CPM 154CM Chef's Knife finished in time for Christmas

[Chris Meyer]

Greetings everyone,

Here is a Chef’s Knife I just finished up for Christmas. I has a 9 inch CPM 154CM blade, with a tapered tang. This knife is destined for use in a restaurant kitchen, so I chose black linen Micarta and white G10 for the handle. My expectation is that the Micarta will hold up better than wood (even stabilized wood) under repeated use and cleaning. I sharpened this one on a Tormek, and I was quite pleased to get an edge that cuts free standing hair. I know the future owner, so I should be able to get feedback on how the knife performs under commercial conditions.





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[P. McKinley]

Chris - That's a proper looking chef's knife there. I do wonder about the jimping though?
The future owner will be quite proud to have that in his/her kit.

-Peter

 

[Matthew Gregory]

Wonderful lines and clean, man!!

 

[daizee]

Chris - That's a proper looking chef's knife there. I do wonder about the jimping though?

for zesting lemons!
That's a serious looking tool.

 

[tim37a]

I sometimes put my forefinger on the spine when using the tip to make a delicate cut. In that case, the jimping helps.

Tim

 

[Chris Meyer]

Thanks guys! I debated about the jimps, but decided they are much easier to apply before hardening, and can removed without too much trouble if necessary. I personally like them, but I must confess that I rarely do any cooking.

 

[stabber]

Nice work

 

[Kevin Jones]

Looks well done. Restaurant use will be a good test.