Stock-removal knife 1. Design Every knife starts with a blank page. Purposeful design is likely to be the most important aspect of a quality knife. 2. Tracing and cutting out Transferring the outline of the knife onto a bar of cutlery steel and cutting out the shape with an angle grinder or metal cutting shears (for thinner stock). ...
It’s not (just) about knives September 22, 2022, 5:05 pm. I clear out my desk, pack my bag, and bring my laptop and phone to the IT service. As I walk towards the exit, I remember the lively debates at the coffee machine; the near constant stream of jokes and puns; and most importantly, the feeling of belonging that I experienced almost immediately when I started this job. I leave my badge at the front desk and exit through the door for the last time. ...
Blade material 1. Carbon steel 1.1 52100 or 100Cr6 Bearing steel widely used in handmade kitchen knives. It features a good combination of toughness and wear resistance while staying affordable. Composition of the steel: Carbon: 0.95—1.1% Chromium: 1.35—1.6% Manganese: 0.25—0.45% Silicon: 0.15—0.35% How I heat treat it: 1. (if forged) Normalisation - 915°C for 30 min - air cooling to room temperature 2. Annealing - 790°C for 30 min - cooling at 4.5°C/min to 650°C - air cool to room temperature 3. Austenitisation and quench - 830°C for 15 min - quench in oil 4. Tempering - 180°C for 2h Theoretical hardness: 61-63HRC ...