How Do They Make A Chef's Knife? - Awesome Knives from Nitro V Steel!

Рет қаралды 14,839

Жыл бұрын

Making three stunning chef's knives. In this video bladesmith Walter Sorrells demonstrates the making of three amazing chef's knives. Walter shows how a single design can be altered in a number of small ways -- different burl woods for the handles, different texturing, different polishing methods, adding fiber spacers, different handle and so on -- to produce knives which each have a unique vibe.
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Пікірлер: 30

@captbigcountry40 9 ай бұрын

I appreciate all your videos

@johnrice1943 Жыл бұрын

I really like how you never forget about the little man. Thank you

@peter-radiantpipes2800 Жыл бұрын

I’ve done a lot of different surface textures with a Dremel for tobacco pipe making. You can find a thousand ways with a rotary. We also make these “rustication tools” but not related here.

@benneisam Жыл бұрын

Ha me too

@DaMichl1 Жыл бұрын

thx Walter for all i have learnd from you over the last 10 years.

@thewaylonandjoeshow9540 Жыл бұрын

Walter, have you ever used a needle scaler to add texture to a blade? I saw Jeremy from simple little life do it a few years ago, and have been using it ever since

@christurley391 Жыл бұрын

Thanks for the video

@ericmoore2236 Жыл бұрын

Love the work 👍

@ojay1141 Жыл бұрын

love the videos,good job on the knives⚔

@Smallathe Жыл бұрын

Very cool!

@emilyscandycakes4530 Жыл бұрын

Very nice pieces...no cryo?

@dougbish5533 Жыл бұрын

I've made a lot of forged knives now and I never leave them looking half assed and shitty with marks all over them. We have grinders for a reason.

@gundanium3126 Жыл бұрын

you know veggi oil like canol works just fine for sanding wet and does not smell. interesting i like to do sections of the blade, then i will do some longer strokes to get the marks even. then do long strokes to get out. i also alternate between going tip to tang, then edge to tang alternating grits (i start at 150 as my grinder has some issues at high grit) but I always end going tip to tang as it looks the best and brings out a hamon. i also like to dip for 20 seconds in ferric chloride to darken the steel between grits ending it without unless its a pattern welded blade.

@ShelleyRaskin Жыл бұрын

Could you please make me set of deep clamps for my k03? I often sharpen thick blades with spines 8mm or even 9mm thick and the jaws you make are too small? With all that flash equipment I am sure you could make one? Let me know. Cheers

@EZ_shop Жыл бұрын

Very cool. How come you didn't use your new laser for laying out the shape of the knives? Ciao, Marco.

@Chef_PC Жыл бұрын

Why not texture after finishing the grind lines?

@sttonep242 Жыл бұрын

Why the huge ricasso? A good kitchen knife doesn’t need one

@CaliAAA72 Жыл бұрын

Where can I buy that knife at?

@roscomcfarland204 Жыл бұрын

Here’s a little known secret. Idaho is home to some of the best knife makers in the world. Period. As well as other places obviously. But Bill Koenig, Chris Reeve Knives, run by Anne and his son Tim Reeve, Schenk knives, the OEM of the Divo knives Growler, TOPS Knives, Piranha Knives, if you need a little more common knife brand you’ve probably heard of is Buck Knives. Many many others reside in this great state

@IrishPotato86 Жыл бұрын

I’m going to have to take a trip over to pops knife supply next time I’m up in powder springs visiting family!

@hellojrod Жыл бұрын

Nice work. I've never seen the use of ball peen hammer to put "fake" texture on the steel. Not a fan of the fake look. Rather have it shiny smooth or have actual forging tool marks but not fake ones.

@neilyakuza6595 Жыл бұрын

When I forge my knives I leave the actual hammer marks and not superficial stamped in marks.

@jeremylastname873 Жыл бұрын

Carbide is brittle. I suggest glasses. Nice hack!

@ericfg806 Жыл бұрын

Walter, those 1980s Gerber kitchen knife style bolsters are, no offense, very dated as well as unfunctional. Honestly, I'd see that and pass, automatically. Just too much of a hassle when re-sharpening. If you wanna go old school look into the the pre-1960s Western thin finger-guard but with the bolster relieved a few MMs from the heel. Or better yet, no bolster at all.

@blcouch Жыл бұрын

Do you have a website with your knives? I’d be interested in seeing them.

@sttonep242 Жыл бұрын

Yeah, that bolster is useless. It just makes things more difficult.

@jeffhicks8428 Жыл бұрын

@@sttonep242 giant hunting knife = chef knife lol. I mean I like Walter a lot but this thing is useless beyond hanging it on the wall, and even then I don't think it looks particularly good. This thing is made about as primitively as you could get. Basic stock removal, full tang, with handle tacked on, no bolster. Well, there's a giant bolster on the blade, but not on the handle.

@jeffhicks8428 Жыл бұрын

thats a giant hunting knife. made about primitive as could be. stock removal, full tang with handle tacked on, no bolster, except for the giant bolster on the blade. The grind, who knows because we cant see it but the profile looks very impractical for a kitchen knife. Kitchen knives are used on cutting boards. I can see at least 3 things that would make this not nice to use on a cutting board, the profile, the handle, the height, likely the balance, and of course that giant bolster.