Dc - that is a really interesting idea... I really like the clean design with the little glass ball at the end. I will be following your experiences with this creation to see how you like it.

And not to hijack your thread, but you reminded me that I have a couple of knives that I have no idea of their origin or purpose. My husband picked them up at a yard sale for $2.00 las year and I jsut stuck them in a drawer and completely forgot about them until you posted this. So here are a couple of my mystery knives..... anyone care to expound on the use for them? The stamp on the blade says YAMAZAKI. And... I'm sorry about the quality of the pics, the bar top may look filthy, but it is painted "Oil Rubbed Bronze" and polycoated and that is how the little subtle metallic flecks got picked up by the flash.

{{gwi:1532260}}

Dcarch:
Beautiful job on the knife.

I had blades on Chefs knives that held an edge but they were all Carbon Steel.
They had to be wiped dry and if you cut Tomatoes or any thing acidic, had to be washed and dried.

One was a collectible French Knife.( 1800's )

I changed over to a good Quality Stainless kinfe.

Have to touch it up , when using, to keep the sharp edge.

Good Luck on your new knife.
May it cut many, many Vegetables for your food artwork.
LOU

Thanks Alexa. I had a lot of fun playing with the knife yesterday. I was able to slice pork chop paper thin, accross the grain. I am going to make a deep fried pork chop today.

Here is your knife:

http://www.overstock.com/Home-Garden/Yamazaki-Hospitality-Cake-Knife/4099709/product.html

Lou, Thanks. The kinfe is so sharp. I think I will be making a bigger chef knife.

That French knife of your could worth a l;ot of money.

dcarch

What's the inscription?

I don't know much Chinese but I see
grasp
knife
forceful
gold
silk

or something like that?

So when are you going to start marketing your fantastic knives?

"Posted by johnliu ----What's the inscription? "

I am not sure. My friend who sent them to me promised me that they don't say anything pornographic. I will have to find out more from him.

"Posted by bcskye -----So when are you going to start marketing your fantastic knives? "

It's a thought. If the guy on 60 Minutes can get over $2,000 for his knives.

Saw blades are ideal for making knives. The blade body is tempered for flexibility, and the edge is tempered to be hard to hold sharpness, and it is very inexpensive.

dcarch

The first character looks like ''cao'' in pinyin, one meaning is ''grasp''
The second character is ''dao'', ''knife''
Not at all positive about the third character
Last character, left side is ''jin'' i.e. ''gold'', and right side is ''bo'' i.e. ''silk'', I'm not sure what they mean if combined in one character

But the string could also mean ''watch 24 hour X-rated movie here''.

"cut" it out John! I like your "sharp" sense of humor. LOL!

Now I will definitely have to find out the meaning of the characters. ''watch 24 hour X-rated movie here''. LOL

BTW, I am into XXX not just X :-). Enough, before this gets sensored.

dcarch

dcarch - I bow to your creativity and ingenuity, but you're killing me when you imply that you can develop this into a product that could fetch a couple grand per knife. Look at the video again. There's just a little bit more to this than taking a Taiwanese Sawzall blade to a bench grinder. ;-)

Here is a link that might be useful: Bob Kramer

"Posted by foodonastump -------- dcarch - I bow to your creativity and ingenuity, but you're killing me when you imply that you can develop this into a product that could fetch a couple grand per knife. Look at the video again. There's just a little bit more to this than taking a Taiwanese Sawzall blade to a bench grinder. ;-)"

I was of course not serious. Bob KramerÂs knives are not knives. They are collectorÂs items and works of art. Frankly at $2,000, his is not making a profit. The kind of hours he has to put in and the facilities he has to maintain cost more than that.
I have made a few knives in the past and I am familiar with the complexity of what it takes to produce a good custom knife.
But if you want a really excellent knife and have a couple of hours to put in into making it, a saw blade is great for that. You donÂt need to forge, anneal, harden and temper the steel. ItÂs all done for you. Just be very careful when you are grinding the blade and not to overheat and end up de-tempering the steel.

dcarch