- Joined
- Jul 8, 2008
- Messages
- 1,079
Here is another new one, an 8.25" chef with a differentially hardened blade and Bolivian Rosewood scales!!
This one is ground super thin, with a new finish! The finish is a medium scotchbrite belt finish, running lengthwise along the blade instead of at 90 degrees like normal. Then etched in ferric acid to bring out the temper line.
OAL- 13"
blade- 8 1/4" long, .091" thick at the spine, and .006" thick at the shoulder of the edge at the heel, .017" thick measured 1/4" behind the edge at the heel, and 2" wide
steel- 1095 high carbon, differentially hardened. heat treat includes a double normalize, double anneal, double edge quench { about half of the blades width} and triple temper for a really nice performing blade that takes and holds a great edge and yet is easy to resharpen!
grind- a full flat grind, sharpened on a Norton Fine India stone with micro bevels, to an agressive razor edge
finish- machine 200 grit, under a medium lengthwise scotchbrite belt finish. etched in Ferric to bring out the temper line.
handle- bolivian rosewood scales, with brass corby bolts finished at 220 grit for a good grip that looks good yet isn't slick.
sheath- no sheath on this one, but I can make one if needed for an extra charge.
I haven't come up with a standard of cutting tests for kitchen knives yet, and did not test this one out on my standard 1/2" manila rope, as edges this thin aren't really suitable for cutting that hard rope. this blade was tested with a Nicholson file which would not cut it, then tested for edge flex {normally done on a brass rod, but this one will flex over my thumbnail}.
the prototype of this line of kitchen knives in 1095 {a 5" santoku} did very well in cutting performance. a friend and I cooked lunch with it to check performance in the kitchen, we cut tons of rope, did 12 edge flexes on each side with no chipping or rolling, and then clamped her in a vise and she did 4- 90 degree flexes { 2 in each direction, I cant tell how many foot pounds of torque were required as my torque wrench is set for narrow tang hunters and couldn't attach it to the handle} without breaking or the edge cracking. after the last flex, I straightened her out, and ended up putting a bocote handle on her and she now resides in my kitchen knife block.
$140 plus $10 for shiping/insurance to CONUS. I can accept paypal Joe357m@bresnan.net or money order, or silver at spot price.
SOLD!!!
1st to post "I'll take it" gets it!!!
Ships within 48 hours of payment priority with ins.
Feedback appreciated, and thanks for looking!
If you would like one like this one or different, PM or email with details!
This one is ground super thin, with a new finish! The finish is a medium scotchbrite belt finish, running lengthwise along the blade instead of at 90 degrees like normal. Then etched in ferric acid to bring out the temper line.
OAL- 13"
blade- 8 1/4" long, .091" thick at the spine, and .006" thick at the shoulder of the edge at the heel, .017" thick measured 1/4" behind the edge at the heel, and 2" wide
steel- 1095 high carbon, differentially hardened. heat treat includes a double normalize, double anneal, double edge quench { about half of the blades width} and triple temper for a really nice performing blade that takes and holds a great edge and yet is easy to resharpen!
grind- a full flat grind, sharpened on a Norton Fine India stone with micro bevels, to an agressive razor edge
finish- machine 200 grit, under a medium lengthwise scotchbrite belt finish. etched in Ferric to bring out the temper line.
handle- bolivian rosewood scales, with brass corby bolts finished at 220 grit for a good grip that looks good yet isn't slick.
sheath- no sheath on this one, but I can make one if needed for an extra charge.
I haven't come up with a standard of cutting tests for kitchen knives yet, and did not test this one out on my standard 1/2" manila rope, as edges this thin aren't really suitable for cutting that hard rope. this blade was tested with a Nicholson file which would not cut it, then tested for edge flex {normally done on a brass rod, but this one will flex over my thumbnail}.
the prototype of this line of kitchen knives in 1095 {a 5" santoku} did very well in cutting performance. a friend and I cooked lunch with it to check performance in the kitchen, we cut tons of rope, did 12 edge flexes on each side with no chipping or rolling, and then clamped her in a vise and she did 4- 90 degree flexes { 2 in each direction, I cant tell how many foot pounds of torque were required as my torque wrench is set for narrow tang hunters and couldn't attach it to the handle} without breaking or the edge cracking. after the last flex, I straightened her out, and ended up putting a bocote handle on her and she now resides in my kitchen knife block.
$140 plus $10 for shiping/insurance to CONUS. I can accept paypal Joe357m@bresnan.net or money order, or silver at spot price.
SOLD!!!
1st to post "I'll take it" gets it!!!
Ships within 48 hours of payment priority with ins.
Feedback appreciated, and thanks for looking!
If you would like one like this one or different, PM or email with details!
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