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.watersforg...
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@zacbailey82493 ай бұрын
"that red thing behind me.. it holds stuff" 😂 perfect explanation
@mattwatersbladesmith3 ай бұрын
lol
@noneyabidness96443 ай бұрын
Yep. I put groves in all my blades. Lightens them, helps to release material it is cutting through and looks great.
@mattwatersbladesmith3 ай бұрын
🙌💯
@bobbyvjones20453 ай бұрын
That's a beautiful knife, and I needed that informative video.
@mattwatersbladesmith3 ай бұрын
Thank you! I'm glad you liked it 🙌
@MrJohn7142 ай бұрын
Great looking knife! As a 40 yrs+ knifemaker I learned a long time ago I could take a blade out of the tempering furnace at some point near the end of the cycle and while still hot and not letting it cool too much do all the straightening that needs to be done, then put the blade back in to finish the cycle.
@mattwatersbladesmith2 ай бұрын
Thank you! 40 years is long time, that’s awesome! Yeah I’ve seen that technique! I currently temper in a kitchen oven (super accurate haha) so the blue back method is my go to. I also try to get it straight in that window right after quench.
@MrJohn7142 ай бұрын
@@mattwatersbladesmith Yours is a good method though especially if you are wanting a tough knife, soft back- hard edge!
@280AI3 ай бұрын
I’m amazed at just how well your new blade releases the potato. I’m going to try to make one myself. Thank you.
@mattwatersbladesmith3 ай бұрын
I was pretty impressed by how well it worked. Definitely give it a shot!
@Cratercitysmith3 ай бұрын
love these full length in depth videos! that knife turned out beautifully
@mattwatersbladesmith3 ай бұрын
Thank you!
@whitecaps7753 ай бұрын
SWEET, thank you for the effort to share your craft.
@mattwatersbladesmith3 ай бұрын
Thank you!
@JasonEdwardsPhotographyАй бұрын
I enjoyed watching this. I liked the way you chatted about each thing you were doing or using, it really helps to understand and made it easy and interesting to follow . thanks
@mattwatersbladesmithАй бұрын
Thank you so much for the comment! It’s so helpful hearing what was, well, helpful. Gives good direction on how to make good videos for you and everyone else who wants to watch me make stuff!
@soschili88572 ай бұрын
The Mallee wood is the root of the eucalyptus mallee tree. Most Mallee varieties have the same characteristic root formations which make fantastic wooden bowls and are well sort after for their hardness and colours.
@Jack-cc3qm3 ай бұрын
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.
@douglasyoung9272 ай бұрын
Planishing is an excellent skill to have, but the real time saver is in the finish forging. It's always faster to forge thin than it is to grind heavy. I've been forging knives for over 10 years now. I've been through a lot of phases of hammer and tool types and maintenance levels and during all of the different experiments I've done planishing with everything from a custom blacksmith hammer with a mirror polish on a perfectly milled flat anvil, to a 100 year old rusty 4 pound sledge that was used for concrete stakes for 20 years on a piece of unfinished railroad track with all it's scars and pits. It honestly makes very little difference as long as it's not too rough. Obviously if it's smooth it will be better than if it's chipped and pitted, but there is no reason to polish the tool faces or to make them anywhere near perfect. You just need to hit it with a belt sander somewhere around 150-250 grit till it's not mangled and ugly anymore, and then get to work. Honestly, having a good handle on time and temperature, and preventing scale from building up is far more important. Surface scaring from forge scale will happen no matter how polished your hammer is and it's generally worse than any irregularities that you're creating with your hammer (assuming you have good control and technique).
@Jack-cc3qm2 ай бұрын
@douglasyoung927 on handles the old timers had it right with octagonal handles.
@GerstBladeworksАй бұрын
@@douglasyoung927hello sir, I enjoyed reading your comment. What is planishing ? In layman’s terms ? I’m a newish knife maker
@douglasyoung927Ай бұрын
@@GerstBladeworks nearing the end of the forging, you can allow the steel to cool somewhat. Depending on the steel your using that may mean quite hot still, or a medium to dull red, or sometimes all the way down to just above room temp (generally we would never strike steel at a black heat). This allows you to hammer out all of the hammer marks, fine tune the bevels, center the edge, and straighten the spine without moving or warping steel. It makes everything more forgiving under the hammer for the very fine work. Depending on the temperature it can even knock off most of the scale for you. It's important to not confuse planishing for 'edge packing' which is a misnomer term that people often use to describe work hardening cold steel. Planishing is a term from old world manufacturing processes where the finished product was polished under a hammer at a blue heat (like when blueing the barrel of a firearm) to save on time and labor while still producing a beautiful and intentional finished pastina. Generally this would be done with basic carbon steels and agricultural steels at medium hardness levels. Things like plough and tiller blades, gate hinges, wagon hardware, and leaf springs. It was also used to stretch and polish non ferrous metals like brass and silver.
@thinhsuynhuoc2 ай бұрын
Im a chef/knife maker hobby I only have 2 things to say about the design of this knife. 1. How is the straightness of the cut? If the wonkiness of the knife interferes with the cuts in anyway. The best way to find out about this is cutting a big carrot/sweet potato, or squash/pumpkin. These are all hard vegetables and they can communicate to you about the knife's performance. And in fine dining, or at least where i work, there is a very big emphasis on consistency on prep. 2. Im sure you can get away with a shallower hollow and a thinner blade with a convex grind. A thick blade isnt a bad thing but because this knife is meant to cut vegetables and not stick, it should follow a design thats relatively thin to help the knife not get wedged into vegetables such as any hard vegs but also bell peppers can also get split with a thick knife. You should increase the height of the knife in my opinion, giving it more space for a convex grind, or a hollow grind. Anyways, awesome work. Love watching your content. You gained another sub!
@mattwatersbladesmith2 ай бұрын
Thank you very much for the comment and questions!! This is a style I am VERY new to creating. I’ll try to answer your questions. 1. The cut was good, but the blade was a bit thick for my taste. The edge was still very thin, and crazy sharp, but I think instead of convexing the flat side next time I’ll do a very shallow hollow. I really liked the asymmetric grind. 2. I think I’ll experiment with a taller heel in the next few versions of this knife for sure. And probably with both symmetrical and asymmetrical blades haha. So keep an eye out! Again, thanks for the comment :)
@0num43 ай бұрын
Very well done, especially as a proof of concept. I didn't personally need the descriptions of what each step was, but I still find it nice, especially to introduce to others--such as my kids--who aren't [as] knowledgeable on these things. A tip for hand sanding hollows/fullers: If you take a piece of wood (for example, or really any substrate that is stiff enough for a backing material) and make it into an oval cross-section, you'll find it can work out for a number of different fuller widths or hollow radii. An old piece of oval-shaped axe handle, made from hickory or even fiberglass, might be an excellent candidate for such a task. I learned this when I was hand sanding auto body parts after spray priming, though in my particular case I was using a foam-backed sanding block instead. This way I didn't need to keep finding different sizes of PVC pipe, etc. to use as the complex curves of a door panel or fender changed.
@mattwatersbladesmith3 ай бұрын
Thanks for the fuller sanding tip! I'll keep that in mind on the next one. Glad you enjoyed the video!! - Matt
@bernardhill16222 ай бұрын
@@0num4 Thanks for the tip Matt..will also certainly bear that in mind..❗🤔🙇♂️ I find most of you Bladesmiths in USA very sharing with info as opposed to here in Africa..⁉️🤔🙇♂️🇿🇦
@delmaneboshoff56102 ай бұрын
What I have found also works really well is a piece of hard foam rubber. Something like a nerf dart but with much more denser consistency To it. Follows most or any hollow groove easily. Without you having to clamp down on it to hold it. Less stressful on the fingers in the long run.
@delmaneboshoff56102 ай бұрын
@@bernardhill1622bud. I’m also in SA which smiths have you tried reaching out to for advice or info. Most of the guys I’ve come across are very forthcoming with info to beginners.
@mattwatersbladesmith2 ай бұрын
@@delmaneboshoff5610 thanks for the tip!
@delmaneboshoff56102 ай бұрын
That is a very interesting concept and design right there. Certainly not your conventional pattern of blade for sure. But damn it works well. Well done on that. Very well done.
@mattwatersbladesmith2 ай бұрын
Yeah it’s definitely a bit out there compared to a standard chef! But man it cuts so freaking easy, and the food release is just 🤌🏻
@joshuadelisle2 ай бұрын
Well done Matt. Nice job. Cheers J
@mattwatersbladesmith2 ай бұрын
Thank you Josh!!
@johnmadrigal72172 ай бұрын
Thanks for your time.great knife
@mattwatersbladesmith2 ай бұрын
Thank you 🙏
@jasoneyre34242 ай бұрын
Brilliant and beautiful… and now I want to make one…. Maybe one day (hopefully soon)
@mattwatersbladesmith2 ай бұрын
Thank you very much 🙏 I hope you do!!
@douglasyoung9272 ай бұрын
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.
@mattwatersbladesmith2 ай бұрын
Dude, Thank you for the advice!! That’s legit, I’m gonna definitely use that on the next one 🙏👍🏻
@richardbreeuwerwrennall7922 ай бұрын
Thanks for the video, functional and beautiful.
@mattwatersbladesmith2 ай бұрын
Thank you!
@jeffkelly27932 ай бұрын
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..
@mattwatersbladesmith2 ай бұрын
That’s legit!! It is really amazing wood. I was stoked to come across it. Glad you liked the knife!! Thanks for the comment 🙏
@knowwearneresquare31772 ай бұрын
Asymmetrical blade shapes are so cool! should totally look into Yakut style knives
@mattwatersbladesmith2 ай бұрын
Thank you! I agree, they’re legit. Yeah I love Yakut knives!
@ojake8013 ай бұрын
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
@DaryooshF.Sh.P-vq6mu2 ай бұрын
You just made my dream chef knife. Cheers 🍻🔪
@mattwatersbladesmith2 ай бұрын
Thank you! It's available www.watersforgellc.com/product-page/fullered-chef-knife
@patkal39873 ай бұрын
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?
@mattwatersbladesmith3 ай бұрын
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.
@patkal39873 ай бұрын
thx for the Feedback
@mattwatersbladesmith3 ай бұрын
@@patkal3987 💯👍🏻👍🏻
@BenFrederick-o8f3 ай бұрын
well done mate. Shes a beauty and well executed!
@mattwatersbladesmith3 ай бұрын
Thank you!
@Throwsessive2 ай бұрын
Excellent work...beautiful!
@mattwatersbladesmith2 ай бұрын
@@Throwsessive thank you!
@Throwsessive2 ай бұрын
@@mattwatersbladesmith you are welcome. I have been making knives,mostly throwing knives,,for a couple of years. A lot of stock removal. Leaf springs have been kind to me. I am gradually getting into the forging part. Thanks for your videos,they are quite helpful
@MASI_forging3 ай бұрын
You did an amzing work.
@mattwatersbladesmith3 ай бұрын
Thank you!
@PiFrame2 ай бұрын
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
@scottyelder83512 ай бұрын
Very nice blades Brother
@mattwatersbladesmith2 ай бұрын
@@scottyelder8351 thank you!
@bokunonamaehayannboh2 ай бұрын
I would like to introduce this knife to those who cannot make it. It is a Japanese "guresuten".
@ragnarokbladeworks3 ай бұрын
Definitely gonna have to try that out. That's badass...
@mattwatersbladesmith3 ай бұрын
Yeah you should!
@Patriotic.Forge.3 ай бұрын
Nice KZbin channel and sick project! I’m definitely going to have to try something like that out
@mattwatersbladesmith3 ай бұрын
Thanks Devin!
@aviweisbach78163 ай бұрын
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!
@mattwatersbladesmith3 ай бұрын
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!
@mauriziomassidda4153 ай бұрын
Idea fantastica!greetings from italy🙏
@mattwatersbladesmith3 ай бұрын
Thank you so much!
@williamforbesgaming8272 ай бұрын
Love to see the mallee root wood it's some tough wood. One of the local woods I use
@mattwatersbladesmith2 ай бұрын
It’s beautiful stuff! I was amazed at how tough it is
@williamforbesgaming8272 ай бұрын
Currently making a mallee root table with a glass top. Keep up the good work.
@caveofskarzs15443 ай бұрын
I personally enjoy the single-bevel knife for cooking, but I've never use a concave-ground kitchen knife, so maybe I should
@mattwatersbladesmith3 ай бұрын
It is legit, you should!
@JohnGilbert-l5l3 ай бұрын
Interesting. I wonder if the food would release just as well with only the lower 2/3 of right hand side of the blade hollow ground, but the rest of the knife flat ground.
@mattwatersbladesmith3 ай бұрын
I considered that. I would have needed to use a shallower radius to grind the hollow, one of the reasons I went with the convex
@joeyong14182 ай бұрын
Beautiful knife and craftsmanship.Anyways ,there is a much easier way to make a food release knife that would look great as well.😊
@mattwatersbladesmith2 ай бұрын
Thank you!
@CrimeVid2 ай бұрын
Called, fire welding here
@csabavarady47112 ай бұрын
Great concept! + no powerhammer + quench at around good temperature + freehand gerinding + no stick cutting. Congrats! Greetings from Hungary, Budapest. What steel did you use?
@mattwatersbladesmith2 ай бұрын
@@csabavarady4711 thank you!! Appreciate all that :) I used 1084 steel!
@bernardhill16222 ай бұрын
@@mattwatersbladesmith How does the 1084 compare to the 1083 Shovel Spring Steel i used to supply to the Lawnblade manufacturers in 1976 which was a replacement for EN42F..⁉️🤔 What i do know is if your hardening & tempering is not done correctly you've got a potential foot amputating blade on hand..lots of shrapnel etc.❗🙄🇿🇦🏴
@keepingitdownwiththepashas2 ай бұрын
Wow! Would you be willing to make a full kitchen set?
@mattwatersbladesmith2 ай бұрын
I do custom knife drops as often as I can instead of custom orders. If you’re interested in snagging one, sign up for my newsletter!
@mattwatersbladesmith2 ай бұрын
Thank you btw!! 🙏
@Sharp_Life3 ай бұрын
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? ))
@mattwatersbladesmith3 ай бұрын
Change it in what way? I personally like the integral bolster, but I'm sure it's not for everyone!
@dominicm61442 ай бұрын
beautiful result! the handle looks amazing, what wood is that?
@mattwatersbladesmith2 ай бұрын
Thank you! It’s Australian Mallee Burl
@honeybeeharbour16252 ай бұрын
Burl is typically part of the root system
@nofunclub3 ай бұрын
8:00 Wine corks work perfect Shape them to your needed shape
@mattwatersbladesmith3 ай бұрын
That is something I'll definitely try! Thanks!
@nofunclub3 ай бұрын
@@mattwatersbladesmith don't forget to try champagne corks aswell
@dannystokes49162 ай бұрын
do you have to forge the knife a little thicker to account for the hollows? I like to forge as close to final shape as possible, but I may have to give this a try some time!
@mattwatersbladesmith2 ай бұрын
I did forge a bit thicker on this one yes! But I think with the 36” radius platen (ameribrade sells one I bought) you can forge pretty thin still
@dannystokes49162 ай бұрын
Thanks!
@JohnDickinson-r1k2 ай бұрын
if someone was left handed would the reliefs need to be on the other side of the blade?
@mattwatersbladesmith2 ай бұрын
Yeah, for this style. There is also a style called an "S" grind that is ambidextrous
@missourimongoose88582 ай бұрын
You basically made a yakut chef knife lol and id love to have one
@mattwatersbladesmith2 ай бұрын
Haha yes, it basically is! It’s available:) www.watersforgellc.com/shop
@Anderson-HandForged2 ай бұрын
awesome video just subbed looking forward to more content Mark
@mattwatersbladesmith2 ай бұрын
@@Anderson-HandForged thank you so much! Working on another video currently, should be out soon!
@Friendoffreedom13 ай бұрын
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?
@mattwatersbladesmith3 ай бұрын
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!
@justaperson87682 ай бұрын
Very nice!
@mattwatersbladesmith2 ай бұрын
Why thank you!
@TannerMenlove2 ай бұрын
Awesome video! Where did you get that file guide from?
@mattwatersbladesmith2 ай бұрын
Thank you! Bill Benke tools, www.billbehnkeknives.com/store
@TheOneAndOnlySame2 ай бұрын
Very nice
@mattwatersbladesmith2 ай бұрын
Thanks!
@NFTI3 ай бұрын
Nice
@mattwatersbladesmith3 ай бұрын
Thanks!
@diogenesstudent55853 ай бұрын
I love your voice!
@mattwatersbladesmith3 ай бұрын
Thanks!
@gsmcvideos3 ай бұрын
What kind of power hammer is that in the background?
@mattwatersbladesmith3 ай бұрын
Anyang
@royalecrafts62523 ай бұрын
most expensive kind of japanese knives use double convex shapes and convex in the edge as well
@mattwatersbladesmith3 ай бұрын
I'm gonna have to make one like that too!
@royalecrafts62523 ай бұрын
@@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
@SpoodinOot3 ай бұрын
Can I ask ... When you put borax on your billet, why do you not put it on over the bowl so the bits that miss go back in the bowl and not on the floor? Seems like a waste
@mattwatersbladesmith3 ай бұрын
That could be a good idea haha.
@cae24872 ай бұрын
Is this a rent a shop area or your own shop? It seems set up like a school or maker space.
@mattwatersbladesmith2 ай бұрын
It's a maker space! There is public hours, and then membership that gives more access.
@cae24872 ай бұрын
That's awesome. I wish the town I lived in was a little bit bigger so that it could support something along these lines. Great job on the knife and thanks for sharing.
@ТурдыбайКудайбергенов3 ай бұрын
Брово мастер 👍👍👍👍👍👍👍👍
@mattwatersbladesmith3 ай бұрын
Thank you!
@GerstBladeworksАй бұрын
Hey Matt, what grinder is that ? lol never mind as soon as I was asking this, it came across on the video
@mattwatersbladesmithАй бұрын
Haha glad you found it!
@GerstBladeworksАй бұрын
@@mattwatersbladesmith hey btw, what kind of powder were you using for the flux?
@mattwatersbladesmithАй бұрын
@@GerstBladeworks borax!
@userid58262 ай бұрын
nice one!"!
@mattwatersbladesmith2 ай бұрын
Thanks!
@shaggyrumplenutz16103 ай бұрын
What hp is your grinder?
@mattwatersbladesmith3 ай бұрын
1hp. Which sounds pathetic, but for a 2x48 it’s surprisingly powerful
@faustolanda71093 ай бұрын
Can you make one for Me ?. Beautiful knife
@mattwatersbladesmith3 ай бұрын
The knife from the video is available! www.watersforgellc.com/shop
@virtusleather3 ай бұрын
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 😂
@mattwatersbladesmith3 ай бұрын
For sure, those grits work way better for removing a lot of material quickly. I just had run out of them 😅
@Mastermindyoung143 ай бұрын
So kinda like scallops but lateral vs longitudinal
@mattwatersbladesmith3 ай бұрын
Yeah similar !
@sambaggins27982 ай бұрын
You need to clean that knife off. Reoil with something food safe and put it in your kitchen. Looks like a perfect kitchen knife to me.
@mattwatersbladesmith2 ай бұрын
Thanks! I did clean it before it shipped out :)
@sambaggins27982 ай бұрын
@@mattwatersbladesmith I didn’t realize you planned to sell it. I’m glad you did. I’ve got a feeling you have enough knives 😂😂. Good knives should be used and that one looks like an excellent prep knife.
@mattwatersbladesmith2 ай бұрын
@@sambaggins2798 Thank you!
@Joe3008Type3 ай бұрын
Do you sell these
@mattwatersbladesmith3 ай бұрын
Sure do!
@mattwatersbladesmith3 ай бұрын
www.watersforgellc.com/
@RVsbladesnthangs3 ай бұрын
Really cool
@mattwatersbladesmith3 ай бұрын
Thank you!
@soonerfrac46113 ай бұрын
Look, less than 8” is hardly something to worry about.
@cornhulio17402 ай бұрын
Why don't you use the damn powerhammer?
@mattwatersbladesmith2 ай бұрын
It’s not mine unfortunately. If it was I would be all about the power hammer 😅
@johnnyc9322Ай бұрын
$1,000 knife😮
@mattwatersbladesmithАй бұрын
💯🙌
@RobVaderful2 ай бұрын
A knife wth a Yari Kanna blade...the circle is closed.
@WildBORProductions3 ай бұрын
👍👍
@mattwatersbladesmith3 ай бұрын
Thanks!
@bernardhill16222 ай бұрын
Love it..❗👍🏻👌🏻 Thanks for sharing..❗ Greetings from "Out of Africa"..❗🙇♂️🏴🇿🇦
@mattwatersbladesmith2 ай бұрын
Thank you! I'm glad you enjoyed it 🙏 Greetings from Colorado 👋
@daveh7773 ай бұрын
So many folks forget to mention how important normalizing is! Kudos.
@mattwatersbladesmith3 ай бұрын
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
@ClenioBuilder3 ай бұрын
👏👏👏👏🤜🤛
@mattwatersbladesmith3 ай бұрын
🙏
@robertyoung57482 ай бұрын
I thought you did a very good job I like how the taders didn't stick!!!
@mattwatersbladesmith2 ай бұрын
Not today taders!!
@mattwatersbladesmith2 ай бұрын
And thank you 🙏
@BkVb-d8b3 ай бұрын
👌👍🗡💯
@mattwatersbladesmith3 ай бұрын
🙏
@ossianblonz3 ай бұрын
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 ?