Two Chef Knives Completed - VANAX

Peter Eaton

Well-Known Member
Two more knives completed recently which were both ground from Uddeholm Vanax stainless steel, Probably the most expensive stainless steel around due to it being 100% corrosion free.

This is due to its make up where nitrogen replaces much of the carbides in its structure. It is also a powder steel and so at a molecular level the atoms in the steel literally bond together, achieved by a process know as 'sintering'. This is where the powered steel is heated and crushed in a hydraulic ram under many tonnes of pressure, it is such a complex process that Uddeholm only manufacture the steel in small quantities a few times a year, billets of steel are hundreds of pounds to purchase! The steel is also unique in respect of heat treating as it MUST be cryogenically soaked in liquid nitrogen or it will not harden.

Both these blades were ground to full flat grinds and meticulously hand sanded, both have a 15 degree secondary but in reality Vanax can be taken down to 12 degrees and steel retain strength. Both knives were honed with diamond paste to edges twice as sharp as a Gillette razor, something powder steels can achieve due to the fine structure, more importantly they can hold such edges!

Handled in stabilised wood, the burl handle version being a handle I stabilised and cast in resin myself.

Both these knives sold for £625 each .... due to the cost of the steel.

I am hoping to have a few Vanax stalking knives available soon.
 

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Nice.
What wood is the non-resin (I assume they are both resin stabilised) one?
Thanks...

The blue handled knife comprises of Elm burl, it was dried and stabilised by myself. It was then cast in blue tinted resin and pressurised in a vessel in order any bubbles in the resin were compressed to microscopic as the resin cure.

The other handle was form a block of palm wood, it is also stabilised, extremely hard, but a nightmare to shape as it eats belts. All the woods I use are stabilised, well unless it one of a few exotics that just wont take resin in, I don't use them on stalking knives but chefs are fine with such woods, personally I like stabilised woods.
 
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