Chefknivestogo Forums

SPEC: 1084 STEEL knife 1: CAST CTEK w/ orange g10 liners knife 2: cocobolo Both knives have 304 stainless corby bolts and micarta lanyard tubes with West Systems G Flex epoxy. The tangs are tapered. Thumb ramp is chamfered and the spine is left w/ sharp corners. Bevels are ground flat and then conve...

thank you all. sneak peek

HELLO! For anyone in the FT> WORTH area or who may be attending Bladeshow Texas this weekend: My brother is making the trip out to display my knife creations. We are at table 9K. I have some killller stuff. For the Masamoto KS fans out there...I made my version in CTS XHP steel with a rubberized car...

MAybe you did not get what you wanted for the holidays well.... time to treat yourself. Full size chef. 8"+ length and about 2" height at heel, a little less than an 1/8" at the thickest. Japanese vtoku2 core, stainless cladding steel. This is the stuff that blade gallery carries from...

UPDATE. I am 3/4 of the way there with a little over a month to go!
Thank you to everyone who has helped fund this little experiment.

https://www.patronicity.com/project/san ... g_cimms#!/

Ive been doing alot of Magnacut stainless and 26c3 carbon steel lately. Lead times are around 4-8 weeks typically. Im making mid weight work horses and lasers. Economical belt finishes and hand sanded satin finishes. Handles can be Wa or Western, or something more out of the ordinary. Ive got a coll...

I was just curious because we are having an oddly warm December in south Arkansas, and the leaves are all late to fall. I had heard from my Grandma living in California that there had been planes criss crossing the sky leaving oddly persistent contrails. Then I heard it from a friend in Texas. Upon...

I have reached 50% funding so thats cool! Heads up forumites....post in here for a free chance to win the finished knife,,, Jesse you are already in
Ive learned a whole lot from you all! Kind Regards,

tim

this is an idea of cross section towards the heel.

Now that I sharpened this one ... i sharpen by hand, and i have to say the shape of the neck did allow me to lock in my thumb and forefingers to keep a real steady angle while sharpening....also allows me to place my finger so as to prevent scraping the bolster on the stones. pro shot thanks to Coop...

No worries! This forum has been so instrumental to my chef knife making ....I've purchased a ticket on behalf of the CKTG forum...should that ticket win, ill raffle it off to someone in this thread. All you have to do is post " im in"

Hi , So Greg Cimms posted in instagram recently. Seems he is offering a class so I am jumping at the chance. Truly one of the most awe inspiring pattern welded steel smiths out there. Trying something out here: Crowdfunding a class for my personal knife making development and giving someone a chance...

Hello, For anyone local to me... I will be sharpening on site and fixing broken tips and chipped edges with a 1 week turnaround. Address is 230 Sutton Ave in Oxford, MA It is a farm stand too, so there will be various "farm-standy" kind of things as well. I will be there most Sundays. Hour...

hey thanks, I dont think the spine has an effect on the feel or performance, i view it as more an embellishment. A way to show off the pattern welded a bit more, and an ode to some of my favorite knifemakers, the ones who inspired me to get into this craft as a teenage. Virgil England, Robert Weinst...

My second opportunity to work on a billet made by Mike Norris of Kentucky This one is done up in Mike's stainless fireclone twist knife steel and SS twist ring stockfor the ferrule. alter. ivory spacer and viet rosewood birdseye for the handle. Bevels are convex ground to zero, fullers ground on eac...

affectionately dubbed the "timkeda" by the customer :lol: Its a beast modeled after the 26cs chef knife pass around. The customer wanted the same general shape and geometry but with the added height and length. I think it looks good :) Graydon took care of the Wa handle and the ferrule cap...

lol , good read

Im finishing up orders till about thanksgiving , but when im doing hand work on blades and handles, I like to heat treat and temper upcoming projects.

Ill give one of these 210mm zmax chefs a go pretty soon. @Bensbites maybe you can RC test that for me, as my hardest rc file is rc64.

Hi Joe, Once you pick it up, it sure is hard not to swing it around :) I agree on that rustic classic look, I think the handle is begging to be some classic aqua fortis finished curly maple, like the stuff you see on the old school Kentucky rifles. I am debating on whether or not to leave the whole ...

Well, I finally worked up the nerve to harden this. It got a pretty decent boil going for a couple seconds in 6 gallons of high speed oil. Austenized for 15 mins at 1480 deg. and tempered 3x at 350 deg. There does not appear to be any cracks. Soooo, whos in the market for a giant cleaver? :D :D taki...