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- Jan 10, 2011
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These are from a batch of kitchen knives I'm working on. Both are made with 52100 ball bearing steel which is becoming very popular in kitchen cutlery recently.It use to only come in round bar form, but has recently become very popular in bar stock. I gave one of these to a local sushi chef to test and he was very happy with the knife and that one was heat treated to 60 RC.He says it keeps a very sharp edge for a long time and is easy to sharpen when time comes. These ones are both Bos heat treated an have cryo treatment to 61rc. I'm not sure if the cryo helps this steel, so I'm thinking of doing a side by side test. **Below is a quick word from Ed Fowler about 52100**
**My steel of choice is hand forged 52100 steel, the steel of ball bearings. Based upon extensive comparison shop testing and field evaluation I believe that when carefully forged and heat treated, this is the most versatile and dependable steel available to the knife industry.
The knives I make can cut with the best, demonstrate more than adequate strength (difficult to bend), will still flex to 90 degrees without cracking and are easy to sharpen with a simple pocket stone. **
The specs are- .090 at the spine,5.85" blade,1.75" tall and 10.15' total length
Handles - Dyed and stabilized green Oregon maple burl w/ brass pins , black g10 under white liner and jade ghost g10 w/mircata pins
Finish- 320 grit handrub finish
Grind- High flat grind brought to .006 at the edge. They also both have a distal taper, which gives the knife a nice flex where it needs to be flexible
I also put some jimping at 2 major contact points on the Oregon maple burl knife. I tried it out and it gives a nice added grip.
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**My steel of choice is hand forged 52100 steel, the steel of ball bearings. Based upon extensive comparison shop testing and field evaluation I believe that when carefully forged and heat treated, this is the most versatile and dependable steel available to the knife industry.
The knives I make can cut with the best, demonstrate more than adequate strength (difficult to bend), will still flex to 90 degrees without cracking and are easy to sharpen with a simple pocket stone. **
The specs are- .090 at the spine,5.85" blade,1.75" tall and 10.15' total length
Handles - Dyed and stabilized green Oregon maple burl w/ brass pins , black g10 under white liner and jade ghost g10 w/mircata pins
Finish- 320 grit handrub finish
Grind- High flat grind brought to .006 at the edge. They also both have a distal taper, which gives the knife a nice flex where it needs to be flexible
I also put some jimping at 2 major contact points on the Oregon maple burl knife. I tried it out and it gives a nice added grip.
