good day,
Haven't posted here in some time, I'm always afraid Steven Garsson will show up and tell me what he really thinks....
. and yes I round the spine and the choil area, but not dramatically on this one.
Anyway after about 5-6 months off I'm back at it. This is the 5th knife out my new shop.
Nothing revolutionary, hopefully just a clean execution.
Laminated steel, Hitachi white 2 core with mild steel outers, water quench. I parkerized the blade for a dark grey finish. You can kind of see the core lamination line peeking through. Silicon Bronze fitting and ironwood. just under 7" blade. The hallmark of my knives has always been a thin hard edge at about 64 RC. I'm big on how it cuts more than anything else. Hand sharpened on water stones.
I use silicon bronze for the fitting, it's bright and shiny when polished and patinas to a warm antique finish over time. The fitting is a cold press-fit. I prefer a simple handle on kitchen knives, can be used in multiple hand positions by various users and you always know where the edge is indexed.
I find this pattern to be a very versatile knife. I daresay if I had to have only one knife in the kitchen it would be something along the lines of this one.
thanks for looking and welcome your comments and suggestions.
Haven't posted here in some time, I'm always afraid Steven Garsson will show up and tell me what he really thinks....
. and yes I round the spine and the choil area, but not dramatically on this one.Anyway after about 5-6 months off I'm back at it. This is the 5th knife out my new shop.
Nothing revolutionary, hopefully just a clean execution.
Laminated steel, Hitachi white 2 core with mild steel outers, water quench. I parkerized the blade for a dark grey finish. You can kind of see the core lamination line peeking through. Silicon Bronze fitting and ironwood. just under 7" blade. The hallmark of my knives has always been a thin hard edge at about 64 RC. I'm big on how it cuts more than anything else. Hand sharpened on water stones.
I use silicon bronze for the fitting, it's bright and shiny when polished and patinas to a warm antique finish over time. The fitting is a cold press-fit. I prefer a simple handle on kitchen knives, can be used in multiple hand positions by various users and you always know where the edge is indexed.
I find this pattern to be a very versatile knife. I daresay if I had to have only one knife in the kitchen it would be something along the lines of this one.
thanks for looking and welcome your comments and suggestions.
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nice blade !
