1. Welcome to the New & Improved BladeForums. New software info here. Please report problems in Tech Support, and read existing threads before posting! - Spark
  2. I've changed the default forum style to Flat Awesome based on feedback. Don't like it? Click here to change how the forums look Feedback on this is welcome here.
  3. The rules for The Exchange can be found here. Please read and follow them.

12" integral chef in 52100.

Discussion in 'For Sale: Fixed Blades' started by Salem Straub, Mar 16, 2012.

Thread Status:
Not open for further replies.
  1. Salem Straub

    Salem Straub KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 20, 2008
    Here's a forged integral 12" chef knife in 52100 steel, with a stabilized lignum vitae handle.

    The blade is 11-3/4" long, and the overall length is 17-5/8". Hand sanded to 600 grit.

    It's fully flat ground with very subtle convexity toward the edge to aid in food release. Your mileage may vary, I have a hard time with any knife I own (including thin VG10 with grantons) chopping zucchini without slices sticking to the blade. I have done a fair amount of test chopping with this knife, it does great on tomatoes, onion, zukes, olives for thin slices and dicing with a pinch grip. It also excels at reducing paper into thin ribbons, if you like to eat that sort of stuff.

    Edge curve is mild throughout, a long almost flat section from heel to midpoint, with increasing curve to the tip.

    The edge was .010" before sharpening, and the max spine thickness is .100 at the bolster, with long distal taper. Handle style is narrow and straight, with a rounded rectangular cross section to aid in control. The corners of the spine are softened all the way down the tip to give comfort while contacting the spine in tasks like splitting, or pinch grip cutting. The overall piece is lightweight for it's size. It balances about 2" in front of the bolster.

    I built this knife to be an affordable handmade user.

    Asking price is $250, including insured shipping to any state in the US. Price includes shipping to 50 states. I will ship around the world; I just ask that in this case the buyer pay the added shipping costs.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    I make knives to the best of my ability and knowledge. I research to find the best materials and methods to use, in order to provide the very best product, in terms of value, durability, performance, and aesthetics. Should you find a knife you have bought from me to be lacking in any of these respects, you may ship it back to me at my expense for a full money-back return.

    Should a knife purchased from me fail in materials or workmanship, please ship it back to me at my own expense for your money back in full, or repairs at no cost. ItÂ’s your choice.
    I will sharpen any of my knives at no cost; however I do ask that you pay for shipping costs for this service.

    I am always pleased to hear from any of my customers, past, repeat, potential, or otherwise. Please go to my web site, see "Contact Me" and give me a call. If you have any questions regarding these policies, I'd like to hear them.

    Also, if this knife or any other I have made that you have seen looks close to something you would like, or if you would like to talk about an entirely different knife design altogether, please contact me, I do custom orders as well and always enjoy talking about knife designs, whether or not we actually end up doing business.

    Salem Straub
     
  2. Geode

    Geode Gold Member Gold Member

    May 12, 2001
    Salem,

    Excellent job. You are making me want to cook just to use your knife to slice with.
     
  3. awestib

    awestib Gold Member Gold Member

    Dec 29, 2008
    Great job and I just read through your website. Very interesting Sir! I will look out for a camp style knife from you from now on. I really like the idea of the full quench and soft back draw that you explain on the web.
     
  4. fishnfst

    fishnfst

    7
    Dec 11, 2011
    Great looking Chef's Knife Salem.. If I wans't already in the que for another skinner/utility I'd take this one too :(
     
  5. Salem Straub

    Salem Straub KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 20, 2008
    Thanks, guys. Fishnfst, I hand sanded out your skinner blades today. Tomorrow it's getting glued up.
     
  6. awestib

    awestib Gold Member Gold Member

    Dec 29, 2008
    I have to comment again in this thread. I noticed that you are one of only a few knifemakers that give us "users" info about the edge thickness before sharpening for instance. I really appreciate that!
     
  7. fishnfst

    fishnfst

    7
    Dec 11, 2011
    Woo Hoo, super excited!!!
     
  8. Salem Straub

    Salem Straub KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 20, 2008
    Thanks awestib, I try to take clear pics and describe the knife as well as possible. I find the details such as edge thickness to be the most important details to note for a using knife. Good of you to notice.
     
  9. rane-dig

    rane-dig

    154
    Dec 6, 2005
    Nice work!
     
Thread Status:
Not open for further replies.

Share This Page