- Joined
- Jan 12, 2011
- Messages
- 88
Greetings Everybody,
...Well I was thinking of this idea for a little while.
Sort of inspired by the tactical world a bit with all the black-on-black knives, or sometimes called "Murdered-Out" a term that I think comes from the hot-rod car Mod. world.....
.....................but that, I surely could not use to describe any sort of kitchen knife.
BECAUSE...
As morbid as it may seem, and not to fly in the face of the "tactical world"
but ask any judge or homicide cop, and find that, most stabbings are done by a boning knife or some sort of crappy kitchen knife! So calling these Murdered-Out just did not seem cool.
BUT I DIGRESS. & went with the Black Caviar caveat, just cuz' it sounded more food-related.
__________
........SO
I wrote a bit about they older Alsace Style Handles on my Blogger Blog some years ago
and more recently on my new Website BLOG where i made a few more of these style handled knives.
Here in Black paper Micarta with 52100 carbon steel blade, this is the first French knife bladed knife with this style handle I have created.
This style Handle was generally seen with a butcher or utility style blade, but I do know that some with the pointy French knife blade shape have existed, but just try to find an image of one....it's not easy!
Here, my version had taken away the three rivet construct, opting for a stick tang build with no pins and featuring a forced patina.
Using mustard and a Q-tip with some of the cotton torn off, over and over, to build this look up on the blade and....man did this take TIME!
........but the idea was to sort of mimic the idea of "Black Caviar"
OAL is 12.25" with a handy size blade of 7 & 1/8" and just shy of 2" wide.
A really cool knife that feels amazing in the hand and actually is more comfortable in the 'pinch grip' than it looks.
And will be a fantastic performer with it's sweet thin convex blade geometry.
_________________
Next is a super sweet little one-off creation that was inspired by the Japanese Kiritsuke blade-shape, but compressed into a smaller utility knife package.
This one with the same blade steel and forced patina-application, and featuring some exhibition-grade Ebony.
This handle shaped in a way near at the butt, that I have considered when shaping my version of the Japanese Wa handle, leaving it sort of blunt at the bottom-portion, not completing the obtuse angle as can be seen on the knife above in one of the images posted.
Leaving that little bit while shaping never looked quite right on other knives of mine, but on this knife it really works.
OAL on this one is if I remember right is about 11" with a 5.75" blade.
Anyhow, Lots of writing and now for a few images.
Thanks for looking.
The Black Caviar French is Live on my website now for sale, and the Kiritsuke Utility will be landing at Eatingtools in the next week or so.
-DON
Handle differences on my Classic French Utility and This Kiritsuke Utility
Thanks for looking!
...Well I was thinking of this idea for a little while.
Sort of inspired by the tactical world a bit with all the black-on-black knives, or sometimes called "Murdered-Out" a term that I think comes from the hot-rod car Mod. world.....
.....................but that, I surely could not use to describe any sort of kitchen knife.
BECAUSE...
As morbid as it may seem, and not to fly in the face of the "tactical world"
but ask any judge or homicide cop, and find that, most stabbings are done by a boning knife or some sort of crappy kitchen knife! So calling these Murdered-Out just did not seem cool.
BUT I DIGRESS. & went with the Black Caviar caveat, just cuz' it sounded more food-related.
__________
........SO
I wrote a bit about they older Alsace Style Handles on my Blogger Blog some years ago
and more recently on my new Website BLOG where i made a few more of these style handled knives.
Here in Black paper Micarta with 52100 carbon steel blade, this is the first French knife bladed knife with this style handle I have created.
This style Handle was generally seen with a butcher or utility style blade, but I do know that some with the pointy French knife blade shape have existed, but just try to find an image of one....it's not easy!
Here, my version had taken away the three rivet construct, opting for a stick tang build with no pins and featuring a forced patina.
Using mustard and a Q-tip with some of the cotton torn off, over and over, to build this look up on the blade and....man did this take TIME!
........but the idea was to sort of mimic the idea of "Black Caviar"
OAL is 12.25" with a handy size blade of 7 & 1/8" and just shy of 2" wide.
A really cool knife that feels amazing in the hand and actually is more comfortable in the 'pinch grip' than it looks.
And will be a fantastic performer with it's sweet thin convex blade geometry.
_________________
Next is a super sweet little one-off creation that was inspired by the Japanese Kiritsuke blade-shape, but compressed into a smaller utility knife package.
This one with the same blade steel and forced patina-application, and featuring some exhibition-grade Ebony.
This handle shaped in a way near at the butt, that I have considered when shaping my version of the Japanese Wa handle, leaving it sort of blunt at the bottom-portion, not completing the obtuse angle as can be seen on the knife above in one of the images posted.
Leaving that little bit while shaping never looked quite right on other knives of mine, but on this knife it really works.
OAL on this one is if I remember right is about 11" with a 5.75" blade.
Anyhow, Lots of writing and now for a few images.
Thanks for looking.
The Black Caviar French is Live on my website now for sale, and the Kiritsuke Utility will be landing at Eatingtools in the next week or so.
-DON
Handle differences on my Classic French Utility and This Kiritsuke Utility
Thanks for looking!
