@@clintlangley5562 I thinks it's just a stabilized burl. Doesn't really act like resin, plus I don't think you can draw on resin with a pencil. May be wrong though
I just started watching video's on knife making. I get so confused. The first grind I assume is getting that bevel in the middle of the blade on the side you sharpen. Do you put another bevel on the same edge that you sharpen?
@@robertm.9433You can put even another bevel on the cutting edge, that‘s usually referred to as a secondary bevel or a micro bevel - in my own experience though, it doesn‘t add all that much to the knives peformance.
Sometimes this is just what I need. A nice video, doesn't matter if from Koss or from TysyTube but a simple video where stuff is created or repaired. No voice just the process and it's sound. And sometimes I just want to grab a coffee and walk into my own little workshop and just start doing what they do. It's a beautiful hobby
@@adventurefocus5319 it’s not a true single bevel, if you look at how they are made the backside is almost hollowed out . When properly sharpened only the edges touch the stone
In the beginning of the video he shown the plate... You might have noticed 3 things written... One is the size of plate, second thing N690 which means it's an alloy steel with chromium, vanadium & cobalt which is used for making knives... The third thing written was 60 HRC... That means the hardness of the metal in Rockwell Hardness unit... 60 HRc is quite hard so it doesn't need quenching...
@@valentinorossi2444 hmmm...after grinding/mechining proces, what the hardness still 60hrc? But.. Knive maker usually showing this point..'couse it will know us,what media use to quench.. But.. If the proces can keep the hardness, its ok..
@@ksatriahutara5050 since N690 is a stainless steel its a lot harder to harden. It needs to be in stainless foil to not have the carbon in the steel burn outta there, because you need to harden in at 1100C° and you need to cool it to minus 50 or something after as well and do the usual tempering at 200 or so degrees to get the max out of the steel. heattreat on a non stainless knife is much easier and more forgiving thats why.
I'd love to see the performance if you were able to make a k-tip gyuto based on the same template. It's essentially the same shape, but the grind on the blade is much shallower and it's ground on both sides like a standard western knife. I bet it would just fall through food, not like the kiritsuke doesn't already, but it behaves itself a bit better with hard, dense food like apples and potatoes.
This looks like the same knife black beard projects made. I tried replicating it as well and it didn’t go too well for me lol but yours turned out amazing man.
Great looking knife but. 1: The flat side should be concave. 2: You are supposed to sharp it as like as the chisel, it should lie flat on the sharpening stone touching it with the spine and the edge.
Why did you not use VG-10 steel, instead you used N690 steel? just curios a knife is a knife (they cut) and both materials are high carbon. One just rusts easier than the other.
Stronger fit this was - dowel is a lazy way of doing it, means no filing. Hard to do a dowel handle when youre making a handle with multiple component layers.
You could try to do small versions of anime swords (or other swords like video game swords, etc) ,but they do have lots of little details so it would probably be a lot of work for a video ,but it’s up to you to decide.
hi , if i get a springboard truck to make a knife and i mesh 100 500 1000 3000 and polishing this metal is like a kitchen fork silver color and also does not rust or should I use acidic against rust.
FYI what you made is not a kiritsuke. normally a kiritsuke is a single bevel knife with a straight edge (not for rocking). what you built is in fact a western style gyuto with kiritsuke tip (sort of a longer bunka)
Так как нож вырезался болгаркой со стороны режущей кромки, без всякого охлаждения, вся закалка пошла по пизде. И это уже не нож. А вообще, работа классная.
Меня тоже это смутило, но нож получился чертовски красивый. Обожаю японские ножи. Сам на кухне пользуюсь стандартным набором: деба, накири, сантоку и, конечно, янагиба. С классическими японскими рукоятками. Кирицуке не особо и нужен при таком наборе, но этот я бы прикупил, просто для того чтобы был. Уж больно эффектно смотрится.
Looks good, but that's about it. Probably inconvenient to use and too wide at the front to cut well. The blade does not taper towards the point. The spine is not rounded. The rest for the index finger is not rounded either.
looks nice do you have templates
here:
drive.google.com/file/d/1j4VUOjV47pkak3ycNgvUykDj5OnMg2qn/view?usp=sharing
@@Koss-channel Thanks I going to go and make one now
@@Koss-channel awesome but what about hardening???
@@goodboy-ry8cf If you look at the bar at the beginning, it says it is 60HRC, so I believe this billet is pre-hardened.
Harga berapa?
The wood on that handle is gorgeous.
I couldn't agree with you more
I’m pretty sure it’s some kind of resin art
Its a piece of 2x4 from lowes
@@clintlangley5562
I thinks it's just a stabilized burl. Doesn't really act like resin, plus I don't think you can draw on resin with a pencil. May be wrong though
٢٢
You can do some serious cutting in the kitchen with that knife. Well done.
I do not make Urasuki also. When Japanese makes knife, he makes it always with full convex bevel. No secondary bevel.
I just started watching video's on knife making. I get so confused. The first grind I assume is getting that bevel in the middle of the blade on the side you sharpen. Do you put another bevel on the same edge that you sharpen?
@@robertm.9433You can put even another bevel on the cutting edge, that‘s usually referred to as a secondary bevel or a micro bevel - in my own experience though, it doesn‘t add all that much to the knives peformance.
It looks sharp, clean, and quality. It’s a masterpiece.
Great knife making video.
Knife process is metal wise great to learn.
Great job and craftsmanship. Health to your hands master 👏👍🙌
Extremely beautiful piece of work. Really nice 👍
Thats a such a beautiful Japanese chef knife right there i would buy one
Superbly Amazing...
Absolutely amazing result! Beautiful 🔪
Spectacular job my friend 👍🤩🍻
thank you =)
This. Is. Art!
By far two of my favorite metal artists if I may use the word. Slavik rely and Kiss! Absolutely genius people with astounding skills.
Great as always! Did you end up using the knife in your daily cooking?
Sometimes this is just what I need. A nice video, doesn't matter if from Koss or from TysyTube but a simple video where stuff is created or repaired. No voice just the process and it's sound. And sometimes I just want to grab a coffee and walk into my own little workshop and just start doing what they do. It's a beautiful hobby
plot twist: there are lots of unfinished project in the workshop that it creates some sort of traumatic feels every time you walk into it 😂😂
agreed. it's an antidote to all the craziness in our world
Beautiful work 👍
What a beautiful knife ❤
A masterpiece! Greetings from North Italy
Great content!
Lovely work
Very nice look good
Love the handle
Fantastic knife
incredibly noble and beautiful. Very good work !!!!
Another great looking knife! I love Japanese style knives!
Have you thought of making a single bevel knife?
Um, this was a single bevel?
@@adventurefocus5319 it’s not a true single bevel, if you look at how they are made the backside is almost hollowed out . When properly sharpened only the edges touch the stone
That’s one heck of a beautiful knife right there I would love to have one of those 💯💯
Amazing 👍
Gorgeous
Pure knifemaking.
Great job I like it bro
Beautiful kitchen knife with good steel . Btw look like you have new equipment - belt grinder and polishing machine - few words for them ?!
I love that it's a no forge, no heat treat build.... Such a beautiful yet simple design and I love it¡!
I can picture myself cutting a Thanksgiving turkey with this baby!
WONDERFULLY
Very good
Outstanding blade, great looking handle, any chef I know would make a lot other jealous with a set of your knife.
You must not know many “real” Chef’s then… . .the ones I know want only SBK’s, hollow or “S” ground bevels…smh🙄
That machine you had for sanding the bevel seems useful.
Wonderful
No heat treat? Or missed it.
It's a prehardened billet
Really out class knifes that he make.But The Legend Random Hands is the father of all These RUclipsrs.
งานเรียบๆแต่สวยงามมาก
When you quenching the knive?
Or you hide it..?
Knive without heat treatment..?
In the beginning of the video he shown the plate... You might have noticed 3 things written... One is the size of plate, second thing N690 which means it's an alloy steel with chromium, vanadium & cobalt which is used for making knives... The third thing written was 60 HRC... That means the hardness of the metal in Rockwell Hardness unit... 60 HRc is quite hard so it doesn't need quenching...
@@valentinorossi2444 hmmm...after grinding/mechining proces, what the hardness still 60hrc?
But..
Knive maker usually showing this point..'couse it will know us,what media use to quench..
But..
If the proces can keep the hardness, its ok..
@@ksatriahutara5050 since N690 is a stainless steel its a lot harder to harden. It needs to be in stainless foil to not have the carbon in the steel burn outta there, because you need to harden in at 1100C° and you need to cool it to minus 50 or something after as well and do the usual tempering at 200 or so degrees to get the max out of the steel. heattreat on a non stainless knife is much easier and more forgiving thats why.
But, every steel need heat treatmen,include this steel and knive maker will do it..
☺
I waz also waiting for heat treat. I am shure that blade waz deatroyed while cutting...
I'd love to see the performance if you were able to make a k-tip gyuto based on the same template. It's essentially the same shape, but the grind on the blade is much shallower and it's ground on both sides like a standard western knife. I bet it would just fall through food, not like the kiritsuke doesn't already, but it behaves itself a bit better with hard, dense food like apples and potatoes.
Awesome 👍👍
Very nice...
Wonderful work and blade!
I fell in love. THAT'S the perfect knife. For the Master Chef.
woa nice!
Nice job!!!!
Awesome
I would trust you to perform heart surgery with that angle grinder.
Is anybody a doctor? We’re losing him!
*Angle Grinder starts*
@@stupidthefish4981 i'm laughing so much
🤣🤣🤣
Then volunteer
The most efficient tool for the job
Good👍👍👍
Stunning, how long did this take start to finish and im assuming that the steel had already been hardened yes
I also have the same sharpener. cool apparatus.
What sharpener is this?
*nice.*
😍
Love it
But Why not single bevel 🤔
Handle is awesome 💕
Awesome knife
This is nice.
Very nice design. Good looking octagonal handle. Is there a reason why you haven‘t hollowed the side?
Another beautiful job Koss, well done!
Bravo
Artiste
Wow.. what wood is that?
Great work!
Wow that's a knife I would be proud of owning.
Exquisite
Beautiful piece!
The C-clamp-looking file guide, did you make that? I need one!
Excellent workmanship. A perfect work of art. I would love for you to gift it. Because I have no money to buy.
Which wood did you take for the Handel
This looks like the same knife black beard projects made. I tried replicating it as well and it didn’t go too well for me lol but yours turned out amazing man.
Great looking knife but.
1: The flat side should be concave.
2: You are supposed to sharp it as like as the chisel, it should lie flat on the sharpening stone touching it with the spine and the edge.
Mantab bro👍
amazing
Why did you not use VG-10 steel, instead you used N690 steel? just curios a knife is a knife (they cut) and both materials are high carbon. One just rusts easier than the other.
Hi koss, beautiful piece, and why do you prefer making a slot for tang insertion rather than dowel insertion
Stronger fit this was - dowel is a lazy way of doing it, means no filing. Hard to do a dowel handle when youre making a handle with multiple component layers.
when will you list more stuff on your etsy? would love your work someday xD
Здорово!!! Молодец!!!👍
You could try to do small versions of anime swords (or other swords like video game swords, etc) ,but they do have lots of little details so it would probably be a lot of work for a video ,but it’s up to you to decide.
may i ask what sharpener you use? or could anyone recommend one? thankyou
What knife sharpener is that? There's so many out there like that these days and most of them are too good to be true
Really want a handful
HI. I AM YOUR BRAZILIAN FAN. PLEASE HOW LONG DID IT TAKE TO MAKE THIS KNIFE?
Amazing work! What Degree did you make that bevel? And what degree did you sharpen it to?
For stock removal, you don’t need to quench?
wow, that's such a nice knife!
Hello can you tell me which knife is super best for cow skin removeing ? Which steel is best for these?
Which is best steel for knife making
I am looking for very sharp edge
Do you not have to temper Japanese knife to harden it?
Where did you get the clamp for the bevel jig?
ما شاء الله
Heat treatment?? What hardness was steel??
Hey did u make a flat grinder or did u buy it... I emagine u bought the table.. And then u made the grinder
What cutting disc you used there
hi ,
if i get a springboard truck to make a knife and i mesh 100 500 1000 3000 and polishing this metal is like a kitchen fork silver color and also does not rust or should I use acidic against rust.
FYI what you made is not a kiritsuke. normally a kiritsuke is a single bevel knife with a straight edge (not for rocking).
what you built is in fact a western style gyuto with kiritsuke tip (sort of a longer bunka)
Так как нож вырезался болгаркой со стороны режущей кромки, без всякого охлаждения, вся закалка пошла по пизде. И это уже не нож.
А вообще, работа классная.
Меня тоже это смутило, но нож получился чертовски красивый. Обожаю японские ножи. Сам на кухне пользуюсь стандартным набором: деба, накири, сантоку и, конечно, янагиба. С классическими японскими рукоятками. Кирицуке не особо и нужен при таком наборе, но этот я бы прикупил, просто для того чтобы был. Уж больно эффектно смотрится.
Looks good, but that's about it. Probably inconvenient to use and too wide at the front to cut well. The blade does not taper towards the point. The spine is not rounded. The rest for the index finger is not rounded either.
Search up kiritsuke Japanese knives
So no forging at all? I wouldnt be confident in the durability of this knife.
Great job! How long is the blade?