Day Two: Get Me to Blade Show

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Big Chris

SAHD/Knifemaker
Knifemaker / Craftsman / Service Provider
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Apr 1, 2010
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CPM 154 Santoku
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Specs:
.109 CPM 154
12.375" OAL
8" blade, tip to scales
2" wide at the heel
Ground to .010 prior to sharpening, will be sharpened with a blended convex edge
Ht by Peters to 61 Rc
High saber grind
Mill scale is lightly sanded on the flats
Grinds are finished to 600 grit
Not perfect but I am working on improving my high saber grinds. It is very smooth and near mirror polished.
Green canvas micarta scales, left textured for good grip.
Scales have extra taper towards the front end for comfort during pinch grip use.
Aluminum pins

Asking $SOLD

3V Light Machete/Slicer
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I originally designed this knife to have a home as a kitchen slicer. However, with the exceptional toughness and edge stability of CPM 3V, I decided to give it a try in the bush. I did some tree trimming around the house and used this knife to clean up the smaller branches (under 1" in diameter). The thin edge I originally ground this to makes it a breeze slicing in the kitchen. It glides through meat without any resistance and it performed admirably on light, green vegetation. This knife is not meant to be a heavy woods chopper nor the end all survival knife for your bug out bag. But if you want the most awesome slicer for that BOB this is the tool for you. Obviously, it has been used by me around the house. I am looking to thin the herd so I can add a new toy to the arsenal or my wife will yell at me for trying to keep all of the knives I make.

Specs:
.147 CPM 3V
14.8" OAL
9.9" blade
1.5" wide
Ht by Peters to 60 Rc
It is FFG to a thin convex edge
Camo canvas micarta scales
Two aluminum tubes, two aluminum pins
Comes with a kydex sheath
Asking $SOLD.

Price includes shipping via USPS Priority Mail to all 50 states with delivery confirmation, others can contact for additional shipping charges
I accept Paypal, money order, or check. Paypal preferred to chrisberry2008@aol.com.

First, "I'll take it," gets it.

Feel free to email any questions/comments to chrisberry2008@aol.com.

Thanks for looking!
Big Chris
 
Last edited:
Really loving it, I am going to school to be a chef I can honestly say I'd feel awesome wielding that in the kitchen lol. Keep up the good work.
 
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