A 10" damascus chef with burl...

Salem Straub

Salem Straub

Joined
Oct 20, 2008
Messages
5,547
Here's a chef knife I finished not long ago. It's got a 10" blade with mild edge curve in the French style, at 2-1/4" tall at the heel. The edge is super thin at .008 before sharpening. The damascus is 160 layer ladder pattern in CruForgeV and 15N20. The handle is of mortised-tang construction, in stabilized black ash burl with SS/G10/SS spacers and stabilized ebony bolsters. Overall weight is 8 oz.

Enjoy! Critiques solicited.

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Oh yes...beautiful!! I would so enjoy preparing in the kitchen with this fine knife!
 
Good to hear from you Salem. Thats a nice piece from tip to butt but that steel is sweet. Love me some ladder pattern and that is very well done.
 
Thanks guys! What's up Darrin! I did not kitchen test this one, as it went right away to a customer. I do however use another 10" chef form the same billet with similar edge geometry- and it's great. My wife and I used it for 6 months while we ran a cafe downtown- I realized one time that I'd not sharpened it in nearly three months, and upon asking, neither had she- and it still aggressively cut tomatoes. The vanadium carbides in the cruforge do a great job. Plus, with an edge that thin, even a dull blade will cut relatively well...
 
Saved to "inspiration material" folder. It doesnt get much better than that. Great execution and design!
 
Wow, it's a really beautiful knife...really like it a lot! My personal preference is with a slightly lower tip though :thumbup:

Speaking of tip...is there something missing here? :confused:

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-Michael
 
Good eye! That came out in the sharpening... It was a leftover feature of me not wanting to grind the tip too thin before HT I believe.
 
I thought you weren't taking orders. She's an absolute beauty and I would certainly be interested in one if possible.
 
Thanks for the feedback!

Pete, I'm still finishing orders from before I quit customs... but I'll PM you about it.
 
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