Dawkind
Platinum Member
- Joined
- Apr 3, 2000
- Messages
- 13,032
.......well, that's what I'm using it for anyway. 
Chris, aka Knifemaker87, is an up-and-coming young knifemaker/Rocket Scientist on these very Forums and this is his first knife with bolsters and laynard hole, too, I do believe.
Chris has made dramatic improvments with his knives in just the past few months and he wanted me to have this one to use and try out. It has become my wife's favorite because of the way it handles for her.....a little smaller than the larger two and a nice, fine point.
The steel is 01 so, since it oxidizes quite readily in a wet kitchen-type environment and had already done so a little bit, I took the liberty of cold-blueing it and also ground a small choil at the root of Chris' plunge grind....just a personal preference when sharpening.
This thing is flat-ground and has just about perfect edge geometry with virtually no secondary bevel. I touched it back up on my Tri-Hone after blueing and carding the blade several times and there is nothing but a gleam along it.....like a freakin' scalpel. :thumbup:
This is one of those that needs no slicing action.......just touch and push right through.......almost like magic.
It's in good company with the other knives that my wife and I use daily in our kitchen....Kershaw/Onion Shun w/'Buy Brown' kydex, Koster, Lamey, Moss and Krein.
Chris, aka Knifemaker87, is an up-and-coming young knifemaker/Rocket Scientist on these very Forums and this is his first knife with bolsters and laynard hole, too, I do believe.
Chris has made dramatic improvments with his knives in just the past few months and he wanted me to have this one to use and try out. It has become my wife's favorite because of the way it handles for her.....a little smaller than the larger two and a nice, fine point.
The steel is 01 so, since it oxidizes quite readily in a wet kitchen-type environment and had already done so a little bit, I took the liberty of cold-blueing it and also ground a small choil at the root of Chris' plunge grind....just a personal preference when sharpening.
This thing is flat-ground and has just about perfect edge geometry with virtually no secondary bevel. I touched it back up on my Tri-Hone after blueing and carding the blade several times and there is nothing but a gleam along it.....like a freakin' scalpel. :thumbup:
This is one of those that needs no slicing action.......just touch and push right through.......almost like magic.
It's in good company with the other knives that my wife and I use daily in our kitchen....Kershaw/Onion Shun w/'Buy Brown' kydex, Koster, Lamey, Moss and Krein.
