- Joined
- Jul 8, 2008
- Messages
- 1,079
Here is a boning knife made the way I like to use one during hunting season for working up Elk, Deer and Antelope! It features a nice thin, medium flexible, narrow blade with a slightly steeper sharpening angle that is very pleasant to use to debone big game animals and get right up next to the bones and joints! I also like to use the one in my personal knife block for carving up turkeys and such in my kitchen.
OAL- 9 3/4"
blade- 5" long, .071" thick at the spine, .033" measured 1/4" behind the edge, and .010" thick at the shoulder of the edge. 3/4" wide
steel- 1095 high carbon, differentially hardened. heat treat includes a double normalize, double anneal, double edge quench { most of the blades width on these narrow blades} 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 325 Smith's diamond stone with micro bevels, to an agressive razor edge
finish- 400 grit finish on the bevels under scotchbrite belt finish
handle- Cocobolo, with Brass corby's. handle is finished with 200 grit with the lines running across the handle so it looks good yet isn't slick
sheath- no sheath on these, but I can make one if needed for an extra $20.
the tests below were on the first ones of my 1095 kitchen knife line. They are a good representation of this line, of course they will vary from parrers to the chefs types, but give a good baseline for the performance you can expect.
"I haven't come up with a standard of tests for kitchen knives yet, but I did test this one out on a 1/2" manila rope that I use on my hunters. this is very coarse and abrasive rope that is very hard on an edge. this knife went 101 cuts on the rope before it required a 2 pound gain in force to complete each cut. the first cut required 14 pounds, and the 101th cut took 16 pounds on my cutting board scale {14 pounds includes the weight of the cutting board, the rope, and the weight of my hand to hold the rope}. It also passed several edge flexes on the brass rod test. she fell through carrots and potatoes, cut straight to the board, with very little pressure, Im going to have to make me one of these now!"
the prototype of this knife design did very close to the same in cutting performance, and then after we cooked lunch with it to check performance in the kitchen, we cut more 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, put on a Bocote handle, and she now resides in my kitchen knife block.
$135 plus $10 for shiping/insurance to CONUS. I can accept paypal Joe357m@bresnan.net or money order, or silver at spot price.
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- 9 3/4"
blade- 5" long, .071" thick at the spine, .033" measured 1/4" behind the edge, and .010" thick at the shoulder of the edge. 3/4" wide
steel- 1095 high carbon, differentially hardened. heat treat includes a double normalize, double anneal, double edge quench { most of the blades width on these narrow blades} 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 325 Smith's diamond stone with micro bevels, to an agressive razor edge
finish- 400 grit finish on the bevels under scotchbrite belt finish
handle- Cocobolo, with Brass corby's. handle is finished with 200 grit with the lines running across the handle so it looks good yet isn't slick
sheath- no sheath on these, but I can make one if needed for an extra $20.
the tests below were on the first ones of my 1095 kitchen knife line. They are a good representation of this line, of course they will vary from parrers to the chefs types, but give a good baseline for the performance you can expect.
"I haven't come up with a standard of tests for kitchen knives yet, but I did test this one out on a 1/2" manila rope that I use on my hunters. this is very coarse and abrasive rope that is very hard on an edge. this knife went 101 cuts on the rope before it required a 2 pound gain in force to complete each cut. the first cut required 14 pounds, and the 101th cut took 16 pounds on my cutting board scale {14 pounds includes the weight of the cutting board, the rope, and the weight of my hand to hold the rope}. It also passed several edge flexes on the brass rod test. she fell through carrots and potatoes, cut straight to the board, with very little pressure, Im going to have to make me one of these now!"
the prototype of this knife design did very close to the same in cutting performance, and then after we cooked lunch with it to check performance in the kitchen, we cut more 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, put on a Bocote handle, and she now resides in my kitchen knife block.
$135 plus $10 for shiping/insurance to CONUS. I can accept paypal Joe357m@bresnan.net or money order, or silver at spot price.
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!
