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Installing Japanese knife handles

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Dave5440 Aug 29, 2011 02:57 PM

Does anybody have any links to some videos or instructions on how it install a traditional japanese
handle. I ordered one from CKTG for my first attempt at knife making and I can't seem to find any videos on how to install it.
Thanks
Dave

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  1. petek Aug 29, 2011 04:43 PM

    Dave>If you don't have any luck here,you might want to try Knife Forums or Kitchen Knife Forums.

    1 Reply
    1. re: petek
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      Dave5440 Aug 29, 2011 04:55 PM

      Thanks, I looked over the topics there and didn't see any, but I did just skim over them.

    2. kaleokahu Aug 29, 2011 07:44 PM

      Hi, Dave5440: Don't know of any vids, but what, specifically is holding you back?

      There are a lot of variables... Is the handle already drilled for the tang? Is your tang cross-drilled to accept a pin to hold the handle in place? Does the blade or kit include a ferrule? Is the butt-end blind, or does the tang pass all the way through?

      One tool you will probably find essential is a drillpress. There's a simple little trick for making sure any lengthwise tang hole goes where you need it to go.

      Happy to help any way I can.

      Aloha,
      Kaleo

      2 Replies
      1. re: kaleokahu
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        Dave5440 Aug 29, 2011 08:12 PM

        I haven't got the handle yet , I ordered a Tojiro D Shaped Handle with ferrule, to install on a custom deba I'm making(it's O1 and i'll add it was you that inspired/challenged me with your thread on "fancy" steel to attempt one) . It apparently already has the hole in it. Right now I'm waiting to heat treat it untill I get the handle so it'll be a little easier to work on the tang while it's still soft. I had planned on drilling some dimples into the tang once I know how big it's going to be.

        1. re: Dave5440
          kaleokahu Aug 30, 2011 09:08 AM

          Hi, Dave5440:

          Good thinking to be able to work the tang to fit/hold better before the HT.

          Are you going to glue the handle on? If so and there's enough "meat" left in your tang, I'd just cross drill the tang a couple times (small bit!) rather than dimpling the surface. Also consider drilling a tiny "weep hole" from outside into the handle's tang channel, allowing you to fill the channel with epoxy--the excess weeps out the hole leaving no voids. If you want to get fancy, you can drill *two* opposing weep holes a little larger and use colored epoxy to make it look like you used a traditional wooden through-pin fitment.

          A cheap set of riffler files makes fine-tuning the channel a lot easier, too.

          Have Fun,
          Aloha,
          Kaleo

      2. Chemicalkinetics Aug 29, 2011 07:45 PM

        I don't, Dave, but let us know if you find out more.

        P.S.: Why do you like Japanese handles? Aside the traditional aspect.

        8 Replies
        1. re: Chemicalkinetics
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          Dave5440 Aug 29, 2011 08:26 PM

          I'm a soild convert to wooden Wa handles now , I just love the feel so when this one is done I need to find/make a replacement for the miyabi as it has a steel handle of I could try to mill it off and install a wooden one. BTW I found a limit for the EP on a think knife like the deba it hrows the angle way off at the heel which resulted in my bevel line flaring up at the heel and by the time I noticed it, it was to late to get rid of it , I tryed making the rest of the bevel bigger to match up better but 10 deg is the lowest it'll go , but I'm going to try to remember to bring some parallels home tomorrow to bring the knife up higher

          1. re: Dave5440
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            Richard L Aug 30, 2011 09:07 AM

            I recently got one of Devin Thomas' "mid-tech" knives with a Wa handle on it and like it so much I'm thinking of going for one of his custom knives. You might try to e-mail him and see if he has any suggestions. Be careful, though. Looking at his bars of damascus steel could get expensive in a hurry.

            1. re: Dave5440
              Chemicalkinetics Aug 30, 2011 12:08 PM

              Thanks Dave. I like a Japanese wood handle just fine, but I think partly I like it because it is light and also because it is simple and traditional. However, the Western handles (plastic or wood) are usually easier to take care off.

              "BTW I found a limit for the EP on a think knife like the deba"

              Yes, EP does not work well for a thinking man knife. :P Just kidding. I know what you mean -- a thick knife.

              Actually, I don't know it has to do with thinkness. I will have to think about that one.

              Anyway, be glad it is your deba, and not your usuba. An usuba should be very straight and flat in order to perform atsuramuki

              http://savoryjapan.com/learn/techniqu...

              1. re: Chemicalkinetics
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                Dave5440 Aug 30, 2011 02:24 PM

                I doubt I'll ever get to that level of compentency with a knife . I'm making a what some people might call strange/useless or a waste of time. It's a left hand deba with a right handed handle, the reason being is I just can't get the hang of cutting the fish from the tail forward, so I have ended up making a mess of the right side of the fish, so I figured I'd copy the wantanabe and make a left hand version then switch knives back and forth for the left and right side.

                1. re: Dave5440
                  Chemicalkinetics Aug 30, 2011 05:17 PM

                  "I doubt I'll ever get to that level of compentency with a knife "

                  Well, I figure I will try to learn it one step at a time and achieve whatever success I may have. It is not a "yes or no" thing like pregnancy.

                  "It's a left hand deba with a right handed handle, the reason being is I just can't get the hang of cutting the fish from the tail forward"

                  I remember you said that. That is awesome because you are making the knife you like. The good thing is that you may succeed in making a deba which suits you very well. The bad thing is that your Watanabe purchase will be a waste.

                  1. re: Chemicalkinetics
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                    Dave5440 Aug 30, 2011 05:53 PM

                    Oh not so grasshopper, every fish has 2 sides

                    1. re: Dave5440
                      Chemicalkinetics Aug 30, 2011 05:57 PM

                      "Oh not so grasshopper, every fish has 2 sides"

                      Very funny, Master. You are not really considering to filet your fish with two knives -- one for each side.

                      1. re: Chemicalkinetics
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                        Dave5440 Aug 30, 2011 06:10 PM

                        You are not really considering to filet your fish with two knives -- one for each side.

                        That is precisely my intention

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