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I know what you mean by wondering how you ever worked/fit all your equipment in your old shop. My grinder room in the new shop is almost as big as my old shop

Come build me a shed! Now you have somewhere to sleep when the wife kicks you out. ;)

Workin on a shed myself today

Nice job!

talk about skills .... that will take me months and months to built 😂😂... congrats!

Woo hoo. Awesome progress

Working that poor old man to death! lol. Dad’s gunna get a big head from being a ‘youtwo’s star.

That last knife the “thick” one looked fine with a good geometry. But the knife from this video might be my favorite knife you’ve ever made

Very cool! I like the forged texture on those. I’m working on my third san mai knife, taking a break from building stock to do something more complex. Hopefully it all works out to become a frontier bowie.

Gotta get a long magnet to put in there to get blades out

Brian, why don’t you weld a little nub of rebar onto your billets. Will be much easier to manage on the press

Kick ass.

Love EDC's like this, awesome work as always!

Great job brother

Awesome job Bk 😊

First Comment. Lets gooooo!!!! Great video btw 👍

Doesn't anyone use center drills to start their holes? I don't know how many videos I have watched, and no one seems to use them.

Fun video! Tip though, test on phonebook paper instead of printer paper. 😉

The switch up from router to shoes matches my adhd

First video I've seen from you and i gotta say that i love your knife style. I can tell from this video that you're not going to let the hate get to you. Keep grinding brother💪

First knife i ever made was a chef knife that ended up bieng 2/10" thick, still use it to this day. Make the knives that you enjoy

Bryan, I'm not trying to be mean, only helpful. It's about the thickness behind the edge, not the spine or even the overall blade. For a chef's knife, it's about cutting food, not paper. Go to the shorts on the Sharp Knife Shop channel and watch how they test the sharpness of Japanese cutlery on vegetables. Any decent knife can cut a potato. However, a good chef's knife can take that potato, place it cut side down on a cutting board so that the only resistance is the surface tension between the wet cut face and the smooth board, then slice off slivers of potato so thin you can see through them. Even when you can make a knife like that, that is not the sort of knife to dismantle a large animal with, those blades need to be softer and have a thick cross section behind the edge. Both types of blades are needed for a well-made wiener schnitzel, one to break down that pig and one to carve out those ever so thin pork cutlets. (okay, maybe even 3 blades) Being a professional bladesmith means knowing which sort of blade your customer needs (not wants). He knows food, you're the one that knows steel and how to turn it into a blade suited for the purpose. All that stuff aside, if you're happy with a blade, then it has already done what was needed as far as craftmanship goes. As for the "Spite" knife, it looked fine to me, spite or not!

I agree with alot of what you said in this video about the subject of spite. For me I have totally made something out of spite aswell. There was a post on instagram where someone was complaining about their customers not thinking their product was made correctly. Specifically it was an antler ring, and the customer complained that it was far too thick. And looking at the video I agreed, it was thicker then it needed to be. The video tried to disprove this by making a super thin easilly broken ring, but it was far thinner then would be realistic. So I commented politely saying that altho I understand the feeling of "customer isnt always right" attitude, but in this case they totally could have made the rings smaller by using stronger portion of the antler ect. They instead of respectfully responding just decided to call me an idiot and say I didnt know what I was talking about, and one of their commenters jumped on me randomly too saying "Well if you know so much lets see you make one then!" So I did. And mine was thinner. And perfectly strong lol. And It made for a good gift for a family member. I had never made a ring before, never worked in antler really either. But spite motivated me to get out of my comfort zone and try something I had never done before, because I sure as hell wasnt going to let someone degrade me publicly when I knew I could prove them wrong. And so I did prove them wrong, and they sure were mad about it lol. But outside of the small pride of feeling that I had proven myself, which is really just my ego, the only real benefit of this interaction was I did get pushed out of my comfort zone and made something I was quite proud of. And learned a bit from the experience aswell (mainly that antler is far harder to get in a quick time frame if you dont know any hunters haha!)

How well did the original cut compared to the spite knife?

Brush off all that crap. Did he send you a pic of HIS chef knives? Keep up the good work brother haters gonna hate

Hate/spite is nothing but a waste of energy. You made a very nice knife. The guy whose comment started this is a troll and nothing more. I like durable knives . The folks who commented about blade geometry are correct. Make knives how you want to make them and ignore the trolls.

My brother-in-law is a professional chef and he prefers his chef knife to be 1/8" on the spine. He likes a heavier knife. Not every chef likes thin light blades.

What do they mean ??? The thickness is perfectly fine, what a weirdo, that man has no idea what he's talking about. T'was a nice knife good sir, let it not bother you.

Haters gonna hate discriminators gonna discriminate

Super-thin has its place, but as a 'chefs knife' its kind of a pretty broad spectrum of general-purpose knives. So if someone wants a wafer for dicing soft vegetables, can do, someone wants a bit more rigid for processing heavy starch and butchering, can do that as well. Everything has its place and heck, some people just like a super-light or heavier knife. A lot of the stuff I forge will tend to be heavier from the heel to tang, there's just no real way of mechanically avoiding that during the process of making a forged knife, but if it tapers to the tip, the grind is high and geometry behind the final bevel is thin then its going to work just fine. Is thin best? No, its just better at some things and personally I'm ok if I drop a bit of fine-chopping performance for durability for general sales production knives so at no point do I ever have a returned item that's been snapped in half by someone dropping it into hard kitchen tiles or chipped out by the apprentice opening a tin can with it. (yes that happens!) You do you and what your personal manufacturing philosophy dictates

When you were at the river showing off the spite knife i kinda was hoping you were gonna say fuck it and throw it in the water lol

The Japanese Gyuto would beg to differ. Really beautiful work though

personally i like to make my chefs thin, but a thicker blade with the right geometry will cut just as well. its all about that cutting geometry

Great looking knife! I'm a little bummed though. At first I thought Spite was a new alloy...

If it's just an internet opinion, your clients matter far more. If you can gain something from it, great. Either way, polite responses look the best to everyone who sees. If you respond at all.

The Kyle fun seems much much more rewarding than the spite knife.

#respect! That is a crazy thing knife! Great job!

Too THICK? I'd be scared to make something that thin to begin with. That guy must be used to cooking with disposable razorblades or something :D

There’s always jackwads out there. Someone’s always gonna say something stupid. I know cause its happened to me too.

Hi, Beautiful work :) I'm just a guy who finds knifes/blades beautiful and enjoy the process of seeing it being made. So I'm far out of the expert point of view... To me it doesn't make sense to judge a knife on thickness... Isn't it more about sharpness and balance ? + What the knife is made for ? It would sound logical a thinker knife is heavier and can cut some things better in the kitchen. If its heavier and sharp with a good balance, than the chef needs to put less power and can work longer, have less fatigue when cutting thicker things... At least this would sound logical to me. haters gona hate...

Looks great! I hate it when the router grabs the end grain, so frustrating

I remember when thick chef knives were all the rage. People liked it if the weight of the knife was enough to cut through a tomato.

Haters gonna hate. Your knives are awesome!

Great build and keep doing what you do! Comments like that guy's just tells you more about their internal struggles and less about you.

Had trouble hearing Kyle over how loud his shirt was.

I actually prefer my thicker chef knife by a large margin.

You can't make everyone happy, ignore the haters. You do beautiful work.

Looks awesome super thin. Quick question..What do you as your blast medium in your sand blaster? Awesome finish on that spite blade.

That’s too thin! I can’t follow you any more. No self respecting chef knife maker would make a knife that thin! (LOL). Keep doing what you’re doing!

Welcome to the dark side😂