High Performance Cheese Knives

[Richard338]

I bought some ultra thin 0.048" CPM 3V to try to make some useful kitchen knives.
(after recently making 3 daggers and 4 subhilts I wanted to reassure family and friends...)

A relative has a cheap old steak knife that cuts cheese with ease, but doesn't cut straight.
It is very thin and also narrow (not much height on the blade) and serrated.
I assume it benefits from low friction being narrow, but that is also why it doesn't cut straight.
Based on that and looking at some commercial models I made the pair shown below.
The cutouts should minimize friction.

They are CPM 3V at 0.048", HT at Peters came out at 61-62.
One has stabilized walnut and the other has stabilized bog oak for the handle.
I plan to keep the walnut one and made a matching wharncliffe paring knife.

 

[Bladegunner]

Those are beautiful very nice work.

 

[tim37a]

I have one just like it. Cuts cheese like a laser. Yours look much nicer than mine. Nice job.
Tim

 

[jdm61]

3V cheese knives? That's pretty cool. You can sell some to the tactical knife crowd and I even have a slogan for you. "High fat, low drag."

 

[Richard338]

Thanks guys. "High fat, low drag" perfect.
Yeah I'm hoping for nearly infinite edge retention as long as I stick to cheese and don't try to cut up any cinder blocks.
(actually I finished these up only to find I need to go buy cheese)

 

[Geoff Flato]

I usually use 440c or aeb-L for that sort of stuff. I doubt those would ever need sharpening