Post by: A. Cole on April 09, 2022, 03:44:43 PM
I’ve been getting good feedback on the 8 inch chef knives I’ve made and enjoy making them, so this summer I am thinking about making a very large batch of chef’s (maybe 50). These would be cut by water jet so that I don’t have to do the grunt work on the bandsaw and grinder (this is an easy part of knifemaking, but time consuming). I’m planning on going to college out of state this fall and am unsure as to how many knives I’ll be able to make after this summer, so if you are wanting an Alden Cole handmade knife in the near future, this proposed batch may be the best way to get one. And you will be supporting my college funds, ha ha. Let me know if you are interested!
Post by: A. Cole on April 09, 2022, 03:47:03 PM
Post by: A. Cole on April 09, 2022, 03:47:53 PM
Post by: A. Cole on April 09, 2022, 03:48:36 PM
Post by: Dan-o on April 09, 2022, 03:53:50 PM
Really nice workmanship in all of them.
So: where ya going to college and what for?
Post by: jackelope on April 09, 2022, 04:00:37 PM
Post by: wadu1 on April 09, 2022, 04:10:19 PM
Post by: pianoman9701 on April 09, 2022, 04:32:19 PM
Post by: Moose Master on April 09, 2022, 04:32:26 PM
Post by: A. Cole on April 09, 2022, 06:37:08 PM
Moose Master: 2in wide at the heel, 12in OAL, 4in handle, 8in blade. Handle widths probably vary from 5/8in to 1in, heights are probably around 1 and a 1/4in at the front of the handle. Hope that helps.
Dan-o: Thank you, the plan is to go down to Harding University in Arkansas for Mechanical Engineering.
Post by: asmith on April 09, 2022, 06:50:01 PM
Post by: Moose Master on April 09, 2022, 08:11:26 PM
Thank you everyone for all of the feedback! Very helpful.
Moose Master: 2in wide at the heel, 12in OAL, 4in handle, 8in blade. Handle widths probably vary from 5/8in to 1in, heights are probably around 1 and a 1/4in at the front of the handle. Hope that helps.
Dan-o: Thank you, the plan is to go down to Harding University in Arkansas for Mechanical Engineering.
That does help, thank you.
Arkansas is interesting only state that in theory could self sustain by itself. Good luck in school.
Post by: b0bbyg on April 09, 2022, 10:21:41 PM
Post by: cem3434 on April 10, 2022, 08:09:09 AM
Number 2 and 5 are my choices. I will want a knife this year!
:yeah: Tough choice between the 2. Any idea on prices?
Post by: A. Cole on April 10, 2022, 01:16:27 PM
@cem3434: Prices are still hypothetical, but should be around $220 with free shipping. My goal is for these to be knives you can enjoy using every day and hand down to your children.
Post by: Twispriver on April 10, 2022, 01:44:56 PM
Post by: cem3434 on April 10, 2022, 01:47:23 PM
Not exactly a consensus on favorites, but that's ok. I appreciate the input!
@cem3434: Prices are still hypothetical, but should be around $220 with free shipping. My goal is for these to be knives you can enjoy using every day and hand down to your children.
It looks like #5 was a top choice by just about everyone. If you're looking for one style to make, I think that is your winner. :twocents:
Post by: Widgeondeke on April 10, 2022, 03:28:40 PM
:twocents:
Post by: grimace on April 10, 2022, 03:52:16 PM
Post by: Badhabit on April 10, 2022, 03:55:18 PM
Post by: dewandgin on April 10, 2022, 09:23:18 PM
:hello:
Post by: A. Cole on April 11, 2022, 08:36:46 AM
Not exactly a consensus on favorites, but that's ok. I appreciate the input!
@cem3434: Prices are still hypothetical, but should be around $220 with free shipping. My goal is for these to be knives you can enjoy using every day and hand down to your children.
It looks like #5 was a top choice by just about everyone. If you're looking for one style to make, I think that is your winner. :twocents:
Yes, that may be the one I end up doing. On my Facebook page #5 didn't get a single vote, #1 got the most. There was more input here though, thanks again everyone!
Post by: A. Cole on April 11, 2022, 08:40:53 AM
I really like #3 and #8 alot and am interested in buying one if you go ahead with them.
:hello:
Got you on my list and will let you know when/if I get them finished! Once I'm a little further in, I'd be happy to hear what you'd like for handle material and blade grind (hollow vs flat). The hollow grind pushes off food and some people like the two tone look. The flat is a thin, traditional chef grind.
Post by: brew on April 11, 2022, 08:48:55 AM
Post by: Karl Blanchard on April 11, 2022, 09:03:34 AM
Post by: bearhunter99 on April 11, 2022, 09:28:00 AM
I like 3,4, and 5 but LOVE that two tone look of 8! I hate my current chef's knife. The handle isn't right and I end up having to choke up on it for better control and it chews the heck out of my index finger.
I am with Karl, I really like the two tone look of #8 but like the design of #3 and #5
Post by: A. Cole on April 11, 2022, 12:19:02 PM
The first one looks awesome...I would be interested in purchasing one
You are on the list!
I like 3,4, and 5 but LOVE that two tone look of 8! I hate my current chef's knife. The handle isn't right and I end up having to choke up on it for better control and it chews the heck out of my index finger.
I am with Karl, I really like the two tone look of #8 but like the design of #3 and #5
Any of the patterns can be hollow ground. The hollow grind is really, really thin behind the edge, but thickens up pretty quick for food release. In fact, I may try using a larger wheel for a less aggressive grind.
Post by: Whitpirate on April 11, 2022, 02:27:04 PM
Post by: A. Cole on April 11, 2022, 02:32:18 PM
I’m interested in a #1 but it can’t be purple the Coug in me can’t abide.
Thanks, you are on the list. About half of my family would agree with you and the other would disagree. Red is good.
By the way, anyone on the list is obviously under no obligations. Just for future reference/seeing how many people are interested.
Post by: bearhunter99 on April 11, 2022, 03:21:56 PM
Post by: A. Cole on April 11, 2022, 04:05:51 PM
I would probably be interested. Never hurts to have another good knife! What angle is the cutting edge sharpened to?
On the list! I sharpen freehand, so I don't know what the angle is. I know it works :)! I sharpen on a water cooled 2x72 grinder and would like to build an angle guide for consistency's sake. Many of the ones I have made are thin enough behind the edge that there is barely any secondary bevel. I will probably shoot for ten thousandth thickness behind the edge for flat ground and less for hollow ground. Hope that helps.
Post by: Caseyd on April 11, 2022, 04:30:36 PM
Post by: Bowhunter3 on April 11, 2022, 07:20:48 PM
Post by: bearhunter99 on April 18, 2022, 09:29:29 AM
I would probably be interested. Never hurts to have another good knife! What angle is the cutting edge sharpened to?
On the list! I sharpen freehand, so I don't know what the angle is. I know it works :)! I sharpen on a water cooled 2x72 grinder and would like to build an angle guide for consistency's sake. Many of the ones I have made are thin enough behind the edge that there is barely any secondary bevel. I will probably shoot for ten thousandth thickness behind the edge for flat ground and less for hollow ground. Hope that helps.
That gives me an idea. Main reason I was asking was resharpening the edge and what angle it would be at...
Post by: A. Cole on April 20, 2022, 10:16:43 AM
I would probably be interested. Never hurts to have another good knife! What angle is the cutting edge sharpened to?
On the list! I sharpen freehand, so I don't know what the angle is. I know it works :)! I sharpen on a water cooled 2x72 grinder and would like to build an angle guide for consistency's sake. Many of the ones I have made are thin enough behind the edge that there is barely any secondary bevel. I will probably shoot for ten thousandth thickness behind the edge for flat ground and less for hollow ground. Hope that helps.
That gives me an idea. Main reason I was asking was resharpening the edge and what angle it would be at...
:tup:
Post by: pianoman9701 on April 20, 2022, 11:26:57 AM
Post by: A. Cole on April 21, 2022, 10:19:30 AM
What do you use to resharpen knives, Alden?
It depends. I think my favorite and the one I'm probably best at is sharpening on the slowest speed of my grinder, but I have also used the lansky system, stones, sandpaper on wood, strops, butcher's steel for soft knives, etc. I'd like to try diamond stones one of these days.