2023 Knives

[timos]

In 2022 I finished building an outside work area for myself as well as re modeling my grinding shed and finishing bench, I have made the following upgrades over the last two years:
VFD Northridge Grinder (water cooled)
VFD Disc Grinder
EvenHeat Kiln
Deep Freezer
Outdoor work area (forge/anvil)
Quench tank with a variety of mediums.
Stainless steel foil (heat treating high alloyed steels)

I am still working on my source for LN2 , seems annoying to get here in Massachusetts.

Basically, that all means...higher quality, higher output, competitive prices.
I am expecting about 40-50 pcs complete this year as opposed to my normal 20 or so.

I am still taking customs but only a couple at a time. I wont let my lead times go over 4 months.

My first run of the year is a fun little project. These are a bit "cutesy" and geared towards the first time buyer of a high quality knife.
It seems the local word of mouth is picking up a bit (it's taken about 10 years)
4" mini nakiri, 5" baby chef, 6" lil' honesuki, and a few kitchen kiridashi. Check my instagram if that interests you!

Please enjoy the holidays and looking forward to another year chillin with all you fellow "knife nuts"

[timos]

Check out my latest knives on instagram
https://www.instagram.com/timostheos/

[timos]

[timos]

I turned one of Marks blanks he offered a while back into the knife below , I am dubbing it the "murder hornet"



Working out some new geometry on a chef. This one from Vtoku2 with stainless cladding.
This blade features some cold forging top upset the cladding layers, an "S" grind where I ease into the fullers, and a sculpted neck like the knife featured on my website.



This blade is .140" thick Magnacut. The customer asked for a high performance bunka but with a heel to crush/sever chicken bones.
The cutting geometry tapers from really thick behind the edge down to normal cutting geometry. You can see by the reflection if you look close.

[acaptainn]

Very nice !

[timos]

This one is coming along with a handle shape I have been meaning to try for awhile now.
The extended tongue on the back of the handle is just an aid while fitting and will be ground away.

CPM 154 blade material and some top notch Viet rosewood from Ben Greenberg.

[timos]

REALLY cool custom we called the "wolverine" Ktip chef from some 3.5mm thick magnacut stock. The heel is literally able to dice and smash chicken bones, it tapers into a very fine cutting instrument able to ghost right through onions and tomatoes. Fun knife for sure.

[Robstreperous]

Very cool knife Tim. That recessed heel reminds me a little of a soba kiri. Obviously it's not for noodles though if you're smashing through chicken bones...

[timos]

Hey Rob, thanks. I believe that recess is common for a particular brand, i cant remember which one. i was considering it as a little extra space to choke up in a pinch grip. Or at least choke up farther blade forward , it was done per customer request. I have been wanting to make one of those noodle knives too.

[acaptainn]

That is a sexy knife ! Btw this Fog2 from that other forum.

[timos]

That is a sexy knife ! Btw this Fog2 from that other forum.

Hey! I got your blade heat treated and ready to be ground. lookin good

[acaptainn]

Sweet !