Custom set

cody1

cody1

Joined
Jan 8, 2008
Messages
707
Hey Fellas, here is a custom set I finished recently. Done in 3/32" CPM 3V. Black ivory and box elder burl handles.

IMG_8041_zpsea3eca3c.jpg


IMG_8046_zps9d1b0d21.jpg


IMG_8049_zps36da914f.jpg
 
You folks might like this set aswell.
IMG_7953.jpg


IMG_7961.jpg


IMG_7903.jpg


Another large chef's knife with a convex saber grind on 3/32" stock.

IMG_7888.jpg


Fun stuff. Enjoy...
 
Cody

Fantastic knives. I must ask because I wish to learn. What is the rationale for not bringing the edge all the way to the heel of the blade? On the chef knives anyway? I see so many fine knives that do and probably an equal number that do not.

Quentin
 
HoosierQ said:
Cody

Fantastic knives. I must ask because I wish to learn. What is the rationale for not bringing the edge all the way to the heel of the blade? On the chef knives anyway? I see so many fine knives that do and probably an equal number that do not.

Quentin
Click to expand...

My thoughts as well. They are some fine looking blades. Tough to sharpen the full length of the edge however. Unless the "bolster" is ground off they are going to end up with a recurve to them.
 
I think it's a lot of personal preference. The trend right now is to bring it back. Most of the traditional european chef blades have a guard, and many of the Asian models do not. If you look closely at the burlwood blades I grind the guard up a touch above the edge. When flat on the cutting board the guard does not contact the board. Same effect as no guard. Either is easily done and since all blades are hand cut and shaped by me, that is an easy mod for me to do. Thanks for the comments. I have people ask about the 3V. I have a customer who sends his set throught the dishwasher. about 20 trips has done this.
IMG_8406.jpg


Amazingly stain resistant.
IMG_8407.jpg


IMG_8416.jpg


The g-10 handles have gotten the worst of it. Still are solid as can be. For those who demand stainless, S35VN and Elmax are available.
 
Hard to believe a person would put knives like that in a dishwasher. Willful ignorance, I guess.

Very nice work, Cody1. :thumbup:
 
russde said:
That first set is stunning, just beautiful.
Click to expand...

Thanks fellas, on the boxelder set there are blue liners under the bolster, and on the Redwood I used Green. The Redwood set pictured I made for myself and resides in my kitchen. I am my best customer. You can see the green in these.
IMG_7897.jpg


IMG_7919.jpg


IMG_7960.jpg


Thanks for lookin.
 
Thanks Vic, I have a 5" sandwich knife, a 8" Sushi single side/chisel grind slicer, an 8" Santoku, and a 6" slicer coming to round out the set. All will be done in the same redwood and faux black ivory with the green liner. I have been practicing all the grinds for a couple years. I do all the grinds freehand without a rest on the grinder, and they are finished with a very shallow full height convex grind. It's a tiny hair off flat. I can do any grind on any side. The kitchen knives are challenging but not quite like a sword. When they get back I'll throw up some shots of them getting finished and handled. I hope to pass this set down to my Boy.
 
Had a couple questions about Geometry. This is for comparison only. The CPM 3V I have been using for the last year has performed great. It has proven to be very stain resistant and can be given a thin geometry and still be plenty tough. here are a couple pics.
Here is my full size chef with a full height Convex grind.
IMG_8089.jpg


Here it is next to a Henkels for general comparison.
IMG_8090.jpg


Both knives positioned at first finger.
IMG_8095.jpg


You can see how much further forward my C3 handle goes, allowing for great hand positioning.
IMG_8094.jpg


The 3/32" stock of CPM 3V is perfect and you can see the improved geometry of my blade on the right.
IMG_8092.jpg


Everything is done 100% free hand with no guides or scribes of any type. Thanks for lookin.
 
You must log in or register to reply here.
Back
Top