7 different carbon steel knives 3.25 inch to 11.75"

butcher_block

butcher_block

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Dec 6, 2004
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massive run down of blades
all 3/32 thick O1 all belt finished and all of the woods are stabilized
from the top 2 line knives hollow ground (nate's 48 inch platten ) 8inch long blades jsut over 1.5 inch tall at the heel over all jsut under 13 inch handle is curly mango
asking 325$ each
tall utility also hollow ground 48" platten blade 5.5" and heel hight is 1.5" over all jsut short of 10 inch ceder burl handle
asking 250$
scalpel hollow ground 3.25 blade 1 inch tall 7.5 overall and has maple burl handle
asking 125$
2 bull nosed butcher knives shorter one has 7" blade longer one is 8" heel hight for both is 1.25 over all 11.75 and 12.75 shorter blade is honey locus burl longer one is birdseye maple
asking 300$ for shorter and 325$ for longer knife
11.75" slicer 2 inch tall at heel 18 inch over all WA handle has copper fittings 5400 year old bog oak and eucalyptus burl
asking 550$
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Nice work all around Butch. The tall utility, scalpel, & small bull nose are my favorites. Those 3 would pretty much cover all the bases for the average home cook.
 
I was left a scalpel similar to this by my grandfather years ago. I'll have to dig up a pic for you guys.

There is a significant amount of pitting along the edges. My question is do any of you guys know how to tell if this was passivated? Also have any of you guys tried electropolishing or is that not applicable for knives?

Thanks and awesome knives Butch!
 
Butch, as usual, the work is just superb! REALLY liking the "bull nosed" blades too.

Smorsey, you might want to post any questions about your grandfather's knife in shop talk. This is a sales thread.
 
Wow! Your knives are looking exactly how I'd like good kitchen knives to look! Except bullnose butcher knives: I'm not a fan of that shape, however I'm sure this shape beautifully serves it's purpose. Loved scalpel's blade shape, even though it's handle style matches only the 11.75" slicer.
 
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forblader said:
Wow! Your knives are looking exactly how I'd like good kitchen knives to look! Except bullnose butcher knives: I'm not a fan of that shape, however I'm sure this shape beautifully serves it's purpose. Loved scalpel's blade shape, even though it's handle style matches only the 11.75" slicer.
Click to expand...

I never liked the shape.blade profile of the butchers myself. Yet, as a former professional cook/chef those knives work wonders and are a joy to use. Function supersedes form all day long for any working knife imho.
I don't do that type of meat breakdown at home or i'd get one.

Excellent Job on those as usual. i peek at your work all the time on the down low brother Harner. :)
 
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