One last (I hope) addition to my more tradtional knives, this Keshaw Culpepper in red bone with D2 steel blade.
Knife and Edged Tools Acquisions
- Thread starter Steve56
- Start date
The result of probably the best work Christmas party ever:
I hadn't really known what to expect from 'knifemaking day'*, but it was basically this... over the course of the year the guys had collected a couple of big boxes of various blades; prototypes, seconds, spares, experiments, &c. Ranging from completely un-forged pieces of metal all the way through to some knives that only needed minor cleaning up of handles, finishing and sharpening. Then you'd grab anything that tickled your fancy and go to work, whilst also helping others in whatever particular aspects of the knifemaking process and machinery you specialised in. Mine above didn't actually require a massive amount of work, so I tried to spend most of my time doing polishing / thinning / etching / sharpening stuff for other people. Also involved were; pizza, fizzy wine and beer.
Anyhow, it was great. As you can see there were some rather fancy knives there, and I came away with a few types / styles that I don't have already, having assembled a kinda BBQ set thing.
Massive machete-esque san mai meat slicer:
More traditional slicer in damascus steel, integral bolster but hidden tang:
Damascus carving or BBQ fork:
San mai meat cleaver in a western style. This is interesting too because it's not stamped for us, it's stamped 'Rigby'. Who I subsequently learnt are the oldest gunmaker in the UK, and I think is a prototype of some knives we made for them(?). Handle is apparently from their gunstock material, I assume English Walnut:
* In fact I'd originally intended to spend most of it trying to re-forge a kanna and make a kirisdahi from it, with the help of someone else here obviously, cos I know the square root of f all about forging and HT. But when we looked at it more closely - decided that the hard steel on the kanna I’d brought along was going to be too thin to make a proper kiri ura.
I hadn't really known what to expect from 'knifemaking day'*, but it was basically this... over the course of the year the guys had collected a couple of big boxes of various blades; prototypes, seconds, spares, experiments, &c. Ranging from completely un-forged pieces of metal all the way through to some knives that only needed minor cleaning up of handles, finishing and sharpening. Then you'd grab anything that tickled your fancy and go to work, whilst also helping others in whatever particular aspects of the knifemaking process and machinery you specialised in. Mine above didn't actually require a massive amount of work, so I tried to spend most of my time doing polishing / thinning / etching / sharpening stuff for other people. Also involved were; pizza, fizzy wine and beer.
Anyhow, it was great. As you can see there were some rather fancy knives there, and I came away with a few types / styles that I don't have already, having assembled a kinda BBQ set thing.
Massive machete-esque san mai meat slicer:
More traditional slicer in damascus steel, integral bolster but hidden tang:
Damascus carving or BBQ fork:
San mai meat cleaver in a western style. This is interesting too because it's not stamped for us, it's stamped 'Rigby'. Who I subsequently learnt are the oldest gunmaker in the UK, and I think is a prototype of some knives we made for them(?). Handle is apparently from their gunstock material, I assume English Walnut:
* In fact I'd originally intended to spend most of it trying to re-forge a kanna and make a kirisdahi from it, with the help of someone else here obviously, cos I know the square root of f all about forging and HT. But when we looked at it more closely - decided that the hard steel on the kanna I’d brought along was going to be too thin to make a proper kiri ura.
How do I get a job where you work? Those look great, I’d be tickled to own any piece of that set.
They're very lovely aren't they.
And rather generous of the three owners/founders I think; they could have sold any of those knives quite happily, and probably got a couple of grand for the set.
There was also one of these beautiful little folding knives for each of us, which made me very happy cos I'd completely fallen in love when we made them earlier this year.
- Thread starter
- #145
Steve56
Ask me about shaving naked!
A little 130mm (actually about 133mm) Moritaka petty in on the day after Christmas. I like Moritaka’s AS steel, the flatter edge profile, and the reasonable price. The downside is that the kuro finish isn’t that durable but I suppose we can’t have everything at an economical price.
Christian Dam
260×60 and just nail flexing at the edge. The cladding is a mixture of dirty wrought refined to approximately 50 layers per side, Core steel is 135cr3
Workhorse. Stone polished. The profile is towards the flatter side.
Slight convexity on the bevels and stained Bubinga and Rosewood handle
291Grams and balance point is right on my pinch
Silent carrot cutter. This thing is a beast and I love it. Really nice and clean, great profile and polished rounded choil and spine. Christian did beautiful work on this one
Photos don't show how awesome it really looks in person.
260×60 and just nail flexing at the edge. The cladding is a mixture of dirty wrought refined to approximately 50 layers per side, Core steel is 135cr3
Workhorse. Stone polished. The profile is towards the flatter side.
Slight convexity on the bevels and stained Bubinga and Rosewood handle
291Grams and balance point is right on my pinch
Silent carrot cutter. This thing is a beast and I love it. Really nice and clean, great profile and polished rounded choil and spine. Christian did beautiful work on this one
Photos don't show how awesome it really looks in person.
So I took those pics above earlier today in the sun. I learned these blades show detail much better in the evening light.
I have been waiting sometime for this beauty. Just showed today and Cuts carrots like butter
Isasmedjan, Jonas Johnsson
Wrought Iron over Aogami Super core
Stacked Birch bark handle and Saya
It sits right at 203.2mm x 95mm
3.8mm out of the handle to 1.5 at the tip on spine.
339grams
Isasmedjan, Jonas Johnsson
Wrought Iron over Aogami Super core
Stacked Birch bark handle and Saya
It sits right at 203.2mm x 95mm
3.8mm out of the handle to 1.5 at the tip on spine.
339grams
I basically hate cleavers and even I have to admit that one smoking hot.
I like these higonokamis so much I bought one in a larger size. Blade is about 3 5/8". The edge and polish on this one out of the box is nicer than the other two I have, so it went straight into my pocket today.
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