The Newbies Arena Are you new to knife making? Here is all the help you will need. |
06-11-2014, 02:40 PM
|
|
Steel Addict
|
|
Join Date: Jul 2013
Location: Washinton State
Posts: 154
|
|
Rebuilt Chef's Knife
I had someone ask if I could "Re-handle" an old chef knife. I said sure. When I received the knife, it needed a little more than just a re-handle, It needed a re-profile on the blade also. It took a little more than expected but think it turned out good. It feels real good in the hand and is sharp. The scales are a cocobolo resin wood. Stainless/brass loveless bolts and a brass center pin.
__________________
Matthew 6:33 - It's how I seek to live.
|
06-11-2014, 02:43 PM
|
|
Skilled
|
|
Join Date: May 2011
Location: Kneeland, CA
Posts: 374
|
|
Looks brand spankin new to me! Great job!
~Nate
|
06-11-2014, 02:52 PM
|
|
Founding Member / Moderator
|
|
Join Date: Jun 2002
Location: Wauconda, WA
Posts: 9,840
|
|
That looks great Butch!
As a caution to new makers though, let me point out that not everyone who might ask you to re-handle a knife will want the blade reconditioned. I have re-handled several 100 year old chef's knives where the object of the game was to maintain the original patina and make the handle look like it matched the blade. Always ask before you do anything beyond what was specifically asked for and that include even sharpening the blade. Don't assume anything when working on someone's favorite knife ...
|
06-11-2014, 05:37 PM
|
|
Steel Addict
|
|
Join Date: Jul 2013
Location: Washinton State
Posts: 154
|
|
Roger that Ray, I did ask before I did the profile and finishing as the tip was broke off and the blade back at the bolster had a hump in it. Thanks.
__________________
Matthew 6:33 - It's how I seek to live.
|
06-11-2014, 05:46 PM
|
|
Skilled
|
|
Join Date: Sep 2013
Location: Leduc County, Alberta, Canada
Posts: 314
|
|
Looks really good. Photography is fine too!
Dan
|
06-11-2014, 06:22 PM
|
|
Founding Member / Moderator
|
|
Join Date: Jun 2002
Location: Wauconda, WA
Posts: 9,840
|
|
Dan, did you notice this:
QUOTE: " and the blade back at the bolster had a hump in it."
|
06-11-2014, 06:30 PM
|
|
Steel Addict
|
|
Join Date: Jul 2013
Location: Washinton State
Posts: 154
|
|
Quote:
Originally Posted by Ray Rogers
Dan, did you notice this:
QUOTE: " and the blade back at the bolster had a hump in it."
|
Thats cause you can't sharpen the dang thing back there. I was following your thread Dan as I was working on this knife
__________________
Matthew 6:33 - It's how I seek to live.
|
Tags
|
back, blade, bolster, brand, brass, chef knife, chef's knife, handle, knife, knives, photography, profile, resin, scales, sharp, sharpening, stainless, wood |
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is On
|
|
|
Similar Threads
|
Thread |
Thread Starter |
Forum |
Replies |
Last Post |
New chef's knife
|
ckluftinger |
The Newbies Arena |
7 |
11-08-2011 08:19 PM |
W1 chef's knife
|
jim bihn |
The Display Case |
3 |
05-29-2007 10:22 AM |
Just had my web site rebuilt
|
Johnny Stout |
Member Web Sites : Links & Updates |
1 |
07-18-2006 11:36 PM |
Chef's knife
|
dennis2 |
Ed Caffrey's Workshop |
30 |
01-17-2005 02:04 PM |
Rebuilt Forge
|
cactusforge |
The Outpost |
11 |
08-01-2003 07:43 AM |
All times are GMT -5. The time now is 10:12 PM.
|