Home Forums Gear Knives and Blades Step by step in making a damascus chef knife

Now that the blade is ground to 600 grit, I clamp it to the bar and do any finish hand sanding with 600 grit paper.



Now it is time to start the handle. The tang will be slightly tapered but not as much as in a smaller blade. I want to leave some steel at the end to help counter balance the long blade. Groves are ground in the middle of the tang to reduce the about of steel that will be ground flat for the taper.


I then use the platen and disc grinder to taper and flatten.


Making the bolsters: A strip is cut from a bar of 416 stainless steel using my band saw. Then ground flat and cut in half.




The two halves are super glued together and ground completely flat on the back and shaped on the front. Shaping as one piece allows the bolsters to be identical.
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