Create expensive Japanese chefs' knives with a hamon the easy way
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- čas přidán 12. 01. 2024
- Creating a set of Japanese Chefs knives with a homon using the stock removal method with W2 high carbon steel.
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Tools and Material:
Satanite refractory: amzn.to/3tUqRWj
Reading and Instruction:
Knife Engineering by Dr. Larrin Thomas: amzn.to/3SO7hlP
BUILD YOUR OWN HYDRAULIC FORGING PRESS by Dr. James Baston: amzn.to/3fV86L1
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#chef knifechef #knivesjapanese #chefs knives - Jak na to + styl
I hope you enjoy the vid. Let me know if you have any questions. Thanks for watching!
Thanks for the video Mr. Severio!!! I can't wait for the next part!
Thank you. I’m working on it now, sanding these blades. 😁
Very interesting plan. I look forward to watching the rest of this series.
Thank you my friend
Can’t wait for part 2!
Thanks!!
Can’t wait for part 2
😁😁
I also use Satanite. Good stuff.
Awesome! Yes it’s great for this.
Great video Mr Tony, can’t wait for the rest. I agree with stick removal for blades like those, most all of my kitchen knives are stock removal anymore. Haven’t played with hamons yet cause I don’t know the W series very well , but you may convince me to try. Thanks for the info
Thanks! I do forge kitchen knives but I wanted to show something optional and a little less work. Not much little but skipping the forging step just saves a step. And I forge most of the time out of the necessity. If it’s not necessary why do it unless you just want to. I need efficiency in my shop to pay the bills. W2 is great and produces great hamons. I doubt mine will look that great since I ground after heat treating. But I think it will suffice. W2 is pretty simple to work with. 😁
Awesome job my friend 👍 I just made a really great throwing knife but it didn't stick into the block wall of my shop very well LOL. I'll try again tomorrow
Thanks! lol, I know exactly what you are talking about! 😂😁
No questions right now- definitely like the process- and batches! My dude- you picked a good rabbit to run on this go round! Bravo Tony- as always- be safe and at peace my friend... I may see you at Blade this year!
Thanks! Yes this is a rabbit to run for sure! Hope to see you there. It’s my plan to be there this year. 😁
Nice job Tony! Great information as always. I was curious did you make your own radius platen?
Thank you my friend. Yes I did. It’s made from a bar of 5160.
Awesome as always Mr. Tony! What stock thickness were you working with? And what size wood dowel did you use?
This was .125 stock. They are finished at .100 and under. The dowels are 1/2 inch. I’m about to start on that part. Thanks for watching brother.
awesome video tony those are gonna be sweet knives did you give them a S grind? i saw you using radius platen i bought mine from bill beinke havent used it yet cant wait to see next episode Mark
Thanks. Know S grind. The bevels are cut to their intended height with the radius platten. They are ground down to 9-11 thousandths at the edge. The customer did not want traditional one sided grinds either but wanted double bevels.
I meant NO S grind
Ive been using ox blood, ferrets ears and camel poop for years, its a family recipe.......*%!& 🤣💩😖
I've actually never made a hamon on anything but chef knives are something I do want to make...I can make workshop ready blades and cut just about anything I need to with them etc but something I would cook with no......., so watching with interest .
Thanks for sharing Tony
lol 😂😂. Thanks for watching!
@@TonySeverioKnives always a pleasure
@TalRohan thanks! 😁
👏👏👏🤜🤛
😁😁
How thick on the spine Tony? With the clay mix..
These are a little shy of 100 thousandths.
@@TonySeverioKnives Sorry, just to be clear just the thickness of the blade and a little dab for the sides then? Nothing extra along the spine?
Oh I misunderstood your question. Just a light coat on the spine and sides. Around 1/16 or there about.
@@TonySeverioKnives Thank you sir,
@DONJUILIO you’re welcome! Thanks for watching!