Chefs Knives anyone???

stephanfowler

stephanfowler

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Broadening my horizons a bit, I've always wanted to make some chefs knives but wanted to wait until I felt I had a really good handle on my HT as there is NO room for error with these puppies.

I used 52100 to get a little better stain resistance than 1084 or W2 would offer.
They are only the second and third knife I've ever done without Hamon.

I made both of them EXTREMELY thin, they cut so smooth it's unreal.
I've been using a five star Henkels since I was a line cook in college and it's a joke compared to these bad boys.


I plan on doing some french pattern knives next


Price includes shipping, does NOT come with a sheath.



Chef’s Knives

First we have a 8″ Santoku style Chefs knife

Full hardened 52100 blade tempered to 58/59 RC

Caramel Micarta Handle (lightly antiqued)

.180″ thick spine at the bolster. A VERY thin chefs knife.

Weighs 10.3 oz

Balance point is 1/2″ in front of the bolster.

micarta-santoku.jpg



Price $200



Second is another 8″ Santoku style Chefs knife

Full hardened 52100 blade tempered to 58/59 RC

Cocobolo Handle

.190″ thick spine at the bolster. A VERY thin chefs knife.

Weighs 9.8 oz

Balance point is in the bolster

cocobolo-santoku.jpg


Price $250
 
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Very nice knives.

Being a Chef for 22 years I would like to mention that cooks and chefs have a thing for shiny things and sometimes other peoples shiny things!

One of those in a big kitchen would be "gone" on day 1 unless you had it in a kydex sheath attached to your apron lol!
 
cheftothestars said:
Very nice knives.

Being a Chef for 22 years I would like to mention that cooks and chefs have a thing for shiny things and sometimes other peoples shiny things!

One of those in a big kitchen would be "gone" on day 1 unless you had it in a kydex sheath attached to your apron lol!
Click to expand...

very true that

:):)

I have been known to bend kydex on occasion....
 
Got MUCH better pictures from my brother yesterday so I replaced the pitiful ones I took

also, got EXACT weights on each knife

the Micarta handled knife is 10.3 Oz

the Cocobolo handled knife is 9.8 Oz
 
Very much looking forward to the "french pattern" knives you are doing next. I have often wished my quite old french style knives could be done in 52100, I have always preferred the lower height thinner french styles over the bulkier german style chefs knives and since I am retired I wont have to worry about the kitchen rats stealing my good stuff. Please post them when you have some, a 10 inch blade would be nice as well.
 
I have repriced these at:

Micarta Handle - $200.00

Cocobolo handle - $250.00

due to some market research and helpful input from friends.

Thank you very much for looking.
 
petah said:
200 is a steel compared to what I spent on my last carbon Santoku.
Click to expand...

And think, I can even ship to Canada ;););)

I had someone ask in a different thread if 52100 is a good steel for Kitchen knives. I pointed out that it is Bob Kramer's preferred Steel for plain carbon knives.
I think that's rather a ringing endorsement.
 
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