First off the questions for The Make to Learn contest.

What did you make? I made a western or “French” style kitchen knife, It’s an all around design that does everything from chop veggies to slice beef (or in my house, venison). The blade is made of 52100 ball bearing steel, the handle Mexican Cocobolo, and the bolster are salvaged copper stock. To make it I use a homemade 2X72” grinder, a homemade propane forge, and a milling machine that my dad and I bought as scrap and rewired.


How did you make it? I did a speech on knife making in one of my classes, the teacher used to be a chef and after hearing the speech and seeing one of my past knives wanted to buy a chef knife. I’d learned to make knives through books (Murray Carter and Wayne Goddard have some great books out if your interested in getting into knife making), watching demos from Master Smiths like Ray Rybar and Jerry Fisk, and the school of hard knocks.


Where did you make it? I made this knife in my dad's shop. I’ve been making knives there since I was eleven. Knife making ties into my life fairly well because I use them so much, I love to hunt, fish, camp and cook, eat, etc. Where some people see a weapon, I just see a tool that’s necessary for daily life.


What did you learn? The knife turned out almost just as planned, despite the blade warping a bit during the heat treat. Next time I’m going to leave the edge thicker before the quench and that should solve the problem. Also I think if I dome the pins before putting the handle on, it might not chip around the pin holes. As far as what I’m the most proud of, I think the copper bolster with brass pins look awesome.


Step 1: Shaping

To start making this knife I drew out the rough shape of the chef"s knife to the dimensions I wanted, a 9” blade, 2 ½” at the widest, and the handle to be about 5” long. When I design knives, I keep 3 things in mind from most important to least. Function first, shape second, and looks last.  When I have the blade shaped out, I start shaping the handle to fit my hand.



What thickness of material did you start with?<br>
Bob Kramer didn't design the knife. Nick Badger designed the knife, it's a full tang western chefs knife. There's only so many ways you can make a that look. If you want an ergonomic handle with weight it's shaped like this and has bolsters. If you want a knife that can be rocked as well as chop and slice, the blades shaped like this. Only so many to do it. Kramer knocked the ball out of the park with his knives, doesn't mean I copied them. And I was using 52100 long before I knew the name Kramer, not because I wanted to copy any one, but because it's one of the best steels for the job.
Great job. Wish you would have given credit to the person who designed that blade. This is very much a copy of Bob Kramer's knives, from design shape and steel choice.
<p>I've been fascinated by forge work for several years. Do you have (or will you) an instructable for making a propane forge?</p>
<p>Ummm, nooooo, I have no direct link but, there easy to make, I'll keep an eye out for a link, and if you just google it you should find one. Iforgeiron and anvil fire are some good sites</p>
That is beautiful! I feel inspired! Where did you order the wood from for the handle? Please give me the name of a reputable company to order the wood and metal from. I would love to make something from it.
<p>Nj steel baron ( Aldo Bruno ) is the man to go to for steel, and if your looking to handle material I've had pretty good luck with ebay, usa knife makers, and texas knife makers</p>
Making knives is my number one hobbie for most of my time in high school. When my friends were sitting in front of a tv or others &quot;experimented&quot;, i was out in my shop doing this. keeps me out of trouble and away from drugs.
<p>I've been sharpening all manner of things with edges for a few years, everything from ice skates to straight razors to include big things and little things. </p><p>Have you had an opportunity to take a really close look (microscopic) at the edge after the final 600 grit sharpening? I'd love to see what it looks like.</p>
Great knife great instructable!
That is a really nice looking knife!
Its pretty cool, but how does this relate to &quot;the make to learn YOUTH&quot; contest? I know my parents didn't let me mess around with chef's knive when I was younger.
Thanks for share.Looks awesome.I love knives.
Great job! I've done this process a few times but could never have made an instructable this clear and concise. Best of luck in the contest!
thanks a lot guys. yeah i really hope i win that contest the iPad would be great for taking notes this fall in college.
im a hobby knifemaker i use stock removal myself these is a good instructable you made a nice one
That's beautiful! A chef knife is next on my list to make. I've had the blank cut out for ages but haven't found the time to grind it yet... :-)
That is a very beautiful knife. Very nice work.
Great Instructable! i read it the best i could but im a little loopy after surgery =P. Thanks again! One question... How do you stop the wood from being sanded faster then the brass pins?
Use a 36 grit belt for the rough grinding and it will eat the pins and wood at the same time, then switch over to 120 then 320.... What did they do surgery on? Most medication hardly affects me but when i had A.C.L. surgery they put me on valium and WOW!
could you include a picture of the forge? <br>really nice knife!
Could you make a youtube video on this whole thing? That would be amazing!
450 fahrenheit to temper, to harden it's about 1550 fahrenheit
Excellent work, useful info. <br> <br>When you say &quot;450 degrees&quot;, are they Fahrenheit or Celcius?

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