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Forging a Chef's Knife from round stock

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round bar of W-1, high carbon steel Starting with an 8 inch piece of 3/4 inch diameter high carbon steel...
tapering is started at the blade a taper is forged on the end to be the blade, beginning what will be the lengthwise taper to the blade...
first of the flattening heats flattening is started...
more flattening is needed the whole piece can't be flattened together because the tongs have to grip it somewhere...
forging more spreading of the blade so the piece was put back in the forge with the other end, and spreading continued...
forging continues to increase the spreading a little more spreading...
the shoulder is forged in, where the handle will be when the steel has been spread to about a third of its final width, the shoulder for the handle is set...
one of the many forging heats that are needed for gently straightening the blade many of the steps are not shown here, this is one of the many straightening heats - just a little refining to help keep everything right - it is actually quite crucial to keep on top of the 'little' things during the whole process...
forging more spreading of the handle of this chef's knife a bit more spreading of the handle...
agressive forge spreading of the knife blade the real work starts - spreading the blade...
forging the chef knife blade widthwise and lengthwise taper tapering the blade widthwise, while keeping a gradual taper lengthwise...
many forging heats are needed to thin the chef blade many heats are taken, with careful checking for uniform tapers...
the forged tapers of the chef's blade must be symetrical the tapers must also be symetrical...
forging both sides of the chef's blade evenly to avoid warping of the blade during heat treatment care must be taken the entire time to hit each side of the blade the same amount as the other, so that stresses are even on each side of the blade - thus helping to prevent the blade from warping during final heat treating (I actually loose some blades because of this)
last forging heats to made sure the blade is flat and uniform several heats are usually needed to painstakingly tweek the blade into final flatness and uniformity...
the difficulty of ending up with a well shaped kitchen knife after all that forging finishing with blade having a uniform, straight taper the whole width, for the entire length - and ending up with the edge being very thin and uniform thickness throughout is a challenge even for a toolsmith with over thirty years experience. I guess that is why I still like it!

Slideshow of the pictures above


My carving knives are intended for serious wood carvers. They are razor sharp and can be very dangerous if used improperly. Please be careful and don't allow young people to use them unsupervised.

Your satisfaction is fully guaranteed. If you have a problem of any kind with one of my knives, please let me know. I will make it right with you.

 
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Copyright © 2005 North Bay Forge by Jim Wester
with thanks to Tina Rose
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