G L Drew
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 3, 2005
- Messages
- 4,717
I really don't know what to name this one: boning, brisket, general use??? It's a good looking knife with edge geometry for slicing in the kitchen.
Forged from 52100 high carbon round stock
Heat treated to Rc 58-60 with attention to a fine grain structure
Flat grind belt finished to 400 grit followed by a cork belt and lightly buffed
Stabilized maple burl handle (Stabilizing makes the handle much harder than raw wood and dishwater safe, but please, never put any knife in the dishwasher)
Overall length: 11 1/8 inches
Blade: 6 1/2 inches
$120 Delivered within our United States
The tapered blade looks warped at the tip in this photo but it is camera angle, the blade is straight.
Forged from 52100 high carbon round stock
Heat treated to Rc 58-60 with attention to a fine grain structure
Flat grind belt finished to 400 grit followed by a cork belt and lightly buffed
Stabilized maple burl handle (Stabilizing makes the handle much harder than raw wood and dishwater safe, but please, never put any knife in the dishwasher)
Overall length: 11 1/8 inches
Blade: 6 1/2 inches
$120 Delivered within our United States
The tapered blade looks warped at the tip in this photo but it is camera angle, the blade is straight.