Another good evening of progress on the Chef Knife. When I arrived Chuck was showing me some of the knives he recently finished. Amazing stuff. You couldn't get a hair between the bolster and the handle. Note the brass inlay on the bottom knife. These things feel so comfortable your hand would never get tired.
Our steel came in this week (1/16" 440C steel). Chuck had trimmed down the plastic template we built last week and put blue tool marking dye on the new steel. He already got well into his knife (he's going to make a chef's knife too). He even got his master cut in already. The master cut is the first main cut to taper the edge of the knife, bringing it into the center line evenly while maintaining the desired curve of the blade. It's a big step.
But tonight, I had to cut out my steel in order to get it into something I could put a master cut into. I started by etching the shape of the template into the marking dye with a scribe pen. Then off to the metal band saw to get my rough cuts around the shape. The marking dye doesn't last very long when the oil hits it and there is very little play in that blade, lots of relief cuts.
It went pretty well.
Then to take down the rough cuts to the etch lines on the belt sander (about 42 grit).
Took some extra attention to take out any nicks from the rough cut.
But it did an even sand as you can see from the scratch marks in the steel ...
Later I'll file these out to make them pretty. No need right now since I'll likely be taking down the steel a little more yet.
Next time ... the Master Cut!
Post a Comment