2 chef and one butchers knife

butcher_block

butcher_block

Joined
Dec 6, 2004
Messages
6,212
all 3 blades are cpm154 and 3/32 thick and belt finished
cocobolo chef 240mm blade over all 360mm and 58mm tall edge to spine
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olivewood 235mm blade over all length is 355mm and edge to spine is 66mm
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the ironwood butchers pattern has a 7 inch blade and over all is 11.75 inch
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That Cocobolo Chef is very handsome. I like seeing the butcher knife. I do not think I have ever seen a butcher pattern by a custom maker before.
An Old Hickory like that is the first kitchen knife I ever remember using.
Very nice work.
 
Really like that butcher blade. That olive wood just speaks to me for a kitchen knife. Does it need to be stabilized?

Great work.

Robert
 
olive might not need it but this block is (i try to get any wood that can be stabilized done that way) i only use a few woods natural ironwood and cocobolo being 2 of them that are so dense or oily that the stablint cant work its way into the wood

i made 3 of the butchers (dad wanted one with maple burl handles ) and i think i will hand sand the last one and do some kind of up scale handles on it (hand sanding cpm154 is not bad comparred to the 10v skinner i finished the other day
 
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Butch,
I like all of them but I am curious why the handle of the butcher is sloped up toward the butt. Is it for finger clearance?
Tim
 
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i took the pattern right from my grandmothers knife (dad wanted a set her old carbon and a new stainless steel one ) i had rehandeled her blade about 9 years ago in maple burl
if i was guessing since most of the butchering woudl have been done on larger cuts and some times hanging meat that its for clearance and comfort
 
thanks the cocoboloe i got at the last show was nice and contrasty and really made this simple knife pop
 
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