Anyone interested in a chef's knife "kit" trade?

Joined
Feb 4, 1999
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5,786
Here's the deal: for a long time I've used almost nothing in the kitchen other than a Spyderco Santoku. Nice knife, but I want a real chef's knife. Any of you guys interested in a trade? As a part-timer I can obviously deal with just a heat-treated blade and slap my own scales on the puppy, do some of the finish work, etc. I have some production knives or could trade a custom for it. I don't know, just a thought! Thanks in advance! On a side note, if you could care less about hooking me up with a good kitchen knife, can you recommend a production knife for me to look at? BTW, I'm looking for probably an 8-10" blade, closer to 10", I think.
 

Daniel Koster

www.kosterknives.com
Knifemaker / Craftsman / Service Provider
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Oct 18, 2001
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20,978
I'm confused as to what you're asking for......:confused:

Are you looking for a large chef's knife?


If you think you can go for one made of 1/16" thick L6, I'll be happy to work something out with you.
 
Joined
Feb 4, 1999
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Sorry, it isn't very clear, is it!? I'm looking for a chef's knife or just the heat treated/partially finished blade that I can finish, handle, etc. I'd trade whatever for it. 1/16" is really thin for what I need. I'm looking for a traditional type of chef's knife, like 3/16" stock, probably? A 10" 1/16" blade would be a great sushi knife, though!
 

Daniel Koster

www.kosterknives.com
Knifemaker / Craftsman / Service Provider
Joined
Oct 18, 2001
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20,978
3/16".....yikes! :eek:


some folks gripe about my 1/8" kitchen blades.....too beefy and not slicey enough....maybe now I'll threaten them with 3/16"....HA!

FWIW, my 10" chef's knife is right around 0.08"-0.09"


Sorry, Steve.....no blanks here....

Anybody else?
 

Stacy E. Apelt - Bladesmith

ilmarinen - MODERATOR
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Aug 20, 2004
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Chiro,I've got a batch of chef blades getting ready for the to send to D"Alton Holder for HT.I would be glad to work out a swap.I use 3/16 ATS-34.Small chef is 7" and large is 10".Send me an e-mail and we'll figure this out.I also make sushi knives and Japanese chefs knives. - Stacy
 
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Nov 23, 2003
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Hey Chiro---I live pretty darn close to you, and if you want one that bad, I'll help you make it, just come on down.
 
Joined
Feb 4, 1999
Messages
5,786
Jason, yes, with the exception of 3 limitations:
1) I do 95% of my work with hand tools. It takes me hours and hours of hard physical work to grind the bevels on a 3-4" blade in 1" wide 1/8" stock, so you do the math.

2) I don't have the stock available and would have to order it.

3) I can't HT anything over 4-5" and then only 1084, 1095, O1, etc.
 
Joined
Dec 13, 2001
Messages
87
I wouldn't mind a little christmas present to myself ,and I've got a few different handle ideas i want to try out. Pop me an IM.
TIA
Jorge
 
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