- Joined
- Jun 10, 2008
- Messages
- 158
I didn't realize that the rules had changed for the forum--that multiple listings per day are no longer allowed. So, since this listing was moved into a thread w/o a descriptive title for it, I'm breaking it out into its own thread but doing so in compliance with the new rules.
I'm continuing to make a few hunting or EDC knives, but my focus has shifted to knives for food preparation. The logic is that everyone can use a kitchen knife for its INTENDED purpose every day, but very few people can use and enjoy their hunting knife--as it was designed to be used--on a daily basis.
This knife is a design I've been working on, adjusting, testing, and improving for the last nine months. The 1095 blade is 2" deep at the widest and the 8.5" long, and is heat treated to a 59-60 rc. It is .100" at the spine in front of the handle and has a distal taper as well as a very slight convex to the edge. The knife is designed as an 'all-purpose' chef knife that's not too thin to be overly delicate, but thin enough to be an almost magical feeling slicer. The thickness behind the edge on this one is .009" and the blade has been sharpened on Japanese waterstones to a very useful 4000 grit edge. Also, the blade is thinly coated with lacquer for shipping. I'd recommend using some acetone or lacquer thinner to remove the coating before use.
The handle is made of clear Ironwood. There is plenty of detail and shimmer close up, but from across the room it still looks clean. The pins are 5/16" solid 416 SS.
This is the fifth version of its design and I'll be making more of this pattern. The profile is finally mature. One of the comments Loveless has about his own work is that it's "...almost classicly simple." As a maker, that simplicity is something I'm trying to honor. I'm really happy with how the design looks and feels, and I hope you think so too.
Price is $250 + $10 shipping/paypal in the continental US. Please inquire about international shipping before putting your hand up for it.
Thanks for looking, and please let me know what you think.
-Patrick
www.pkbhandmade.com
I'm continuing to make a few hunting or EDC knives, but my focus has shifted to knives for food preparation. The logic is that everyone can use a kitchen knife for its INTENDED purpose every day, but very few people can use and enjoy their hunting knife--as it was designed to be used--on a daily basis.
This knife is a design I've been working on, adjusting, testing, and improving for the last nine months. The 1095 blade is 2" deep at the widest and the 8.5" long, and is heat treated to a 59-60 rc. It is .100" at the spine in front of the handle and has a distal taper as well as a very slight convex to the edge. The knife is designed as an 'all-purpose' chef knife that's not too thin to be overly delicate, but thin enough to be an almost magical feeling slicer. The thickness behind the edge on this one is .009" and the blade has been sharpened on Japanese waterstones to a very useful 4000 grit edge. Also, the blade is thinly coated with lacquer for shipping. I'd recommend using some acetone or lacquer thinner to remove the coating before use.
The handle is made of clear Ironwood. There is plenty of detail and shimmer close up, but from across the room it still looks clean. The pins are 5/16" solid 416 SS.
This is the fifth version of its design and I'll be making more of this pattern. The profile is finally mature. One of the comments Loveless has about his own work is that it's "...almost classicly simple." As a maker, that simplicity is something I'm trying to honor. I'm really happy with how the design looks and feels, and I hope you think so too.
Price is $250 + $10 shipping/paypal in the continental US. Please inquire about international shipping before putting your hand up for it.
Thanks for looking, and please let me know what you think.
-Patrick
www.pkbhandmade.com
