Sunday, January 6, 2019

KN58-3 7.75" Chef's Knife

KN58-3 7.75" Chef's Knife

From 3/32" Nitro-V stock, this full tang 7.75" chef's knife features blue dyed stabilized maple burl scales and 416 stainless outside pins with a 1/4" mosaic center pin.












The template can be found here: KN58 Full Tang Chef's Knife




Cheers!

Dan

4 comments:

Unknown said...

Thanks for the great site! So much info for us novice makers!

D. Comeau said...

Much welcome!

Unknown said...

Hey man I love the site! Ive spent the last few days going over all the info and have a question for you. On ome of your post I seen you were tapering using the 4x36 could go into detail on how you go about doing it?
Thanks!

D. Comeau said...

Yes the 4" x 36" has a bigger flat platen. It also has the benefit (for lack of a better word) in that it removes metal more slowly, which is easier to control when trying something new. I used 60 grit belts for this. I also used a 50 lb magnet and attach it to the tang. Then place the tang down on the belt butt first and apply even pressure towards the rear of the tang. Flip the blade over and do the same to the other side. Continue one side then the other until the tang tapers as you want it. Going from say 1/8" to 1/16" over 4-1/2" looks good. I don't know what the degrees are there, but what looks good is the key.

If you use the front of the belt surface where it rolls off to the front roller you can taper the tang and have the taper stop before the ricasso. I use the my 2 x 72" for this now, but there's nothing wrong with going a little slower and getting a nice equal taper.

Dan