- Joined
- Nov 14, 2018
- Messages
- 163
Greetings from Long Island New York!
I have been making knives for family, friends and church members for a few years now. I always wanted to keep knife making as a hobby mostly for myself as I enjoy cooking. With the prices of all the materials going crazy in the last few years it looks like I will have to sell a few to offset the cost. I also need a heat treat oven that I can’t get without selling a few knives.
Anyway this is a stainless steel AEB-L 61 hrc Japanese style chef knife with wa handle. Blade was professionally heat treat at peters heat treating The bottom 1/3 of blade at heel is flat for a positive stop when rocked back on cutting board. Moderate distal taper.
Wa handle is made of bubinga pomelle, g10 spacer, and blue dyed mappa burl. Wood for handle was professionally stabilized by K&G in Arizona. The dowel method was used for handle construction (dowel not stabilized).
Knife is balanced at Ricasso where it would be held in pinch grip. Height from spine to heel is 2.5 inches
Price is shipped lower 48.
I am very aware this is the first knife I am selling and no one knows who I am or if this knife is good or not. Satisfaction is guaranteed. If you don’t like it send it back to me and I’ll give you back your money. Please let me know if you are happy or unhappy by two weeks after delivery. I can’t have people calling me three years for now saying the knife broke while they were batoning squash in their unground bunker and they are unhappy.
Any questions let me know thanks
I have been making knives for family, friends and church members for a few years now. I always wanted to keep knife making as a hobby mostly for myself as I enjoy cooking. With the prices of all the materials going crazy in the last few years it looks like I will have to sell a few to offset the cost. I also need a heat treat oven that I can’t get without selling a few knives.
Anyway this is a stainless steel AEB-L 61 hrc Japanese style chef knife with wa handle. Blade was professionally heat treat at peters heat treating The bottom 1/3 of blade at heel is flat for a positive stop when rocked back on cutting board. Moderate distal taper.
Wa handle is made of bubinga pomelle, g10 spacer, and blue dyed mappa burl. Wood for handle was professionally stabilized by K&G in Arizona. The dowel method was used for handle construction (dowel not stabilized).
Knife is balanced at Ricasso where it would be held in pinch grip. Height from spine to heel is 2.5 inches
Price is shipped lower 48.
I am very aware this is the first knife I am selling and no one knows who I am or if this knife is good or not. Satisfaction is guaranteed. If you don’t like it send it back to me and I’ll give you back your money. Please let me know if you are happy or unhappy by two weeks after delivery. I can’t have people calling me three years for now saying the knife broke while they were batoning squash in their unground bunker and they are unhappy.
Any questions let me know thanks
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