ladies and gentleman welcome back to the workshop it is fantastic to have you here as we embark on another day of trying to make a fine and exquisite chef's knife I want to make this thing as good as I can make it I want to improve on my failures from the last time that I made it so I am very excited to do that I'm also very excited to have audible as a sponsor oh my goodness audible is the audiobook platform that I use and love it is just truly fantastic to be able to listen to books while it is that I work and today I am gonna be listening to Matthew Walker's why we sleep it's gonna be a great day so thank you for joining me let's get right into it let me run you through my measurements right now we are at a hundred and twenty thousands at the spine which I'm quite happy with mareko makes is one hundred and forty one hundred and twenty hundred and forty it's gonna be nice it's gonna be a laser the edge is actually a 15th our chest in Athens Morocco says so we need to be careful to not thin that out too much more my major concerns however in regards to the transition between the blade and the bolster right now there is still a Ledge as you can see and transitioning that it's gonna be very difficult it's gonna be case all probably finishing it with the hand sanding but now however the more 120 on the blade [Applause] all righty we are making sweet progress yes indeedy now the blade is now suspended in some water as you can tell which is probably weird if you didn't know that my next step is I am going to draw back the temper in the bolster area the reason we're drawing back the temper is the tang and the bolster is hard right now we need to do some flower work so we need to draw it back it's also gonna have the added benefit of gently bringing up the temper up in here towards beat by another knife help it stay a little more flexible and strong okay there we go check it out some timber colors running down from the bolster down to the blade so well warm water now pull that up those colors should run into the blade a little further how beautiful is that well that's just gorgeous mmm lovely beautiful dark blues so they'll be significantly softer right up here and so now we're gonna like the Forge now you might be asking yourself well golly gee whiz I like why are you laying the forge you already heated the knife it's already too dirty 600 grit what could you need a lift for Jeff or we need a net Forge because we need a tool so we got to make a tool at the beginning of my call with Morocco where he gave me all sorts of great tips he started talking about the s crimes that he puts on his knives and how he does it what is an S crying I know you're wondering it's a design in the blade geometry that allows you to be able to better release food as you chop it so it's not sticking on the knife I'll sketch it out first though let's get some steel cutting that looks too narrow maybe not maybe it'll be fine and so for that we're going to need a new platen for the grinder that's your radius platen it's just a bent piece of flat steel and then that's how you make your S steel so it's 2-inch base because that's how wide the belt is 1/2 inch just to help give us some good support so it's not flexing when I'm pushing against it and then it's just angle iron what does it have 2 inch angle iron attached and it's all just ugly make well tack welded together Supercenter probably gonna need about that much material we'll get this cutting and now we can have a think about that geometry this will also tell you why is that I'm rather terrified of doing this so right now we have a straight profile our spine Hey we ended up bringing that down all the way to about a hundred thousand a cross-section of our blade right now and this is flat all the way down to our about 15-20 thousandths of an inch thick edge edge so when you put this through food what happens is is that food forms a little bit of a vacuum as you cut through it and you'll then end up with a little bit of potato or a little bit of patatas sticking onto the knife edge and it sticks on there then you got to push it off which isn't any good so what people will do and what mareko does on his chest knife very high-end thing to do is they will make an S grind which is convex at the top convex towards the edge so that the edge can be a little better supported and also help pop the food off and then towards the middle instead of it being flat it actually is hollow ground so the middle of the blade has a hollow grind so that as you chop through your food you chop through it and that food looks like that I can get underneath and release it from the blade but it's terrifying about this is that okay what we now need to do is we need to make a platen that has a curve to it of about the curve of a six foot diameter and then I have to put a sixty grit belt on it and make a hollow in my nice six hundred grit blade sounds like a recipe for a mistake to me it was looking so nice and now we're about to probably destroy it shouldn't take just a little bit okay how do I know that's a three foot radius oh boy here we go oh wow it's a little too tight so we go to flatten it down hey that is close enough for me so take this off we're gonna get that a little tighter put me out of the way well looks like it a lot let's see how it grinds oh my goodness I'm terrified oh boy this is scary I have no idea how this is gonna go oh my goodness oh my goodness oh my goodness I'm about to do something really stupid why would I try it this is gonna end so badly oh my goodness this is terrifying right nothing to it but why would I try this no come on this one we're gonna do it come on Alec come on Alec just go to do it it's gonna do it let's go right let's turn it on do it dry okay let's join come on here we go go Louie this is terrified [Applause] oh boy I messed it up so badly go lay that was silly right oh boy this has been an interesting day I am not particularly sure if we can fix this mistake that slip-up right there you can be sure that we're gonna try our hardest on the next episode I want to thank again our sponsor which is audible and I want to thank and talk specifically about this book that I have been reading and absolutely loving it's by Matthew Walker why we sleep I have never read a book where such a large percentage of it my draw was dropped it gets into the research and then and gets into the facts about why it is that we sleep and why it's important and how important it is to get a full night's sleep to be able to be healthy in your body healthy in your mind to be able to learn information and absorb it to be able to develop the pathways in your brain that allow you to memorize and be able to redo mechanical tasks so for makers like us for people that like to make stuff well now I know a good night's sleep is essential to getting that muscle memory down that muscle memory of running a grinder it's gonna be better after a good night's sleep that audio book is phenomenal and I highly recommend that you go check it out of course audible is our sponsor and they're giving you guys a free book so you can get while we sleep bye Matthew Walker for free as well as a free trial when you sign up at for word slash forge or when you text forge to 500 500 audible is just fantastic I get to listen to great books like this all the time while I'm working and you can listen to whatever it is you want from their amazing selection while you're working while you're commuting while you're enjoying the summer Sun getting outside and enjoying the nature while I sleep on this make sure you go grab yourself a book or become 4/4 or of course text Forge to 500 500 to see you guys thank you

45 thoughts on “MAKING A CHEF'S KNIFE!!! PART 4 – uh oh…

  1. I know that terror of messing up oh so well… Not making a knife, but working on a car engine. It's so disheartening. But, we must persist!

  2. MAKING A CHEF'S KNIFE!!! PART 4A – Spending an Hour Making a Jig so I Don't Ruin All My Hard Work!!!

    Can't help but notice every comment that pointed out how a jig would have prevented the blunder is conspicuously missing a like from Alec. Those grapes are somethin' sour!

  3. Dude, since watching your videos I'm seriously considering picking up forging as a hobby. I've never been satisfied with my dive knives and I've ways toyed with the idea of making my own… any thoughts of how to start up with minimal money input?

  4. Very good work! Looks great. But … pls … how do I phrase this kindly … please … use a modern measurement system like metric.

  5. like the vids mate but get a heavy leather apron/coverall for the fine grinding, your d and balls will appreciate it on " the day"

  6. So we started with an interesting concept – and at this part in the series – I'm staring at a guy screaming at a belt sander….

  7. Alec, for the s grind in the future create a guide that you can rest the blade on while you are working so it cant slip. Also you may enjoy some of the audiobooks that I've been listening to while I'm driving… John Corwin's Overworld Chronicles his work is fantastic.

  8. do you have your own brand? im very new, only seen like 5 videos, and im wondering how you have such a huge studio. and so much equipment. man at arms doesnt have this much stuff

  9. what is with people using all that metal to make a blade, and then they make this small tiny tang like goofballs….oh geez we are making a knife and we just cannot afford to put a extra bit there for a full strong tang…heaven forbid….so then we break the blade from the tang right at the point where the handle meets the blade or bolster…ya that makes sense…

  10. Get tangent at a point then normal equation and get tangent at another point then normal equation. eq1 = eq2 , you get the center point coords and done

  11. Hey I just bought the Audio Book! Thanks. Lovely you are sponsored by Audible rather than say KFC!!

  12. Hidy…I appreciate your videos. Your persistent striving to be the best and better than before. I have spent my life in designing tools. If you're going to work a consistent bevel line in your blade, you're going to HAVE TO apply a base tool rest coming out on each side of your belt, at the bottom of your hollow-grind area…(like a tusk on each side.) Have one end, of your work-piece, in the rest at all times. Do this, as well, when you hollow-grind your edge. Be sure to keep the same pitch with your elbow, or you'll change the trajectory of your witness line. I don't care how good you are, and how careful you are, NOTHING beats a mechanical steady-rest for keeping a true line! (brass, bronze, copper, and aluminum tubing; slid over the 1/4" round-bar, make excellent top edges for the tusk rests…they don't scratch the finished surfaces.) Again, thanks for making your videos!

  13. Dude you got some serious skill of knife making but hope your too much talking wont suppress your talent.

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