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Japanese Style Kitchen Knife Build

Discussion in 'How I Made It: Tutorials' started by dancom, Jun 18, 2015.

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  1. dancom

    dancom Dust Maker Legend Member

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    Hi Frank,

    I don't follow. Can you elaborate?

    Thanks,

    Dan
     
    dancom, Oct 1, 2016
    #21
  2. Grouch

    Grouch Active Member

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    Dan
    This is just an idea I've never really tried it.
    What I mean is could you glue the blade in the slotted dowel and then slide that into the drilled out handle with glue. Because its round you should be able to adjust it to anywhere you need to line things up before the resin sets. And if you wanted to you could pin the blade in the dowel before assembly and the pin would be hidden inside the handle.
    Just an idea Dan. Might be more trouble than its worth though LOL
     
    Grouch, Oct 1, 2016
    #22
  3. dancom

    dancom Dust Maker Legend Member

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    I see. If the handle was solid that should work perfectly. You'd just drill a hole to fit the dowel, glue and insert.

    If the handle is built up with more than one piece, the dowel helps hold the pieces together.

    Dan
     
    dancom, Oct 2, 2016
    #23
  4. Kevin Pereira

    Kevin Pereira New Member

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    Great work. However, from a practicality point of view, no chef would ever want to use this. This metal is extremely soft, you would have to sharpen it every day.
     
    Kevin Pereira, Oct 2, 2018
    #24
  5. dancom

    dancom Dust Maker Legend Member

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    After heat treatment the steel was about Rockwell 60 C. This is fine for regular kitchen use.
     
    dancom, Oct 3, 2018
    #25
  6. Griff

    Griff Active Member

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    @dancom Perfect!

    I’ve seen posts of commercial produced kitchen knives with as low as HRC55 and some Japanese handmade knives above 60, but I would think high Fifities to sixty would be bang on!

    Beautiful work Dan, surprised I missed this post until it was resurrected lol!
     
    Griff, Oct 3, 2018
    #26
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  7. jonliss

    jonliss Active Member

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    60 is perfect, fairly easy to sharpen and will hold that 15 degree edge for probably at least a year in home use. Take it up to a 3000 stone and it’ll cut like butter
     
    jonliss, Oct 3, 2018
    #27
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  8. dancom

    dancom Dust Maker Legend Member

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    This one went to my boss in 2015. He gets me to sharpen it once in a while so I've been able to keep tabs on it. Yes, I've had to clean up a nick or two over the years, but it's still in pretty good shape and holds an edge well.

    Sage word of advice. If possible, offer free honing/sharpening with your product. This way you can see how your steel and material choices are holding up over time.
     
    dancom, Oct 3, 2018
    #28
    John Noon, jonliss and Griff like this.
  9. ToddR

    ToddR Putterer, Tinkerer, Waster of Time Staff Member

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    You could have a hugely successful Youtube channel Dan. You're great at explaining this stuff. I know it's not really your thing but I use YT a lot and I can say for sure that you're tutorials are far better than most of the ones online.
     
    ToddR, Oct 11, 2018
    #29
  10. Williamtup

    Williamtup New Member

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    other than your knife having a hamon on it, I dont see anything else thats japanese about it. Probably better to post this on the Bladesmiths Cafe.

    Cute knife though.
     
    Williamtup, Nov 29, 2021
    #30
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