- Joined
- Dec 5, 2005
- Messages
- 27,652
Well, hello there!
This kitchen knife model is called 'Colibri'. This one is made from AEB-L razor steel, with a cryogenic quench for maximum radness. The handle is locally sourced yew, (that I stained) which has been in storage for 20 years or more. The ferrule and pin are both 6Al4V titanium. This particular knife was ordered by a local politician who is moving on into federal politics, and I wanted to make it from material native to her home here, so that when she's in the nation's capital, she can bring her knife and always have a reminder of her home town.
I really enjoy making kitchen knives; although there are some general guidelines, there is a lot that's open to interpretation- particularly with handle design. I've made a little over a half dozen kitchen knives, and with every new crack at it, my handles seem to be getting weirder and weirder. This one is certainly a departure from the normal! But, to my way of thinking, weird shouldn't get in the way of utility, particularly when it comes to tools, so I restrained myself with 'just weird enough to work'. The handle is designed for multiple ways of holding it, and try as I might, I could not get my knuckles to hit the cutting board. It's very nicely balanced when using it in a pinch grip, with the thumb and index finger forward of the handle.
I'm currently working on a storage box for this knife, so I'm post that up when done. And a saya, of course, in leather. Also, I'll make sure I post the specifications as well.
Thank you for taking the time to check out my work I look forward to any questions or comments you might have.
This kitchen knife model is called 'Colibri'. This one is made from AEB-L razor steel, with a cryogenic quench for maximum radness. The handle is locally sourced yew, (that I stained) which has been in storage for 20 years or more. The ferrule and pin are both 6Al4V titanium. This particular knife was ordered by a local politician who is moving on into federal politics, and I wanted to make it from material native to her home here, so that when she's in the nation's capital, she can bring her knife and always have a reminder of her home town.
I really enjoy making kitchen knives; although there are some general guidelines, there is a lot that's open to interpretation- particularly with handle design. I've made a little over a half dozen kitchen knives, and with every new crack at it, my handles seem to be getting weirder and weirder. This one is certainly a departure from the normal! But, to my way of thinking, weird shouldn't get in the way of utility, particularly when it comes to tools, so I restrained myself with 'just weird enough to work'. The handle is designed for multiple ways of holding it, and try as I might, I could not get my knuckles to hit the cutting board. It's very nicely balanced when using it in a pinch grip, with the thumb and index finger forward of the handle.
I'm currently working on a storage box for this knife, so I'm post that up when done. And a saya, of course, in leather. Also, I'll make sure I post the specifications as well.
Thank you for taking the time to check out my work I look forward to any questions or comments you might have.
