Jared your knives are some of my favorites in the chef knife community specifically; that pinch point being ground in and sometimes even forged in always makes me stop and admire your work! Some of my everyday carry models I sell I’ve based on that style because of how influential it has been to the way I view a pinch point transition! ❤️
Bin ein 64 jähriger Schmied und mir gefällt ausnehmend gut die händische Schmiedearbeit! Eine Kleinigkeit: die obere Kante des Briefes sollte nicht als kleine Stufe in den Klingenrücken über gehen. Viele Köche halten das Messer weiter vorne und bekommen dann Druckstellen. Aber sonst, 1A😊
@@johannestreitner9460 hey, I appreciate it! That step is slightly chamfered, but also adds strength to a hidden tang blade. Many Japanese knives are made with an even bigger step... The contour of my handles are actually designed for this choked up pinch grip... I and quite a few pro chefs around the world use one similar every day and I can assure you it's very cozy👊👊👊
Jared your knives are some of my favorites in the chef knife community specifically; that pinch point being ground in and sometimes even forged in always makes me stop and admire your work! Some of my everyday carry models I sell I’ve based on that style because of how influential it has been to the way I view a pinch point transition! ❤️
@@IanZ_Forge hey! Thanks, that means a lot!
awesome!! big hug from brazil!!
@@uridog5 thanks!
Great Video, Iam retired & took up knife making & your videos are helpful THANK YOU 👏👏👍👍
Thank you! Feel free to let me know if you ever have any questions, a lot of my videos are kinda quick overviews.
its so calming
Thanks! Gotta have some chill vibes☕☕
awesome video sweet blade i need to step my forging game up
The hot wax and 5 min epoxy idea is a game changer for me, thanks for sharing! Great knife too 🔪❤️🇺🇸
Thanks, let me know how it goes for ya! ☕👊☕
Good work and good music in the video 👌
Thank you!
Bin ein 64 jähriger Schmied und mir gefällt ausnehmend gut die händische Schmiedearbeit! Eine Kleinigkeit: die obere Kante des Briefes sollte nicht als kleine Stufe in den Klingenrücken über gehen. Viele Köche halten das Messer weiter vorne und bekommen dann Druckstellen. Aber sonst, 1A😊
@@johannestreitner9460 hey, I appreciate it! That step is slightly chamfered, but also adds strength to a hidden tang blade. Many Japanese knives are made with an even bigger step... The contour of my handles are actually designed for this choked up pinch grip... I and quite a few pro chefs around the world use one similar every day and I can assure you it's very cozy👊👊👊
Beautiful knife, very inspiring! Thank you
Thanks!
Looking very nice :)
Thanks! 👊
Awesome! Thanks for sharing your process!
👊☕👊
Awesome brother!!!
Thanks man!
@@jleesknives yes sir!!
Great video!
Thank you!
Nice work! Great video as well!
Thank you!
Loving this channel
Thank you!☕☕
great vid Jared!! and a beatiful knife of course 🔥🔥
Much appreciated! 🍻👊🍻
Looks great, Brother! I really enjoyed the video, as well. Nicely done! Thanks for sharing! 😎👍🏻🔨🔥🔪
Thanks dude! 👊👊
very stylish handle
@@gilovadya3607 thank you☕
Nice work mate.
Thanks! ☕☕
Beautifull work!!!
Thanks!
Nice job! Did you normalize the steel before you quenched it?]
Forge ON!!!
Thanks! I Always normalize, but for the sake of time I didn't film it...
Cool knife!
Thank you!
How much force is in that hydraulic jack?
It's a 12 ton forging press
Very nice. 🤞I win this one 😁
Good luck!
👌👌👌👌👌👌
🍻🍻🍻
👍
☕
Gotta be honest it's not for me, it looks somewhat sloppy.
Gotta be honest, no one asked.
@@usernameisanameGOOD ANSWER 👏👏👍👍
Gotta be trolling, what about this is sloppy ? Please elaborate 😂
Can you make one at all lol
Love it
Thank you!