Making a Kitchen Knife: Integral Bolster from Round Bar (Knife Making)
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- čas přidán 25. 07. 2024
- This project turns a round steel bar into a kitchen knife with an integral bolster and a wide blade. This is a good example of the transformative nature of blacksmithing to turn steel into completely different shapes just using a forge, hammer and anvil. I will take you through all the necessary steps and provide detailed narration. The knife making skills shown here are fairly straight forward and this could be a project for a beginner to intermediate blacksmith. There is even an attempt at hamon to control the differential hardening of a shallow hardening steel.
Pattern Welding Explained T-Shirts:
RedBubble: rdbl.co/2BSFDkr
Tee-Spring: bit.ly/3hOnhC7
A big thank you to the following Patreon patrons:
Andrew Hecker
Debora Richards
Jon Drud
Lucas Gourbeyre
Nils Anderssen
Rashar Arji
Ryan Hobbs
Wayne Agostino
Patreon: / nielsprovos
Subscribe: / mintwart
Follow me on Twitter: / nielsprovos
Like me on Facebook: / nielsprovos
Filmed on a Sony PXW‑FS7. Color grading in DaVinci Resolve.
Chapters:
00:00 Start
00:10 Prolog and Framing
00:39 Kitchen Knife via Magic
01:34 Kitchen Knife as Blacksmithing Project
02:00 Cutting W1 round bar
02:12 Marking location of bolster
02:31 Forging front of bolster
02:49 Establishing blade section
03:08 Broading blade with beveling dies
03:31 Forging tip of the knife
04:07 Moving base of blade towards bolster
04:24 Forging bevels
07:33 Establishing and flattening full tang
08:38 Normalizing blade steel
09:20 Rough grinding the knife
12:06 Finer belt before heat treating
12:53 Removing vertical grinder marks
13:39 Applying clay for heat treating
14:41 Heat treating by quenching in oil
15:21 Testing hardness with a file
15:30 Tempering to reduce brittleness
16:03 Finish grinding the blade
16:33 Straightening the blade
17:15 Preparing handle scales
18:41 Cutting steel pins
20:04 Gluing handle scales with epoxy
22:53 Polishing the blade
25:31 Hand polishing the blade
26:00 Etching the blade to bring out hamon
27:50 Sharpening with tri-stone system
29:03 Cutting tough vegetables
#blacksmithing #knifemaking #kitchenknife - Věda a technologie
Lovely to see someone wasting so little steel, and forming properly with the hammer rather than just angle grinding a slab of metal into a knife shape. Great job!
Your taste in background music doesn't overwhelm your voice. SMART.
thx for making this video specially tedious, love the dedication :D
Extra tedious :-)
I never comment on video's but for you I make the exception. Great video's , very relaxing to watch thank you.
Thank you! Glad they work for you.
the difference between me and most i actually wanna learn about the process of knife making in the hope of one day making my own and the detail you gave here is priceless thanks 👍
It's the entire process and dedication to create a perfect tool, which I very much appreciate. Not a single minute too much, thx a lot Nils
I love your projects - I wish I could start my life again and become a professional blacksmith
Outstanding blacksmithing.
Thank you for the Video!
I`m a beginner in blacksmithing and it`s always really interesting to learn new technics!
I appreciate you carefully showing us details. This makes for a excellent educational video.
Beautiful knife! I love the integration of Japanese and Western styles. Picking the best aspects of each is an art in itself.
Worth every minute
Glad you liked it!
These are easily my favorite videos on CZcams. Looking forward to the next episode!
Glad you liked them. I am not quite sure what's up next. Meteoroid sword could be a possibility.
It is a joy to watch you work.
Thank you!
Beautiful blade
You're editing skill is too good for a blacksmith 😀👍
I like long videos, thanks
Great video as always.
What a beautiful piece. Love it.
Thank you!
Beautiful knife
This is glorious
I agree, the sparks are really-really cool to watch. Also, thanks for the length! :-)
No problem. Glad you liked it.
Pachel bell cannon in d, last song I expected for a knife build. Love it. :)
Glad you liked it!
Glad to see you making more content, been a big fan of all the seax and other series you've done over the years!
What a great video. This answered many of my questions! Thank you for posting this!
Great. Glad you liked it. What questions did it answer for you?
another excellent video , i love seeing the transformation
Watching it for the second time. I think a few more times are inevitable.
always enjoy your videos, so thank you for the education and entertainment!
Excellent, it was worth the wait.
That turned out to bee a really nice blade, only way to make one better is to give it an "S" grind so that whatever you're cutting into wont stick it. And yeah not only are radishes tough, but they're slippy when they're wet and difficult to hold on to
That sir was a great video and I am really happy that you decided to do the longer more descriptive version. Great blade as well, but then again you always make top notch blades. Stay healthy friend
Glad you liked it. I hope you stay healthy as well.
I very much enjoy and appreciate your videos.
An absolutely gorgeous looking knife and once again a lovely, educational and relaxing video. Great work.
Very relaxing, thank you
Not only did I enjoy it I also enjoyed the music and learnt alot too. So many thanks to you.
Glad to hear it. Will you try yourself on one?
@@NielsProvos yes I'll be giving it a serious attempt. In the near future. I'm still getting used to forging so it will be hopefully a good experience for me.😊🤞
Good luck. I hope it goes well!
@@NielsProvos thankyou very much Neil's ill keep my fingers crossed.
Let us know how it comes out!
Another awesome video, thanks.
Fantastic video!
Glad you liked it.
great work as always Niels :-)
Beautiful work, a pleasure to watch. Thanks.
Glad you liked it! Thank you.
I did not find this tedious nor overlong! You make excellent videos, maybe to short.✌😎🏴☠️
good work , you are really know your craft , thank you an keep the good work
I just love it when you post videos :) And it wasn't tedious at all!
Glad you liked it.
I liked the video, it is wonderful to see master craftsmanship
great work Niels!! this channel deserves so much more views
Thanks! While more subscribers and views would be great - my videos are probably interesting for a niche audience :)
i enjoy in every single second in this video
Thanks a lot for making the videos :) I really appreciate that you take your time and show all the details and the process as a whole rather than just making a super cut making it looks like it was made in half an hour.
Thank you! I hope you are doing well.
@@NielsProvos Things are actually fairly good here taking everything into consideration. During the last 6 months I have finally had a renewed joy for working at the workshop and had the chance to do a fair bit of forging (previously I have mainly done stock removal). Your videos has been a huge inspiration during that process and has resulted in some leveling up of my skill set and 5-6 copies (for repetition) of a knife from the Oseberg ship. So thanks for sharing :)
Hope you are doing well during all this craziness!
That's awesome. Send me some pictures.
Thank you Niels. Very informative 👍👍👍
Glad you liked it!
|Great work as always sir
i find things like these really facinating. i have subscribed. great video!
Welcome!
Always love your videos.
Thank you! 👍
With that much grinder skill. You don’t need a guard on your chuck 🤣🤣. Good job 👏🏽
i loved every tedious minute im new to bladesmithing and love it this is my next knife i want to do just found your channel subbed and liked thank you Niels apprciate it Mark 😄👍👍
Good luck with forging this knife. It’s a good pattern. I use it in the kitchen all the time.
Great video
Glad you enjoyed it. Will you make one too?
Looks truly beautiful (+1 😁).
Design Comments:
27:30 HANDLE: IMHO, a round cross section handle doesnt index in the hand quite as well as a more oval grip, which is why I like western handles over most asian ones. That's not as much of an issue for 'pinch gripping push cutters' like me, but it could be an issue for people who grip the handle rather than the spine. Just sayin. 😁
29:13 As a pinch gripper, I like less space between the front of the bolster and the back of the choil, because otherwise you have to grip further forward to compensate (obviously not an issue for handle grippers). Also, I like to chamfer the sharp shoulders of the spine on a new knife to maximize comfort when pinch gripping.
Awesome job. 👍❤
Thank you for the detailed comments. I really appreciate it. The handle is actually oval but to be honest it could still be flatter. It does rotate more than I would like in my hand.
Thanks for another wonderful project! Btw.,this would also be a superb demo of how resilient a Damasko watch is! So,congrats on the watch too!
Haha. It has been holding up well.
I've found that some butcher block conditioner helps preserve the wood, too. I've used it on my EDC with olive wood and some mesquite burl for my wife's kitchen knife. It makes the wood look nice and protects it.
Beautiful work, Sir!
I can imagine. Usually butcher block oil is much milder and of course food safe. The finish that I use hardens on the surface of the wood.
Niels Provos interesting, that was what I originally wanted to do but I think I only used ting oil which wore off after some time. Just as a side note, I started my studies for my Master’s degree in cyber security and information assurance. Funny how working in the forge and working on system security seemed to go hand-in-hand. 😁
Cool. It's good to have a creative outlet. Best of luck with your studies!
@@NielsProvos Thank you! I look forward to another one of your videos.
I am not a fan in the kitchen of such elegant and fine cut knives such as this one. I am more of a chopper used as a slicer kind of guy. But I have to say this was a beautiful knife. The dark scales against the bright blade really set it off. Very elegant and surgical.
Thanks :D
Thx
What a nice video. Learned a lot. Thanks.
Especially with the guillotine tool.
I don't think I've ever seen anybody sharpening on the push stroke. If that's what's it called. I always do on the trailing stroke. But guess you get it pretty scary sharp. A least for the pour little radish 😉
Sharpening that way makes it easier to see where you engage the stone because the oil piles up on the blade.
Great video, well explained too.
Yet what is the tonge / tongue you speak of when working it with linseed oil into the handle?
It's Tung oil.
I've been trying to find what that push-stick is for the past 20 minutes. It looks perfectly grippy + the guideline!
I think it’s delrin or a plastic like it.
Niels, what grit belts do you transition through and do you have favorites for different stages?
Cheers.
PS. Great work as always
I usually finish with Trizac belts. It's usually A300 -> A160 -> A100 -> A65. Below that it really depends on what you are going for. I often use a scotchbrite belt at the end for a matte finish.
Hi Niels
Beautyfull knife and very good steel too,
Nice video editing, very detailed !
Looks like the blade is "sticky" with the food you're cutting, don't you like hollow grind??
Thanks for sharing!
There is something I do not like about hollow grinds. I don't think I owe a single knife with a hollow grind and I have never tried to make one. I probably should to have a more educated opinion. Thank you!
Would the vertical grind lines cause more warping?
They are potential stress risers that can lead to cracking during quenching.
Niels, that Tee-Spring link gives this message: "Uh oh... We couldn't find the page you're looking for."
Weird. I'll take a look.
Should be fixed now. Looks like they changed the way their URLs work :-)
What kind of belt were you using for the end step polishing of the blade i couldnt quite catch it... praying u see this 2 years later
Probably Trizac A65
Niels, this could easily have been a 4 hour video... with that mellow music, it's like doing yoga on the beach....
:-)
Any idea about how long this took to make from start to finish?
If you remove the tempering and the wait time for the epoxy, you can basically get the knife done in a day. I did not count but I would guess it's around 6 - 8 hours.
What stell type?
This was O1.
Does the integral bolster have any purpose other than esthetic?
Could I make kitchen knives with a hidden tang and with no bolster at all?
I will never manage the pacience you have.
It's mostly esthetics and in this case a great example for blacksmithing. Hidden tang and no bolster will be perfectly functional as well.
@@NielsProvos thanks again 😊🙏.
Why don’t you want vertical grinder lines for heat treating?
They can lead to cracks when quenching the blade.
Hi, how many kilograms is the Hammer of your powerhammer?
75 pounds
@@NielsProvos great knife, i love your tideous videos
Thank you. Extra tedious for the win.
Elevator music.😁😁🤣
I like your works! Is it possible if you can make me kitchen knife and butcher knife? I will really appreciate your response. How will it cost?
Hi Elmer. I don't do this commercially. If you tell me your budget I could put you in touch with people who do really good work.
:)
It is nice to see a wise youtuber who uses protection for their lungs.
My lungs are precious :-)
I had a dream...... There was a serpent in the sword......
Are you a full time knifemaker, or is it just a hobby?
This is just a hobby. Hence the irregular videos.
@@NielsProvos I was just wondering how you can afford those expensive tools....your powerhammer alone must cost several thousand dollars.
@@niklasfischer3915 I had the rare pleasure to share space with a blacksmith and his tools Otherwise, you need to get them used and start small. Also remember I have been doing this for about 12 years now and you end up accumulating tools.
That is a beautiful knife but unfortunately the handle is far too thin for a chef's knife
My comment is probably redundant but bring us more long tedious videos! And persist with polysyllabic narration.
A very long tedious video is coming up but it's more a recap.
You were doing well until you made the handle round and slippery.
The ""music"" 👎👎👎👎👎👎👎👎