BBQ slicer all dressed up

butcher_block

butcher_block

Joined
Dec 6, 2004
Messages
6,212
jsut finished
13 inch blade of cpm154 hand sanded to 600 grit
copper fittings with 5400 year old bog oak spacer and ink line spalted maple burl handle
over all length 18.25 inch
thanks for looking any feedback is welcome

dsc04327sm.jpg

dsc04331sm.jpg

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i was up a few years back but not in a while (miss hanging out with some of the PA guys )
thanks BTW for taking the time to have a peek at my knife
 
butcher_block said:
jsut finished
13 inch blade of cpm154 hand sanded to 600 grit
copper fittings with 5400 year old bog oak spacer and ink line spalted maple burl handle
over all length 18.25 inch
thanks for looking any feedback is welcome

dsc04327sm.jpg

dsc04331sm.jpg

dsc04329sm.jpg
Click to expand...

Man your good.
I love that knife
Much Respect from Texas.
 
Some places in Argentina for testing that wonderful knife:

Just for few friends:
argentine bbq flor de asado.jpg
Long test:
asador.jpg
Wonderful piece:
bondiola.jpg
May be is too small
pechito.jpg


If you want know more about asado (Argentine bbq) Locosxelasado means Mads about BBQ
please here it is: http://www.locosxelasado.com
 
thanks
i got a long one on the bench with a clipped tip that i ll be working on next week but i dont think i ll be dressing it up this far (less it ends up ordered that way )
 
Your slicers have always fascinated me. This one is truly spectacular.
 
Beautiful piece
Geometry looks perfect

you should be proud

can you talk about the heat treat?
 
sure i can talk HT
i have a even heat kiln (computer controlled) a 20L LN tank i quench between 6x18x1 inch Al plates and when its all said and done with quench cryo and duel tempers im right at 62-63 RC hardness and still fairly tough
keeping 3/32 thick cpm154 straight whe quenching is much better when done in the plates and since i can pull aobut 1500f off the blade in about 7 sec its way faster then the air cooling that the steel calls for so i know i about as close to max hardness on quench as one is likly to get. i get the blade out about 500f still in it and take the foil pouch off to double check for straightness and let air cool to room temp. before any tempers i do cryo over night in the AM i start my tempering cycles and start picking out handle options (less they are orderes )
 
butcher_block said:
thanks
i got a long one on the bench with a clipped tip that i ll be working on next week but i dont think i ll be dressing it up this far
Click to expand...
I would be willing to donate handle material to keep that from happening.
Your knives are too nice not to dress them up a bit.
BTW: Beautiful slicer Butch.
 
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