- Joined
- Jul 8, 2008
- Messages
- 1,079
Here is another one of these, a medium duty Chef! slightly shorter than my full sized chef's, a little narrower, with just a bit more meat at the edge {.005" more, perfect for a more general knife that might see a bit of abuse}
OAL- 11 1/8"
blade- 7" long, .094" thick at the spine, and .015" thick behind the edge at the heel. 1 3/4" wide
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 Norton Fine India stone with micro bevels, to an agressive razor edge
finish- scotchbrite belt finish, with firescale finish on the spine,
handle- Green G10 scales, with brass corby bolts. 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 this one, but I can make one if needed for an extra $20.
here is my standard of tests for kitchen knives, I test them 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. knives should go 101 cuts on the rope before they require a 2 pound gain in force to complete each cut. the first cut requires about 14 pounds, and the 101th cut takes about 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}. they also pass several edge flexes on the brass rod test. they fall through carrots and potatoes, cut straight to the board, with very little pressure.
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, and plan to put a handle on her and use her for a new leather knife.- update, after putting a handle on her, she is now resides in my kitchen knife block!
$125 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- 11 1/8"
blade- 7" long, .094" thick at the spine, and .015" thick behind the edge at the heel. 1 3/4" wide
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 Norton Fine India stone with micro bevels, to an agressive razor edge
finish- scotchbrite belt finish, with firescale finish on the spine,
handle- Green G10 scales, with brass corby bolts. 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 this one, but I can make one if needed for an extra $20.
here is my standard of tests for kitchen knives, I test them 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. knives should go 101 cuts on the rope before they require a 2 pound gain in force to complete each cut. the first cut requires about 14 pounds, and the 101th cut takes about 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}. they also pass several edge flexes on the brass rod test. they fall through carrots and potatoes, cut straight to the board, with very little pressure.
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, and plan to put a handle on her and use her for a new leather knife.- update, after putting a handle on her, she is now resides in my kitchen knife block!
$125 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!
