- Joined
- Jul 8, 2008
- Messages
- 1,079
Here is one of my updated 8" Chefs! I made some nice changes to the pattern, and ground her to .008" at the shoulder of the edge, which is about perfect in my mind for a chef!
OAL- 12 5/8"
blade- 8" long, .081" thick at the spine, and .008" thick at the shoulder of the edge at the heel, .022" thick measured 1/4" behind the edge at the heel, and 2" wide at the heel
steel- 1095 high carbon, differentially hardened. heat treat includes a double normalize, double anneal, double edge quench { about half of the blades width} and triple temper for a really nice performing blade that takes and holds a great edge and yet is easy to resharpen!
grind- a full flat grind, sharpened on a Smith's 325 grit diamond hone with micro bevels, to an agressive razor edge
finish- 400 grit machine finish, under a fine scotchbrite belt finish
handle- Bolivian Rosewood scales, with brass corby bolts finished at 220 grit for a good grip that looks good yet isn't slick.
sheath- no sheath on this one, but I can make one if needed for an extra charge.
I haven't come up with a standard of cutting tests for kitchen knives yet, and did not test this one out on my standard 1/2" manila rope, as edges this thin on that wide of a blade aren't really suitable for cutting that very hard rope. this blade was tested with a Nicholson file which would not cut it, then tested for edge flex.
the prototype of this line of kitchen knives in 1095 {a 5" santoku} did very well in cutting performance. a friend and I cooked lunch with it to check performance in the kitchen, we cut tons of rope, did 12 edge flexes on each side with no chipping or rolling, and then clamped her in a vise and she did 4- 90 degree flexes { 2 in each direction, I cant tell how many foot pounds of torque were required as my torque wrench is set for narrow tang hunters and couldn't attach it to the handle} without breaking or the edge cracking. after the last flex, I straightened her out, and ended up putting a bocote handle on her and she now resides in my kitchen knife block.
$180 plus $15 for shiping/insurance to CONUS. I can accept paypal Joe357m@bresnan.net or money order, or silver at spot price.
SOLD!!!
1st to post "I'll take it" gets it!!!
Ships within 48 hours of payment priority with ins.
Feedback appreciated, and thanks for looking!
If you would like one like this one or different, PM or email with details!
OAL- 12 5/8"
blade- 8" long, .081" thick at the spine, and .008" thick at the shoulder of the edge at the heel, .022" thick measured 1/4" behind the edge at the heel, and 2" wide at the heel
steel- 1095 high carbon, differentially hardened. heat treat includes a double normalize, double anneal, double edge quench { about half of the blades width} and triple temper for a really nice performing blade that takes and holds a great edge and yet is easy to resharpen!
grind- a full flat grind, sharpened on a Smith's 325 grit diamond hone with micro bevels, to an agressive razor edge
finish- 400 grit machine finish, under a fine scotchbrite belt finish
handle- Bolivian Rosewood scales, with brass corby bolts finished at 220 grit for a good grip that looks good yet isn't slick.
sheath- no sheath on this one, but I can make one if needed for an extra charge.
I haven't come up with a standard of cutting tests for kitchen knives yet, and did not test this one out on my standard 1/2" manila rope, as edges this thin on that wide of a blade aren't really suitable for cutting that very hard rope. this blade was tested with a Nicholson file which would not cut it, then tested for edge flex.
the prototype of this line of kitchen knives in 1095 {a 5" santoku} did very well in cutting performance. a friend and I cooked lunch with it to check performance in the kitchen, we cut tons of rope, did 12 edge flexes on each side with no chipping or rolling, and then clamped her in a vise and she did 4- 90 degree flexes { 2 in each direction, I cant tell how many foot pounds of torque were required as my torque wrench is set for narrow tang hunters and couldn't attach it to the handle} without breaking or the edge cracking. after the last flex, I straightened her out, and ended up putting a bocote handle on her and she now resides in my kitchen knife block.
$180 plus $15 for shiping/insurance to CONUS. I can accept paypal Joe357m@bresnan.net or money order, or silver at spot price.
SOLD!!!
1st to post "I'll take it" gets it!!!
Ships within 48 hours of payment priority with ins.
Feedback appreciated, and thanks for looking!
If you would like one like this one or different, PM or email with details!
Last edited:
