a new kitchen profile

J

Jeremy Horton

Joined
Oct 1, 2007
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Sweet! :thumbup:

Momma will be very happy!
 
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Looks good man! I have a few square ft of .0625 CPMS35VN in as well. I think they will be perfect for kitchen knife applications. Should also make great filet knives as well. :thumbup:
 
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One thing I really like on my kitchen knives if you grind them chisel: bevel on the left side of the blade when held in the hand. That way, when held in my right hand and slicing down, if the knife drifts at all, it goes AWAY from my off-hand fingers!

Believe it or not, I worked in a restaurant where the wait staff used a serrated bread knife that was the beveled on the wrong side, and 3 of them got really bad cuts before we realized that it drifted right into their fingers.
 
tomthebaker said:
One thing I really like on my kitchen knives if you grind them chisel: bevel on the left side of the blade when held in the hand. That way, when held in my right hand and slicing down, if the knife drifts at all, it goes AWAY from my off-hand fingers!

Believe it or not, I worked in a restaurant where the wait staff used a serrated bread knife that was the beveled on the wrong side, and 3 of them got really bad cuts before we realized that it drifted right into their fingers.
Click to expand...

I just need simple shit I don't have to think or worry about - I like my fingers :eek:
 
Nice looking knife. I used to be a chef and that would be exactly what I would want as my main knife. It reminds me of my old workhorse "wide blade" chef's knife I had, it will do everything and the width makes it really nice to use as a "shovel" to pick up what you slice and put it where you need it. I used to use a standard chef's knife and a chinese cleaver until I had it.
 
i got 2 profiled,, hardened and 2 tempers yesterday,, one more today,, i am really liking the CpmS35vn right now,, its very ridgid,, and tough even at that thickness,, stayed pretty straight thru 2000 degree cycle.. pretty hardcore at 1/16th
 
Jerm- I speak with experience. A 2" + wide blade at the heel with prevent the knuckles form hitting the cutting board. You can use a narrow blade if the handle slants upwards. A round spine will not bite into the hand if the user chokes up on the blade.
 
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