Without One Of These... Are You Even A Knife Maker?

Immerse yourself in the art of knife-making with this video, where I transform a piece of AEB-L stainless steel into a custom chef's knife in my garage workshop. I guide you through each step, from initial design to final product, sharing insightful tips and tricks along the way. This journey isn't just about watching, it's about learning and participating in the creation of a truly unique piece of craftsmanship. Enjoy the process and join me in crafting this one-of-a-kind chef's knife!
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A Notice from Red Beard Ops LLC:
The information provided on this channel is for entertainment purposes only. Any action you as the viewer takes upon the information on this channel is strictly at your own risk, and Red Beard Ops LLC will not be liable for any losses, damages, or personal injuries in connection with the use of this content (including injuries, damages, or losses sustained while you were trying to emulate the actions and projects on this channel). Attempting to emulate any of the actions or projects put forth by this channel should not be done without training and even then, at your own risk.

[@RedBeardOps]

Hope yall enjoyed the build! 🙌 🗡Knife Template For Patrons - www.patreon.com/posts/aeb-l-chefs-83584979 🛠 Notable Items and Tools: xTool D1 20W Laser Kit -www.xtool.com/products/portable-diode-laserbox-d1-for-laser-engraving-laser-cutting-b?ref=RedBeardOps& Wicked Edge Sharpener - amzn.to/40fYlbG 3M Versaflo Respirator - amzn.to/3HLbz89 Long Gooseneck Light - amzn.to/3fcEyYO Buffer - amzn.to/3BPLbrF LMS 3990 Mill - littlemachineshop.com/3990?Source=RedBeard Face Mill - amzn.to/3uSqeII BA Vander Sander (Promo Code = redbeardops) - becksarmory.com/becksarmory.com/product/b-a-vander-sander-kit/?ref=1082 🗡 Knife Builds: Twist Damascus Bowie - kzbin.info/www/bejne/nWKcmXeopLyoers Fantasy Challenge Knife - kzbin.info/www/bejne/hGq5noObmbB5rK8 Bitcoin Knife - kzbin.info/www/bejne/lYHLkH-Pept6mcU

[@Simplelittlelife]

That turned out great buddy! So satisfying to use your own knife in the kitchen and realize it's so much better than what you can buy, isn't it? Thanks for the shoutouts too! Glad those tips helped. Cheers 👍

[@RedBeardOps]

Glad you enjoyed the video sir! I've learned a ton from your WA handle construction videos... method works great!

[@TimJohnson-x1o]

just because its better than your $20 cuisnart from walmart doesn't mean it's better than what you CAN buy. That's a huge stretch.

[@shawntatom5613]

with work like that , if there are ANY negative comments, thats just hate and insecurity . your work has been almost flawless for quite sometime now

[@RedBeardOps]

Thank you greatly Shawn! Cheers sir

[@Jordan.Buckley]

That knife turned out great! One tip for the next build would be to make sure that the choil and the spine of the knife get rounded out really well so it won't create any hotspots on your fingers, especially in a pinch grip.

[@RedBeardOps]

Thanks for the tip Jordan!

[@wadechristensen5669]

Beautiful knife. Nice work.

[@RedBeardOps]

Thank you!

[@havoc3mr]

You do very nice work on this one J:) Thanks for sharing, I learn a lot from you.

[@RedBeardOps]

Thank you sir!

[@carrestore]

Beautiful handle

[@RedBeardOps]

Thank you!

[@drewhopkins4267]

This was enlightening, it’s also apparent that I don’t have a build of my own, I’m a chef as well and this hit home……!

[@RedBeardOps]

Hahahaha, you need to get to it sir!

[@shortcircuit7310]

Superb.Marvellous craftsmanship

[@RedBeardOps]

Thank you greatly!

[@lewisworkshop]

Beautiful knife. Was not a fan of the "handle of many colors" from the thumbnail, but hearing your design intent, it's now super cool! Thanks for sharing.

[@RedBeardOps]

Thank you sir! It's a nice thing to have in the house for sure!

[@NagelHausForge]

Great video as always!!

[@RedBeardOps]

Thank you! Cheers!

[@h.schmid1965]

Very nice job!👍👍👍

[@RedBeardOps]

Thank you very much!

[@rafaeldasilva56]

Great job 👏🏻 Keep cutting stuff in the kitchen so you can feel how comfortable the handle is. I find that the 45 where the handle meets the ricasso area of the blade could be a bit rounded and deeper for a more comfortable handle, specially for a pinch grip use of the knife

[@RedBeardOps]

good points!

[@gavsgav90]

This knife looks amazing! Also this channel gave me the confidence to start making my own knives, so thank you for all your hard work and tutorials.

[@RedBeardOps]

Heck yeah! Glad to hear that! Cheers and thank you.

[@dagnard5707]

i see every video you post since im subscribed already and i have been blade smithing for 25 plus years and i have learned some things from you, so TY

[@RedBeardOps]

Thank you greatly! Cheers!

[@Olletaljer]

you inspired me to make a chefs knife

[@RedBeardOps]

Good luck with it!

[@PaulPedrazzi]

Beautiful work!

[@RedBeardOps]

Thank you!

[@williamemerson1799]

Dam nice work dude. Way above MY pay grade. 👍🍻

[@RedBeardOps]

Thank you sir!

[@jamesperkins9833]

Great video buddy!

[@RedBeardOps]

Thank you! Cheers!

[@muriellivermore2560]

Dude literally has a microscope in his bladeshop. Seriously cool man.

[@RedBeardOps]

Hahaha; thanks man!

[@renepicard8113]

Great Jon young man all the work is really worth the money people don't understand the work it takes doe a pro made knife

[@RedBeardOps]

Thank you greatly sir!

[@Anderson-HandForged]

you killed this knife build James amazing looking knife your knife making has come a long way very talented im working all the time 13hr days with my landscaping right now have had no time to make any knives tomorrow morning i start a 2 day chef knife making class with matt parkinson from dragons breath forge in wolcott,ct he won forged in fire excited for this weekend maybe ill learn something .Hope all is well with you Mark😄👍✌

[@RedBeardOps]

Very cool! Sounds like a good time! I'm sure yall will learn a ton. Cheers Mark.

[@michaelgonzalez8863]

A 3 piece set with an original unique (safe) display

[@abiroth111]

Your technic is great and your tools is amazing 🤯🫡👍🤌🤘🤝

[@RedBeardOps]

Thank you! Cheers!

[@MLFranklin]

Nice!

[@RedBeardOps]

Thank you! Cheers!

[@edanpino-xt1ph]

I made a Bowie that sharp before. I mean, I didn’t make the bowie myself (thank Liam Penn for that), but I got it sharp enough to slash paper. And I was pretty hyped about that, right up until I want hunting with it and the edge was no longer that sharp after processing a deer lol

[@RedBeardOps]

lol, yeah I tell you what, it's nice to have a sharp knife!

[@austinstark860]

So true! I’m only 3ish years in and I only have one or two of my own blades, despite making significantly more for others.

[@RedBeardOps]

I've been using it for just about every meal I cook.. gotta say it's nice to have some of your own work around! Cheers sir!

[@slalomnorth]

Top notch video as always. Does the edge stability of the 58 HRC seem pretty good still? I’ll typically do around 61-62 and find it to be excellent. Lately I’ve switched to 14c28n and it has a better heat treat response and gets slightly harder. For kitchen knives I’ll use sub 3/32” stock and often have warping issues while grinding. I find grinding the bevels back as even as possible helps. If I use the peening hammer when the knife is to thin though then I can get a bacon edge.

[@RedBeardOps]

It's been doing well so far, but I'm sure 61 would have been more ideal for my application. 3/32'' probably is a better stock thickness.

[@timtheflyguy]

Was wondering how you’re going to store this knife in the kitchen….some sort of sheathe I imagine…thanks for another great video!

[@RedBeardOps]

Good question, I was thinking a magnetic strip on the wall or a blade sheath.

[@ironhead65]

To confirm you just use regular water in your mister? Thank you for sharing the video and content!

[@RedBeardOps]

Yes sir, just water. Cheers

[@Dreweldeenknives]

Beauty

[@RedBeardOps]

Thank you!

[@KageStelhman]

I think for your next Kitchen Knife you should attempt an "S" Grind. Tip: if you make the attempt, you're going to need to make a custom Platen with a 36-60" Radius. and always remember when you're striking in the (Rather Large) fuller to grind it spine up as it gives you better control and lets you see what you're doing.

[@fredfchopin]

Brian House also sells a curved platen that I think simulates a 56" contact wheel (if I remember right; it's something like that). I have one and it makes hollow grinds feel like super-easy mode, at least as long as everything is set up correctly and properly squared/leveled.

[@RedBeardOps]

Very cool!

[@RedBeardOps]

Agreed and S grind is on my list!

[@M13asan]

Hey man, what's that curved ruler like thing called that you used while sketching? Thx!

[@RedBeardOps]

Cheers - French Curves - amzn.to/3IKdvAa

[@stansmith1911]

I’ve made many many chefs knife cut a tomatoes so thin you can see through it.

[@RedBeardOps]

Very nice!

[@agentcovert]

Because you literally asked for it..All of your blades can be easily identified without a makers mark simply because they all have the same overall vibe to them.." Sanitized " " Vanilla" ..too clean without character..without flare to them..plain jane, zero risk taken.. mass production feel vs custom handmade quality about them..I enjoy your videos greatly that said I believe OCD traits spill over on something that should be more organic..You have a robotic personality in the videos..Kitchen blades are an area in blade making that is more your trademark Sanitize feel to them..your X1 laser does wonderful makers mark etching vs the older electro chemical etching method.. I thank you for sharing your work with us..and seriously mean no harm..Cheers my friend..

[@RedBeardOps]

That maker's mark is etched with the electro chemical machine not the laser. I found the laser doesn't give me as crisp of an etch or as deep. To be fair I haven't played with it too much.

[@jaroslavspano4412]

👍

[@ไพศาลขอดประนาม]

👍👍👍

[@pbp6741]

I get why a knife maker would want to use his own tools, but I also believe craftsmen can be highly specialized, such as pocket knives only. It’s certainly not a litmus test of legitimacy.

[@RedBeardOps]

Not an invalid point... the title is mostly tongue and cheek; not meant to be literal. Cheers!

[@jeanladoire4141]

Without forging your steel, are you even a knife maker?

[@RedBeardOps]

Definitely not

[@S_Sole]

Hell yeah man, I'm so glad you tried the jig! There's also this jig from HouseMade (kzbin.info/www/bejne/nZmpgmt9psuJd9k), what do you think of it?

[@RedBeardOps]

Looks cool, haven't tried it though.

[@fencingrocks3]

Looks great! Amazing fit and finish as always. A couple quick tips worth trying for next time would be to round the choil more significantly, and add a slight taper to the handle, thinner near the ricasso, and fatter near the end. Very simply to do with good layout like you did on this one. Also, consider adding some more pronounced distal taper for more precise cutting with the tip of the knife. Good stuff!

[@RedBeardOps]

Good tips! Thanks!

[@TyrellKnifeworks]

Nice knife!

[@RedBeardOps]

Thank you sir!

[@TimJohnson-x1o]

way to curved of a profile which is so typical for edc/knife bros that venture in kitchen knives. real high end chef knives will almost always have a much flatter profile and thats also what sells. round profiles like this can work on smaller knives, but even there a lot of folks will avoid it like plague. AEBL is such an amazing steel tho. You can easily get that thing 63+ rc and as thin as two sheets of paper behind the edge and it would be good to go. convex the bevels for food release, make sure the balance point is slightly towards the blade and you have a good basic functional practical kitchen knife.

[@TonySeverioKnives]

Great job my friend

[@RedBeardOps]

Thank you! Cheers!

[@xxitz_pr0gxx631]

WOW! I absolutely LOVE the handle! What a wonderful looking knife!

[@RedBeardOps]

Thank you very much! Cheers!

[@billwoehl3051]

That's Scary sharpening so incredibly sharp before hand sanding, working on the handle, etc. Can't you get really close but still dull so ya don't cut your fingers off? Sharpen after its complete?

[@RedBeardOps]

That's right, while I grind it pretty thin, the real sharpness comes at the end!

[@Dreweldeenknives]

Incredible knife and skills

[@mulepowerforge]

haha i was making my own personal chef knife cause i dont have one, and i think it cracked in the quench so that project is being delayed lol! its just out of saw steel i was going for a rustic country style with a forge finish

[@RedBeardOps]

Sorry to hear that sir! Good luck with your re-build!

[@jeffhicks8428]

AEBL is money. This is about as good as it gets. And so are kitchen knives. Exactly right, what knife do you actually use most frequently? Kitchen knives. Logically you should have more and better of them. Interesting design, it's taller with the k tip but has a rocking profile. AEBL above 62 rc and ground very thin is always going to make for an amazing kitchen knife.

[@RedBeardOps]

Thanks for your thoughts Jeff!

[@michaelgonzalez8863]

Nice

[@highplains7777]

With all of that talent and awesome tooling you should be able to afford some dry ice! I HT at 1950F, soak in dry ice while my oven cools, and then temper at 330 F twice for two hours each time. I don't have a tester but this is supposed to give me 61.5 to 62 HRC. I've broken a few of my knives and the grain is very fine. I love your videos and have learned a ton. Just figured I'd return the favor.

[@RedBeardOps]

Thank you sir! I'll need to try this one of these days!

[@sanyok7777]

Looks absolutely incredible no questions but please imagine making a knife from CPMS 90 V next time. This is day and night difference, corrosion of resistance over the moon toughness undescribable on the kitchen on the daily basis. Use you don’t have to sharpen for more than a half a year telling you from my own experience I do hate treat myself I do cryogenic myself 62 Rockwell’s do it, my brother you’ll see the difference

[@RedBeardOps]

Very cool, I'll look into it. Cheers!

[@Gdwmartin]

Awesome job on the knife. As a guy who likes to mess around in the Kitchen, a sharp knife is your best friend. Safest too.

[@RedBeardOps]

Thank you sir!

[@JohannSwart_JWS]

WoW, Once again, a beautiful outcome. I'm a big fan of traditional Japanese kitchen knives, and usually turn up my nose at anything Western in this genre. But yours made the cut I think. Your hand sanding especially, has always impressed me - Clickspring grade :-) ATB James.

[@RedBeardOps]

Thanks Johann! Much appreciated

[@ClenioBuilder]

👏👏👏👏👏

[@leppicknives9830]

I like the knife but feels bit over engineering to me, but don't get me wrong because i'm bit too sloppy by the eye and free hand type of maker and get bit envy when i see somebody to have such big effort to get everything nice and straight. 😅

[@RedBeardOps]

Thank you sir; I guess the over engineered style is my way for sure. lol Cheers

[@RedBeardOps]

Lol that's my style for sure; glad you enjoyed the build! Cheers

[@johncannon3593]

I still use one of my first knives in the kitchen almost daily. It is ugly and seriously flawed, at least from an aesthetic standpoint, but I love the size and shape. It’s made from a high carbon bed frame rail.

[@RedBeardOps]

Very cool!

[@madslashers2002]

Interesting. I started with small and medium kitchen knives. I still have every one of them. What was your first knife?

[@RedBeardOps]

First knife ever was a copy of the knife from "The Hunted".... it's the movie that got me into knife making when I was a kid.

[@rogervickery9376]

I love you man! I'll never be as tenacious or as anal as you, but you're awesome for those qualities. Keep it up bud!

[@RedBeardOps]

Thank you greatly Roger!

[@sudo_nym]

Looks like a picture of crooked Hilary you were cutting up 🤣👍🏻

[@RedBeardOps]

😅

[@philochristos]

Very nice.

[@RedBeardOps]

Thank you!

[@markdarlington9914]

as well as your good self have seen mr handlers videos and ordered bevel jig as a newbie it appears to be a good system , also enjoying this and many of your other videos so thank you it really is appreciated

[@RedBeardOps]

Right on! Cheers sir

[@willw7595]

nice chef knife. the handle is very good looking. well now you have a chef knife you can use in your kitchen.

[@RedBeardOps]

Thanks Will! It's been super nice having it in the kitchen... Should have done this a while ago! LOL cheers

[@rickyhawkins7407]

I am not a knife maker or have a skill like that. But I do enjoy your videos.

[@RedBeardOps]

Thank you Ricky!

[@armadilloforge]

Turned out great. Shaaarrrrpppp!

[@RedBeardOps]

Sure did! Cheers sir

[@nahumkivshani4575]

you did beutifully

[@RedBeardOps]

Thanks!

[@trainwon5699]

Well done 👍

[@RedBeardOps]

Thank you!

[@NOFX0890]

Looks awesome. That handle is beautiful... Great work James!

[@RedBeardOps]

Thank you greatly!

[@T_B]

Yes....the blade itself is VERY nice. But, that handle is FILTHY COOL!!!! (I had to keep it G-rated there, but didn't want too) 90 on the meter is bad ass!!! The straight downward cut on the thin magazine paper was pretty awesome to see. Keep going man....I like your videos and the shout-outs to the guys that you learn from; that's pretty classy bro.

[@RedBeardOps]

Thank you greatly for your comment! I agree; this thing is sharp and "filthy cool!" lol I'm still learning for sure; lots of good makers out here to learn from and I love it; cheers!

[@adamc3474]

I think the style you chose for the handle looks good and buffing it sets it off. I've considered a laser cutter for making templets. However I'm not good with computer programs. I know I could learn, I'm just lazy. Stay awesome.

[@RedBeardOps]

Thank you Adam! Cheers

[@guzzirob]

Wow, is this guy ever high tech! I'm a hobby knife maker and believe I'm still back in the dark ages. My high tech tool is a ruler with inches on one side and millimeters on the other. He does a very precision and beautiful job and I appreciate a look into advanced skills. It inspires me to up my game a little. Glad to say I'm a new subscriber.

[@RedBeardOps]

Thank you greatly sir! I try my best! Cheers

[@dogsoupblues]

Beautiful work, as usual! I was asked by someone if I own any of my own,l recently, and I embarrassingly had to say no, so just last weekend, I finished my own kitchen knife! I made it in the shape of bunka/gyuto hybrid out of Nitro-V, and used cocobolo in an octagonal pattern for the handle. I'm super proud of it, and you should be of yours 😁 Mine will look more like yours someday, I hope!

[@RedBeardOps]

Very cool! Glad to hear you made yourself one! Cheers

[@dogsoupblues]

@Red Beard Ops I just realized I had a stroke or something while typing that 🤣 I don't own any I've made, so I made one expressly for me 😁

[@chrispalfy7632]

I loved the whole thing. My favorite part was when you plumbed the handle in the mill vise using your angle finder. Genius and I will be stealing that technique!!

[@RedBeardOps]

Thank you sir! It got the job done

[@danielnazario-4115]

I am glad that you have this approach to your patterns. I have been studying knife making for over 3yrs and when deciding what knife style to make I started searching for patterns to choose from. To my surprise I could not find a place that sold the diagrams. I'm 65yrs old and am flying on my own. I decided to make a Bowie knife and have a friend that his family owns a junkyard chain so I'm starting with a leaf spring. I fully intend on using your site now that I just saw your video. I already made my knife but haven't started grinding it yet do to landlord disagreement. So I moved and am setting up a place of my own. I will send pictures when I get started. Glad I saw your post. Thanks Daniel Nazario

[@RedBeardOps]

Glad you getting some value from the videos Daniel! Cheers

[@thorwaldjohanson2526]

Leaf spring steels make excellent knives. Good luck in your journey!