I made my first knife

mat
2020-02-07T21:04:37Z

A while ago I mentioned I was going to attempt making a knife for the first time. Well, I did.

Apologies in advance for there not being many photos of the process - steel is really messy to work with so I mostly kept my phone safely out of the way. I'll try to get more pictures next time, although there are plenty of videos and picture tutorials around if people are super interested in the process. I shall endeavour to describe what I did in text, however.

I started out with a bar of 01 tool steel (wiki) which I cut into a rough knife blank. This I then hit with a ball hammer a load of times to get some texture. Then I used a belt grinder to put a bevel on the edge side, although only enough to thin the knife down to roughly the right shape, not actually sharp. Once that and a few other minor shaping tasks were done, it was time to heat treat it.

Heat treating changes the structure of the metal to make it harder. Hard steel will hold an edge longer, but it does make it much more difficult to work, hence doing most of the shaping before heat treating. To harden steel you need to heat it to a particular temperature, which depends on the exact alloy being used but 'bright orange' is close enough. Fun fact - when steel gets to it's 'critical' temperature, it stops being magnetic, so that's another way you can test it. The steel is then quenched, this one in oil, which makes it hard.

Hardened steel is very brittle so it's usually tempered after hardening. For 01 steel that means putting it in an oven at 160-200C for a couple of hours. You lose some hardness but you gain back some toughness and flexibility.

After tempering, cleaning, polishing, polishing and so much polishing. Steel is so dirty and difficult to work with compared to the silver, gold and copper I'm more used to. But eventually, and after glueing and bolting a sycamore wood handle on, then giving it a final sharpen on my wetstone, I had a knife.

It is a Japanese-style Nakiri knife. Usually used for cutting vegetables, it's really nice to use. Lightweight and agile, the balance is nice and it's comfortable in my hand. It's not perfect and there are a few things I'd do differently but I can see myself using this on a daily basis. More pictures

I have already laid out and started shaping my next knife, which will be a slightly more complicated bunka knife

Any questions, please just ask and I'll do my best to answer.

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