It is my opinion that Zeeman is the best maker out there. In my opinion, his work is flawless. His camera work and video quality is second to none. Also, his instructions are very concise and precise. I am always so happy when he posts a video. Keep it up!
Thank you...I only grind in the initial bevel before heat treatment...so I leave the edge still relatively thick. Then after the blade is hardened and tempered, I grind it to its final thickness.
@@thatonegamer5672 So the stock I used was 3mm thick, and I ground it down to leave about 1mm on the edge, then heat treat. Then I took it down to about 0.25mm.
Beautiful knife. Like the hamono and especially the blade profile. Very reminiscent of a kramer. I'm curious as to your choice of 1095. Is that mostly due to being limited by a forge for heat treatment?
Oh and another question, have you attempted more complex grinds for easier food release? Like grind or convex? I'd love to see a video about that. I rarely see it addressed. But beautiful knife my man!
Thank you, appreciate the comment. Well the 1095 in this case was because I had it on hand. I generally work with 5-6mm steels, and this was the only 3mm i had with me at the time, i work with a wide variety of high carbon steels, but not all are always available in 2-3mm, and the same for thicker 5-6mm steels...and then also for the hamon purpose. 1095 gives the best hamon lines in my oppinion. I have seem some beautiful hamons with W2 as well, but have not worked with it myself. I have never attempted any special grinds on a chef knive before. I will look into it now that you mentioned it.
@@zeemanknives there's a great video called "convex, full flat or flat grind for the win?" where he test different knives with different grinds on different vegetables in regards to food release. The differences are immense.
Wonder how you come up with the Kramer comparison. Kramer knives have much taller blades and resemble cake shovels from afar. This one looks way more sleek and nimble.
The hamon came out stunning! Amazing work as always 👌
Thank you! Appreciate the comment! Yes, 1095 produces a beautiful hamon.
It is my opinion that Zeeman is the best maker out there. In my opinion, his work is flawless. His camera work and video quality is second to none. Also, his instructions are very concise and precise. I am always so happy when he posts a video. Keep it up!
Thank you...this comment means a lot to me. Appreciate it!
Going to try and do the same great video.
Great knife and love how you always talk us through the process
Thank you! Appreciate the comment! Glad you enjoy the commentaries included!
Dope AF results @zeemanknives! This ought to be in a high-end kitchenware catalog and/or retailer!
Thank you for the compliment. That is a nice thought :). Regards
Finally! A Chef Knife :)
That was a fast comment...😄 Hope you enjoy it!
Very nice Knife.
Thank you!
Thank you very much for this content!
Thank you for watching!
Stunning as always.
Thank you! Appreciate the comment!
Very nice work. The knifw looks beautiful 😊😊
Thank you very much!
Very Nice. Thanks for the video
Thanks for watching!
It was like eye candy. Thank you so much!😃
Dankie Mnr. van Niekerk. :)
Awesome knife! How do you bring the bevel down that thin without it warping in heat treat? Thanks!
Thank you...I only grind in the initial bevel before heat treatment...so I leave the edge still relatively thick. Then after the blade is hardened and tempered, I grind it to its final thickness.
@@zeemanknives Gotcha okay! It looked thin pre heat treat in the video but it was just probably hard to see! Thanks!
@@thatonegamer5672 So the stock I used was 3mm thick, and I ground it down to leave about 1mm on the edge, then heat treat. Then I took it down to about 0.25mm.
😊😊😊
Use words!
Thank you for watching!
@einundsiebenziger548 Where should I use words?
👏👏👏👏🤜🤛
Are you a bot or just illiterate?
Thank you!
Beautiful knife. Like the hamono and especially the blade profile. Very reminiscent of a kramer. I'm curious as to your choice of 1095. Is that mostly due to being limited by a forge for heat treatment?
Oh and another question, have you attempted more complex grinds for easier food release? Like grind or convex? I'd love to see a video about that. I rarely see it addressed. But beautiful knife my man!
Thank you, appreciate the comment. Well the 1095 in this case was because I had it on hand. I generally work with 5-6mm steels, and this was the only 3mm i had with me at the time, i work with a wide variety of high carbon steels, but not all are always available in 2-3mm, and the same for thicker 5-6mm steels...and then also for the hamon purpose. 1095 gives the best hamon lines in my oppinion. I have seem some beautiful hamons with W2 as well, but have not worked with it myself. I have never attempted any special grinds on a chef knive before. I will look into it now that you mentioned it.
@@zeemanknives there's a great video called "convex, full flat or flat grind for the win?" where he test different knives with different grinds on different vegetables in regards to food release. The differences are immense.
@@zeemanknives and thank you for the response, that makes sense :) we use what we got on our hands.
Wonder how you come up with the Kramer comparison. Kramer knives have much taller blades and resemble cake shovels from afar. This one looks way more sleek and nimble.
Thank you for making a carbon steel knife, even a chef knife... I can't stand inox in men's jobs...