G L Drew
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 3, 2005
- Messages
- 4,738
Stock removal from 1/8 inch thick 1095 high carbon steel. I use 1095 for most of my kitchen knives because it holds a good edge, is easy to sharpen and in my opinion just slices better than most steel.
Flat with a very slight convex grind
Rosewood handle with black Micarta spacers
Overall length: 13 inches
Blade: 8 inches
Depth of the blade at the index forger is 1 1/2 inches (that should keep your knuckles off the cutting board)
The blade has a nice taper to the tip. I saw Julia Child filet an anchovy with a blade profiled like this.
I rounded the top of the spine for folks that like to choke up on the handle with part of the hand over the spine.
SOLD delivered within the US and includes PayPal fees. My Email and PayPal address is gldrewknives@gmail.com
IMG_6539 by Gerald Drew, on Flickr
IMG_6540 by Gerald Drew, on Flickr
IMG_6545 by Gerald Drew, on Flickr
IMG_6542 by Gerald Drew, on Flickr
IMG_6541 by Gerald Drew, on Flickr
Flat with a very slight convex grind
Rosewood handle with black Micarta spacers
Overall length: 13 inches
Blade: 8 inches
Depth of the blade at the index forger is 1 1/2 inches (that should keep your knuckles off the cutting board)
The blade has a nice taper to the tip. I saw Julia Child filet an anchovy with a blade profiled like this.
I rounded the top of the spine for folks that like to choke up on the handle with part of the hand over the spine.
SOLD delivered within the US and includes PayPal fees. My Email and PayPal address is gldrewknives@gmail.com
IMG_6539 by Gerald Drew, on FlickrIMG_6540 by Gerald Drew, on FlickrIMG_6545 by Gerald Drew, on FlickrIMG_6542 by Gerald Drew, on FlickrIMG_6541 by Gerald Drew, on Flickr
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