Sick work, brother. You've inspired me to make a chef's knife! The work you can do with that press is amazing. Definitely showing the fullering process to get the shape you wanted.
Hope you like the content! Definitely let me know if there's stuff you want to see here... I see what I do every day so it's good to get an outsider's perspective!🍻
@@jleesknives yes if you do this everyday you don’t realize how special the skill really is! Talk about the way the metal moves under a hammer and the press! Your hammer video for 2 years ago was great.
I’d like to see a multi part in depth video on the integral chef. More of a how-to video. Watched a bunch but your style is different and I like how you shape it all io
I want to make one of those, but it's probably going to be a little while... Making these more entertainment style videos slows me down like 65% already... So I'm either going to do it as a Patreon thing, or hopefully just eventually get this RU-vid thing making some money.... Don't know yet, I'm just getting this all figured out, but I very much appreciate your interest!
i want to forge a chefs knife too but im not gonna make a integrals, just cliche hidden tang ones but i cant decide on the diameter of the round stock i should be using. I will hand forge it too, so can you give me some advice?
If you're not going to make an integral, I would start with a flat bar... 1.5"x5 to 5.5"x .25" is a good size to start with. You should be able to get at least an 8" chef out of that... If you are going to start with round stock though, I'd recommend 1" round bar...
