Short and simple - thin stock and thin behind the edge. 2-3mm spine at the max and a good agressive full flat on that. Everything else can be to taste and is optional. I have a very nice and facy knife that is a bit too thick and splits all food instead of slicing it (so it is used for meat only) and a cheap thin edge knife. 90% of the time I went for the cheap knife. Now I also got a fancy thin knife, so that is my go-to now. The fancy thick one mostly collects dust.
Enjoyed your insites on your chefs knives. I always thought you couldn't forge stainless steel. I really like A-ebl (little warpy) do you forge it with the same process as carbon steel?
Thanks! Yeah... I'm a little more cautious of my low temps, but that's about it... It definitely puts up more of a fight than any carbon steel, but I haven't had issues getting it to go where I want. Just a bit slower...
@jleesknives4354 okay that's the same starting range I use for my 8 inch chefs knives. Do you find any decrease in hardness through forging? Also is there a danger for fumes with stainless? I mean more so than a low alloy carbon steel. Thanks for answering my questions I'm just really curious.
@@TheMotownPhilly sure thing! No... It's as good for your health as forging other steels as far as I know. I also heard an interview with a pro metallurgist, and he said that some stainless steels to some degree might benefit more from forging than carbon steels... But it gets as hard like it should, and I'm far from the first or only guy to do it.
I'd go as far as to say that no knife really needs a full tang if done right.... If you think about it, Big old broad swords and katanas were technically a hidden tang set up.
Checked out your webstore. Wow. I'll be saving up for one of those.
Thank you, I look forward to seeing what you get!
Short and simple - thin stock and thin behind the edge. 2-3mm spine at the max and a good agressive full flat on that. Everything else can be to taste and is optional.
I have a very nice and facy knife that is a bit too thick and splits all food instead of slicing it (so it is used for meat only) and a cheap thin edge knife. 90% of the time I went for the cheap knife. Now I also got a fancy thin knife, so that is my go-to now. The fancy thick one mostly collects dust.
You definitely don't want it too thick... I very much prefer a slightly convex bevel though... stuff will stick on a full flat way more often.
I like how you return the back of the blade so that it comes more than 90°
Thanks! I like to take it back subtly... Too far and I find it becomes problematic... But I like it close to the hand.
Enjoyed your insites on your chefs knives. I always thought you couldn't forge stainless steel. I really like A-ebl (little warpy) do you forge it with the same process as carbon steel?
Thanks! Yeah... I'm a little more cautious of my low temps, but that's about it... It definitely puts up more of a fight than any carbon steel, but I haven't had issues getting it to go where I want. Just a bit slower...
@@jleesknives what's your starting stock for a chefs knife. Like the one in your video(western)
@@TheMotownPhilly it was roughly 5.5-6 x 1.5x 1/4". Somewhere in that range.
@jleesknives4354 okay that's the same starting range I use for my 8 inch chefs knives. Do you find any decrease in hardness through forging? Also is there a danger for fumes with stainless? I mean more so than a low alloy carbon steel. Thanks for answering my questions I'm just really curious.
@@TheMotownPhilly sure thing! No... It's as good for your health as forging other steels as far as I know. I also heard an interview with a pro metallurgist, and he said that some stainless steels to some degree might benefit more from forging than carbon steels... But it gets as hard like it should, and I'm far from the first or only guy to do it.
A kitchen knife really shouldn’t need a full tang, anyway. I struggle to think of a task that would need that, in food prep.
I'd go as far as to say that no knife really needs a full tang if done right.... If you think about it, Big old broad swords and katanas were technically a hidden tang set up.