Chef Price SOLD

G L Drew

G L Drew

Knifemaker / Craftsman / Service Provider
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Joined
Feb 3, 2005
Messages
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I forged this from 1095 high carbon steel and heat treated to Rc 58-60 with a fine grain structure throughout the blade. I like 1095 in my own kitchen knives because it holds a good edge and can be brought to a scary sharp edge with a few swiped on a steel. In my humble opinion this steel just slices better than a lot of others, especially many stainless steels. I have tapered the tang and rounded the spine.
The grind is a very slight convex
Professionally stabilized and dyed figured spalted maple handle. Dishwater safe.
Overall length: 11 3/4 inches
Blade: 7 1/4 inches long and slightly under 1/8 inch thick at the index finger tapering to the point.
Blade depth: 2 inches at the index finger
SOLD. delivered within the US. My PayPal and email address is gldrewknives@gmail.com


IMG_5564 by Gerald Drew, on Flickr
IMG_5562 by Gerald Drew, on FlickrIMG_5561 by Gerald Drew, on FlickrIMG_5563 by Gerald Drew, on FlickrIMG_5566 by Gerald Drew, on FlickrIMG_5567 by Gerald Drew, on FlickrIMG_5570 by Gerald Drew, on Flickr
 
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I would buy this instantly but I am not a fan of bolster sadly as they can be annoying in the future. But beautiful work nonetheless.
 
The bolster at the choil you know. The thing where the blades comes into the handle but instead of having left over stock from the steel blank you have 100% edge. Resharpening is easier without bolster and eventually you run into the problem having to remove the bolster to close the gap when you have resharpened it many times. Many knife enthusiasts try to avoid bolstered knifes for said reason.

AntDog said:
What bolster?
Click to expand...
 
Mr. Drew,
Knife arrived this morning. Looks great and feels great in the hand.
Thanks

https://imgur.com/a/8Wabz7e
8Wabz7e
 
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