A trick I saw to ensure that your sandpaper doesn't break when you're doing things like sanding the spine of the knife is to back it with duct tape or gorilla tape. Something that's strong and flexible, but fiber reinforced.
And this is why I watch other makers.... been making knives and sayas for quite some time and never thought to grind the handle and the saya down together, brilliant idea!
Just here to say that you technically made an usuba, not a nakiri. Usubas are single bevel, nakiri are double bevel. Also, the S-grind is really interesting, but part of the reason you may be getting trouble with your cuts on soft foods is because the flat side of the blade is typically hollow ground while the bevelled side is flat, allowing you to sharpen the edge to a finer point and preventing food from sticking on that side of the knife.
This is the best kind of feedback. Correct and not condescending or anything. What's a knife like this retail for? It's such a niche thing I wouldn't even be able to hazard a guess, but I'd suppose, a lot?
@@jerod5636 Decent Usubas can easily go for at least $200 USD, if not much more depending on the maker, steel, materials, size, and any decorative patterning/style they put into the handle or blade. However, the premium in price also is influenced by demand, because the average home cook does not need an usuba and is better equipped with a nakiri and therefore they are targeted more for professional use. A nakiri is typically a bit more approachable in price, and better suited for a variety of tasks because the double bevel prevents steering in cuts and is a bit stronger for those who may not be as careful with their knives. Both are thin blades, but generally nakiri are a bit easier to keep from chipping due to the geometry of the bevels leaving more material to support the edge against damage.
@@jerod5636 -- Not very expensive. If one is a $20 knife every 3years kinda guy then yeah a Nakiri can be "expensive". You can get a Nakiri made of cheap steel for about $40ish. However, a good quality Shun Nakiri can run you from $125 on up. Edit: I did not see @BrandonKaye's response before I commented, but I suppose same sentiment different words. ;)
Awesome design. I think the sharpening technique could be greatly improved. As hard as that blade is, It should cut those tomatoes with no horizontal movement
i was just wondering if it would spin around being circular? I suppose it doesn't matter for a kitchen knife too much, but wouldn't a decent knock spin the blade a bit? Or do you think the friction will hold it?
@@TheEthanEdge Theoretically yes it could spin if it got knocked around enough a couple of ways to fix it if it ever did spin is when you put it together put a little bit of epoxy in the hole or the other way is you could put a single pin right towards the top of the handle to keep it from spinning
Beautiful and Wonderful work. I suggest when cutting food that when you need to move it across your board you flip your blade and push it with the spine of the blade so that you don't risk any damage to your blade. You always do such wonderful work! Thank you so much for sharing.
Beautiful matched set for the knife and scabbard, hardly tell where one ends and the other begins. Nicely done sir very nicely done indeed, remember Texas is watching.
Good looking knife and well made. Just a couple of points: when drilling stainless steel, better to run the drill very slow, keep even pressure on the drill and don't lift off the surface until you are through the metal, and, always use a good quality cutting oil. When you lift off the surface when drilling, the surface work hardens very quickly.
Much love on that stainless steel foil. I ordered some online that took 1 month to come in on a slow boat from China just so i could heat treat a w2 blade for my father
That was very smart with the handle you drill out big hole insert a wood dowel cut it in half almost and fitted in there with the Tang dude that is genius I would have never thought of that I would have never ever thought of that that is some good craftsmanship and good thinking bro I mean it like now I know it to use just drill a hole make a cut in a dowel and slip my blade in there and glue it that's all I got to do very very smart 👍🏼👍🏼👍🏼👍🏼👍🏼
Beautiful blade and great job on that grind. Every time I try to forge a thin blade it warps no matter how careful I try to be. I only have a charcoal forge and quench when it looses magnetism and color. Love that kiln of yours.
This may be my favorite thing I've seen you make. It's very beautiful and very practical. I especially like the simplicity of the sheath and how well it matches the handle, and I love the walnut. Gorgeous!
Have to say that I just came across your channel. It is very amazing to watch what you do. I don't have those skills, yet, but I will try and work on them in the future when I can get a workshop. Thank you for the content that I can sit and watch. Please continue.
Yeah, I would have put one clamp on it, then cut to me doing something else to make all the nerds mad, then cut back to it dry, but covered in clamps so they would have already written their comments.
He did quench using the aluminum plates in the vise, its called plate quenching (thats what I call it lol). Steel that thin would warp super fast in an oil quench, the plates also keep the blade straight as it cools (the aluminum plates are heat sinks and they cool off a 1600 degree thin blade extremely fast). He tempered in that oven after.
Yes, the foil bars oxygen from developing scale. He put gypsum powder(non-US baby powder) in it to keep it from welding to the foil and sticking. The 2 giant pieces of metal he has attached to his vice act as a heat sink, they draw heat out fast enough to develop a good crystalline structure, or quench. Then baked at 200c to temper. He file tested later, it is somewhere from 60-65 HRC, pretty spot on since kitchen knifes typically range from 57 to 63 HRC depending on intended use and this one is for thin slicing vegetables.
Stunning craftsmanship. But there's a reason why blades aren't straight. Your cutting board becomes hollow over time.... That's why the tomatoes didn't cut completely. But that said: very cool build
A trick I saw to ensure that your sandpaper doesn't break when you're doing things like sanding the spine of the knife is to back it with duct tape or gorilla tape. Something that's strong and flexible, but fiber reinforced.
Thats a good tip. I never thought of that. Thanks dude.
Thanks for the tip, going to try that this weekend!
And this is why I watch other makers.... been making knives and sayas for quite some time and never thought to grind the handle and the saya down together, brilliant idea!
Just here to say that you technically made an usuba, not a nakiri. Usubas are single bevel, nakiri are double bevel.
Also, the S-grind is really interesting, but part of the reason you may be getting trouble with your cuts on soft foods is because the flat side of the blade is typically hollow ground while the bevelled side is flat, allowing you to sharpen the edge to a finer point and preventing food from sticking on that side of the knife.
I saw the flaw when he was cutting the tomatoes like when you’re knife is running out sharp
pega meu id e me chama pro 4x4 1306922931
This is the best kind of feedback. Correct and not condescending or anything. What's a knife like this retail for? It's such a niche thing I wouldn't even be able to hazard a guess, but I'd suppose, a lot?
@@jerod5636 Decent Usubas can easily go for at least $200 USD, if not much more depending on the maker, steel, materials, size, and any decorative patterning/style they put into the handle or blade. However, the premium in price also is influenced by demand, because the average home cook does not need an usuba and is better equipped with a nakiri and therefore they are targeted more for professional use.
A nakiri is typically a bit more approachable in price, and better suited for a variety of tasks because the double bevel prevents steering in cuts and is a bit stronger for those who may not be as careful with their knives. Both are thin blades, but generally nakiri are a bit easier to keep from chipping due to the geometry of the bevels leaving more material to support the edge against damage.
@@jerod5636 -- Not very expensive. If one is a $20 knife every 3years kinda guy then yeah a Nakiri can be "expensive". You can get a Nakiri made of cheap steel for about $40ish. However, a good quality Shun Nakiri can run you from $125 on up.
Edit: I did not see @BrandonKaye's response before I commented, but I suppose same sentiment different words. ;)
Awesome design. I think the sharpening technique could be greatly improved. As hard as that blade is, It should cut those tomatoes with no horizontal movement
Finally done goofing around with shop machines and back to doing what we all love to see! It looks amazing, thanks for sharing!
Not super flashy and pretty but completely utilitarian BRILLIANT!!!!.....I want one now 🤔
Funny how I was just watching one of his other videos and then I got a notification for this video like can this day get any better
Pp
that tang technique was really cool and clever. I will have to give that go.
i was just wondering if it would spin around being circular? I suppose it doesn't matter for a kitchen knife too much, but wouldn't a decent knock spin the blade a bit? Or do you think the friction will hold it?
.
@@TheEthanEdge Theoretically yes it could spin if it got knocked around enough a couple of ways to fix it if it ever did spin is when you put it together put a little bit of epoxy in the hole or the other way is you could put a single pin right towards the top of the handle to keep it from spinning
What's a tang technique
@@raveendrap1457 the tang (blade handle) technique is the way he made the tang fit into the handle by using the split dowel.
Beautiful and Wonderful work.
I suggest when cutting food that when you need to move it across your board you flip your blade and push it with the spine of the blade so that you don't risk any damage to your blade.
You always do such wonderful work! Thank you so much for sharing.
Beautiful matched set for the knife and scabbard, hardly tell where one ends and the other begins. Nicely done sir very nicely done indeed, remember Texas is watching.
As someone who has worked with his hands 40 years I have to say your level of skill is exceptional……a true artisan..!!
Good looking knife and well made. Just a couple of points: when drilling stainless steel, better to run the drill very slow, keep even pressure on the drill and don't lift off the surface until you are through the metal, and, always use a good quality cutting oil. When you lift off the surface when drilling, the surface work hardens very quickly.
Perfect gift for a chef.
I'm confounded. I see 966 people gave this thumbs down. Why, it's beautifully designed and engineered. Great job.
I’d like a custom Grundle Trimmer or straight razor.
This is great too
I love this big S-Grind! And still loving your Woodwork ❤️
Sorry, but this is a woodart, not a woodwork 😍
At last someone who makes something really sharp and doesn’t use it on a glass or stone cutting board instantly dulling the blade!
pega meu id e me chama pro 4x4 1306922931
most beautiful kitchen knife of the world.
Очень оригинальный кухонный нож. Изгиб лезвия - интересная идея. Захотелось и себе такой.
Another masterpiece of Japanese knife is to be made
Another great blade from the man himself :) awesome choice of blade grind, style and sheath wood!
The way you attached the handle to the tang is very clever, I’ve never seen that before. I like it
Can we all just take a moment for that hollow grind? Just spectacular! 👏👏👏
Finalmente un coltello da cucina , bravo!
beautiful brother beautiful!
every time you make something unique. well done man
Great job. Nothing superfluous. In the style of Japan. You are a real master. Thanks!
Lately your videos are the only thing that puts me to sleep, so thank you, keep it up.
Excellent !! Restored a similar painstaking task !!!
i love this type of weird sandings
So precise it's unique
Much love on that stainless steel foil. I ordered some online that took 1 month to come in on a slow boat from China just so i could heat treat a w2 blade for my father
Good job. I like the result!
Классный нож, я от такого не отказался.
That was very smart with the handle you drill out big hole insert a wood dowel cut it in half almost and fitted in there with the Tang dude that is genius I would have never thought of that I would have never ever thought of that that is some good craftsmanship and good thinking bro I mean it like now I know it to use just drill a hole make a cut in a dowel and slip my blade in there and glue it that's all I got to do very very smart 👍🏼👍🏼👍🏼👍🏼👍🏼
...e il pranzo è servito, bello assai! 😱
Wow, amazing knife, I love that simple designes at my kitchen. Love your content!
continueاستمر
Grande capacidade. É muito bom conhecer as aptidões humanas. Parabéns!
Beautiful blade and great job on that grind. Every time I try to forge a thin blade it warps no matter how careful I try to be. I only have a charcoal forge and quench when it looses magnetism and color. Love that kiln of yours.
He’s using stainless so its a lot different
Beautiful work
Health in your hands, work well, GOOD JOB !!
Now you have your own cutting table
I'm not sure why you stopped shaving your arm with your blades, but I'm happy that you stopped. Lovely knife, lovely work, lovely channel.
I'm usually not a fan of one-sided grinds, but this one is perfect!
For me, seems like the perfect knife.
The click we hear when you close it is so satisfying. Good work!
Very nice and again, a handle that isn't awful. I'm proud of you.
Very satisfying how the handle fits to the case you made for the blade.
This may be my favorite thing I've seen you make. It's very beautiful and very practical. I especially like the simplicity of the sheath and how well it matches the handle, and I love the walnut. Gorgeous!
That handle n saya is art
Dude that dowell tang was genius! I’m going to do that on a kitchen knife I have on the back burner!
excellent craftsmanship
Brilliant job.
I like your way of jobs thanx for all
Simply beautiful 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏 a work of art. 🏆🥇
I’m always amazed at what you create,enjoyed video 😎😎👍👍
i like the grind and edge bevel on that
Have to say that I just came across your channel. It is very amazing to watch what you do. I don't have those skills, yet, but I will try and work on them in the future when I can get a workshop. Thank you for the content that I can sit and watch. Please continue.
'Cool' plate quenching technique. HRC ~60 is damn nice.
why this knife has got only one side ?
It's the style of knife. He calls it a Nakiri but it is actually an Usuba, which are known for their one-sided chisel grind.
cheers from country georgia bro 🇬🇪🇬🇪🇬🇪top
When I saw the first clamp I went “that’s not enough clamps for...” and then all the other clamps appeared
Haha. I'm sure he did that on purpose.🤣
Yeah, I would have put one clamp on it, then cut to me doing something else to make all the nerds mad, then cut back to it dry, but covered in clamps so they would have already written their comments.
Pure craftmanship, excellent job
Damn thing looks like it could cut better than most lasers, nice work
Thanks for no Ads and great vid
How wonderful to be able to make something like this yourself!
Okay, the yellow gloves in high speed create a strobeing effect.
I really like the asymmetrical grind; bet it makes keeping an edge much easier.
I didnt know a microwave could do all of this! Gonna test it for myself soon
Not a microwave. It’s a toaster oven
Beautiful knife Beautiful job well done
I just came to say that I’m upset I can’t buy any of your knives 😄 amazing work though
Very very impressive!
This is a weird knife. Never seen this idea before. But it is beautiful! Wow
Perfect
It just needs a signature 👌🏻
Always great looking work and learning a lot thanks for all the shows and Gods blessings for you and all your family
Perfekt build. Id love to get this for my kitchen. Please make a small line of these
Excellent work👍👍👍. Thanks for sharing
Beautiful, very beautiful ( and quite
useful too ) !!!!
How I wished some one gifted a knife like this.
Отличная работа!
Привет из Беларуси!
Why Steelfoil mate? To prevent Oxydation? No quenching? Why? To keep it soft? What is this steel? Looks a little like 80 CrV2.
He did quench using the aluminum plates in the vise, its called plate quenching (thats what I call it lol). Steel that thin would warp super fast in an oil quench, the plates also keep the blade straight as it cools (the aluminum plates are heat sinks and they cool off a 1600 degree thin blade extremely fast). He tempered in that oven after.
Yes, the foil bars oxygen from developing scale. He put gypsum powder(non-US baby powder) in it to keep it from welding to the foil and sticking. The 2 giant pieces of metal he has attached to his vice act as a heat sink, they draw heat out fast enough to develop a good crystalline structure, or quench. Then baked at 200c to temper. He file tested later, it is somewhere from 60-65 HRC, pretty spot on since kitchen knifes typically range from 57 to 63 HRC depending on intended use and this one is for thin slicing vegetables.
So simple and beautiful.
I love the look of this blade, but isn’t the handle spining? Conection doesn’t seem strong enough.
Stunning craftsmanship.
But there's a reason why blades aren't straight. Your cutting board becomes hollow over time.... That's why the tomatoes didn't cut completely.
But that said: very cool build
So simple yet so awesome. 👌👌👌👌👌
What a great video and such a beautiful knife and furniture. Thanks
Комментарий в поддержку канала и ролика, а также труда мастера.
I really, really like that centred hollow grind! It looks really good
thats a very nice knife!
Excellent! I really like those extensions you made for your vise. Well done, sir.
Un lavoro eccezionale!
that came out, very well... awesome work!
Это не накири! По резу помидора видно - деформирует, а не режет. При этом, уважение мастеру за хорошую работу.
I really enjoyed watching that, and there a few things (techniques) in the video I’d never seen before. Thanks for sharing.
Beautiful knife! I would be proud to have that in my kitchen!
You are an artist 👏👏👏👏👏👏👏
Wonderful woodworking and knife-making as usual! I love the aesthetic you went for with the blade!
Thanks for sharing your process, I learned a lot. That grind is, um, tricky!
You are so talented