- Joined
- May 27, 2017
- Messages
- 129
Those who have used high carbon steel chef's knives know they are the Alpha and Omega in the kitchen world.
Specs:
Steel: 1095; HRc: ~60-61
OAL: 10 3/4"; Blade: 6 1/8"
Handle: 4 1/2"; Width (heel): 1 5/8"
Thickness: 3/32"
These chef's were designed for quick and nimble work. They all are distally tapered for fine slicing and accuracy. Handle ergonomics helps increases the accuracy by guiding the placement of the fingers for a pinch grip. Use the logo as a guide for where the thumb should be placed, as well.
Each blade is sharpened to 20 DPS. When used on a wood chopping board and maintained with a ceramic hone, the blade should not need resharpened for at least 9 months with regular use.
There are three handle choices up for grabs:
1) Black Locust
2) Osage Orange
3) Black Canvas Micarta
Each knife is $120 shipped.
First "I'll take it" and description of knife, gets it.
I accept PayPay at crawfordcutlery@gmail.com
Thanks, for looking. Feel free to contact me with any questions.
Nick
Specs:
Steel: 1095; HRc: ~60-61
OAL: 10 3/4"; Blade: 6 1/8"
Handle: 4 1/2"; Width (heel): 1 5/8"
Thickness: 3/32"
These chef's were designed for quick and nimble work. They all are distally tapered for fine slicing and accuracy. Handle ergonomics helps increases the accuracy by guiding the placement of the fingers for a pinch grip. Use the logo as a guide for where the thumb should be placed, as well.
Each blade is sharpened to 20 DPS. When used on a wood chopping board and maintained with a ceramic hone, the blade should not need resharpened for at least 9 months with regular use.
There are three handle choices up for grabs:
1) Black Locust
2) Osage Orange
3) Black Canvas Micarta
Each knife is $120 shipped.
First "I'll take it" and description of knife, gets it.
I accept PayPay at crawfordcutlery@gmail.com
Thanks, for looking. Feel free to contact me with any questions.
Nick
