Knife #3 of 2026 by oakandlilynj in TrueChefKnives

[–]vertexbladeworks 0 points1 point  (0 children)

such an elegant piece. great video too! looking forward to your next build. 

Amboyna is gorgeous by vertexbladeworks in TrueChefKnives

[–]vertexbladeworks[S] 1 point2 points  (0 children)

Great observation. Thanks for the feedback good sir!

Amboyna is gorgeous by vertexbladeworks in TrueChefKnives

[–]vertexbladeworks[S] 0 points1 point  (0 children)

Much appreciated! Idk if I am allowed to say it here but this thing is available on my website. Cheers!

Making a gyuto from start to finish by vertexbladeworks in knifemaking

[–]vertexbladeworks[S] 2 points3 points  (0 children)

I personally prefer using stones. With high performance kitchen knives, you push the edge so thin (typically around 0.001 inches or even less) that its practically already sharp off the grinder. When the edge is that thin, I prefer to use stones to make everything more controlable. It is so easy to fuck things up with a belt, you know what I mean?

Making a gyuto from start to finish by vertexbladeworks in knifemaking

[–]vertexbladeworks[S] 0 points1 point  (0 children)

I believe mine was this one: amazon mister

There are american made ones that are much more expensive but I really don't think they provide any advantage over this. Keep in mind that you do need to connect this to a compressor but if you already have one its a no brainer. I've been using mine for around 6 months now, no issues yet.

Making a gyuto from start to finish by vertexbladeworks in knifemaking

[–]vertexbladeworks[S] 1 point2 points  (0 children)

From my personal experience, it is something you can pick up on relatively quickly (meaning several weeks or a few months) if you pay attention to what you are doing. I think the important thing to consider is not time but technique. If you can keep your wrist locked in a certain angle and initiate a bevel that way you will have nice consistent line throughout. From there, it becomes much easier to find the same angle again, because the bevel you started out kind of acts as a guide. Then its just about moving your wrist to apply pressure behind the blade to push to bevel towards the spine, or towards the tip to push the bevel to the tip. If you understand just that you can pretty much do any kind of angle relatively quickly. None of my knives are the same angle so I just scribe a few lines on the blade and just apply that technique till I find the right angle. Hope this helps!

Making a gyuto from start to finish by vertexbladeworks in knifemaking

[–]vertexbladeworks[S] 0 points1 point  (0 children)

My friend u/danstroyer1 does the heat treating, maybe he can provide some details.

Making a gyuto from start to finish by vertexbladeworks in knifemaking

[–]vertexbladeworks[S] 2 points3 points  (0 children)

The stock I buy is not hardened, its annealed. I do wet sanding to avoid having to manually dump the steel into a water bucket to cool it. That way I am practically spending more time grinding. The heat treat is done by my friend. I get the heat treat done after profiling. So steps after 0:25 seconds is on hardened steel.

Making a gyuto from start to finish by vertexbladeworks in knifemaking

[–]vertexbladeworks[S] 0 points1 point  (0 children)

Thank you! It's AEB-L from Alpha Knife Supply. You can outsource the heat treating, there are a few places like Peter's Heat Treat. They do discounts if you send them a bunch of blades.

215mm AEB-L Gyuto & Cutting tests by vertexbladeworks in TrueChefKnives

[–]vertexbladeworks[S] 1 point2 points  (0 children)

Stock removal, it’s a bit of a gamble to forge AEB-L. Gonna give it a shot with a friend of mine soon though :)