| 'CONVERSATIONS ABOUT KNIVES'
| 'The Birth of a Tool'
| History of Kitchen Knives
| Basic Skills
| The Thesis
| Research & Analysis
| About the Project
| About Me
| Share a Story
'The Birth of a Kitchen Knife'
A craftsman once told me that...
"..to fully understand a tool in its entirety of form, function and spirit, you must make it."
And so I shall.
1095 & 15N20
With restrains in both time and resources, I chose to follow a 'stock removal' metdon, starting with a damascus billet composed of 1095 (high carbon steel) and (a high nickel) 15N20 steel.
Drawing the layout and hand-sawing the outline of the knife.
Removing excess material to thin the cutting edge.
Leaving 1 mm thickenss to prevent cracking in heat-treating.
FROM A PIECE OF STEEL TO A KNIFE
Building a forge; 'normalizing' the knife in three cycles of heating it to its critical temperature (790 C) and allowing it to cool down slowly; and finally, heating and quenching in oil to harden the steel.
Removing the scale and thinning the grind.
Progressively removing scratches and polishing the cheeks.
Sharpening with 1000 grid wet shone before polishing with a 6000 grid stone.