Making A Chef's Knife Part 1 of 2 | Shop Talk Tuesday Episode 160 | Knife Making
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- Опубліковано 27 лис 2024
- #handmade #shoptalk #DIY #shop #building #knifemaking #knife
Today is episode 160 of Shop Talk Tuesday on The Rivers' Experience!
Be sure and check out my website. I have several knives available on the site and all of them have a video (or several) showing how they were made!
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Camera: Sony ZV1
Intro and Outro Music by: Joakim Karud
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The audio used in this video is licensed under Creative Commons Attribution 3.0.
I could definitely see cowboy Kent Rollins using that in his cooking videos!
Comment Part 2: This is an excellent build. Your forge and hammer skills are great and the design, hammering the bevel and forge design are just damn impressive to mention only a few high points. Thanks for what you do Erick!
Thank you Chip! I'm feeling more and more confident with forging as I go through this series.
Another BINGO!!!
Thanks Chip!
If the cowboy wouldn’t use it, this Hunter sure would. Beautiful work
That is a great profile! Love it! Yeeee-Hawww!
Thanks Mark!!
Caveman chef’s knife 😊
Mmmmmm Lumens 🤪 yeah the lighting is awesome and so is that blade. 😀
Thank you Matt! I'm happy with how the lights turned out.
@@theriversexperience9383 heck ya nice and bright. 🤙
Beautyfull work I love to see the finish build 🍀🍀🍀awesome
Thanks Klaus! 👍
Decarb hardness fadeout. Good advice on cleaning before testing. I have repeated a complete heat treat cycle thinking my blade was too soft when it was not, just carbed.
"Cowboy" it is!!!! Happy Holidays!!
Happy Holidays to you too!
Friend another nice blade👍
Thanks Don! 👍
super knife !!!!
I love it
Awesome Eric..
Just Awesome!!!! Love the lights also.
Yes I like the profile personally
Love it!
Thank you!
It's a great-looking blade I like it, and you can name the knife whatever you want to, I guess maybe if we research the authentic "cowboy" time period cooking utensils then probably might be some discussion about that lol, but anyway, great looking blade and project, keep going! Thx for sharing your work
You made it look easy as always, im trying to force myself to do more hidden tangs, I hate it but I need to sharpen that area of my skill set
Generally horn and unstabilised bone tends to be avoided in culinary knives due to various health concerns with organic materiel's in some kitchens- depending on the country/state they can be a bit persnickety about just what they will let a cook use. But yes- Cowboy Kitchen knives or as I like to call them- 'Combat Silverware' are definitely a thing and I'm working on 4x Gaucho Knives
Basically long after the US cowboys figured guns are a good way of solving problems, the Gaucho's in Argentina, Uruguay and Brazil carried a variety of knives ranging from tuned up bayonet-swords to european imported blades that got dolled up with various timbers and silver fittings. They got used on everything from skinning wild cattle, cooking said cattle to stabbing each other in drunken brawls.
Anyway, that's a whole other rabbit hole of exploration for you to look up!
The lighting is great, its like you got a new camera
Awesome video! I recently made an elk antler handle on a chef & absolutely loved it!
That's a beautiful blade! I'm looking forward to the handle, I think antler is a great idea. Merry Xmas Erick!
Love the blade! Need to see the antler handle before being sure, but definitely sounds like a cowboy chef knife!
If it turns out like my brain envisions it, then it should be cool.
Looks awesome! Good job! Maybe consider going with a faux antler due to clean kitchen practices. Bone material is too porous and will harbor bacteria in the long run. How long did it take to get the knife to this point?
Muito bem seu trabalho parabéns
great looking knife i love the idea and yes why not a cowboy chefs knife Merry Xmas Mark 😃👍👍
i think its an awesome blade cant wait. have you thought of adding drywall in behind your forge to protect the back wall of your shop to prevent a fire in that nice new portion of your shop
Yup, I will be doing a fire board on there soon.
Off to a great start. I’m loving the profile! I wanted to ask about your propane bottle…I was thinking of getting a larger one. Mind sharing what size you’re using with your forge?
Any idea how many knifes you can make out of one 20lb tank Erick ? Like the forging videos and the new shop !
I can make a few, I'll have to actually try to count them out on the next full tank. I've got 6 done so far on this one tank.
@@theriversexperience9383 great to know ! Happy Holidays Erick ! Be safe !
And ya maybe them cowboys who ran the chuck wagon back in the day would have something like that.
Looks good Eric how long is that blade
Hi Eric,
i really like you doing chefs knifes because that's what I'm trying to do. Please keep doing some of them from time to time.
I do stock removal so I can't forge my bevels, what edge thickness do you recommend before heat treat?
If you wouldn't do forging would you still go with a gas forge/furnace for heat treating or would you go for an electric temperature controlled heat treat oven?
For grinding the bevels you start with 36 grit. Is this ceramic or AO? And it looks like you are only applying little pressure, right?
Greetings from Germany, Tim
Amazing work as usual ! What size was the piece if steel you started with ?
Thank you! It was about 5"x1.5".
Once again - great video - shop coming along & looking to be another Good Looking Knife !!!!
Looks really nice. how do you know what temp you are at in a propane forge? I was looking into my first forge for heat treating but I was worried the temps would be all over the place with propane.
You can use a thermocouple or a laser thermometer. I have both.
Looks good. What are your thoughts on the Chinese anvil vs. your traditional one? Lights look great also! 17:16
I like it, I will be doing a video on it soon. An actual "Why I would use it" type of video instead of doing the same video that all the other guys have done. Once you've seen one ball bearing drop... you've seen them all lol.
Excellent video. Can you tell me the type of steel and the size please.
Thank you! This is 5160 and its about 12" overall length.
I love the profile of it. I don’t see why you can’t call it a cowboy chef knife.
I've watched many of your videos over the last couple years my question is have you made any 80crv2 knives and if so can you share which ones they were and the the forging process please for a starting fresh blacksmiths at 50 years old😊
studio.ua-cam.com/users/videoxXh7mA4E3Pg/edit
studio.ua-cam.com/users/videoq1BtMs-V09A/edit
I apparently like to make knives out of 80crv2 in Januarys.
Just finished watching those videos you sent thanks very much.
I need this knife in my life! It would go great in my kitchen by my copper sink.
I bet it would look great there ❤️❤️
Holy crap copper sink I bet that set you back a few pennies I bet it looks amazing if you wouldn't mind pictures😮
You actually removed the decarb/scale before using the file, can't tell you how infuriating it is to see a lot of bladesmiths not do that