Thanks for watching! A list of sharpening supplies is linked in the video description to keep your knives razor sharp. Answer to some questions: The liquid the billet was dipped in is diesel it helps the forge weld. The steel was annealed in the kiln to make it soft after forging. Etching in acid reveals the pattern by reacting with one of the steel types.
WONDERFUL WORK!! I watch a lot of forging videos and this was in the top 1%!! perfect job and a beautiful handle! I'm guessing curly willow and mahogany? 👍👍👍👍
@@lewgriffinknives216 I have noticed you have a rather steady hand, grinding the knife AND the bevel by (gloveless) hand😳, and the knife is obviously sharp enough. Still couldn't help to think that the jig I've seen people use for final sharpening must provide even better results, because you have that constant angle and therefore straight(er) edge. Anyway, kudos to your art. 👍
Appreciate all the work that went into this. Just don't understand why the top part of the blade was left unfinished. Makes what is otherwise truly a work of art look raw and cheap (IMO!).
Does the metal that you weld together ever start to fray or split when you start to hammer it? When do all the metal pieces fully fuse together? 1st time you put it in the fire?
It is not perfection. "Perfection" means "concluded/finished", and the smith left the top part of the blade unfinished. Probably on purpose, but to me this just makes the knife just look raw and cheap.
I want one!!!!! How much for something like this$?, this beats “Forged in fire” Amazing layering technique, respectfully asking how much in your investment to make that knife? How many hours? Just inquisitive! Truly all do respect!!! You are a master!!!!
Everything beats FIF. That show is just boring, it's always "here you have ten pounds of nuts and bolts, you have ten minutes to make some archaic murder weapon out of them". Then this "knife-fighting expert" dude takes a few crude, unfinished blades to chop and waste perfectly edible food. Not a single actually finished beautiful knife or sword was ever made on that show.
another amazing blade Lew i love it what size wheel do you use for your S grind ? thanks Mark im still learning my forging skills suk i need more practice 2 weeks ago i did a forging a chefs knife class with Matt Parkinson (Dragons Breath Forge)
Not sure about you guys. But i follow another amazing bladesmith who goes by the name of Shurap on youtube. He is from Ukraine and there is an uncanny similarity between his video style and of this gentleman. Maybe he draws some inspiration from Shurap. Amazing work though. Cheers mate.
Thanks for watching. I've seen his videos and appreciate his work it's very nice and like his videos I try to keep them short and to the point so easier to watch although my work and techniques will be quite different
Beautifully done. I am definitely not a fan of unfinished metal blades being used in food service, though. Leaves crannies for pathogens to hide. Granted, the metal will kill them in a few hours, but that’s plenty of time to cross contaminate.
@@ballistic350 the top edge of the blade is rough, as the maker intended. That’s fine for looks but not fine for food service. Bacteria can hide there temporarily and lead to cross contamination. It’s a shame he did a concave grind for food preparation, and then left the rough surface for cross contamination.
Blades like this are used worldwide without problems, knives have to be cleaned regardless of style especially if food will be left on it for hours. Thanks for watching
@@mgmcd1 ultimately it depends on the maker,I have a few japanese chefs knives like this design and have no issues ..likewise wash everytime you intend to use it on a different item anyways.. always gonna have its pros n cons, I'm fine with it.
@@ballistic350 that’s good. I was commenting from a commercial kitchen perspective. The blade had an awesome hollow grind, which is great for a chef’s knife, but has imperfections along the top of the blade that would keep it out of a commercial kitchen. It’s a simple point. A health inspector will write you up for a crack in any food preparation surface, and I was presuming for a rough surface on a kitchen utensil. The blade looks top notch, but not for commercial use. It’s not difficult to understand my observation.
I love your knife making, can you make a video on how the food was cutted by your knife? All the video that I watch, you only cut it with paper, I really want to see how it will work on meat and vegetables like tomato or onion, but again, thank you for making these video.
Thanks, I usually don't cut food as I prefer the knife is unused when sold but I will think about your comment and maybe cut food before finishing the blade in the next video. Thanks for watching!
Please stop that internet-knife-nerd shit about "true damascus is only steel made from iron ore found in mines close to Damascus, Syria hundreds of years ago". Damascus is just a better sounding term for "pattern welded steel", deal with it!
Absolutely gorgeous blade! It was a fun ride to watch this being made and you had me at me acid etch, but my heart with the coffee finish to it 🖤🖤🍀🍀 badass knife!
Thanks for watching!
A list of sharpening supplies is linked in the video description to keep your knives razor sharp.
Answer to some questions:
The liquid the billet was dipped in is diesel it helps the forge weld.
The steel was annealed in the kiln to make it soft after forging.
Etching in acid reveals the pattern by reacting with one of the steel types.
This channel is like the Irish version of @shurap (Dmitry Shevchenko). Excellent quality. I love it!
Finally a real blade smith nice work Lew
Wow! That's the knife I picture when I walk into a knife store. I love the handle design. Thanks for taking us on the journey.
Thanks for watching!
Any chef would be proud to own this knife
I appreciate your aggressiveness with the forge welding.
That knife is another level! Not just a knife but art! The best looking knife on UA-cam!!!
Thanks much appreciated!
Very nice Japanese style knife, not just the Damascus, but the curly maple handle looks lovely too.
Very nice.greetings from the UK 🇬🇧
Magnificent! Might be best knife I've seen in a long time
Another beautiful piece of art and function 👏
Beautiful knife, kudos.
You are a master of your craft Sir!
Thank you very much!
Absolutely beautiful design! Well done sir.
Thank you very much!
Dude, right at the end around 11:20 I was thinking "thats a really pretty random pattern, i hope he chucks in it the coffee" subbed.
Can't go wrong with a deep coffee etch contrast!
Wow, this knife is so beautiful, well done.
Thanks
Absolutely gorgeous piece. Amazing work 👌🏻👌🏻👌🏻
Thanks!
Bro its flawless u kill this one any chief would love to cut with it thanks for sharing this with us
Good craftsmanship ❤
That’s trusting your anneal! I love it
It's a DET anneal, makes it factory soft
@@lewgriffinknives216 still takes some know how and a bucket of balls after all that work, but I’d rather break it than the person who busy it
Awesome knife great work
Nice pattern
C'est le plus beau couteau que j'ai jamais vu!
Thanks 🙏
That is really nice.
That turned out really well. Good work.
Thank you!
That's beautiful. Well done
Thank you! Cheers!
Stunning.
Beautiful knife. Superb craftsmanship
🙌
To call you a knifemaker would be an iinsult! You sir, are an artist!
Thanks much appreciated 🙏
Outstanding work….
Many thanks!
Beautiful work
Thanks
That’s a stunner
🙌
WONDERFUL WORK!! I watch a lot of forging videos and this was in the top 1%!! perfect job and a beautiful handle! I'm guessing curly willow and mahogany? 👍👍👍👍
Thank you very much! It is bog oak and maple burl
Sanat eseri gibi şahane, Türkiye'den saygılar
Lovely work mate! Would be great to see a chopping demo at the end of these videos.
Kitchen knife are not made for chopping.....
Noted!
@@Niksow What are kitchen knives made for?
Belíssima faca !
Amazing work!!
Thank you! Cheers!
Beautiful knife
Нож должен быть всегда проктичен, для какого нибудь предназначения. Так что лайк
Very cool work! Hopefully one day I will get to that level.
You can do it!
Amazing!
Thanks!
The look totally says "high-end kitchenware!"
As always amazing work Lew🙌🏽☺️. Greets Shirknives 🙏
Thanks 🙏 love your work 🍻
The roughness off the spine, to rain drop is sic. Well done🎉
Thanks much appreciated 🙏
That is one beautiful knife. And the handle, simple shapes and planes.
No sharpening JIG?
It prefer freehand for the bevels
@@lewgriffinknives216 I have noticed you have a rather steady hand, grinding the knife AND the bevel by (gloveless) hand😳, and the knife is obviously sharp enough.
Still couldn't help to think that the jig I've seen people use for final sharpening must provide even better results, because you have that constant angle and therefore straight(er) edge.
Anyway, kudos to your art. 👍
Appreciate all the work that went into this. Just don't understand why the top part of the blade was left unfinished. Makes what is otherwise truly a work of art look raw and cheap (IMO!).
It's a traditional finish, some people don't like it but many do. Just an individual preference
@@lewgriffinknives216 Fair point.
Does the metal that you weld together ever start to fray or split when you start to hammer it? When do all the metal pieces fully fuse together? 1st time you put it in the fire?
The metal is fully fused and would only split at a low temperature or too high
Perfection, will you make more? When?
Many more, soon
It is not perfection. "Perfection" means "concluded/finished", and the smith left the top part of the blade unfinished. Probably on purpose, but to me this just makes the knife just look raw and cheap.
I want one!!!!!
How much for something like this$?, this beats “Forged in fire”
Amazing layering technique, respectfully asking how much in your investment to make that knife?
How many hours? Just inquisitive!
Truly all do respect!!!
You are a master!!!!
Check description for links to my website thanks they take many hours to complete
Everything beats FIF. That show is just boring, it's always "here you have ten pounds of nuts and bolts, you have ten minutes to make some archaic murder weapon out of them". Then this "knife-fighting expert" dude takes a few crude, unfinished blades to chop and waste perfectly edible food. Not a single actually finished beautiful knife or sword was ever made on that show.
What are the woods used? The light coloured one looks like marble almost!
Bog oak and maple burl, the burl has very nice figuring!
@lewgriffinknives216 thanks for your reply, beautiful work
So would you be able to make a 5/8 or 3/4 straight razor in this pattern steel? I would love to have one that looked like this pattern
Probably but not currently taking orders sorry
That was absolutely knife 😄😄
🙌
another amazing blade Lew i love it what size wheel do you use for your S grind ? thanks Mark im still learning my forging skills suk i need more practice 2 weeks ago i did a forging a chefs knife class with Matt Parkinson (Dragons Breath Forge)
Thanks. Sounds great,it's about 9"
Beautiful knife. What is the liquid you submerge the billet in prior to forge. I assume it is used as a flux??
It's diesel yes it is used instead of flux
Ah, looking through the comments to find out why you would cool it after welding before putting it in the forge. Got it thanks.
@@lewgriffinknives216 Thanks heaps
You have to be so proud, thats fuckin gorgeous.
Wow.
What is the fluid he dipped it in before he put it in the forge
Diesel
Wow
Super frate
I knew when I saw the hot color and how the water pooled on the edge towards the end.
Not sure about you guys. But i follow another amazing bladesmith who goes by the name of Shurap on youtube. He is from Ukraine and there is an uncanny similarity between his video style and of this gentleman. Maybe he draws some inspiration from Shurap. Amazing work though. Cheers mate.
Thanks for watching. I've seen his videos and appreciate his work it's very nice and like his videos I try to keep them short and to the point so easier to watch although my work and techniques will be quite different
Harika 👌
🙌
Beautifully done. I am definitely not a fan of unfinished metal blades being used in food service, though. Leaves crannies for pathogens to hide. Granted, the metal will kill them in a few hours, but that’s plenty of time to cross contaminate.
Are you saying the knife he forged isn't finished????
@@ballistic350 the top edge of the blade is rough, as the maker intended. That’s fine for looks but not fine for food service. Bacteria can hide there temporarily and lead to cross contamination. It’s a shame he did a concave grind for food preparation, and then left the rough surface for cross contamination.
Blades like this are used worldwide without problems, knives have to be cleaned regardless of style especially if food will be left on it for hours. Thanks for watching
@@mgmcd1 ultimately it depends on the maker,I have a few japanese chefs knives like this design and have no issues ..likewise wash everytime you intend to use it on a different item anyways.. always gonna have its pros n cons, I'm fine with it.
@@ballistic350 that’s good. I was commenting from a commercial kitchen perspective. The blade had an awesome hollow grind, which is great for a chef’s knife, but has imperfections along the top of the blade that would keep it out of a commercial kitchen. It’s a simple point. A health inspector will write you up for a crack in any food preparation surface, and I was presuming for a rough surface on a kitchen utensil. The blade looks top notch, but not for commercial use. It’s not difficult to understand my observation.
Any chance this one is available??
Yes it will be available on my website today, check the link in the description
nice
Хороший шеф нож
Не плохая работа
Mantap
Thanks
How did you finish the handle? Did you put any oil on it before buffing?
A handle wax
Hi,...is this also for sale?
Yes today on my website, check the link in the description
@@lewgriffinknives216 ..,how much would the Damascus knife cost to send to Germany ?
❤❤❤❤
❤❤❤❤❤❤
Сколько стоит такой нож? Красивый
Thanks, check out my website in my profile
niece❤
Do you sell these?
I do check out my website in the description
💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖
Damn thats hot
🙌
I wonder if in china they have clamps that have USA on them
😂
I’m gonna bust 😩😩
I love your knife making, can you make a video on how the food was cutted by your knife? All the video that I watch, you only cut it with paper, I really want to see how it will work on meat and vegetables like tomato or onion, but again, thank you for making these video.
Thanks, I usually don't cut food as I prefer the knife is unused when sold but I will think about your comment and maybe cut food before finishing the blade in the next video. Thanks for watching!
Is a gorgeous knife I want one
Keep an eye on the newsletter 🙌
好刀
Почему без флюса?
The diesel acts as flux
🎉🎉🎉🎉🎉
Hrc-?
Approximately 62rc
عمل ممتاز اريد الحصول على واحدة
Żadna tam stal damasceńska, to nadużycie, ta stal, to dziwer,nawiasem mówiąc, piękny wyrób
Please stop that internet-knife-nerd shit about "true damascus is only steel made from iron ore found in mines close to Damascus, Syria hundreds of years ago". Damascus is just a better sounding term for "pattern welded steel", deal with it!
Absolutely gorgeous blade! It was a fun ride to watch this being made and you had me at me acid etch, but my heart with the coffee finish to it 🖤🖤🍀🍀 badass knife!
Thanks for watching 🙏
😍😃💪👍🇩🇰
Pls just do it without food release
Why
надо было пробу на бутылке показать, а то бумагу резать эт фигня.)
?
Very petty
🙏
'Promosm' 😱
So not Damascus at all, but patern welded.
Yes Damascus steel
Terrible job.
It's not Damascus. Its wannabe Damascus.
Nope look again
not sure i'd ever really trust a knife with no pins
It's made with boat building epoxy, I couldn't pull the blade from the handle with full bodyweight