8" Chef's Knife from CPM 154

Steven Kelly

Steven Kelly

Joined
Nov 18, 2007
Messages
277
I just finished up this Chef's knife for an order. This is the first time I have done Kitchen Cutlery for anyone other than my wife.
The Blade is from 1/8" cpm154 stainless. 8" blade, 12 1/2" oal, 416 stainless bolsters and pins and some really nice stabilized Amboina Burl that I scored from the Bybee's at Alpha Knife Supply.
I fit the handle with a palm swell to the customers hand.
It goes out to him tonight. I hope he will be pleased.
 

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that is a nice looking knife.:thumbup:
 
Great knife Steve. I wouldn't be surprised if your customer decides on a matched set.

Take care, Craig
 
cdent said:
Great knife Steve. I wouldn't be surprised if your customer decides on a matched set.

Take care, Craig
Click to expand...

Craig, That is funny you mentioned that. He is already talking about a 4" pairing knife to go along with this one if he likes the knife...

Steve
 
That knife is so beautiful, I don't know if I would have the heart to use it... Ok, to be honest I'd use the heck outta' it! Great job.
 
"I fit the handle with a palm swell to the customers hand"
I am extremely curious about how you do this.
 
I like the blade shape very much, it is a useful pattern, but, for me, the bottom of the "s" curved bolster would work better if it was even with the choil/ricasso area, something more like this:



I also don't like a mix of heartwood and sapwood in wood handles....you can say it adds character, but I find it pretty danged distracting. I own blocks of wood with that feature, but purchased them extra long in order to remove that portion.

Other than that, I am intrigued to say the least.

Best Regards,

STeven Garsson
 
Lorien said:
"I fit the handle with a palm swell to the customers hand"
I am extremely curious about how you do this.
Click to expand...

I had the luxury of this customer coming to my shop when he placed his order. While ha was here I took drawings of his right hand, both open and closed for size. I then had him lightly squeeze a piece of modeling clay with his right hand, in the typical position and style he holds a chef's knife.
After the clay hardened, I cut it lengthwise to give me a right and left handle scale. I then used the clay as a visual reference while grinding the knife handle to shape.
 
Hey Steven, How have you been since I saw you at Blade??

Thanks for the comments.
I generally don't care for the sap wood either. But in this case, the customer actually picked out the wood and wanted as much of the sap wood left in it as I possibly could. He really liked and wanted the contrast. Since he was writing the check, it has sap wood!! :)

By the way... I am glad I have finally intrigued you!!!!!!!!!

Steve
 
Steven Kelly said:
Hey Steven, How have you been since I saw you at Blade??

Thanks for the comments.
I generally don't care for the sap wood either. But in this case, the customer actually picked out the wood and wanted as much of the sap wood left in it as I possibly could. He really liked and wanted the contrast. Since he was writing the check, it has sap wood!! :)

By the way... I am glad I have finally intrigued you!!!!!!!!!

Steve
Click to expand...

Been well, Steve, thanks for asking....congrats again on your JS.:thumbup:

Sure, if the customer requests it, you know as well as I, there is no accounting for individual choices!

It is hard to make a good chef's knife...I have work from Baldwin, Carter, Crowder, J.P. Holmes, Schempp, Phil Wilson and some pretty good production stuff, Shun and William-Henry, but am always looking for more.

If Devin Thomas Damascus Inc, would get on the stick would have another in the works by Tom Krein.

If you are at Josh's show, would be real anxious to talk to you about this.

Best Regards,

STeven Garsson
 
Like Steven, I am intrigued. I now feel somewhat limited with an 8" blade in the kitchen and would like something larger. This shape is reminiscent of Bob Kramer's knives, so you must be doing something right!

But otherwise, I think it looks great & well made. I agree with Steven that to grind this correctly is very hard.
 
Steven,

I will be at Josh's in June. I haven't missed one yet!! I look forward to visiting with you there..

Joss,

Thank you for even mentioning my name with Bob's. That is definitely great company!!
 
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