- Joined
- Jan 27, 2008
- Messages
- 2,010
...ordered this set.
I made these two as "practice" pieces for a set of five that I'm working on for myself. The only difference being the slightly over-sized handles on this set designed to accommodate the customer's mammoth paws.
As I have before when using 52100 steel, I did the heat treat using the Coast Guard College's high tech electric oven to get the temps and times spot-on. I really like this steel although its a bastard to hand sand to 2500. I spent a lot of time getting a perfect fit on the habakis. They are also sealed onto the blade with some JB Weld.
This is the second time I've used Red Maple "onion burl" for a knife handle. I LOVE this stuff!! Hard, dense, and it takes an incredible finish. I picked up a large piece of this several years ago while on a road trip in The States and have had it laying around ever since. Just a month ago I was able to get another large piece of this stuff locally, but it'll be drying for quite some time yet. My photography skills, extraordinary as they are, are not good enough to capture the beauty of this wood. Its burl..... but without the eyes and with lots of chatoyance. The characteristic cracks that run throughout this wood were filled with brown-tinted epoxy.
Here's the facts:
Onion Burl Kitchen Set
Gyuto
Blade: 8" x 1 7/8" Aldo's 52100, flat ground w/ distal taper and 2500 grit hand rubbed finish. Forged copper habaki.
Handle: 4 3/4" Red Maple "onion burl" and ebony spacer with buffed bee's wax finish. Copper pin and 1084 steel bolster.
Usuba
Blade: 5" x 1 3/4" Aldo's 52100, straight blade flat ground w/ 2500 grit hand rubbed finish. Forged copper habaki.
Handle: 4 3/4" Red Maple "onion burl" and ebony spacer with buffed bee's wax finish. Copper pin and 1084 steel bolster.
Here's what passes for photos:
THE END
I made these two as "practice" pieces for a set of five that I'm working on for myself. The only difference being the slightly over-sized handles on this set designed to accommodate the customer's mammoth paws.
As I have before when using 52100 steel, I did the heat treat using the Coast Guard College's high tech electric oven to get the temps and times spot-on. I really like this steel although its a bastard to hand sand to 2500. I spent a lot of time getting a perfect fit on the habakis. They are also sealed onto the blade with some JB Weld.
This is the second time I've used Red Maple "onion burl" for a knife handle. I LOVE this stuff!! Hard, dense, and it takes an incredible finish. I picked up a large piece of this several years ago while on a road trip in The States and have had it laying around ever since. Just a month ago I was able to get another large piece of this stuff locally, but it'll be drying for quite some time yet. My photography skills, extraordinary as they are, are not good enough to capture the beauty of this wood. Its burl..... but without the eyes and with lots of chatoyance. The characteristic cracks that run throughout this wood were filled with brown-tinted epoxy.
Here's the facts:
Onion Burl Kitchen Set
Gyuto
Blade: 8" x 1 7/8" Aldo's 52100, flat ground w/ distal taper and 2500 grit hand rubbed finish. Forged copper habaki.
Handle: 4 3/4" Red Maple "onion burl" and ebony spacer with buffed bee's wax finish. Copper pin and 1084 steel bolster.
Usuba
Blade: 5" x 1 3/4" Aldo's 52100, straight blade flat ground w/ 2500 grit hand rubbed finish. Forged copper habaki.
Handle: 4 3/4" Red Maple "onion burl" and ebony spacer with buffed bee's wax finish. Copper pin and 1084 steel bolster.
Here's what passes for photos:
THE END
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