Bladesmithing in the west of Ireland. Follow my journey of bladesmithing through each video as different techniques and processes are used to create unique pieces from the raw materials of steel and wood. Support the creation of new videos through patreon. Thanks for watching!
Шикарнейший нож, но заточка так себе. При такой геометрии и таком тонком сведении он должен резать в разу лучше. Рекомендую финишировать заточку на коже с полировальной пастой.
Stunning blade. I imagine a few different etching options would produce some different contrasts in the metals? But don't change this one, it's so cool to see.
Thanks for watching. The liquid nitrogen was used to complete the hardening process of the stainless steel for best sharpness. Drop a like and sub if you liked the video 🙌
The liquid nitrogen had nothing to do with knife-making but everything to do with RU-vid views prove me wrong and I will subscribe to your channel and like you next 20 vids. Nice knife and good clickbait though.
The liquid nitrogen was needed to complete the hardening process of the stainless steel. Without it the blade would be softer. Only the banana is not necessary but It shows how cold the cryo is
It converts any retained austenite into martinsite, completing the hardening. To get the best qualities out of stainless, you need that step. It's a standard practice.
Any well made knife is entirely dependent on a good “heat treatment”. This is a well known basic for knives. Heat treatments in the most basic sense are done by taking a “hot” knife and cooling it down quickly. This shock in temperature changes the grain structure of the steel. Hot is a relative term and the temperature the heat treatment is done is dependent upon steel chemistry and desired result. A room temperature blade being cooled to sub zero temperatures quickly is the same temperature variance “shock” that could be achieved from taking a thousand degree knife and cooling it to room temperature quickly. Ultimately he took the time, and spent the money to get the liquid nitrogen to provide his blade with a very specific treatment to get his perfect desired effect. Knife making is an art of skill and science. Both of which are being mastered in this video.
Thanks for watching! Cryo is used for stainless blade steel to complete the hardening process, it limits unwanted elements from heating improving hardness for a better edge on the blade
I'm not sure why you hollowed out the middle portion of the blade, then made it thicker towards the edge, it's extremely thick towards the edge, while it may look cool it does not make a good chefs blade, the more your sharpen this the thicker it becomes behind the edge, that's normal, but this knife goes beyond normal, a typical chefs knife has a full flat grind, a sabre flat grind, or a hollow ground, or partial hollow grind, all of these grinds provide strength while giving it a very thin edge that will not increase drastically in thickness behind the bevel, also the multiple extreme angles will not be so good for cutting thinly, it is very cool looking, but seems not so useful in the kitchen, especially over time, and I'm curious how it will cut through different foods, not well I'm guessing, there is a reason the shape of a chef's knife is pretty uniform and has not changed much over a long time, at least not the thinness and grind, i think it is a very novel design, and i have to admit it looks very cool, but I'm skeptical about is performance especially over time, but that shouldn't deter you from trying new things, i bet i could find a perfect use for a blade shape and grind like that,
