CPM S35-VN Chef's Knife

[Chris Meyer]

Greetings everyone,

Here is a CPM S35-VN Chef's Knife that I made for my wife for Christmas 2013. (I just got around to taking a few pictures of it.) The steel is from Aldo, the scales are natural Micarta, and the pins are titanium. The blade is about 6 inches long. It's nothing fancy, but my wife likes and uses it. (She won't use any of the carbon steel kitchen knives I've made, because she is afraid the might rust.)

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[spyderco lover]

Wow that is gorgeous, great job! How does S35-VN perform being so thin behind the edge? I know it's a tough steel it's just not one I've ever seen in a chef's knife before!

 

[Alberta Ed]

That's a beauty. How much?

 

[Chris Meyer]

Wow that is gorgeous, great job! How does S35-VN perform being so thin behind the edge? I know it's a tough steel it's just not one I've ever seen in a chef's knife before!

Thank you. The blade took a very keen edge and has held up well so far. My wife knows that the thin blade was not designed for chopping bones and such, so she hasn't been abusing it. I should have mentioned that I had the Paul Bos Heat Treating heat treat and cryo the blade.

That's a beauty. How much?

Thanks Ed. This one was a gift for my wife, so it's not for sale.

 

[tim37a]

What Rc did Paul Bos hit? How long does the edge last - days, weeks, ...?
Tim

 

[Chris Meyer]

Tim,

When I send blades to Bos Heat Treating, I generally just tell them my intended purpose for the knife and let them decide on the best Rockwell. I'm sure they told me what the Rc was, but I don't recall the number. (I had the blade heat treated in 2012, it just took me until 2013 to actually finish it.)

As for the edge holding; my wife has used the knife frequently since Christmas, and she has yet to complain that it needs re-sharpening. Your question prompted me to check the blade just now. I don't see any chips or flat spots on the edge, so it seems to be holding up well.