty well!
Filip Huzjak slučaj moje žene, kad sam joj dal karbonsku moru da nekaj reže. uuu, oštra, super ergonomija, e Tomi zahrđala je, e Tomi sad smrdi ( Kad se patina dela ispušta onaj sumporasti miris jel ) od tad za mene u kuhinju sam inox. A i opčenito nezmara mi se dodatnim održavanjem noža. Valjda nečemu i služe svi ti super nehrđajuči čelici jel. Ah da, zaštita, eliminirat sve tragove smeđe crvene hrđe jel, i onda recimo domačim jabučnim octem, koji možemo i prokuhat premazat natopit nož da se uhvati crna hrđa iliti ga patina koja je dobra hrđa i štiti od loše. Možeš i nož namazat običnim senfom ( recimo tomy jel haha) i pustit da senf nabaci patinu. Ali meni se nesviđaju nesjajni noževi. Visoki sjaj za mene i nikad više karbonske nego samo inox more npr. Zato i recimo jako volim Victorinox multialate i njihov izraziti sjaj. btw ljepi nož. 👍
Hvala na komentaru. Da, to ovisi od osobe do osobe, netko preferira carbon steel, netko nehrđajući. Ja koristim taj nož iz videa već nekoliko mjeseci, poslije svakog korištenja ga operem, obrišem i spremim tako da hrđe nema, samo se stvorila ta patina pa je malo više sivkast. Sviđa mi se to što se izuzetno lako oštri. Oštrenje traje doslovno 2 minute i miran sam barem tjedan dana dok se nehrđajući čelici oštre teže... Svaki ima prednosti i mane. Bilo kako bilo, u budućnosti planiram raditi noževe od nehrđajućeg čelika jer nisu svi kao ja i znam da ih netko drugi neće brisati poslije svakog korištenja pa će hrđati... Nedavno sam počeo raditi pa štedim za alate i materijale da dignem izradu na malo višu razinu.
Hi Filip, first of all i would suggest you to dont stick with circular steel for knife making (kitchen cutlery) its extremely rusty, once you gonna forget the knife in the sink its going to get patina and rusty, if you gonna cut tomatoes, bananas, "fruits" you gonna be seeing weird vitamin oxidation on the blade. But actualy good job. I would recommend to finish the knife polish with scotch brite pad.
Thank you for comment! I'm using this knife and I can tell it is very rusty. I am new in knife making and made this knife just to have some practise and learn something. For my next knives I'll try to get some better, "non mystery" steel.
Dude carbon steel from saw blades is perfectly fine. That "weird oxidisation" is actually a protective layer called a patina and is completly natural. Hundreds of knife makers and blade smiths use saw blade steel is it the best high carbon steel no.. But it holds a great edge and is good practice. Please refrain from commenting when you seem to have 0 practical knowledge. It won't just rust if cared for and maintained. Dry after use a light oiling of kitchen food oil like canola or vegetable oil wiped on and with a cloth and everything is fine. I say this from actual experience as a bladesmith...
Why the need to temper? Is the saw blade not already hardened steel? Or is it because you used the grinder and it got hot and perhaps changed the properties? I want to make a knife just like this using this method.
Lucas Friedfeld It was not hard enough, and yes, when cutting and grinding it got very hot and lost hardness. Before doing anything with piece of steel from saw blade or something similar, heat it until bright red colour, and leave it to cool in room temperature. That way it will become soft and very easy to drill and work with. If you won't do that, it will be harder to grind and almost inpossible to drill. And in the end, you have to do heat treating.
I am amazed as well :D In summer 2017 there will be new videos, untill then unfortunately I can't do anything because of college, I live in different city...
Nož je predivan a bome i oštar, ja bi rado probao napraviti jedan sličan tome a nemam tračnu brusilicu pa bi koristio istu metodu kao i ti u video, da li ta turpija treba biti profi kvalitete ili može biti i nešto jeftinija i da li si koristio samo jednu ili grublje i finije ?
Pozdrav! Hvala na komentaru. Turpija ne mora biti neka pre skupa, moja je Unior za 50ak kuna. Mali savjet - nemoj ponoviti moju grešku i koristiti turpiju prema naprijed i nazad. Turpije su napravljene tako da rade samo prema naprijed, nakon toga ju podigneš i vratiš natrag. Ja sam vukao po čeliku naprijed - natrag i to jako šteti turpiji, zato mi se puno prije potrošila. Ako se pravilno koristi (samo prema naprijed) može držati jako, jako dugo. Ako budeš imao kakvih pitanja slobodno me kontaktiraj, ovdje, ili na instagramu. LP!
Hvala na odgovoru i savjetu :) sada kako proučavam izradu noževa i samu obradu metala pitam se da li postoji opasnost od udisanja kancerogenih ili toksičnih plinova nastalih prilikom brušenja brusilicom i zagrijavanjem prilikom kaljenja, pogotovo ako koristiš čelik nepoznata sastava ( npr. neki stari list pile ) i da li te pare/plinovi uopće nastaju kod ove vrste obrade, da li ti znaš ?? Lijep pozdrav
Iskreno, prva informacija o štetnim plinovima za vrijeme brušenja. Ja uvijek nosim masku preko usta i nosa da ne udišem metalnu prašinu. Svakako se preporuča nošenje neke kvalitetnije maske.
Nije da sam ja negdje čitao da postoje, ali možda se pojavljuju prilikom grijanja na velike temperature ili čak pri brušenju, jer znam da ti čelici za alate imaja u sebi nekoliko različitih elemenata poput vanadija, mangana, croma....pa ne znam da li koji od njih ispušta štetne plinove, svejedno hvala na odgovoru :)
Do you ever have any trouble with warpage after heat treat? I complete ruined a knife yesterday that I had 10+ hours into. Turned the blade into a string of "S" curves.
Scotty Milligan was it at or near its final sharpness? if it was that's where u went wrong. when hardening and tempering knives you are meant to leave a small amount of material on the blade edge 1mm usually works fine for me it just means a little extra work filing it to shape but I don't mind it.
I used a spring from a skyjacker lift kit. I indeed filed the edge too thin and also had an uneven bevel because my blank was far from parallel. I was excited to try my new bevel jig and didn't take the time to make everything flat/parallel.
Linus Castro unfortunately not because then I didn't know I have to do it. it was very hard to file and drill. I destroyed a brand new file and 2 drill bits :D
hey man, awesome knife!!! how did u do that lest sharping ?(what is the angle to sharp on the last sharping ) ? and can u tell me the measures ??? this size is perfect for a dealing that I want to make hahaha can help me with this please ?
Hair dryer...that is what I'm using too for my fire place.Btw. where are you coming fromI'm asking because I see that you have used thinner can from Italian fabric that I also use. 😉
you will need pretty much all grits from 100 to 1000/1500. They are cheap so no worry. You will ned grit 100, 200, 400, 600 and 1000 for finishing blade (removing scratches), and for sharpening I think it would be ok with 600, 1000 and 1500. You saw how I finished it in my video, there are plenty more videos where you can find information. I can recomend you Gough Custom channel, he have great videos. Good luck ;)
Good work dude. Don't listen to some of these potatoes who clearly have no idea what they're talking about when it comes to carbon steel.Saw blade steel, so long as it's heat treated correctly and tempered makes great kitchen knives just requires more maintenance. You can check me out on Instagram under- nyatiblades. If you have any questions.
No :D I mean, you can sharpen a knife to shave if you are carefull and take your time, but stones are not very good. I've sharpened around 20 knives and some stones are pretty worn out, and one of them broke. I am planning to buy Lansky system.
It's all about personal preference. Stainless steel is generally harder to sharpen, and does not retain an edge anywhere near as well as high carbon steel does. As long as you make sure your carbon steel knife is completely dry before putting it away, it wont rust. Often, after cutting lots of fruit and vegetables, carbon steel will develop a patina that will further protect from rust.
teckwizz123 '' Often, after cutting lots of fruit and vegetables, carbon steel will develop a patina that will further protect from rust. '' thanks i wasn't know that
This is probably one of the better knife making videos I've ever watched!
Zaheer O'Brien
thank you!
Brilliant! I appreciate the fact you don't own a lot of professional tools (like some other youtube users) but you have create a really good knife. Good work man!
That was great! Done by hand, nice job.
Very cool knife I like how it cut that tomato! And I like the bevel jig brilliant!
Gorgeous knife!
Love the Kawi! Keep those carburetors clean.
Awesome knife! And awesome video!
Two thumbs up and I learned a few things
Thanks! I'm glad to hear that :)
Nice work Filip!
👏
SWEEET Video! Looks like an Italian Race Car! Very Sleek. Thumbs up! Thanks for sharing! Have A Super Week!.....Gus
Stone machine, amazing work
great video,great knife.Thank you for sharing.God work.
DELTA-SPORT,Klub za praktično streljaštvo Hvala:)
Bravo decko, samo nastavi.
I like the simple ways you go about doing the jobs needed, i plan to use some of your ideas. You prove you don't have to spent big bucks to do a good job. Great knife and keep it up. Just found you...Mike
I'm glad to hear that.
Thank you!
Super Bueno..que decir...... Fantastico...
Fantastic!
Thank you for sharing
A Filip to oznacza, że mój rodak? 😉😁😁
I prefer Carbon steel knifes. I have old Dexter brand carbon steel knifes that are over 50 yrs old--no rust. You wipe them off when you are done using them and put them away. They are a lot easier to sharpen too. Great video-Thanks
Thank you for comment!
I'm using this knife and unfortunately it gets very rusty.. Can you recomend some anti-rust protection?
Despite that, it is very easy to sharpen and it holds edge pretty well!
Filip Huzjak slučaj moje žene, kad sam joj dal karbonsku moru da nekaj reže. uuu, oštra, super ergonomija, e Tomi zahrđala je, e Tomi sad smrdi ( Kad se patina dela ispušta onaj sumporasti miris jel ) od tad za mene u kuhinju sam inox. A i opčenito nezmara mi se dodatnim održavanjem noža. Valjda nečemu i služe svi ti super nehrđajuči čelici jel.
Ah da, zaštita, eliminirat sve tragove smeđe crvene hrđe jel, i onda recimo domačim jabučnim octem, koji možemo i prokuhat premazat natopit nož da se uhvati crna hrđa iliti ga patina koja je dobra hrđa i štiti od loše. Možeš i nož namazat običnim senfom ( recimo tomy jel haha) i pustit da senf nabaci patinu. Ali meni se nesviđaju nesjajni noževi. Visoki sjaj za mene i nikad više karbonske nego samo inox more npr. Zato i recimo jako volim Victorinox multialate i njihov izraziti sjaj.
btw ljepi nož. 👍
Hvala na komentaru.
Da, to ovisi od osobe do osobe, netko preferira carbon steel, netko nehrđajući.
Ja koristim taj nož iz videa već nekoliko mjeseci, poslije svakog korištenja ga operem, obrišem i spremim tako da hrđe nema, samo se stvorila ta patina pa je malo više sivkast. Sviđa mi se to što se izuzetno lako oštri. Oštrenje traje doslovno 2 minute i miran sam barem tjedan dana dok se nehrđajući čelici oštre teže...
Svaki ima prednosti i mane.
Bilo kako bilo, u budućnosti planiram raditi noževe od nehrđajućeg čelika jer nisu svi kao ja i znam da ih netko drugi neće brisati poslije svakog korištenja pa će hrđati... Nedavno sam počeo raditi pa štedim za alate i materijale da dignem izradu na malo višu razinu.
Puno uspjeha i sreče želim!
Good job
Hi Filip, first of all i would suggest you to dont stick with circular steel for knife making (kitchen cutlery) its extremely rusty, once you gonna forget the knife in the sink its going to get patina and rusty, if you gonna cut tomatoes, bananas, "fruits" you gonna be seeing weird vitamin oxidation on the blade. But actualy good job. I would recommend to finish the knife polish with scotch brite pad.
Thank you for comment! I'm using this knife and I can tell it is very rusty. I am new in knife making and made this knife just to have some practise and learn something. For my next knives I'll try to get some better, "non mystery" steel.
Dude carbon steel from saw blades is perfectly fine. That "weird oxidisation" is actually a protective layer called a patina and is completly natural. Hundreds of knife makers and blade smiths use saw blade steel is it the best high carbon steel no.. But it holds a great edge and is good practice. Please refrain from commenting when you seem to have 0 practical knowledge. It won't just rust if cared for and maintained. Dry after use a light oiling of kitchen food oil like canola or vegetable oil wiped on and with a cloth and everything is fine. I say this from actual experience as a bladesmith...
The best! ✌🏽
Awesome! Please make more videos!
Thank you, I will, this summer:)
Question did you bring back the blade?
dude very very nice
Justin Wright thank you :)
Why the need to temper? Is the saw blade not already hardened steel? Or is it because you used the grinder and it got hot and perhaps changed the properties? I want to make a knife just like this using this method.
Lucas Friedfeld
It was not hard enough, and yes, when cutting and grinding it got very hot and lost hardness.
Before doing anything with piece of steel from saw blade or something similar, heat it until bright red colour, and leave it to cool in room temperature. That way it will become soft and very easy to drill and work with. If you won't do that, it will be harder to grind and almost inpossible to drill.
And in the end, you have to do heat treating.
WOW 2 VIDS AND 888 SUBS WELL DONE!
I am amazed as well :D
In summer 2017 there will be new videos, untill then unfortunately I can't do anything because of college, I live in different city...
Jako lijep nož, ajde da i tu netko radi noževe :)), tempiraš na 250 1 sat? I super ideja sa bakrenom cijevi
Hvala! :) oko 2 sata na 200c je bilo.
Moc pěkná práce , poradil by si mi ? Taky dělám svůj první nůž , sem ve fázi broušení a přípravy na kalení , jakými hrubostmi papíru si brousil ? díky
I need that sharpening kit. I have a lanksy one but it's only good for short knives. what's the name of the one you use? great vid
Edge pro apex
Nož je predivan a bome i oštar, ja bi rado probao napraviti jedan sličan tome a nemam tračnu brusilicu pa bi koristio istu metodu kao i ti u video, da li ta turpija treba biti profi kvalitete ili može biti i nešto jeftinija i da li si koristio samo jednu ili grublje i finije ?
Pozdrav!
Hvala na komentaru.
Turpija ne mora biti neka pre skupa, moja je Unior za 50ak kuna. Mali savjet - nemoj ponoviti moju grešku i koristiti turpiju prema naprijed i nazad. Turpije su napravljene tako da rade samo prema naprijed, nakon toga ju podigneš i vratiš natrag. Ja sam vukao po čeliku naprijed - natrag i to jako šteti turpiji, zato mi se puno prije potrošila. Ako se pravilno koristi (samo prema naprijed) može držati jako, jako dugo.
Ako budeš imao kakvih pitanja slobodno me kontaktiraj, ovdje, ili na instagramu.
LP!
Hvala na odgovoru i savjetu :) sada kako proučavam izradu noževa i samu obradu metala pitam se da li postoji opasnost od udisanja kancerogenih ili toksičnih plinova nastalih prilikom brušenja brusilicom i zagrijavanjem prilikom kaljenja, pogotovo ako koristiš čelik nepoznata sastava ( npr. neki stari list pile ) i da li te pare/plinovi uopće nastaju kod ove vrste obrade, da li ti znaš ?? Lijep pozdrav
Iskreno, prva informacija o štetnim plinovima za vrijeme brušenja. Ja uvijek nosim masku preko usta i nosa da ne udišem metalnu prašinu. Svakako se preporuča nošenje neke kvalitetnije maske.
Nije da sam ja negdje čitao da postoje, ali možda se pojavljuju prilikom grijanja na velike temperature ili čak pri brušenju, jer znam da ti čelici za alate imaja u sebi nekoliko različitih elemenata poput vanadija, mangana, croma....pa ne znam da li koji od njih ispušta štetne plinove, svejedno hvala na odgovoru :)
very nice. how do you keep it from rusting?
+Bob Robert i keep it dry, it has patina now and it does'n rust. But, today I only make staibless steel knives.
Do you ever have any trouble with warpage after heat treat? I complete ruined a knife yesterday that I had 10+ hours into. Turned the blade into a string of "S" curves.
Scotty Milligan was it at or near its final sharpness? if it was that's where u went wrong. when hardening and tempering knives you are meant to leave a small amount of material on the blade edge 1mm usually works fine for me it just means a little extra work filing it to shape but I don't mind it.
What steel did you use?
With stainless steels I recommend leaving around 0.3 - 0.4 mm thick edge, and for carbon steels leave it thicker, around 1mm.
I used a spring from a skyjacker lift kit. I indeed filed the edge too thin and also had an uneven bevel because my blank was far from parallel. I was excited to try my new bevel jig and didn't take the time to make everything flat/parallel.
tanks for your atention! and congratulation again kkk
nice work like the shape of the handle . The pins are they Aluminium or stainless Steel ? and the handle looks like oak
XJ9 thank you! wood is oak, pins on this knife are aluminum.
thx maybee I build some of my own
XJ9 good luck :) you see it can be done without expencive tools and materials...
Good job! What type of wood is it?
Thanks! It is oak wood :)
No yyughyyyyhnu
Question: did u aneal the blade before putting a bevel on it
Linus Castro unfortunately not because then I didn't know I have to do it. it was very hard to file and drill. I destroyed a brand new file and 2 drill bits :D
I saw you harden In oil bit did you temper at all?
Yup, it says in video at 3:59.
Forged in flip flops 😂
svaka tebi cast
Hvala :)
+Filip Huzjak isto planiram da uradim danas sam hteo ali praznik
hey man, awesome knife!!! how did u do that lest sharping ?(what is the angle to sharp on the last sharping ) ? and can u tell me the measures ??? this size is perfect for a dealing that I want to make hahaha can help me with this please ?
Thanks! Sharpening system is cheap copy of "Edge pro apex", around 20$ on ebay, it works just fine! Handle is around 11cm, and the blade is 14cm.
Hair dryer...that is what I'm using too for my fire place.Btw. where are you coming fromI'm asking because I see that you have used thinner can from Italian fabric that I also use. 😉
Croatia :)
Where can i find the template to make it
Are you from Croatia and do you sell those knives?
MARKO 2384
Pozdrav, da iz Hrvatske sam, za sad ne prodajem.
Hope you didn’t f-up the table when you cut that tomato. Cool knife.
Did you anneal the steel first?
LE-Handmade knives
No, but I should have done it. it was very hard to drill and file. (back then I didn't know almost anything about steels...)
what sharpening system is that in the video
Dwayne wallace edge pro apex, cheap ebay copy
nice
What camera did you use for filming this?
Canon 70D with Tamron 17-50mm 2.8 (non VC) and 18-55mm STM kit lens.
@@FilipHuzjak t
How did you make the beveling jig?
Shining Sun Entertainment
It was a quick build from scrap wood... Check out Aaron Gough's video on how to make file bevel jig.
I want to ask sth to u, I just have a angle grinder and a drill :D No beltsanders, sharpeners etc. Can i make a knife?
Virtual God
Of course :)
You can make simple filing jig like i did, and use file for bevels. you don't need belt grinder to begin with knife making.
Virtual God
Also, you can use sand paper on flat surface to sharpen a knife. just buy sand papers from abaout 100 - 1000/1500 grit and you are good.
Thank you so much :) Grit advice? 100 or 1000? :D
you will need pretty much all grits from 100 to 1000/1500.
They are cheap so no worry. You will ned grit 100, 200, 400, 600 and 1000 for finishing blade (removing scratches), and for sharpening I think it would be ok with 600, 1000 and 1500. You saw how I finished it in my video, there are plenty more videos where you can find information.
I can recomend you Gough Custom channel, he have great videos.
Good luck ;)
Thank you so much again.
what sharpener u using?
MolleTv
Edge pro apex, but not original. ~30$ on ebay.
Good work dude. Don't listen to some of these potatoes who clearly have no idea what they're talking about when it comes to carbon steel.Saw blade steel, so long as it's heat treated correctly and tempered makes great kitchen knives just requires more maintenance. You can check me out on Instagram under- nyatiblades. If you have any questions.
Thank you for comment, I appreciate it! I saw your blades on instagram, they are amazing! Sheaths too :)
Nóż bardzo fajny tylko powiedz mi dla czego nie nagrywasz w j polskim skoro (chyba)jesteś polakiem
może nie chceb albo po prostu nie umi po polsku :P gdybym ja miał nagrywać to też po angielsku, większa publiczność
Guys, thanks for comments, but I didn'd understand anything :D
I'm not from Polska, I'm from Croatia.
yup sorry :) great knife man
Thanks :)
What kind of sharpening system have you used in this video? Here ruclips.net/video/s_AX44wXQTU/видео.html
Dywan
Edge pro apex, but not original. Around 20$ on ebay.
Do you reccomend it?
No :D
I mean, you can sharpen a knife to shave if you are carefull and take your time, but stones are not very good. I've sharpened around 20 knives and some stones are pretty worn out, and one of them broke.
I am planning to buy Lansky system.
I think about it too. I've built file jig to make bevel and I think about somethink to sharpen my knives. Thanks for answers bro :)
making a kitchen knife out of carbon steel is not a good idea
but the idea is cool
Why not ?
+Ulf Andersson most carbon steel rust very easily
Ulf Andersson when used on fresh Meat or fresh fruit it will rust
It's all about personal preference. Stainless steel is generally harder to sharpen, and does not retain an edge anywhere near as well as high carbon steel does. As long as you make sure your carbon steel knife is completely dry before putting it away, it
wont rust. Often, after cutting lots of fruit and vegetables, carbon steel will develop a patina that will further protect from rust.
teckwizz123 '' Often, after cutting lots of fruit and vegetables, carbon steel will develop a patina that will further protect from rust. '' thanks i wasn't know that
Fake
what sharpener are you using
michael wilson edge pro apex, cheap ebay copy...works fine
Filip Huzjak I'm all about that, them you. good work. nice and clean, symmetrical