This changed the way I will make knives for good

Thanks for checking out my latest video. I ventured into unknown territory with this blade and I was surprised by the result.
This knife is available for purchase, here: www.watersforgellc.com/produc...

[@Cratercitysmith]

love these full length in depth videos! that knife turned out beautifully

[@mattwatersbladesmith]

Thank you!

[@whitecaps775]

SWEET, thank you for the effort to share your craft.

[@mattwatersbladesmith]

Thank you!

[@bobbyvjones2045]

That's a beautiful knife, and I needed that informative video.

[@mattwatersbladesmith]

Thank you! I'm glad you liked it 🙌

[@ragnarokbladeworks]

Definitely gonna have to try that out. That's badass...

[@mattwatersbladesmith]

Yeah you should!

[@280AI]

I’m amazed at just how well your new blade releases the potato. I’m going to try to make one myself. Thank you.

[@mattwatersbladesmith]

I was pretty impressed by how well it worked. Definitely give it a shot!

[@noneyabidness9644]

Yep. I put groves in all my blades. Lightens them, helps to release material it is cutting through and looks great.

[@mattwatersbladesmith]

🙌💯

[@daveh777]

So many folks forget to mention how important normalizing is! Kudos.

[@mattwatersbladesmith]

Thank you! Yeah it really is one of the most important steps. I was taught how to normalize in the forge by Master Smith J.W. Randall and Kevin Cashen. Invaluable in my smithing career

[@patkal3987]

Nice work man and greetings from germany. How thick is the spine compared to the classic flatgrind chefsknife. Dont u loose slicyness due to the thicker blade?

[@mattwatersbladesmith]

Hello from Colorado! Yeah it’s a bit thicker, not sure exactly how much. And it lost just a little bit of slicyness, but still cut pretty well.

[@patkal3987]

thx for the Feedback

[@mattwatersbladesmith]

@@patkal3987 💯👍🏻👍🏻

[@ojake801]

You might want to heat treat and temper after you grind the final grooves of the shape. Also, I like the scallops that are perpendicular to the long groove you used, called a Granton edge sometimes, that is also a food release. My favorite is a Japanese knife with a hammered finish, and if the hammer dents are deep enough, you still get the food release effect, and a cool finish. This is all extra credit stuff anyway, and you made a damn fine knife in this video

[@MASI_forging]

You did an amzing work.

[@mattwatersbladesmith]

Thank you!

[@Jack-cc3qm]

If you polish the faces of your hammers and anvil you can forge more and grind less. Planishing out the blade means less scale to grind off and reduces stresses in the metal that cause warping in the hardening/tempering phase.

[@BenFrederick-o8f]

well done mate. Shes a beauty and well executed!

[@mattwatersbladesmith]

Thank you!

[@user-tv8eo9sk6m]

Брово мастер 👍👍👍👍👍👍👍👍

[@mattwatersbladesmith]

Thank you!

[@mauriziomassidda415]

Idea fantastica!greetings from italy🙏

[@mattwatersbladesmith]

Thank you so much!

[@aviweisbach7816]

I wonder how much the upper fuller is contributing to the release aspect. It looks like the combination of the hallow grind on one side, with the convex grind on the other, is what is mainly responsible. It would be really interesting to experiment with that. Of course, the fuller helps with weight, which is always a good thing. Nice work!

[@mattwatersbladesmith]

Upper fuller, probably not contributing much. I mostly just really wanted to grind a narrow fuller 😂 I think you're spot on, the convex matched by a fuller on the other side is what gives it the release. Thanks for the comment!

[@NFTI]

Nice

[@mattwatersbladesmith]

Thanks!

[@Dmitry-yy8li]

Really interesting idea for kitchen knives. but if you change the bolster to a lighter one, won’t it become more convenient to work with such a knife? ))

[@mattwatersbladesmith]

Change it in what way? I personally like the integral bolster, but I'm sure it's not for everyone!

[@diogenesstudent5585]

I love your voice!

[@mattwatersbladesmith]

Thanks!

[@FergHyde]

Tsukasa Hinoura once said that hollow grinding blades was a lazy man's way of making knives.

[@mattwatersbladesmith]

He’s made some beautiful knives. I wonder why he said that? After this project, I’d say it’s far more difficult to pull this off really well than a flat grind. But I’ve made a lot more flat grinds which might be why.

[@FergHyde]

@@mattwatersbladesmith I lied. It was an Australian knife maker who was famous for his leatherwork and not his knives, which he did make on occasion. Please accept my apology.

[@mattwatersbladesmith]

No worries! I wasn’t offended either way :)

[@RVsbladesnthangs]

Really cool

[@mattwatersbladesmith]

Thank you!

[@nofunclub]

8:00 Wine corks work perfect Shape them to your needed shape

[@mattwatersbladesmith]

That is something I'll definitely try! Thanks!

[@nofunclub]

@@mattwatersbladesmith don't forget to try champagne corks aswell

[@Friendoffreedom1]

That turned out incredible! Great video, I recently got that grinder but definitely need to get used to operating it. It’s impressive how crisp those grinds turned out. What light are you using on the grinder if you don’t mind me asking?

[@mattwatersbladesmith]

Thank you!! 🙏 I switch to new belts so fast haha, it helps with getting crispy grinds. And I think it’s a sewing light off of Amazon? I don’t remember exactly, but it was like 12 bucks!

[@royalecrafts6252]

most expensive kind of japanese knives use double convex shapes and convex in the edge as well

[@mattwatersbladesmith]

I'm gonna have to make one like that too!

[@royalecrafts6252]

@@mattwatersbladesmith is a challenge for sure a friend of mine makes them in a previous mold and we hydraulic press it to have a general shape more closed to the desire one

[@Joe3008Type]

Do you sell these

[@mattwatersbladesmith]

Sure do!

[@mattwatersbladesmith]

www.watersforgellc.com/

[@shaggyrumplenutz1610]

What hp is your grinder?

[@mattwatersbladesmith]

1hp. Which sounds pathetic, but for a 2x48 it’s surprisingly powerful

[@virtusleather]

solid vid bro. try a 36 (or 24) grit for your 2x72 when you have to hog down the hardwoods, soooo much better than 60grit. watch yer fingers tho 😂

[@mattwatersbladesmith]

For sure, those grits work way better for removing a lot of material quickly. I just had run out of them 😅

[@ClenioBuilder]

👏👏👏👏🤜🤛

[@mattwatersbladesmith]

🙏

[@user-fs5bt1gn5j]

👌👍🗡💯

[@mattwatersbladesmith]

🙏

[@ossianblonz]

making a kitchen knife witch so much chimic products is getting me out of my shoes. All the vegetables hurting this blade will remember of the chemical particles used during realisation... Have you ever thought to use more natural products ?