I'd be scared to cut into a nice SanMai blade. But then, you've shown your obvious skill with think like the kitchen 16. So you should have nothing to fear.
I, on the other had, just got through with the initial blade prep, taking off the tooling marks and scale or whatever is left behind after the coating comes off:
Don't know that I'm going to take it to full mirror because I'm not going to leave it shiny. But I will at least put some time into getting it even.
Scales and liners are clamped and curing. Hopefully initial pics tomorrow.
I do want to note, the first couple times I used my brand new 11 I thought the handle felt small, and the blade wide. Is was certainly usable, but didn't feel as "right" as my 24, 16, or FF KE Bushie. Last night, I used my new 15 without scales for most of the debarking. A couple fingers started to feel hot spots. I switched to the trainling-point, choiled "151" 11 mod - and it felt like an extension of my hand. It's still just a 3 finger knife, but they all have a place to go and it just melts into my palm. Truly, it's the first knife I've felt I could keep and use without scales. But I'm going to make some thin ones anyway, just to see if I can make it even better.
Thanks for looking.
- Tom