Making a Carbon Steel Paring Knife

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This video is part of a series demonstrating the making of kitchen knives. It features the making of a paring knife from 01 steel, a high carbon tool steel which is ideal for beginning knife makers.
Links for videos in the series include:
Kitchen knife playlist - • How to Make Kitchen Kn...
Making A Damascus Steel Chef's Knife - • Making a Damascus Stee...
Making A Damascus Steel Paring Knife: - • Making a Kitchen Knife...
Making A Carbon Steel Paring Knife - • Making a Carbon Steel ...
How to Sharpen Kitchen Knives - • How to Sharpen Kitchen...
How to Make Cutting Boards - • Making Cutting Boards ...
How to Use a Belt Grinder - • How to Use a Belt Grin...
Mosaic Pins - • How to Make Knife Hand...
More at: www.waltersorre...

Опубликовано:

17 дек 2014

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Комментарии : 102

@ChrisUhlik 9 лет назад

Wow, those pins turn a perfectly ordinary knife into something special. Very nice. Thanks for all your videos. Every time a new one comes out it makes my day.

@janwijbrand 9 лет назад

LOL "sharp pointy things and fire!" Yes! Thanks for your videos!

@wizzbang54 9 лет назад

Excellent, now I've got a Christmas gift for Mom. Looking forward to the upcoming paring knife showdown.

@brutalbrital 9 лет назад

such a beautiful knife, I watch your videos learning all the time I have just started making knives again after 34 years and have learnt a lot from you, I'm in Australia so its pleasing to be able to reach out with you. Your accent gets me at times lol but your knowledge and pleasant nature more than makes up for that haha. I just wanted to say thank you for imparting your skill and knowledge it makes a difference to someone like me. I suffer some medical problems and returning to knife making is therapy of sorts. Thank you again highest respect and regards. Brian

@MrDancbr600 8 лет назад

I'm just starting in this massive hobby and I've got tons to learn. Your videos are great, and also you make things look easy! I wish there was a school for this as I'd love to do all of the jobs myself. Thanks for the videos!

@TheJallejulle 9 лет назад

Wow! I'm really exited for the next video! I've been wanting to forge that kind of knife for so long! Thanks Walter for sharing all this! It's a huge help and inspiration!

@lsubslimed 9 лет назад

Same here man. I loove integrals! B)

@joshuavermillion 8 лет назад

Just a small bit of feedback: when showing links in boxes to related content, give it another second or two for the user to go from watching you make a knife, to grabbing the mouse and clicking. Avg. recognition response time is 2s, blink 200ms, mouse grab 500ms, click 300ms + time to think about action 4s = 7s. Love the videos!

@jamestheblacksmith 8 лет назад

Great video. Feel more confident in making a pairing knife for my mum out of 01. Will definitely jump onto patreon for the $25 feedback on knives once I've made a few more. Thanks for putting so much info out there!

@robertkutz9540 9 лет назад

nice knife great video.

@philochristos 9 лет назад

Beautiful! These videos are really helpful and informative.

@tsgillespiejr 9 лет назад

Man, those decorative pins really push these knives all the way to 11.

@jardo531 9 лет назад

Beautiful. I'm really enjoying your channel. Thanks for posting.

@19JEFFRO67 4 года назад

Great looking knife thanks for sharing 🙂

@LunchboxNinja 3 года назад

"yippee...fire..." f'in DEAD.

@DtWolfwood 9 лет назад

Sorta forgot what you were doing. lol got a good chuckle out of that.

@BillyGarnet 4 года назад

"That's really why we do this stuff anyway right? Sharp pointy things and fire" - Great line.

@futuresonex 9 лет назад

It's amazing how much a set of mosaic pins will dress up an otherwise plain knife!

@Eyesofthasouth 6 лет назад

Heat treating has been a subject of learning as a beginning knife maker and have really enjoyed your videos. Tremendous help in leading me the right way, thank you! I see a lot of people doing 2-1 hour cycles at 400 degrees. From my understanding this gives the knife resilient edge holding abilities and not so fun to sharpen for lack of better terms lol. So my question is, by heat treating at 450 instead still give the knife good edge retention but easier to sharpen? >Makes the steel a little softer, around a 58-60 on the Rockwell scale? Thanks again!

@LloydieP 6 лет назад

Absolute legend!

@LilyJaneH 9 лет назад

What wood were the shakes made from? It is truly bail and I was just curious.

@nikfeo 9 лет назад

Отличная работа!

@TheDarkslayer0 9 лет назад

Wow really amazing!

@upcycleengineer7825 9 лет назад

just cut my finger using a knife in the kitchen and got two stitches, thought it fitting to watch one of your vids

@marcoschavira5178 6 лет назад

Seriously, thinking of creating a drinking game where you take a shot every time Walter says "Tang"

@GabbyBillNumberOne 8 лет назад

I love it, "sharp pointy things and FIRE"!Yeah Getcha some. LOLGabby

@KHRSace 7 лет назад

Those pins are so damn beautiful. I watched this one JUST to see you actually use those pins after you made them

@fulanodetal32 9 лет назад

I love the use of Osage Orange. I've worked with that all my life, mostly clearing it from fence rows. I'd love to see more of it used as scale and handle material. Is there a trick to keep it from darkening? Thanks for all your instruction.

@johnagorman 5 лет назад

check out this article: www.wood-database.com/wood-articles/preventing-color-changes-in-exotic-woods/

@thomaskbills7048 8 лет назад

what kind of wood are you using

@rubenvanlimpt282 9 лет назад

Where do you get your steel and do you have any tips for buying an belt grinder?

@nickwoo2 9 лет назад

what grit steel wool do you use for taking the layer of gunk after etching damascus?

@telmobrandao5062 5 лет назад

Walter, what type of wood did you use? Several guys already asked but no one seems to know. I have a piece of wood that seems to be the same type, but i dont know wat it is.

@taylorp.2872 7 лет назад

Walter can you show us a simple cleaver? thinking that would be a great first knife

@reconcustoms 9 лет назад

Hey Walter, I was wondering what's the most important thing to know just starting out making knives? I have been making knives for about a year know, And wanted to know what was important to know at that stage. Have a Merry Christmas! :D

@TagOn11 9 лет назад

Hi, Walter, Question from a total rookie. Although I probably missed it in one of your videos, how thick do you leave your cutting edge for heat treating? I imagine if the edge is too thin, you will damage it at 1500 degrees. I truly enjoy all your videos-very down to earth and informative. Richard Reicherter Wynnewood, PA (around the corner from your alma mater)

@WalterSorrellsBlades 9 лет назад

Dianne Dungay I leave it about 1/32nd of an inch thick, give or take. I used to ride through Wynnewood a couple of times a week on the Paoli Local.

@bobbobowiz3907 9 лет назад

About finishing with Tung oil. Guessing here but wouldn't a kitchen knife be better of with a coat of Tung oil as it seals the wood. I can imagine the natural oil in the wood could leave some taste when cutting and handling an oily food like trout or salmon.? Or is this far fetched?

@lwj2 7 лет назад

Tung oil polymerizes (hardens) with exposure. It's more waterproof than linseed oil; I've never had a problem with it, I usually use 3-6 coats, light sanding betwixt coats. FWIW, I also use maple, walnut, and ash for hilts, no idea how an oily wood such as rosewood or cocobolo would do.

@richardharris5336 8 лет назад

Do you ever have problems with cracking on very thin kitchen knives using o1? About to make my first (chefs) knife, thanks to your excellent videos!

@Raisthlin 7 лет назад

Richard Harris i was curious about that too. ive heard you should not go below 1/8 on the cuting edge before hardening. not sure. let me know how it goes

@richardharris5336 7 лет назад

I managed to get two kitchen knives out of the O1 stock I ordered, so one is the slightly more experimental knife, and one is the more traditional chefs knife which I intend for use everyday. However, my stock is 3mm. So leaving it at 1/8" isn't possibly. I'll have to test what can be done & hope it doesn't warp too badly...

@randebroyles5203 9 лет назад

Walter, Did you temper the O1 steel after quenching it?

@WalterSorrellsBlades 9 лет назад

Yes. Two one hour cycles at 450.

@Eyesofthasouth 6 лет назад

@touchMelilbro 6 лет назад

Eyesofthasouth 01 is really easy to sharpen no matter the hardness. So I advise you to stick to 400 .

@mccullenj 9 лет назад

How lean do you normally take your paring knives?

@protoyz7405 9 лет назад

dont u have to temper the blade after heat treat?

@imallearsru 8 лет назад

Have you ever tried using a buffing wheel with compound to finish your knives?

@WalterSorrellsBlades 8 лет назад

+imallearsru Sure. I'm not a big fan of mirror polishing, though, so I don't generally use that approach. It works fine. It's just a matter of taste. Some people like it, some don't.

@imallearsru 8 лет назад

+Walter Sorrells Thank you for the reply. I enjoy your videos, good content, well presented no drama just good information.

@zgoobz 8 лет назад

There's alot of debate whether tung oil is food safe or not. I see that you used it in both your paring knife videos so I would assume tung oil is infact food safe? The theory that people with nut allergies will cause them harm or any other toxicity risks involved with this finish? or would beeswax or some other solution be a better option? Thanks for your time and videos they are all very informative -- you should be a comedian because i chuckle quite a bit as well :D

@joarflesja1516 9 лет назад

Walter Sorrells Hello Walter. Can You tell me if i can forge the O1 steel like 1095 and 1075. I can only see people grind it. Thanks for all the good videos, its very helpful.

@rory8817 9 лет назад

+Joar Flesjå Im pretty sure the whole point of 01 is that it is precision machined, so forging it kinda removes the reason that you payed extra for it.

@joarflesja1516 9 лет назад

The point was to make two medium knifes of on 18" bar. So then i ned to forge it out. And its good for forging. But thanks 😊

@Arkie80 8 лет назад

+Rory Bolt In that case so would grinding it. Either way it's no longer the same thickness as when you bought it.

@thaKitsune 9 лет назад

Hello walter! I have a question, on some of your videos you have talk about tempering temperature ,but, i dont undestant wath measuring units you are using for the degres(i know that my cuestion is idiot and redundant, but, i dont live on usa, and i would like to know if you are using fahrenhade or celcious when you ralk about degres ) i hope you can help me, thanks for the atention! / "Semper fidelis " roman soldiers/

@WalterSorrellsBlades 9 лет назад

Everything is in fahrenheit. I always intend to put in celsius and I always forget!

@thaKitsune 9 лет назад

thanks!!

@Rprecision 8 лет назад

You didn't talk about tempering the blade after heat treat. Any reason you didn't temper it?

@WalterSorrellsBlades 8 лет назад

+Rprecision It was tempered. I've explained heat treating in about a dozen videos by now and some of the videos I don't show all the steps. I should have mentioned it though...

@Rprecision 8 лет назад

+Walter Sorrells: Thank you. I am working on a O1 knife, and wasn't sure if this was a different HT method specific to O1. Thank you for all the videos!

@TheSuljadin 9 лет назад

Hi Walter, how do you prevent rust from carbon steel in kitchen use? Do you oil it after use or something ?.

@williamwazere 9 лет назад

Dry well after using a give a touch of olive oil seems to work. I know mineral oil or butchers block oil as its also know is prefer but I don't keep any around myself and the olive oil doesn't get a chance to go rancid if you use the knife. Additionally a great way to get little specks of rust off a knife is to use a bit of sodium bicarbonate from the baking supplies with a tooth brush and a little water to make an incredibly high grit slurry. Rub vigorously for a little a the knife is clean of the light rust

@TheSuljadin 9 лет назад

Thank you very much.

@ScuffedEngineer 9 лет назад

Also if a patina starts to form it can protect the knife, especially if it's a paring knife as it shouldn't see much use. I don't see many knives with a patina in the kitchen though so idk if it's because it's not safe for food or just not preferred look

@WalterSorrellsBlades 9 лет назад

Yeah, wash, dry, oil with vegetable oil is the basic procedure. But over time it'll take on a gray patina, which is fine. With all the stainless steel around, people have come to expect knives to be shiny, but a patina will actually protect the steel.

@TheSuljadin 9 лет назад

That's exactly what happend to me ... I expected shiny knife and I really took care about it, wash, dry, oil, warp it with oiled cloth ... but the thing I didnt knew that knife would get patina over time which is uneven. So I'm thinking about using vinegar for even coating?

@RobanyBigjobz 9 лет назад

How do you minimise the blade being discoloured by acidic foods since O1 isn't stain-resistant?

@emorymyparentsnevergavemea5882 9 лет назад

Robany Bigjobz I think the patina is unavoidable. However, it does prevent rust.

@RobanyBigjobz 9 лет назад

Emory LastNameNoLastName Good to know, thank you :)

@alexmcgregor7082 9 лет назад

Sharp pointy things and fire, that's why i became a chef.

@consaka1 8 лет назад

What kind of wood was that? How well would black locust work?

@consaka1 8 лет назад

***** Thanks. got some of that too. Well ash, not sure what kind it is.

@consaka1 8 лет назад

***** Not sure. I think on possibilities. With the number of projects I have in progress I am probably limited to supplying others with materials like different wood for making handles etc. I actually have a small hobby mill so cutting up sections of trees for the table saw or planer is just a fun break. ;)

@9772783 9 лет назад

love the sas at the start hahah

@kevinhaaland5983 9 лет назад

where do you get your belt sander?

@WalterSorrellsBlades 9 лет назад

Directly from the manufacturer, Stephen Bader Co. But you can get them from all the knife suppliers online.

@tobybeswick36 9 лет назад

why can't I find these '01' steels in England, i've been looking everywhere!

@dragonhubgaming5934 5 лет назад

Cromwell.co.uk has it

@jmwolfega 9 лет назад

Hey Walter, are you going to Blade Show?

@WalterSorrellsBlades 9 лет назад

I won't have a table, but I'll probably be there wandering around.

@nolangaudreau 9 лет назад

Is there a place to find one of those grinders for cheap?

@WalterSorrellsBlades 9 лет назад

I wish! You get what you pay for. Of course you can find them used on eBay sometimes. But the bottom line is that the best grinders are all pretty expensive.

@nolangaudreau 9 лет назад

Walter Sorrells Dang. They look like they make life much easier too!

@fleurdelispens 9 лет назад

Nolan Gaudreau you can also use a good old fashioned stone wheel grinder

@nolangaudreau 9 лет назад

fleurdelispens Yeah, true.

@fusedthoughtswelderartistf5980 7 лет назад

How many HP is your belt grinder?

@luisermert 7 лет назад

judging by how bad he shoves stock in the belt sometimes at least 2

@mikedhaen6878 9 лет назад

that was the most bored sounding yippee i've ever heard XD

@Docleegb 9 лет назад

What happens to all the scrap metal from the grinder?

@ScuffedEngineer 9 лет назад

Goes into the air and ground

@WalterSorrellsBlades 9 лет назад

It forms a giant pile that I eventually scrape up with a snow shovel.

@ScuffedEngineer 9 лет назад

Walter Sorrells How popular is the custom katana making business? Do you also do just custom knives in general? Or do you still have another job? If it's too personal you don't have to say anything

@WalterSorrellsBlades 9 лет назад

Shadow Most of my work is in the Japanese realm. I'm actually a writer as well as a bladesmith, so I allocate my time depending on the demands of whatever book I'm working on. Or sometimes I take time off from writing and just make blades. But I basically work seven days a week as a knifemaker...give or take a day or two here or there.

@alexmcgregor7082 9 лет назад

i use a wooden bucket half full of water to catch hot metal and sparks.

@lucreinink 9 лет назад

Why do you show the same damn clip with the same damn song so often? It's really annoying! Still great video though, but still, I don't see how anyone would be like: "yeah, this defenetely improves the video".

@Tinnmann 8 лет назад

lmao yipee fire

@fyreantz2555 9 лет назад

Pointy metal, fire, and kitchen porn. My life is now complete... How would you make a serrated blade for a steak knife?

@bewarethebeast4976 8 лет назад

ugh...Beast like FIRE..make meat taste good..

@mrmjdza 7 лет назад

There's no need to play your jingle once a minute... Maybe you're used to American TV with an ad break every 30 seconds but it's just jarring and completely unnecessary.