- Joined
- May 6, 2009
- Messages
- 2,914
-
All For Sale threads must have a pic showing the knife being sold with written date listed, your username & Bladeforums or BFC to prevent photo harvesting from elsewhere - scammers hate this one trick! The rules for The Exchange can be found here. Please read and follow them. Stop using Paypal Friends & Family and follow our best practices to prevent getting ripped off or having a bad deal.
-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
1095 & Tan Canvas Chef Knife
- Thread starter Darrin Sanders
- Start date
- Joined
- Dec 2, 1999
- Messages
- 9,910
I like the swayback handle and choice of steel. If its heat treated properly, I assume it is, this knife is under priced at only $75. Very nice work.
- Joined
- May 6, 2009
- Messages
- 2,914
Thanks guys. Yes Bruce it does have a slight sway from the butt of the handle to about half way down the blade. Yes it was H/T'ed in a digiatal oven with real quenching oil, it rockwell's @58-59. Roland I am a relatively new maker and I have several knives for sale at bargain prices to try to get some feedback scores. Again thanks for the compliments guys.
Darrin
Darrin
- Joined
- May 6, 2009
- Messages
- 2,914
Many thanks Roland, hope it serves you well.
Picked up this Chef's knife 2 days ago. Excellent knife Darrin and worth easily twice what i paid. Excellent design, both blade and handle with perfect in-hand comfort & balance. Very evenly ground blade to nice & thin just above a super sharp hair-poppin edge.
Sliced a roast beef last night, "piece of cake" ! i.e. sliced through cleanly with very little downward pressure on the blade.
I think you've 'got it' (what it takes) as a knifemaker. Design(so all important) and execution are truly 'right-on' with this Chef's knife.
The only advice i can offer: Make More & Charge More.
I'm watching and will have a close look at every knife you post because i'm sure there will be knives just as well done as this one.
This is a "No B.S." report.
roland
Sliced a roast beef last night, "piece of cake" ! i.e. sliced through cleanly with very little downward pressure on the blade.
I think you've 'got it' (what it takes) as a knifemaker. Design(so all important) and execution are truly 'right-on' with this Chef's knife.
The only advice i can offer: Make More & Charge More.
I'm watching and will have a close look at every knife you post because i'm sure there will be knives just as well done as this one.
This is a "No B.S." report.
roland
- Joined
- May 6, 2009
- Messages
- 2,914
Roland, thank you very much for the evaluation and feedback.
Darrin
Darrin