My first real attempt at some kitchen knives. These are 1084 pounded out quite thin with a high rolled edge to minimize blade drag on tomatoes and steak. Top two are 11 1/2 inches with a 6 1/2 inch blade. Bottom knife is 9 inches with a 5 inch blade. They are drilled for large copper pins and some nice handle material once I see if my wife can keep them in good shape. She isn't used to high carbon steel rusting in her sink
They are only hand finished to 280 grit as I know I'll be re-hand finishing them :rolleyes:
The middle knife might be my St Judes Auction camp knife. I've forged up about ten blades in the last three weeks making up for my eight month hiatus from my forge. If these work well, I picked up some AEBL stainless steel from Aldo at the GSM Hammer In. Next on my learning curve thanks to some help from Jason Knight and Ben about how to work & quench that thin steel...tippit
Topic: Kitchen Knives (Read 783 times)
