this is just the deba knife concept

Patent that thing

You just earned my sub....

I have always liked this kimd of finish. High grind with the worked blacked steel visable. I actually wanna make a cowboy knife/bowie like this

Woah

Whats the steel you work with

the reason is the fullers reduce the surface area of the knife that is exposed to the potato therefore breaking surface tension and so the material doesn't stick

Well done for copying modern knives

So you made a kitchen knife with a bloodline 😆

Just a side note. Epoxy, no matter what the listed set time, will take 1-3 days to fully cure. You should never grind uncured epoxy without a good respirator. The fine wood dust and belt particles will destroy your lungs after years or decades, but the uncured epoxy will destroy your lungs after weeks or months.

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.

Great craftsmanship..👌👌👌🤩

If you're a knife maker you would know this isn't an original idea.

Ah yes a masakari hewing axe

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

Such a great work 👍👍

Thanks for your time.great knife

Beautiful knife i love that handle

I have found out that if I convex the edge around 12 k and go up around 3/4” and then grind in the concave that has worked well so far. Would like to mention I have the 36” platten also but for 2 1/4” chef knives I think the 24” would be better. The 36” I feel is better suited for wider blades. Great job on your part.

🗡👍👌💯🇱🇷

Western man discovers the power of an urasuki

The main reason a knife sticks to food is the water or moisture that creates a vacuum. In theory your divot could work but it would have to be dramatic maybe even have some sharp angles… mostly it’s done by texturing the blade so that no vacuum can pull.

beautifull job.

So you made a hollowgrind . Not something new is it

It needs those divets along the blade. Food will slide right off per cut

Awesome

Hi, please tell me what kind of grinder you have

God bless, Jesus saves! ‭John 3:11-21 ESV‬ [11] Truly, truly, I say to you, we speak of what we know, and bear witness to what we have seen, but you do not receive our testimony. [12] If I have told you earthly things and you do not believe, how can you believe if I tell you heavenly things? [13] No one has ascended into heaven except he who descended from heaven, the Son of Man. [14] And as Moses lifted up the serpent in the wilderness, so must the Son of Man be lifted up, [15] that whoever believes in him may have eternal life. [16] “For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life. [17] For God did not send his Son into the world to condemn the world, but in order that the world might be saved through him. [18] Whoever believes in him is not condemned, but whoever does not believe is condemned already, because he has not believed in the name of the only Son of God. [19] And this is the judgment: the light has come into the world, and people loved the darkness rather than the light because their works were evil. [20] For everyone who does wicked things hates the light and does not come to the light, lest his works should be exposed. [21] But whoever does what is true comes to the light, so that it may be clearly seen that his works have been carried out in God.”

Its got a midwest flair im vibing with

Looks great man. I think the convex edge below the hollow needs to be a bit More convex. That will probably help with the food release.

Be proud of yourself that knife is incredible

Great video!

Beautiful knife, beautiful creation process and I'll borrow this handle design )

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

*CHATOYANCY*

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..

There's a million kitchen knives that have dimples you dork 🤣🤣🤣🤣🤣

I heard steaming horns (not antlers) can soften them up and stop cracks you can also use a smaller hammer with a round end, to make the blades back uneven on both sides, that way food wont stick as much

I found your channel with the prior upload to this one, I’ve now watched several videos of yours and I just want to say, thank you Matt. It’s very refreshing to watch actual informative and thoughtful content, without epic montages and b rolls, just nice blade work with awesome end results. I find your videos inspiring and it's funny to watch your quirky problem solving, always interesting to see new ways to overcome issues. I'll keep an eye on your content and patiently wait for your next video. Keep on going, awesome work. I know very little on the practical side of this craft but i did think your hollow grind was pretty shallow, maybe next time try a tat bit more depth to it and I'll bet it will I'll improve the nonstick.

earned a sub!

Come to SW Michigan and you can use my press and power hammer 🔪❤️

Boils from the hot metal, and blows the metal scale off.

Nice craftsmanship, i had one i took 2 years on and off the steel was mystery steel and the hardest stuff i have forged , once finished holds an edge a loong time

👏👏👏🤜🤛

Turned out beautiful great work!!!👍🏼

The skill of a craftsman really shines through when they make something this spectacular with a set up that isn’t exactly perfect. Nice work!