- Culinary Set - complete-

[Fred.Rowe]

I
The steel is W2. The blades were fully hardened then they were set, edge down, in wet sand and stress relieved along the spine and tang. Two tempers at 435.

Handle materials: Green dyed maple, jade green G10, sea cow rib bone with big leaf western red maple.

A wood working friend will be making a wooden counter standing block to hold the sharp things, using the same materials as the handles. I find making a "set" of anything a challenge, its also fun and rewarding.

 

[Brian Ayres]

Very nice Fred, thanks for sharing the progress pictures! I think I'm going to have to do some forging Saturday now! Cleaver, here I come!

 

[12345678910]

VFD = Volunteer fire department ?

 

[Fred.Rowe]

The spacers are sea cow rib bone sandwiched between jade G 10. I got the handles pinned and profiled. Now for the fun part.

Hope to have the handles shaped this week.

 

[mete]

Carving set ? Where's the fork ??

 

[Fred.Rowe]

Carving set ? Where's the fork ??

Now who says there's a fork in a carving set; Use your hand. You are too cultured Sir.

 

[mete]

That's my problem Fred .I even eat pizza with a knife and fork , always have .I guess I'm just not a barbarian !

 

[Fred.Rowe]

That's my problem Fred .I even eat pizza with a knife and fork , always have .I guess I'm just not a barbarian !

I can tell; you use punctuation.

 

[Rob Cole]

very nice!

 

[Stickytoes]

Forgive my ignorance but what is sea cow bone?

 

[Rob Cole]

Was my first instinct, but the second picture is more accurate:

 

[Fred.Rowe]

Thanks, good seance of humor there.

 

[jonnymac44]

Fred, those are looking great!! I really like the small knife, and the cleaver....but the larger knife is nice as well! Aw hell, I love 'em all.:thumbup:

 

[Rob Cole]

I make something for the local VFD in the spring of the year.

I love the transformation between these 2 pictures.

 

[Fred.Rowe]

Five different people ask me where the fork is, since its called a carving set.

Time for a name change. How about culinary set?


Fred

 

[fast14riot]

Actually, since those are the three primary knives in prepping most anything, why not call it a Master Kitchen Set?

I'm with you, Fred, a fork is not needed in a carving set. Why ruin a great piece of meat by poking holes in it just to hold it, if I need to hold it down I either didn't cook it enough and its trying to run away, or I need to sharpen my knife, or I cooked it too long and it is too tough. Easier to remedy those than stab it and let all the good flavor run out!


-Xander

 

[Fred.Rowe]

Actually, since those are the three primary knives in prepping most anything, why not call it a Master Kitchen Set?

I'm with you, Fred, a fork is not needed in a carving set. Why ruin a great piece of meat by poking holes in it just to hold it, if I need to hold it down I either didn't cook it enough and its trying to run away, or I need to sharpen my knife, or I cooked it too long and it is too tough. Easier to remedy those than stab it and let all the good flavor run out!


-Xander

Xander,

I enjoyed your assessment; actually it cracked me up.

Thanks for getting my day of to a humorous start, Fred

 

[fast14riot]

:thumbup:

I forgot to compliment your work, I really like the bowie-esque chefs knife and the cleaver/vegatable knife. How long is the small prep knife? My two most used knives are small 6" chefs with a similar shape. One of these days I will sttempt a kitchen set, my wife is a chef afterall!


-Xander

 

[Fred.Rowe]

Xander,

The smallest blade has a 3 1/4 inch blade; the cleaver 4 1/2 and the chefs knife sports a 6 1/2 inch blade.

Your wife being a chef; you can bet she is dreaming of that day you present with a fine set of kitchen knives.

Fred

 

[Fred.Rowe]

A little touch up and their ready to glue.

Later, Fred