This changed the way I will make knives for good

Рет қаралды 44,111

Ай бұрын

Thanks for checking out my latest video. I ventured into unknown territory with this blade and I was surprised by the result.
This knife is available for purchase, here: www.watersforgellc.com/produc...

Пікірлер: 148

@zacbailey8249 16 күн бұрын

"that red thing behind me.. it holds stuff" 😂 perfect explanation

@mattwatersbladesmith 16 күн бұрын

lol

@MrJohn714 8 күн бұрын

Great looking knife! As a 40 yrs+ knifemaker I learned a long time ago I could take a blade out of the tempering furnace at some point near the end of the cycle and while still hot and not letting it cool too much do all the straightening that needs to be done, then put the blade back in to finish the cycle.

@mattwatersbladesmith 8 күн бұрын

Thank you! 40 years is long time, that’s awesome! Yeah I’ve seen that technique! I currently temper in a kitchen oven (super accurate haha) so the blue back method is my go to. I also try to get it straight in that window right after quench.

@MrJohn714 8 күн бұрын

@@mattwatersbladesmith Yours is a good method though especially if you are wanting a tough knife, soft back- hard edge!

@noneyabidness9644 28 күн бұрын

Yep. I put groves in all my blades. Lightens them, helps to release material it is cutting through and looks great.

@mattwatersbladesmith 28 күн бұрын

🙌💯

@bobbyvjones2045 28 күн бұрын

That's a beautiful knife, and I needed that informative video.

@mattwatersbladesmith 28 күн бұрын

Thank you! I'm glad you liked it 🙌

@Jack-cc3qm 26 күн бұрын

If you polish the faces of your hammers and anvil you can forge more and grind less. Planishing out the blade means less scale to grind off and reduces stresses in the metal that cause warping in the hardening/tempering phase.

@douglasyoung927 14 сағат бұрын

Planishing is an excellent skill to have, but the real time saver is in the finish forging. It's always faster to forge thin than it is to grind heavy. I've been forging knives for over 10 years now. I've been through a lot of phases of hammer and tool types and maintenance levels and during all of the different experiments I've done planishing with everything from a custom blacksmith hammer with a mirror polish on a perfectly milled flat anvil, to a 100 year old rusty 4 pound sledge that was used for concrete stakes for 20 years on a piece of unfinished railroad track with all it's scars and pits. It honestly makes very little difference as long as it's not too rough. Obviously if it's smooth it will be better than if it's chipped and pitted, but there is no reason to polish the tool faces or to make them anywhere near perfect. You just need to hit it with a belt sander somewhere around 150-250 grit till it's not mangled and ugly anymore, and then get to work. Honestly, having a good handle on time and temperature, and preventing scale from building up is far more important. Surface scaring from forge scale will happen no matter how polished your hammer is and it's generally worse than any irregularities that you're creating with your hammer (assuming you have good control and technique).

@whitecaps775 27 күн бұрын

SWEET, thank you for the effort to share your craft.

@mattwatersbladesmith 27 күн бұрын

Thank you!

@Cratercitysmith 29 күн бұрын

love these full length in depth videos! that knife turned out beautifully

@mattwatersbladesmith 29 күн бұрын

Thank you!

@280AI 28 күн бұрын

I’m amazed at just how well your new blade releases the potato. I’m going to try to make one myself. Thank you.

@mattwatersbladesmith 27 күн бұрын

I was pretty impressed by how well it worked. Definitely give it a shot!

@johnmadrigal7217 3 күн бұрын

Thanks for your time.great knife

@mattwatersbladesmith 3 күн бұрын

Thank you 🙏

@richardbreeuwerwrennall792 7 күн бұрын

Thanks for the video, functional and beautiful.

@mattwatersbladesmith 6 күн бұрын

Thank you!

@bokunonamaehayannboh 11 күн бұрын

I would like to introduce this knife to those who cannot make it. It is a Japanese "guresuten".

@joshuadelisle 10 күн бұрын

Well done Matt. Nice job. Cheers J

@mattwatersbladesmith 10 күн бұрын

Thank you Josh!!

@Throwsessive 11 күн бұрын

Excellent work...beautiful!

@mattwatersbladesmith 11 күн бұрын

@@Throwsessive thank you!

@Throwsessive 11 күн бұрын

@@mattwatersbladesmith you are welcome. I have been making knives,mostly throwing knives,,for a couple of years. A lot of stock removal. Leaf springs have been kind to me. I am gradually getting into the forging part. Thanks for your videos,they are quite helpful

@MASI_forging 28 күн бұрын

You did an amzing work.

@mattwatersbladesmith 27 күн бұрын

Thank you!

@delmaneboshoff5610 11 күн бұрын

That is a very interesting concept and design right there. Certainly not your conventional pattern of blade for sure. But damn it works well. Well done on that. Very well done.

@mattwatersbladesmith 11 күн бұрын

Yeah it’s definitely a bit out there compared to a standard chef! But man it cuts so freaking easy, and the food release is just 🤌🏻

@jeffkelly2793 4 күн бұрын

Sweet knife mate.... I actually live in mallee stump territory and love the this beautiful wood, but, as you found it's amazingly tough to work with.... love the idea, style and look of this knife. Well done m8..

@mattwatersbladesmith 4 күн бұрын

That’s legit!! It is really amazing wood. I was stoked to come across it. Glad you liked the knife!! Thanks for the comment 🙏

@jasoneyre3424 12 күн бұрын

Brilliant and beautiful… and now I want to make one…. Maybe one day (hopefully soon)

@mattwatersbladesmith 12 күн бұрын

Thank you very much 🙏 I hope you do!!

@douglasyoung927 14 сағат бұрын

Great video. You should look into getting some poundo board from the craft store. It has pretty good grip for keeping the sandpaper in place so you don't have to hold onto it as aggressively. It has just a little bit of give without losing any support, it comes in all kinds of weights and thicknesses and densities, and it seems to last forever. I think I first heard it from a Walter Sorels video and I've been using it every since. I like to make little wood pieces that match all the knife shapes and make sure they have a good handle on them and then I just gorilla glue some poundo board to the contact face. Really saves your fingers and allows for accurate, safe and secure sanding.

@mattwatersbladesmith 12 сағат бұрын

Dude, Thank you for the advice!! That’s legit, I’m gonna definitely use that on the next one 🙏👍🏻

@DaryooshF.Sh.P-vq6mu 8 күн бұрын

You just made my dream chef knife. Cheers 🍻🔪

@mattwatersbladesmith 7 күн бұрын

Thank you! It's available www.watersforgellc.com/product-page/fullered-chef-knife

@BenFrederick-o8f 28 күн бұрын

well done mate. Shes a beauty and well executed!

@mattwatersbladesmith 28 күн бұрын

Thank you!

@honeybeeharbour1625 9 күн бұрын

Burl is typically part of the root system

@justaperson8768 10 күн бұрын

Very nice!

@mattwatersbladesmith 10 күн бұрын

Why thank you!

@ragnarokbladeworks 23 күн бұрын

Definitely gonna have to try that out. That's badass...

@mattwatersbladesmith 22 күн бұрын

Yeah you should!

@Patriotic.Forge. 16 күн бұрын

Nice KZfaq channel and sick project! I’m definitely going to have to try something like that out

@mattwatersbladesmith 16 күн бұрын

Thanks Devin!

@0num4 17 күн бұрын

Very well done, especially as a proof of concept. I didn't personally need the descriptions of what each step was, but I still find it nice, especially to introduce to others--such as my kids--who aren't [as] knowledgeable on these things. A tip for hand sanding hollows/fullers: If you take a piece of wood (for example, or really any substrate that is stiff enough for a backing material) and make it into an oval cross-section, you'll find it can work out for a number of different fuller widths or hollow radii. An old piece of oval-shaped axe handle, made from hickory or even fiberglass, might be an excellent candidate for such a task. I learned this when I was hand sanding auto body parts after spray priming, though in my particular case I was using a foam-backed sanding block instead. This way I didn't need to keep finding different sizes of PVC pipe, etc. to use as the complex curves of a door panel or fender changed.

@mattwatersbladesmith 16 күн бұрын

Thanks for the fuller sanding tip! I'll keep that in mind on the next one. Glad you enjoyed the video!! - Matt

@bernardhill1622 12 күн бұрын

@@0num4 Thanks for the tip Matt..will also certainly bear that in mind..❗🤔🙇‍♂️ I find most of you Bladesmiths in USA very sharing with info as opposed to here in Africa..⁉️🤔🙇‍♂️🇿🇦

@delmaneboshoff5610 11 күн бұрын

What I have found also works really well is a piece of hard foam rubber. Something like a nerf dart but with much more denser consistency To it. Follows most or any hollow groove easily. Without you having to clamp down on it to hold it. Less stressful on the fingers in the long run.

@delmaneboshoff5610 11 күн бұрын

@@bernardhill1622bud. I’m also in SA which smiths have you tried reaching out to for advice or info. Most of the guys I’ve come across are very forthcoming with info to beginners.

@mattwatersbladesmith 11 күн бұрын

@@delmaneboshoff5610 thanks for the tip!

@mauriziomassidda415 28 күн бұрын

Idea fantastica!greetings from italy🙏

@mattwatersbladesmith 28 күн бұрын

Thank you so much!

@Anderson-HandForged 9 күн бұрын

awesome video just subbed looking forward to more content Mark

@mattwatersbladesmith 9 күн бұрын

@@Anderson-HandForged thank you so much! Working on another video currently, should be out soon!

@ojake801 25 күн бұрын

You might want to heat treat and temper after you grind the final grooves of the shape. Also, I like the scallops that are perpendicular to the long groove you used, called a Granton edge sometimes, that is also a food release. My favorite is a Japanese knife with a hammered finish, and if the hammer dents are deep enough, you still get the food release effect, and a cool finish. This is all extra credit stuff anyway, and you made a damn fine knife in this video

@NFTI 28 күн бұрын

Nice

@mattwatersbladesmith 28 күн бұрын

Thanks!

@aviweisbach7816 23 күн бұрын

I wonder how much the upper fuller is contributing to the release aspect. It looks like the combination of the hallow grind on one side, with the convex grind on the other, is what is mainly responsible. It would be really interesting to experiment with that. Of course, the fuller helps with weight, which is always a good thing. Nice work!

@mattwatersbladesmith 23 күн бұрын

Upper fuller, probably not contributing much. I mostly just really wanted to grind a narrow fuller 😂 I think you're spot on, the convex matched by a fuller on the other side is what gives it the release. Thanks for the comment!

@williamforbesgaming827 2 күн бұрын

Love to see the mallee root wood it's some tough wood. One of the local woods I use

@mattwatersbladesmith 2 күн бұрын

It’s beautiful stuff! I was amazed at how tough it is

@williamforbesgaming827 2 күн бұрын

Currently making a mallee root table with a glass top. Keep up the good work.

@TheOneAndOnlySame 8 күн бұрын

Very nice

@mattwatersbladesmith 7 күн бұрын

Thanks!

@RVsbladesnthangs 29 күн бұрын

Really cool

@mattwatersbladesmith 29 күн бұрын

Thank you!

@missourimongoose8858 11 күн бұрын

You basically made a yakut chef knife lol and id love to have one

@mattwatersbladesmith 11 күн бұрын

Haha yes, it basically is! It’s available:) www.watersforgellc.com/shop

@patkal3987 29 күн бұрын

Nice work man and greetings from germany. How thick is the spine compared to the classic flatgrind chefsknife. Dont u loose slicyness due to the thicker blade?

@mattwatersbladesmith 29 күн бұрын

Hello from Colorado! Yeah it’s a bit thicker, not sure exactly how much. And it lost just a little bit of slicyness, but still cut pretty well.

@patkal3987 29 күн бұрын

thx for the Feedback

@mattwatersbladesmith 28 күн бұрын

@@patkal3987 💯👍🏻👍🏻

@caveofskarzs1544 19 күн бұрын

I personally enjoy the single-bevel knife for cooking, but I've never use a concave-ground kitchen knife, so maybe I should

@mattwatersbladesmith 19 күн бұрын

It is legit, you should!

@nofunclub 29 күн бұрын

8:00 Wine corks work perfect Shape them to your needed shape

@mattwatersbladesmith 28 күн бұрын

That is something I'll definitely try! Thanks!

@nofunclub 28 күн бұрын

@@mattwatersbladesmith don't forget to try champagne corks aswell

@Friendoffreedom1 29 күн бұрын

That turned out incredible! Great video, I recently got that grinder but definitely need to get used to operating it. It’s impressive how crisp those grinds turned out. What light are you using on the grinder if you don’t mind me asking?

@mattwatersbladesmith 29 күн бұрын

Thank you!! 🙏 I switch to new belts so fast haha, it helps with getting crispy grinds. And I think it’s a sewing light off of Amazon? I don’t remember exactly, but it was like 12 bucks!

@user-yl5cr3eb9w 18 күн бұрын

Interesting. I wonder if the food would release just as well with only the lower 2/3 of right hand side of the blade hollow ground, but the rest of the knife flat ground.

@mattwatersbladesmith 17 күн бұрын

I considered that. I would have needed to use a shallower radius to grind the hollow, one of the reasons I went with the convex

@Dmitry-yy8li 23 күн бұрын

Really interesting idea for kitchen knives. but if you change the bolster to a lighter one, won’t it become more convenient to work with such a knife? ))

@mattwatersbladesmith 22 күн бұрын

Change it in what way? I personally like the integral bolster, but I'm sure it's not for everyone!

@joeyong1418 12 күн бұрын

Beautiful knife and craftsmanship.Anyways ,there is a much easier way to make a food release knife that would look great as well.😊

@mattwatersbladesmith 12 күн бұрын

Thank you!

@userid5826 14 күн бұрын

nice one!"!

@mattwatersbladesmith 14 күн бұрын

Thanks!

@diogenesstudent5585 22 күн бұрын

I love your voice!

@mattwatersbladesmith 22 күн бұрын

Thanks!

@user-tv8eo9sk6m 25 күн бұрын

Брово мастер 👍👍👍👍👍👍👍👍

@mattwatersbladesmith 25 күн бұрын

Thank you!

@dominicm6144 11 күн бұрын

beautiful result! the handle looks amazing, what wood is that?

@mattwatersbladesmith 11 күн бұрын

Thank you! It’s Australian Mallee Burl

@royalecrafts6252 23 күн бұрын

most expensive kind of japanese knives use double convex shapes and convex in the edge as well

@mattwatersbladesmith 22 күн бұрын

I'm gonna have to make one like that too!

@royalecrafts6252 22 күн бұрын

@@mattwatersbladesmith is a challenge for sure a friend of mine makes them in a previous mold and we hydraulic press it to have a general shape more closed to the desire one

@csabavarady4711 14 күн бұрын

Great concept! + no powerhammer + quench at around good temperature + freehand gerinding + no stick cutting. Congrats! Greetings from Hungary, Budapest. What steel did you use?

@mattwatersbladesmith 14 күн бұрын

@@csabavarady4711 thank you!! Appreciate all that :) I used 1084 steel!

@bernardhill1622 12 күн бұрын

@@mattwatersbladesmith How does the 1084 compare to the 1083 Shovel Spring Steel i used to supply to the Lawnblade manufacturers in 1976 which was a replacement for EN42F..⁉️🤔 What i do know is if your hardening & tempering is not done correctly you've got a potential foot amputating blade on hand..lots of shrapnel etc.❗🙄🇿🇦🏴󠁧󠁢󠁳󠁣󠁴󠁿

@TannerMenlove 4 күн бұрын

Awesome video! Where did you get that file guide from?

@mattwatersbladesmith 4 күн бұрын

Thank you! Bill Benke tools, www.billbehnkeknives.com/store

@virtusleather 29 күн бұрын

solid vid bro. try a 36 (or 24) grit for your 2x72 when you have to hog down the hardwoods, soooo much better than 60grit. watch yer fingers tho 😂

@mattwatersbladesmith 29 күн бұрын

For sure, those grits work way better for removing a lot of material quickly. I just had run out of them 😅

@Mastermindyoung14 17 күн бұрын

So kinda like scallops but lateral vs longitudinal

@mattwatersbladesmith 17 күн бұрын

Yeah similar !

@user-no4jv9ot4d 15 күн бұрын

if someone was left handed would the reliefs need to be on the other side of the blade?

@mattwatersbladesmith 15 күн бұрын

Yeah, for this style. There is also a style called an "S" grind that is ambidextrous

@dannystokes4916 12 күн бұрын

do you have to forge the knife a little thicker to account for the hollows? I like to forge as close to final shape as possible, but I may have to give this a try some time!

@mattwatersbladesmith 12 күн бұрын

I did forge a bit thicker on this one yes! But I think with the 36” radius platen (ameribrade sells one I bought) you can forge pretty thin still

@dannystokes4916 11 күн бұрын

Thanks!

@WildBORProductions 21 күн бұрын

👍👍

@mattwatersbladesmith 21 күн бұрын

Thanks!

@faustolanda7109 17 күн бұрын

Can you make one for Me ?. Beautiful knife

@mattwatersbladesmith 17 күн бұрын

The knife from the video is available! www.watersforgellc.com/shop

@gsmcvideos 16 күн бұрын

What kind of power hammer is that in the background?

@mattwatersbladesmith 16 күн бұрын

Anyang

@RobVaderful 9 күн бұрын

A knife wth a Yari Kanna blade...the circle is closed.

$@soonerfrac4611$

@soonerfrac4611 19 күн бұрын

Look, less than 8” is hardly something to worry about.

@cae2487 15 күн бұрын

Is this a rent a shop area or your own shop? It seems set up like a school or maker space.

@mattwatersbladesmith 15 күн бұрын

It's a maker space! There is public hours, and then membership that gives more access.

@cae2487 15 күн бұрын

That's awesome. I wish the town I lived in was a little bit bigger so that it could support something along these lines. Great job on the knife and thanks for sharing.

@ClenioBuilder 25 күн бұрын

👏👏👏👏🤜🤛

@mattwatersbladesmith 25 күн бұрын

🙏

@Joe3008Type 29 күн бұрын

Do you sell these

@mattwatersbladesmith 29 күн бұрын

Sure do!

@mattwatersbladesmith 29 күн бұрын

www.watersforgellc.com/

@shaggyrumplenutz1610 27 күн бұрын

What hp is your grinder?

@mattwatersbladesmith 27 күн бұрын

1hp. Which sounds pathetic, but for a 2x48 it’s surprisingly powerful

@SpoodinOot 16 күн бұрын

Can I ask ... When you put borax on your billet, why do you not put it on over the bowl so the bits that miss go back in the bowl and not on the floor? Seems like a waste

@mattwatersbladesmith 16 күн бұрын

That could be a good idea haha.

@user-fs5bt1gn5j 26 күн бұрын

👌👍🗡💯

@mattwatersbladesmith 26 күн бұрын

🙏

@daveh777 28 күн бұрын

So many folks forget to mention how important normalizing is! Kudos.

@mattwatersbladesmith 28 күн бұрын

Thank you! Yeah it really is one of the most important steps. I was taught how to normalize in the forge by Master Smith J.W. Randall and Kevin Cashen. Invaluable in my smithing career

@bernardhill1622 12 күн бұрын

Love it..❗👍🏻👌🏻 Thanks for sharing..❗ Greetings from "Out of Africa"..❗🙇‍♂️🏴󠁧󠁢󠁳󠁣󠁴󠁿🇿🇦

@mattwatersbladesmith 12 күн бұрын

Thank you! I'm glad you enjoyed it 🙏 Greetings from Colorado 👋

@robertyoung5748 11 күн бұрын

I thought you did a very good job I like how the taders didn't stick!!!

@mattwatersbladesmith 11 күн бұрын

Not today taders!!

@mattwatersbladesmith 11 күн бұрын

And thank you 🙏

@ossianblonz 25 күн бұрын

making a kitchen knife witch so much chimic products is getting me out of my shoes. All the vegetables hurting this blade will remember of the chemical particles used during realisation... Have you ever thought to use more natural products ?