a carver for the kitchen

butcher_block

butcher_block

Joined
Dec 6, 2004
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6,212
here are the quick pics of that latest iron wood slicer

the blade is CTS XHP at 61-62 and is 3/32 thick at the spine
the 13 inch blade is full flat ground and distal tapered with hand rubbed to 600 grit finish

the guard is tricolor gane (nic-silver brass and copper ) the collar is african blackwood then a nic-silver spacer followed bu ironwood burl all pinned tight with a nic-silver pin
i ll get more specs in the AM
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Very nice slicer Butch.
A quick question though.....
When the blade goes over a foot long, is it still considered a knife? or a sword?
Just wondering.
 
i think in the kitchen that over 15 inch is the cut but in the rest of the knife world maybe 12-13 inch :)
 
Very nice. Is there a chef's knife going with that?

I'm not familiar with the steel. Can you tell us more about it?
 
there is not a matching chef blade but it coudl be done (i have more of the wood and gane)

the steel is one that is being marketed more so latley made by Carpenter steel
it is a PM grade using the 3rd gen powder tec and is kind of liek a mix of D2 or 440c there goal was stainless steel with really find grain and good chip resistance at maderate hardness (i have no problem at even 62 in the kitchen and may push if a bit higher next time)
they wanted to offer a knife steel with great edgte holding that does not rely on piles of alloy and the problems it can have in end user sharpening

for me its a no brainer in use as it takes a extremely fine edge and thats what i am after in the kitchen knives and more so i cant wait to get my hands on a bit thicker stock to see how it fairs for straight razors (should be agreat deal better then the cpm154 i had been using as far as smooth feel on the face)
 
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