- Видео 19
- Просмотров 2 319 487
lew griffin knives
Добавлен 8 май 2022
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!
Thanks for watching!
Making sub zero chef knife from razor steel at −196°C
The making of a gyuto chef knife from start to finish. The blade was forged from stainless steel and first heated to over 1000c then -196c to complete the hardening process. Thanks for watching!
Support the channel www.patreon.com/LewGriffinKnives
Knives are available through my webstore www.lewgriffinknives.com
Updates of work lewgriffinknives
Amazon affiliate links to sharpening equipment I recommend:
Beginner whetstone set amzn.to/47iZWkr
Pro whetstone set amzn.to/3u2kgJm
Whetstone holder amzn.to/41JyXxs
Whetstone flattening stone amzn.to/3NN8dqd
Diamond flattening stone amzn.to/3tFmPRx
Ryhnowet Sandpaper 220 Grit amzn.to/47l4sPE
Ryhnowet Sandpaper 400 Grit amzn.to/41H7oVn
Ryhnowet S...
Support the channel www.patreon.com/LewGriffinKnives
Knives are available through my webstore www.lewgriffinknives.com
Updates of work lewgriffinknives
Amazon affiliate links to sharpening equipment I recommend:
Beginner whetstone set amzn.to/47iZWkr
Pro whetstone set amzn.to/3u2kgJm
Whetstone holder amzn.to/41JyXxs
Whetstone flattening stone amzn.to/3NN8dqd
Diamond flattening stone amzn.to/3tFmPRx
Ryhnowet Sandpaper 220 Grit amzn.to/47l4sPE
Ryhnowet Sandpaper 400 Grit amzn.to/41H7oVn
Ryhnowet S...
Просмотров: 3 635
Видео
Making a Bunka chef knife with edge bar Damascus
Просмотров 16 тыс.5 месяцев назад
The making of a Damascus steel Bunka chef knife from start to finish. This billet was made with 52100 and 15n20 carbon steel along with nickel between the layers. The final steel blade features a 52100 cutting edge. Thanks for watching! Support the channel www.patreon.com/LewGriffinKnives Knives are available through my webstore www.lewgriffinknives.com Updates of work lewgriffink...
Making ladder Damascus k-tip chef knife
Просмотров 197 тыс.9 месяцев назад
The making of a Damascus steel gyuto chef knife from start to finish. Cutting the grooves took a while but the resulting pattern was worth it. Thanks for watching! Support the channel www.patreon.com/LewGriffinKnives Knives are available through my webstore www.lewgriffinknives.com Updates of work lewgriffinknives Amazon affiliate links to sharpening equipment I recommend: Beginne...
Making a twisted Damascus chef knife
Просмотров 35 тыс.11 месяцев назад
The making of a Damascus steel gyuto chef knife from start to finish. The steel is a twisted w pattern with a non traditional Japanese k-tip style double bevel gyuto blade. Thanks for watching! Support the channel www.patreon.com/LewGriffinKnives Knives are available through my webstore www.lewgriffinknives.com Updates of work lewgriffinknives Amazon affiliate links to sharpening ...
Making a damascus steel gyuto chef knife with food release
Просмотров 148 тыс.Год назад
The making of a damascus steel gyuto chef knife from start to finish. The blade was forged with a tapered spine and concaved blade for food release and to lighten the overall weight. Thanks for watching! Support the channel www.patreon.com/LewGriffinKnives Knives are available through my webstore www.lewgriffinknives.com Updates of work lewgriffinknives Amazon affiliate links to s...
Making a Copper Gyuto chef knife
Просмотров 149 тыс.Год назад
The knife making of a gyuto chef from start to finish. The steel is forged from 52100 carbon steel with copper layers. Copper has a low melting point compared to 52100 so the overall temperature was kept low while forging. Thanks for watching! Support the channel www.patreon.com/LewGriffinKnives Knives are available through my webstore www.lewgriffinknives.com Updates of work lewg...
Forging a Damascus steel bunka knife
Просмотров 61 тыс.Год назад
Bunka chef knife build from start to finish. The Damascus steel was forged from layers of 1095 and 15n20 steel in an alternating random pattern. Thanks for watching! Support the channel www.patreon.com/LewGriffinKnives Knives are available through my webstore www.lewgriffinknives.com Updates of work lewgriffinknives Amazon affiliate links to sharpening equipment I recommend: Begin...
Making a chef knife from Damascus steel
Просмотров 56 тыс.Год назад
Making a chef knife from Damascus steel
Amazing
Beautiful. And it seems a pretty song.
BEAUTIFUL
You have some of the best knives! I love watching your videos.
Glad you like them! Thanks for watching
The banana smash had me laughing 😅
Banana comedy break 😊
ฉันชอบลวดลายบนใบมีด👍
🙏🙌
I misread that as ghetto knife 😂
It could be 🤔
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.
What kind of oil you use it?
Diesel
Liquid nitrogen
A++++ for the banana 🤣beautiful
😂 thanks 🙏
If you could make more banana related content, I would greatly appreciate that!
Will do 😂 was thinking of switching to only banana focused videos from now on
0:31 Is your steel kiln made from soaked lightweight bricks?
Yes it's made from lightweight high temp bricks
AEB-L?
Yes AEB-L stainless. Thanks for watching!🙌
Awesome blade, love it!
Thanks 👍
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. Yes it could be lighter or darker depending on time in the acid
coooor, wat a beaut
🙏
Yes, the most important step, the Banana.
Without banana knife is nothing 😊
The knife looks beautiful 👏👏
Thanks!
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 🙌
Stunning 👏🏻
Thank you! Cheers!
The liquid nitrogen had nothing to do with knife-making but everything to do with RUclips 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.
@@rustjupiter The part about the cryo treatment being the same as taking a "hot" knife down to room temp is false.
@@bigernbladesmith it’s just an analogy
What that banana do? 😢
He talked bad about knives 😊
You guys dip stuff in? Why not explain? Pretend that all your audience don't know what you're doing, not like we're expert knife makers.0:29
It's diesel it burns off to leave a soot for forge welding keeping oxidation away
That would make a World Class Chef very happy!!!
🙌
Arte.
🙌
Can I ask what the cryo treatment does for the blades performance? Thanks for the amazing video! Love my Griffin knife!
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
Thanks for your previous purchase also! Great to hear you are enjoying it 🙌
Beautiful.
Thank you! Cheers!
Good looking knife, great job! Very similar to the one I bought from you...
Thanks, probably quite close to it!
master!!!!
🙏
cool Project! like it a lot!
HA! FIRST !! :D
😊 gunslinger fast!
السيف الدمشقي والخنجر الدمشقي. من اجمل وافضل ما جاد به العرب في هته الصناعة ❤❤❤.
Absolutely beautiful
Thank you! 😊
where did you buy your power hammer and press?
Beautiful craftsmanship
What metal do you use for these Damascus knifes?
Where do you get the angle grinder abbrasive cup wheels?
I don't get them anymore they're a bit dangerous, available online a few places though
I want a kitchen knife set from this man
❤❤❤
Do you hold classes ?
Not at the moment but maybe more detailed info through patreon in the future
NOOO!!! DON'T CALL IT DAMASCUS. IT'S NOT DAMASCUS STEEL. IT'S CALLED STEEL WELDING!!!
Damascus
is it from damascus?
Amo tus videos ❤
any codm player here to see damascus ? 😂
Me😂😂😂
@@BAMBAMTIK 😂❤️
At 06:20 is vermiculite? Mush Love
Yes 🙌
That is beautiful! I have to ask why you dip the metal in oil first though?
Thanks! To help the forge welding
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,
The primary bevels are thinned on stones. It is called S-grind which lightens the blade giving balance while reducing surface contact with food
Great knife👍What was the liquid you dipped the billet before heating?
Thanks it's diesel
How much is it cost to customer ? Where is it available
Through my website