MAKING A TWISTED MULTI-BAR CHEF'S KNIFE!!! PART 2



ladies and gentlemen welcome back to the workshop today we're going to be continuing work on the chef's knife that I started in the previous video we're gonna start off with some grinding and hopefully get the blade finished up pretty quick let's hop into the grinder and get started okay I've now spent ridiculous amounts of time in the grinding room the blade is down to less than six ounces so that's pretty crazy thin the edge is at less than a thousandth of an inch that means it's time to do an S grind and I have never done an S grind before I did a couple practice pieces they did not turn out very well basically what the S grind is is right now this the cross-section of that knife looks like this so as you cut obviously that's the edge and basically you just you've got this drag that the friction that the blade causes as you're cutting through food and that's just all the way down the blade now what we're gonna be doing with the S grind is taking a very very subtle hollow grind and basically carving in like that so now your blade cross-section looks like that and so it's kind of a an S shape and so what happens there is that you're not getting any friction from anything right in there and so the knife is just gonna cut a whole lot better I've got it all set up in the grinding room to use that radius platen we're gonna gonna go for it I'm gonna die come up with the blade and kind of set myself some some scribe lines to work too we'll see how it goes I'm very very very nervous right now but hopefully I can pull it off so she's gonna give it a shot okay that was absolutely nerve-racking but we have an s ground chef's knife time to spend tens of thousands hundreds of thousands of hours hand sanding this because that s grind is a little bit on the bumpy side so I don't think that the hand sanding is going to go particularly quickly but we're just going to power through it get on to itching my makers mark after the hand sanding and then itching the blade and then we'll move on to the handle okay so I've got the blade hand sanded to 600 grit and this spine rounded out now the reason that I round out the spine is that if it's at a 90 degree angle it's really really uncomfortable it digs into your hand after hours I use because hot spots and stuff like that the spine round out the heel and choil and then we'll be ready to move on to the edge [Applause] okay I've got my hand sanding totally done on this it's at 600 grit in the hollows on the flats in the Barry bevel I've rounded off the spine and the heel and ricasso of the blade up to 600 grit and it's now time to address the tang now I've clamped a file guide on here I'm gonna go ahead and cut the shoulders so that they're totally flat they were just kind of free handed in their before and then it's also the the tang is a lot thicker than the rest of the blade right now so I'm going to thin it down and kind of all of the dimensions and get it ready for handle work all right I've got the blade totally ready for etch now so it's time to put it in the ferric chloride for about half an hour so a metal extra way the dark steel the 1080 before I move on to doing my maker's mark here all electro etch this w Stelter maker's mark into the end of the blade and then I will scrub out all of the oxides on the blade so it'll be totally showing me all the way over before I move on to putting it in some instant coffee and the instant coffee h's a dark oxide on the 1080 which makes it black and white and it's the final finish that will have on the blades I'm excited that's exactly how I wanted it to look maybe they know it looks better than I wanted it to look it might look too good we might have to start from scratch got my instant coffee blades going in alright it's in the coffee I've looked at it it's all nice and dark blades pretty much finished y'all I just got to take it out neutralize it wipe it down with a little bit of oil so it doesn't get all rusty to use ready there it is holy moly that is insane well that looks pretty good I'm pretty happy with that no complaints over here what about all the cuts on your hands from it what are you complaining about that hmm Wow not too shabby well there you have it folks the complete chef's knife the handle has a nice simplistic flow to it it's it's done as well as the blade obviously it still needs a handle but we've got ourselves a finished chef's knife blade and I'm gonna call it there for this video so we'll see you on the next one bye bye

41 thoughts on “MAKING A TWISTED MULTI-BAR CHEF'S KNIFE!!! PART 2

  1. I am going to say this is the nicest design I have ever seen you both do, both of you are very talented, but this is just beautiful. Try this design in a blued next time.

  2. Now gentlemen, let's get serious for a second please. There has been a distinct lack of Blue Dykem on this channel since Alec moved over to the states. And as a direct result of this there has been a noticeable lack of "The Blue Dykem Song". Imagine my excitement when Old Blue finally makes an appearance and my immediate utter disappointment when it's not accompanied by a round of "Blooooooooooooooo Dyyyyyyyyykemmmmmm!" ringing in the halls of the workshop. Very unhappy.

    In other news, that is a GORGEOUS looking knife Will. Holy Moly indeed! You guys are just….wow!

  3. Actually made my hair stand on end, Will you've out done yourself this time. One very lucky chef, looking forward to see the handle and a finished product.
    Might even get a personal knife made.

  4. Will it be for sale?? My brother is going to be opening his own restaurant for the frist time and that would be the perfect gift to give him!! How much for the chef's knife $$$???

  5. Here’s an idea. Make 5 simple knife blades with varying Damascus patterns of 16,32,64, and 128 layers so people have a better idea of what layer count they’d like.

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