Making a Knife with Kyle Lamb

Published on January 20, 2025
Duration: 15:45

This video details the comprehensive process of making a kitchen knife with Kyle Lamb. It covers design considerations, material selection (ABL steel, G10/Micarta), heat treatment and tempering, blade grinding, handle shaping, and final sharpening. The instruction emphasizes practical usability and craftsmanship, highlighting the detailed steps involved in transforming raw materials into a functional blade.

Quick Summary

Making a kitchen knife involves several critical steps: designing for utility, selecting rust-resistant ABL steel, heat treating to harden (1600°F then 1900°F), tempering to reduce brittleness (425-450°F cycles), grinding bevels, and attaching durable G10 or Micarta handles.

Chapters

  1. 00:00Introduction to Knife Making Experience
  2. 00:14About Kyle Lamb: Background and Expertise
  3. 01:05Kyle Lamb's Knife Making Shop Tour
  4. 01:31Deciding on the Knife Project
  5. 02:03Knife Design Considerations: Utility vs. Aesthetics
  6. 03:04Designing and Sketching the Knife
  7. 03:38Steel Selection: ABL Steel for Kitchen Knives
  8. 04:02Cutting the Blade Blank
  9. 04:14Refining Handle Geometry
  10. 04:33Choosing Handle Materials: G10 and Micarta
  11. 05:00Epoxying Handle Material
  12. 05:09Heat Treating the Blade: Heating and Quenching
  13. 06:48Post-Quench Cleaning and Scaling Removal
  14. 07:07Understanding Hardness vs. Toughness in Blades
  15. 07:17Tempering the Blade: Oven Cycles
  16. 07:50Day Two: Grinding the Blade Profile
  17. 08:19Using a Jig for Blade Grinding
  18. 09:07Preparing Handle Material for Attachment
  19. 09:16Shaping and Tracing Handle Scales
  20. 09:47Gluing and Clamping Handles
  21. 10:19Day Three: Finishing the Blade by Hand
  22. 10:50Refining Blade and Handle Finish
  23. 11:47Sharpening the Blade
  24. 12:13Final Sharpening with Kyle Lamb's Assistance
  25. 13:00Reflections on the Knife Making Experience
  26. 13:25Kyle Lamb's Custom Blades and Charity Work
  27. 13:34The Stay in the Fight Foundation Explained
  28. 15:00Links and Final Thoughts

Frequently Asked Questions

What type of steel is recommended for making kitchen knives, and why?

ABL steel is recommended for kitchen knives due to its high quality, excellent edge retention, and resistance to rust. This makes it practical for kitchen use, as it can withstand exposure to water without developing rust spots quickly.

What are the key steps in heat treating a knife blade?

Heat treating involves heating the blade to specific high temperatures (around 1600°F then 1900°F), followed by a rapid quench, typically using aluminum slabs to draw heat and prevent warping. This process hardens the steel significantly.

How is a knife blade tempered after hardening?

Tempering reduces brittleness after hardening. It's done by heating the blade in an oven to a lower temperature (425-450°F) for extended periods, often in multiple cycles (e.g., two 2-hour cycles) to achieve the desired balance of hardness and toughness.

What handle materials are best for kitchen knives, and why?

G10 or Micarta are ideal for kitchen knife handles because they are durable and water-resistant, unlike wood which can absorb moisture and degrade. This ensures longevity and hygiene for a knife used in a wet environment.

Related News

All News →

More Gunsmithing & DIY Videos You Might Like

More from Kit Badger

View all →