Chef Knife in CPM S35VN

TK Steingass

TK Steingass

Knifemaker - Buckeye
Knifemaker / Craftsman / Service Provider
Joined
Oct 16, 2010
Messages
5,661
I really like Chef's knives - I guess it's because I can use them year-round. This is one I'm going to hate parting with. All comments welcome.

.090" CPM S35VN stock
HT to Rc 60-61
13" OAL
8" Flat ground blade
Stabilized Mammoth Ivory Scales
Tapered tang with black G-10 liners
Pinned/soldered dovetail bolsters
Thumb serrations on top of spine/bolsters
Stainless furniture
Hand rubbed satin finish


 
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Mr. Steingass, I've been watching your knives for a long time and as an old time maker since 76, You simply amaze me with whatever knife you build. You make them like we use to back in the 70's an 80's classy with style an tapered tang an a guard attached. You are my type of knife maker Sir an proud you do such great quality work. God Bless Brother.
 
joebonny said:
Mr. Steingass, I've been watching your knives for a long time and as an old time maker since 76, You simply amaze me with whatever knife you build. You make them like we use to back in the 70's an 80's classy with style an tapered tang an a guard attached. You are my type of knife maker Sir an proud you do such great quality work. God Bless Brother.
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Joe: What a nice compliment - thanks very much Sir. :)
 
Nice work, the dove-tailed bolsters are particularly nice as is the tapering of the tang.
Good looking ivory as well.
 
As a professional chef I would be proud to showcase that knife in any of my kitchens. Gorgeous knife!
 
Kevin Jones said:
Nice work, the dove-tailed bolsters are particularly nice as is the tapering of the tang.
Good looking ivory as well.
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Thanks Kevin - I don't usually make bolstered knives - the alignment of the bolsters on top and bottom was a concern, but they aligned perfectly. Nothing looks worse than bolsters out of alignment. The ivory was a challenge - they just barely fit the handle. I had to compound cut them to make them fit. I'd been saving the ivory for about three years for the right knife.
 
Great looking ergonomics and blade shape.

Personally I would omit the thumb serrations. I think it would hot spot when using a pinch grip. And if you aren't doing so I suggest smoothing the edges on the spine of the blade.
 
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