Today I MADE

[davsgold]

this is the Chefs knife I'm working on now, and after 12 or so hours in a Coffee Etch this is how it looks now

 

[davsgold]

and now it's finished and it looks ok




cheers dave

 

[kiwifred]

and now it's finished and it looks ok

View attachment 15229
View attachment 15230

cheers dave

Outstanding Dave

 

[Pirate pete]

Well had to get my butt in gear this week making more crevicing tools sold the last lot ya.PP

 

[davsgold]

I started another Damascus Gyuto style Chefs knife the other day, it's just about finished now.

Just need to glue the handle in and sharpen it


it started like this

cheers dave

 

[sand surfer]

nice pattern in the steel dave

 

[Bush]

nice pattern in the steel dave

Ben Abbott would compliment that one.
Nice piece of work Dave.

 

[Pirate pete]

Nice 1 Dave PP

 

[davsgold]

another Cu Mai Gyuto Chefs Knife finished, I like it




cheers dave

 

[OzzieAu]

Very nice Dave.... are those full tang blades and if so how do you fix the wooden handles. Are any of them for sale?

 

[davsgold]

Very nice Dave.... are those full tang blades and if so how do you fix the wooden handles. Are any of them for sale?

G'day OzzieAu thanks and they are not full tang (hidden tang) is what they are and being Kitchen knives they are just a nice fit and glued with 2 part Arildite the strongest one you can get.

They are not going to get knocked around like forged in fire testing so not much need to put pins through the handle to secure it

I will/might be in the future selling the odd one, just send enquire via the messages if your interested

cheers dave

 

[Mackka]

Beautiful work Dave.

 

[OzzieAu]

Thanks Dave,
This stainless steel Santoku kitchen knife has served me well for over 20 years. I picked it up from a guy who makes and sells knives at a country craft fair.

But I would love to compliment it with a Gyuto style knife, perhaps something like this....

 

[davsgold]

Thanks Dave,
This stainless steel Santoku kitchen knife has served me well for over 20 years. I picked it up from a guy who makes and sells knives at a country craft fair.

View attachment 15478But I would love to compliment it with a Gyuto style knife, perhaps something like this....

View attachment 15479

G'day again OzzieAu check your messages on here I have sent you some details and pictures similar to the one you have in the picture above

cheers dave

 

[davsgold]

I finished this one this morning, it's a smaller Kitchen/Chefs knife, blade length is 125mm (5").

I darkened the front piece of the handle wood upto the copper spacer.

All finished with Bees Wax and Baby Oil 50/50 mix and warmed up so it flows and then polish off the excess.

Go Mai construction, Blade is 1095 core, and then 0.1mm Nickel sheet each side and then Mild Steel cladding.

Handle is Sandalwood and Copper spacer, any cracks or holes in the wood were filled with Superglue



cheers dave

 

[OzzieAu]

That’s sweet Dave.... that one’s pricked my interest

 

[sand surfer]

yes ozzie very unique pattern i think that is the best one dave has done so far
very well done dave

 

[davsgold]

yes ozzie very unique pattern i think that is the best one dave has done so far
very well done dave

thanks sand surfer, and thanks to you mate, your help with the blacksmith stuff in the early stages was a tremendous benefit, and I had no idea way back then where this would lead, so thankyou again for your help along the way

 

[davsgold]

Getting a couple of handles ready to go on kitchen/chef knives, one I made from scratch out of a piece of Mulga I brough home, and the other is one I modified from one I purchased and put a copper spacer between the ebony and the rosewood.

The one from scratch also has a copper spacer and both are finish sanded to 600 grit and bees wax and baby oil mix 50/50 applied and warmed and polished


cheers dave

 

[sand surfer]

thanks sand surfer, and thanks to you mate, your help with the blacksmith stuff in the early stages was a tremendous benefit, and I had no idea way back then where this would lead, so thankyou again for your help along the way

thank you very much for the kind words dave
but it is a two way street, first for someone to offer advice , the learner/student must wish to listen ,which you have done very well

the early days dave ,pretty bloody embarrassing from this end mate

i told dave about a master blacksmith that does videos for the masses
he does not do courses but shows how to forge objects(and hammer control) and also does not edit mistakes (if a mistake is made he will show you how to repair it, or over the shoulder and start again if it is not salvageable,)don't worry i have a bin full of hickups we just give them a few hits somewhere else and call them something else ,that's blacksmithing

but i forgot to tell dave that his videos are in three levels of competence, beginner, intermediate trade

dave was forging a item and could not work out what was doing wrong
where the bloke was forging 8 to 10 items a hour dave was only doing 3 to 4
he could not work out what was the problem
a email to me, a phone call to dave and it was sorted

the technique dave was adopting was wrong he was watching the intermediate video on how to be a profitable blacksmith ,not the learner vids on how to forge my poo poo
so a slight adjustment to the technique and dave was off and running
a few years later and a few a few lessons in WA on Go Mia steel and we have dave where he is today

all the Go Mai knife making mate is what i would call top grade although i have never ventured there
i have never been interested in forging what i would call fancy knives and i have never delved into that sort of knife making
basic smithing is my calling card but that's me
but you have nailed it dave

you done the course in WA, then came home to your gear in the shed
we both know that you don't have all the high tech hardening/tempering ovens (the good old toastie oven does well mate even for heating a pie on a cold day) and heat regulated gas forges for forging the go mia

but you came home bit the bullet and are doing it all by eye (without a dark box ,you know what i mean, or have you made one )
so i would say well done dave , bloody nice knives mate you have nailed it

very much looking forward to the next knife dave congarats mate
grumpy