Knife 22 – 7″ Chef’s Knife Forged from a File
Knife 22 – 7″ Chef’s Knife Forged from a File is a kitchen knife. It was the first one I’ve made with a forging technique. This started life as a worn-out file. When you plan to forge a knife, there is no reason to anneal it. Bringing the piece to forging temperature makes the steel as soft as it will get.
All that was formed from forging on this knife was the bevel. Working from one end of the blade (tip first) to the other while alternating from one side of the blade to the other end (tang end) to keep the bevel as even as my skill level allowed.
The rest was done by stock removal . As was mentioned in Forging a Custom Made Knife, No matter how much you forge, or how good you get at it, there will always be stock removal involved. So, you can forge and file, or forge and grind, either way, you’ll need to remove some stock to finish your knife and you can stop forging and You can stop the forging process and move to stock removal at any point in the process. Starting with just a little forging as you learn and develop, will help add another tool set to your abilities.
Design note: Contoured and formed handles are great if they fit to the users hand, but the more form fit the grip, the fewer folks it will fit. Finger grooves are a matter of personal preference and I really do not like them. They must fit the fingers to feel well and will feel terrible if they don’t fit. Grips with a single finger groove for the index finger are more versatile and capable of fitting many hand sizes. In a natural power grip, the fingers press together, enhancing grip security and stability. Grooves that separate the fingers overpower the natural gripping strength of the grip.