8.5" chef's knife zapote wood (SOLD)

[JDWARE]

This is my first time posting for sale here on the kitchen knives thread (I posted and sold three folders on Bladeforums a few weeks ago). So, I’m offering two Chefs knives at special prices for Bladeforums members. The prices include Fedex Economical insured shipping. I am a full time knifemaker working in Merida, Yucatan Mexico. I ship knives back to the US on a regular basis via FedEx. I accept Paypal or credit card, and do not charge extra for using either. Shipping outside of US or Mexico may require an extra charge.

Both knives are made of .140” 440C stainless, tempered to Rc58/59. They have 8.5” blades with a hand rubbed 600-grit finish and come shaving sharp. The tangs are skeletonized for balance and to provide internal epoxy rivets to help secure the handles. The handles are also fastened with 1/8” nickel-silver pins that are installed after the handle is finished. The rivet holes are slightly countersunk, the rivets are peined over and polished. They are left a little raised from the handle.

I use almost exclusively local handle materials that I gather and mill or process myself. Dense tropical hardwoods as well as wild and ranched deer, cow, bull and water buffalo horns.

The handle on this knife is Yucatecan Zapote wood – it comes from a tree on a friend’s land that was struck by lightening years ago. The Zapote wood will darken to a warm brown. The handles are finished with multiple coats of Danish Oil and then waxed. Each knife comes in a protective, fabric covered, heavy cardboard sleeve. The sleeve is not meant for long-term storage.

Each knife is (SOLD)

Please check out my website for more information about my work JDWARE KNIVES.

If you want to purchase a knife or have questions or comments, post here, pm me, or contact me through my website.

I will be posting another folder on the Folding Knives for sale thread in the next day or two.

Thanks for looking.
J

8.5" Chef with Zapote Wood









Next photo shows the Zapote handled knife is shown in the protective sleeve:

 

[JDWARE]

Both knives are sold.

 

[wdtorque]

Very nice work.
Dozier

 

[JDWARE]

Thanks Dozier. I used to cook professionally and I like this style of chef knife. I use a knife like this for almost every task in the kitchen, from chopping garlic or slicing tomatoes to breaking down a whole chicken. The .140 stock gives it some added mass for heavier chopping - you can put the back part of the cutting edge over a bone and hit the top of the blade with the palm of your free hand and cut cleanly through. The way I always saw it was, the more you could do with one tool, the less you'd have to clean up. I still prefer a knife to a food processor.

here's a sheath I just made for the 8.5" Chef knife with the Chechen wood handle:



J

 

[wdtorque]

J,
I agree. The less to clean up the better. The sheath looks good too, stout and simple?
May have to get one in hand to see?
Nice breeze and the reflection of a sunset at the beach.
Dozier

 

[JDWARE]

Dozier..... this knife would work well in one of these Gaucho style sheaths like I do for the smaller "Cuchillo de Asador". Tuck it inside the waistband or behind the belt, either in the front or in the small of the back, and your good to go - ready for a nice barbecue on la playa.



J