Making a Chef's Knife for a Friend's Wedding

[@Jonanthanhyt]

I have a few recommendations on this knife as a pro chef. No ricasso, most chefs prefer to have full edge along the entire length of blade. This for both honing reasons and chopping. When honing a knife on a steel, a ricasso can cause deflection in the strokes, when chopping ricassos will mash or crush food being chopped- especially herbs. More of a bolster in the handle. Personally, I'd extend the handle 3/8' toward the blade. This gives more to grip when a chef chokes up on the knife. I think thats about it.

[@Boz1211111]

Im not a chef but i fully agree just by using a knife as im starting to cook for myself. i would also add gradually ground handle to the blade to be more confortable for pinch grip

[@MsPetra2009]

Agree. Even thought it's an inexpensive knife, the handle style and handle to blade angle with the slight offset on the Victorinox/ Forschner Chef's knife is a LOT less fatiguing with long prep work. Carpal tunnel sucks. The steel is a little soft but the ergonomics are great. I hate ricasso's on chef's knifes. They throw off the "rocker" of a heavily used knife, unless you grind them off, and I usually end up using that part of a blade to peel onions when I'm too lazy to reach for a smaller knife.

[@joeyricker1039]

IMOP you can learn alot from watching his channel. Very well explained and excellent knives

[@housevollmer9106]

Also the only knife type that a high mirror finish applies well to IMO

[@yiannispratikakis]

Walter's friends reaction when he brings a gift: Not a knife again !!! :)

[@GreenBeetle]

Freehand. With authority.

[@lsd461]

Lol love both of your channels

[@MoxJet629]

Walters freehand lines look like they were done by a machine. He makes that guy from Man at Arms look like a drunk noob.

[@mbm2355]

Collaaaaab

[@thedoctorwillseeunow2233]

Green Beetle you are a god. so is walter

[@randoprior4130]

Green Beetle you are my favorite knife maker GB thanks for all your help and I found with knife liners, I have transitioned from leather to vulcanized paper for hard use knives. You're the man

[@thejasonofalltrades]

"Annoyingly useful irritant known as math." I'm totally stealing that, that's awesome.

[@FargoFX]

Simple, functional, beautiful. Great work and thanks for sharing the process!

[@randallkelley3599]

Luv your voice, and your ability to make what most of us cannot...

[@deltoid4]

guy's a magician with knives. Knowledge second to none.

[@1anthonybrowning]

Bodark is also called Osage Orange. Very strong wood. The Indians used branches for bow staves, and it was traded far and wide.

[@soundmindtv2911]

“It’s not because you’re a moron. These things are just hard.” Thanks for that!! 😊

[@richardharris5336]

Great gift! I'm doing something similar for a friends wedding next year... Talking about grinding bevels like this, I've been doing some experimenting recently now that I finally have a grinder (and my interest is purely in kitchen knives). I experimented with an 8" wheel ,running the blade downwards, like you're chasing the belt (rather than horizontally), and similarly using a large flat area on the grinder , running the knife length ways, to just refine the flatness. I found it works really well, but is probably best suited for those who want a bevel without a ricasso.

[@frodowiz]

Nice video. Clean and to the point

[@rpsky186]

I love using the Bodark (aka Osage orange) for handle material. Great stuff.

[@BrianS2464]

Yeah but it's a nasty tree. The rotting fruit will drive off bug though. Used to throw them under our hot tub deck to keep away water bugs.

[@bumstudios8817]

I learned so much about bevels, wide blades and thin stock. thanks!

[@pablopeu]

I stopped doing the ricasso all the way down to the edge for kitchen knives because many cooks told me the same: it drags any uncut piece you were cutting, its better to have edge there.

[@therory6888]

Nice profile, great grind lines, and very good selection for the scales. I think Osage Orange, is underated as a natural handle material. Thanks

[@dougtroutman5695]

Looks very nice great job.

[@jorgeherrera1574]

Beautiful knife, really love its geometry. Congrats bro

[@Ben-ry1py]

Hey Walter. I liked your video on your CNC experience. I have a suggestion to check out. Get a CNC router to do your handle material. They are much cheaper, with a bigger work area, and you can still get great results on softer material. saving wear on your expensive machine, and freeing it up to cut steel :) The Shapeoko 3 is a good ridged model with 3 size options. I just ordered a 6040 Chinese machine from ebay. I should get it tomorrow. I'll let you know how it goes. People mill aluminum with these things with very good accuracy when they get them set up. Imagine milling 15X24 inches of handle material while your CNC mills the blades, and you could set up your cnc router with a dedicated vacuum to keep the shop clean from all that dust...no need for coolant. Thanks for everything you share with us!

[@jackdawg4579]

Interesting you grind all the steel off the steel blank, but trim the scales closer to size with the band saw!

[@nps7vc]

Jack Dawg wood burns if you grind it aggressively the way you do when profiling the blank.

[@ryanhagler3605]

Thank you for for showing a cryogenic quench .

[@rasnac]

That's a beautiful and thoughtful gift. I hope your friend appreciated it. :) I hope you make videos about those two unusual (to me at least) quench methods(plate quench and cryo-quench) you used on this blade.

[@benm5913]

I have not seen you do cryo quenching yet. Have you previously done a video regarding it? If not, can you?

[@WalterSorrellsBlades]

I'm planning to do one in the next few months.

[@benm5913]

Walter Sorrells That is awesome, and thanks for the reply.

[@MrLnorber]

Excelente y hermoso producto Walter, gracias por compartirlo! Saludos desde Colombia!

[@8462ism]

great to know that i'm not too bad off for not having perfectly even grinds on both sides. still need lot's of work on that. would help a lot if i had a flat grinding surface though

[@sofronio.]

really beautiful knife! wish the new couple having a good long long happy life!

[@vdubclubvr6]

Another great video, thanks for sharing!

[@futuresonex]

Walter, how about a video showing how your Tactix Armory knives are made?

[@WalterSorrellsBlades]

I'll try to do one in the next couple of months. Thanks for the suggestion!

[@tommysullivan9972]

Love the knife & the mustache

[@shookings]

Bodark, Bois d'arc, also known as Osage Orange. Incredible, and incredibly dense wood.

[@desertblacksmith]

Always informative. Thank you for sharing!

[@cavu4me]

Walter I love your videos, but I’m on the fence about upgrading my belt grinder. Could you do a video on how you select the speeds for different fu turns functions when doing a knife? Appreciate any feedback. I really don’t want to invest in an expensive upgrade if it’s not necessary

[@richardharris5336]

cavu4me I'm pretty sure Walters grinder is purely on/off, no speed selection. He's done a couple of videos on grinders as well, go check them out.

[@B-leafer]

Nice knife!

[@sbjennings99]

Awesome informational educational video experience Y'alls

[@MikeJones-vb1me]

Just curious why you don’t run your bevel out the heel of your chef knives

[@k-entertainment]

Early crew! Your content is awesome Walter, keep up the righteous work.

[@philochristos]

It's also called Osage or Osage orange. I love it!

[@dhooter]

Hedge Apple is also called Osage in my neck of the woods.

[@willykanos1044]

I'm curious. I know you used your GRO for lining up the rivets in the scales but after shaping the haqndle the holes don't appear to be inline. Do you have a comment? Maybe the solution is to use just two rivets.

[@JBehnen]

Worst toast ever: Enjoy your knifes in good times and bad times!

[@chadwickmeyer7844]

Hey Walter, great video, but I have a quick question. Around the 8:30 mark you pull the blade out of the oven and place it between 2 blocks. I never saw you do a quench. I assume that the blocks are to ensure a straight knife, but did you ever quench it?

[@randoprior4130]

Chadwick Meyer he says during the wuech that that is his quench method on this knife. So rather than a typical quench, (heat up and cool quickly) he heated it up and let it cools a bit slower, as the metal pulls heat out of his blade, essentially quenching it. He then follows up with what he calls a cryoquench, which appears to harden the blade in a similar fashion. I haven't seen this technique often, but he stated he was aiming for a thin spring like blade, plus he was using stainless steel not typical HC steel

[@tuckerabbott]

Yes it is called plate quenching used for most stainless steels

[@nirfz]

Did i miss something or is the handle "untreated"? (Or is it just not needed with this kind of wood?)

[@dkongul]

For a chefs knife you should go full edge. And your handle should be transaction in smoothly past the butt of the edge. Most of the chefs choke the knife and use the back portion of the knife.

[@TheStraycat74]

Walter, you've stated in past videos that FIF does not allowed the smith to oversee tempering, but does the smith have any say in the temper of their blade?

[@eriksmith859]

What epoxy would you recommend for a kitchen knife

[@thewildguide8173]

Why don't you score the handle when putting the adhesive on the wood ?

[@randoprior4130]

The Wildguide the adhesive in this case does basically nothing. The Corby bolts are what's actually holding it together and giving it strength. Mechanical strength over chemical strength. The glue is basically just for back up and to increase strength slightly. If he scored the scales it would be quite likely that he would have gaps and air pockets, with the possibility of his scales not going on flush, which would decrease it's mechanical strength significantly. This is my best guess, as honestly glue isn't necessary for these types of knives. Even with just peened over pins that is what gives the most strength, not the glue.

[@kennethcaine3402]

Very good video, beautiful and very sharp knife. That's such a great wedding gift every time they use it they will think of you. I have a question about the hardening process you used as I have never seen it used before. Are the plates you put it between frozen.

[@jackmack2210]

How did you present it too them? Paper box? Great work

[@WHITEBELT44]

KZbin is out of control. 7 seconds into the video there’s an ad. It’s like they don’t want me to enjoy Walters video

[@dusanpavlovic2201]

what is hardness on your knives

[@jackreeves3001]

Like always fun and I learned something!

[@thomasarussellsr]

Nice cook's cutter.

[@trainwon5699]

Thanks

[@dusanpavlovic2201]

what are you using to clean of squeeze out?

[@Creelyblades]

Interesting to put the plunge line in front of the heel of the blade. I know one of the German companies does that.

[@austinmkelley]

You probably know this trick already, but since you joke about woodworking skills anyway... Spray some Pam cooking spray into a rag and coat your Bandsaw blade while turning the upper wheel by hand. Kills the noise, cuts unbelievable smoother, and won't affect the wood.

[@austinmkelley]

Matthew M yessir, any cooking spray will work just fine. Just a light coat is all you need!

[@caruser4]

Did you leave the handle raw?

[@wandervanhoucke4331]

What you can do is harden the blade to 60hrc, submerge the edge into water and temper the spine into the 50hrc range with a torch.

[@brooklynemtp589]

S30V has a very specific heat treat regimen, it can't be treated like O1, W2, 1095, etc........

[@daniellalor6244]

Why don't you put a makers mark on your knives?

[@BerserkerBlades]

Im actually doing the same thing for my buddy getting married. Forged out of 15n20 and engraving a cutting board to go with it.

[@francesmendenhall189]

2" wide and .09" thick. yuo must be incredibly skilled with a grinder.

[@dani-dynamite]

Haha! I've finished my chef's knife yesterday, it will be a present for a wedding, too :D But your's is way cooler :)

[@silentshadow7625]

Thank you for this video! I want to know if you can show us a few ways to make guards and bolsters please

[@azurealism]

The other name for the wood is Osage Orange. Common in North Georgia.

[@suli7219]

nice knife

[@ivysinistra]

I can never be as good at knifemaking as this man, though he does sound like a white Morgan Freeman

[@wesley7910]

I would like to see a hidden plunge chefs knife!

[@jf8437]

Why the ricasso?

[@HonestDoubter]

No seal on the scales, Walter?

[@lsd461]

That must cost a ton like really s30v expensive

[@BrianS2464]

The natives called the tree Osage theres even an Osage tribe and the tree is native to the wider south as well.

[@Finn-McCool]

Brian TX here in Missouri there were many Osage Indians. My subdivision is called "Osage Meadows." Hedge apples fall like rain in some places.

[@benterbieten9540]

And wearing a competitive shooting T-shirt, oh yeah

[@MichiganQuadTrailsTales]

Nice!

[@soundmindtv2911]

I’m like, “oh, I can make this!” Walter: “I laid out the design in CAD” Me: “ok, no worries. I can sketch it on paper.” Walter: “I line up the hole placement using the DEE ARR OHH.” Me: No biggie. I can just lay it out with my calipers and use the drill press. Still good! Walter: “These are hard to grind” Me: umm.. ok... but I’d still like to try it. Walter: “Next, wrap it in stainless, and soak it in the heat treat oven at (exactly) 1900 degrees for 30 minutes” Me: Oh. 😔 Walter: “Next after tempering, I do a CryoQuench...” Me: ok, ok... I get it. I can’t make one 😔

[@mastahcez]

What about very old friends?

[@RAkers-tu1ey]

cutting it a bit close arent you? yes, yes, pun intended.

[@disabilityPickett]

Rhonda Pickett- Jackson,Ms

[@jeremiahshine]

I've seen R.I.P Walter on three vids today. Is this a running joke?

[@brucebarnes9138]

It's bad luck to give a knife as wedding gift

[@jackdixon9742]

in Oklahoma we pronounce Bodark bowed-ark

[@raulekarauans8018]

Nais 👍

[@mrkanenas]

Mr Walter please make a knife and give it to a subscriber in random!

[@Billythebassist]

Very noice!

[@73FORGE]

👍🏼🍺

[@Markwellknifeco]

A chefs knife with a plunge line?! The purists will be upset!

[@tonywalker8030]

I'm sorry about your hair, you're still a handsome man.

[@LazyCookPete]

Yerright... Math is a military grade irritant!

[@TheDistur]

Isn't it bad luck to gift a knife? :P

[@Alanbataar]

The superstition is that yes, it's bad luck to give a knife as a gift, as it might sever the friendship. The way around that is to include money, usually a penny with the gift, and the recipient gives the penny back, making it a purchase, not a gift.

[@chrishenning8829]

I see when you drilled the holes in the blade handle. Once the drill tip gets through, guys will poke it through another 2-3 times. There is no need for this. Once the hole is through, its through. Im a machinist of 20+ years and it baffles me as to why people do this when drilling.

[@DankoHS]

Why are you making this bad voice when you are ending a sentence. It is really annoying, it sounds like you are intentionally doing this to make it, I don't know, dramatic or what. Nice knife btw!

[@OsmanAli-wr8kg]

it look more like a butchers knife. You made a bunch of mistakes...the profile of both blade and the handle, there shouldn't be ricasso, and the bigest mistake is that you put this on youtube and a bunch of idiots are gonna believe you that this is the way of doing it. Ekim knives has a video about how to grind a chefs knife and you and everybody who wants to make his own chefs knife should watch it. P.S. If this is a chefs knife, i am t800

[@Finn-McCool]

Osman Ali any knife that cuts food well is a chef knife. Any one who cooks food is not a chef.

[@roadweary5252]

🙄🙄🙄

[@alsak2157]

This handle is so ugly

[@18deadmonkeys]

"annoying irritant known as math" lol