First Impressions.... My first post, carved ebony chefs knife

Sorry bout that, rookie mistake. The blade is 8" long forged from W-2. The handle is ebony, and the fittings are of copper. The overall length is a little over 13". I forgot to measure the OAL before it was delivered. It was a pleasure to make. I hope the new owner enjoys it. Thanks much for the compliments!
 
Very nice, I like the copper and black wood not to many makers use copper. How did you get the dimple texture on the wood?
 
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Thanks M.R. I use quite a bit of copper on my knives. I started by outlining the area to be carved in pencil. Then very carefully I carved the perimater with a series of small files. and releaved the initial perimeter channel in the interior. From there I used a simple ball burr on my dremel and made the divits in no particular pattern. When I was satisfied with the coverage I hit the whole handle with a fine scotch brite belt and violla! Master smith Kevin Cashen showed me this technique. It is actually pretty easy.
 
Love it. I really need to shift the focus of my knives from "tough" to useful knives like lovely kitchen knives!
 
Gotta love that! Very nice indeed. I like the copper, gives it a warm look.
Cheers Keith
 
Appreciate the compliments guys. Been a little busy getting ready for Blade. Hope to see some of you there.

Dave
 
Dave what's the height at the heel of the blade? From the pictures it looks like a rather shallow blade, which might prove a bit uncomfortable when it comes to knuckle clearance on a chef's knife. Fit and finish look top notch and I love the hamon!
 
Thanks Jim. I believe the blade width at the handle is just under 1.75". I am looking forward to cranking out some more of these this month. I appreciate the feedback guys.
 
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