chef kitchen vegetable knife

[milesofalaska]

Chef kitchen vegetable knife. Overall 13 inches, blade 7 ½. Stainless steel slightly separated edge. Handle spaulted well patterned Alaska birch. Copper rivets. Nicely etched turnip on one side, carrot on the other. Etching deep and crisp. For a special person who likes to cook. Tried to keep the price down on this one. No metal guard, local wood and rivets, simple design. $160

This is a reworked antique blade. I made the handle, cut the tree, stabilized the wood. did the blade etc. Etch is deep and will not go away with polishing or use.

Best way to buy is from my web site using pay pal.

http://www.milesofalaska.net/Custom_knives/index.html
This item is the bottom of the page. Thanks for looking!

 

[Brew-Jitsu]

I love the etching. Very cool.

 

[milesofalaska]

Thanks for the compliment! Yes I thought etching some vegetables would make for a unique knife for someone who cuts a lot of vegetables at home or for a restaurant. I see now and then knife makers asking questions about etching. I have not had much response when I jump in the conversations. I may lack social skills, after spending all those years in the wilds! But if anyone has etching questions I'd be glad to share what I know, just email me. Miles

 

[chavez556]

Do you know what the steel is ?

 

[milesofalaska]

Hello Chavez. Unsure of exact steel. I am not an expert on all the kinds of steel. I have just 3-4 types I use myself when I make blades. It appears to be an exotic stainless. Meaning stainless with all the hardness qualities expected of high carbon. I use D2- the closest I come to stainless as stainless takes special conditions to harden yourself. I was pleased with the etch, as stainless is difficult to etch deep and crisp. The blade was owned and used by a chef for a long time when I acquired it and put a new handle on and reworked the blade. Guessing the chef would not have used it a lot or kept it if it was not good steel. Remember one reason the price is low for this kind of work is because the steel is unknown. The knife could easily have another $100 added on - I do sell some of this work in the $250 to $350 price range. I have a good reputation for accepting returns - offering refunds if anything I sell does not meet a customers needs. I feel the steel in this knife will hold up well when used as a chef knife.

 

[chavez556]

I Def enjoy the etch.

One thing I would take note is its hard to sell knives on this site if you do not know the steel.
I'm not hating at all, just trying to help.

Nick

 

[milesofalaska]

I Def enjoy the etch.

One thing I would take note is its hard to sell knives on this site if you do not know the steel.
I'm not hating at all, just trying to help.

Nick

Hello Nick
Thanks for the info on selling. I'm a maverick, rarely do things how others do. That works fine on my own site. Being a non conformist does not work everywhere! Ha! I'm experimenting on this knife, seeing if 'price' is an issue. Maybe not everyone has $350 for a good knife and for the art work. One way to reduce the price is to offer the art on steel I have not invested time and money in. I've also fooled with more effort in the steel, and no art work. The bottom line though is we are not going to get champagne on a beer budget. Something has to get sacrificed. Or maybe not. Make the best knives we can and ask top dollar. I still offer knives like that, and sell them. What do we offer to those feeling the economic depression? So what would your opinion be on what should get sacrificed? yes! My salary!

Had a conversation with a local blacksmith who agrees about any knife steel can make an excellent knife. More important then the steel is how the steel is handled. The simplest carbon steels commonly win the knife test contests when handled by good smiths. It's possible to ruin the best steel if handled improperly. I rarely personally care what kind of steel a knife is. I want to know how it handles. If someone wanted to know how many swipes this knife does on the brass rod test I can say 250 strokes, about 10 times what a factory knife does. My best custom blades get closer to 350 strokes, but cost a lot more, with triple tempers and cryo treatment etc. A lot of work goes into the best blades, I'm sure you know.

I do appreciate your time offering input and helps me figure out what to expect here on the forum. I thought there may be more then one group of people here with a variety of ways to skin the cat. A lot seems to have changed here over the past 5 years or so. Things in my life have changed as well! The main thing to me is to enjoy making knives, appreciate the various challenges.