- Joined
- Jul 23, 2015
- Messages
- 12,569
Good afternoon friends. I would like to offer EDChefs again.
In this thread, I'm only gauging interest, looking for a head count of those interested in the following blade. I'm going to provide info on the base model, but upgrades to it will be possible, with those options listed here:
www.bladeforums.com
The steel thickness for this order will be as close to 3/32", or .093" that I can get. After having made a number of chefs and EDChefs all the way from .06", to .125", I feel that .093" is an ideal thickness for my kitchen cutlery, allowing extremely thin grinds and great slicing, while also having enough spine thickness that pushing on the crowned spine that comes standard with my kitchen cutlery can be done without even a hint of discomfort.
Because Jarod is still catching up, this order would be waterjet cut by New Jersey Steel Baron, and heat treated by Peter's, with peen straightening done by me in my shop. I'd be looking at hardening these to 62-63 RC.
For this run, the EDChef base model will be according to the following profile, and specs:
It will include crowned spine, single piece scales of in stock handle material, solid brass pins, and a Boltaron taco sheath, which will have retention molded to an comfortably rounded indent on each scale at the front pin. Price will be $155 each. And these ones will be the best yet.
Depending on the response to this thread, the run could be anywhere from big, to small, to not at all. Once I have an idea what the demand is, I will have a better idea whether I will need deposits, and if so how much. So let's see what happens.
If you would like a brand new EDChef in 2024, here's the place to chime in.
The paper Micarta handled prototype I made from a sawmill blade three and a half years ago:
A G10 handled AEB-L one I made a year and a half ago:
A few more following that era:
An OG in 15N20 with paper Micarta from three or so years ago, with one from over two years later in AEB-L, with salmon G10:
And some of the newer ones with the now standard handle scale indent sheath retention feature:
15N20 carbon steel and black Suretouch with upgrade to red G10 liners:
15N20 and an upgraded handle consisting of Black Suretouch, Green and black suretouch, and green liners and spacers:
A G10 handled AEB-L one I made a year and a half ago:
A few more following that era:
An OG in 15N20 with paper Micarta from three or so years ago, with one from over two years later in AEB-L, with salmon G10:
And some of the newer ones with the now standard handle scale indent sheath retention feature:
15N20 carbon steel and black Suretouch with upgrade to red G10 liners:
15N20 and an upgraded handle consisting of Black Suretouch, Green and black suretouch, and green liners and spacers:
In this thread, I'm only gauging interest, looking for a head count of those interested in the following blade. I'm going to provide info on the base model, but upgrades to it will be possible, with those options listed here:
Services Offered - What are your options on a David Mary custom knife?
To make the ordering process as convenient for you as possible, here are the options you can select when having me make a knife for you. Anything in strikethrough is not an option, at least not yet. Materials on the list are those I will work with, but their presence on the list does not...
www.bladeforums.com
The steel thickness for this order will be as close to 3/32", or .093" that I can get. After having made a number of chefs and EDChefs all the way from .06", to .125", I feel that .093" is an ideal thickness for my kitchen cutlery, allowing extremely thin grinds and great slicing, while also having enough spine thickness that pushing on the crowned spine that comes standard with my kitchen cutlery can be done without even a hint of discomfort.
Because Jarod is still catching up, this order would be waterjet cut by New Jersey Steel Baron, and heat treated by Peter's, with peen straightening done by me in my shop. I'd be looking at hardening these to 62-63 RC.
For this run, the EDChef base model will be according to the following profile, and specs:
It will include crowned spine, single piece scales of in stock handle material, solid brass pins, and a Boltaron taco sheath, which will have retention molded to an comfortably rounded indent on each scale at the front pin. Price will be $155 each. And these ones will be the best yet.
Depending on the response to this thread, the run could be anywhere from big, to small, to not at all. Once I have an idea what the demand is, I will have a better idea whether I will need deposits, and if so how much. So let's see what happens.
If you would like a brand new EDChef in 2024, here's the place to chime in.
