Chef Knife with Hamon

A C Richards

A C Richards

Joined
Apr 14, 2006
Messages
3,816
Here is a new chef's knife I just finished up. Blade is 11.75" W-2 tool steel with a nice hamon. The collar is 416 stainless, handle is double dyed and stabilized box elder burl with a stainless and copper mosaic pin to set it all off. OAL is 17" This knife is surprisingly light in the hand. The blade thickness is .155 at the ricasso. This will make someone a really nice Christmas present.


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Thanks for looking
 
So nice :thumbup:
The hamon appears so sweet :thumbup:
Great work, Chuck :)

mohd
 
Thanks all. Been using a few of the new processes for me like an actual collar rather than spacers. I appreciate all the comments.
 
That is really gorgeous. I haven't seen too many chef knives with blades that long, but I'm far from an expert in the area. And I love big knives, so it definitely works for me.

Roger
 
Very nice Chuck, as with all your work. I doubt that you remember but I met you at BAKCA show around 2006 or 2007. Seeing your work and talking to you then was real inspirational to me. Thanks!
 
The longer blade comes in handy for some cutting jobs. Watermelon for example really sucks when you only have a knife that will not go all the way through. But they also come in handy for everyday cutting jobs. A well shaped chefs knife can do just about anything a smaller knife can do. Oh and slicing a nice roast or turkey will be a breeze with this one.
 
Ray, I do remember you. You were and are a very talented maker. You have only gotten better over the years. Thanks for the compliment.
 
Thanks Mike, I kind of feel like I got some of my mojo back on this one. Been fighting some creative issues and it has taken about a year to really get things back on track.
 
Thats real sweet Chuck I love the hamon and how it starts right at the plunge cuts. and a chef knife with plunge cuts you do not see that ever day. very cool.
 
All I can say is WOW! I'd feel a little guilty getting it dirty. I think the Blade length is great, I have an antique Gustav Emil Ern with a 10.25 inch blade that I use in the kitchen every day........Scott
 
Thanks Dave and Scott. I like the plunge lines even on chef's knives. It just adds a little something.
 
A C Richards said:
Thanks Mike, I kind of feel like I got some of my mojo back on this one. Been fighting some creative issues and it has taken about a year to really get things back on track.
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Your telling me Chuck, I was lost and confused till I went and spent a couple days with Dave Lisch, he has mojo to spare. Glad you found yours again, now get back to work :D.
 
Yup got to get with it. Got 3 feathers on the bench. hope to have at least one done by the one day show on the 11th.
 
Thanks Don. You have helped me a great deal. I would have given up on Hamons without your guidance.
 
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