First of the new year

Dan Pierson

Dan Pierson

Joined
Nov 24, 2003
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My second Santoku. This one is for our kitchen.

AEB-L 6 3/4" blade about 3/32 spine at start of blade. Heat treated by Peter's.

Handle is spalted curly Mimosa stabilized by WSSI.

I'm still learning to make this -- it'll be good to see how well this one works out.
 

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Lookin' good Dan. The brass bolts look nice with that wood which is nice also. AEB-L is my favorite stainless.
 
Oooh, great start to the year!

-Daizee
 
That is a beautifully clean design. I can't make out the grind from the photos. Is it a convex grind to keep food from sticking to the blade as easily? Some of the commercial ones seem to have a little bit of rocker at the very tip of the blade. Do you use it in the sawing type motion with the tip on the cutting board or in a chopping motion?

How well does the stabilizing process work on the spalted handle?

Thanks
 
Thanks for the comments everyone.

It's a full flat grind. I plan to switch to the combo grind that Delbert Ealy is using: full flat for part
of the thickness, then a convex from the edge about 3/4" up the blade to help with food sticking.

I've mostly been push cutting with it so far. I do that with my chef's knife too. Mainly reserve
rocking for mincing. It definitely cuts well -- by far my thinnest knife yet.

In my experience professional stabilizing works very well on spalted woods. While I have a number
of different types, most of the pieces I've actually used have been some variety of spalted maple.
Stabilizing by all of: K&G, WSSI, Burl Source (before he switched to using K&G) and Staburl.

The mimosa is interesting. Very curly, but I've found a few voids in the middle of the block I got.
One showed up when I cut this pair of scales and I was somewhat worried that I'd find another
shaping the handle. Fortunately I didn't and the handle seems solid -- polished as well as other
stabilized woods I've used but it's take time to see how it holds up (not that I anticipate any
problems).
 
nice one. I did not know "curly mimosa" existed. I haven't ever made kitchen knives. I am ok with swords, but kitchen knives scare me!

kc
 
Looks real nice! I have yet to find a spalted wood that doesn't look amazing. A knife that size will come in very handy in the kitchen.
 
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