- Joined
- Oct 9, 2002
- Messages
- 1,419
I call these my "hyperflex" kitchen knives, made from sheets of pre-hardened 15N20 carbon tool steel (similar to L6) intended for the saw-making industry. Cut to shape with an abrasive saw and cold/wet-ground. They are just under 1/16th inch and probably closer to 3/64th inch thick. Extremely flexible ! It makes it a challenge to grind properly...
This is one I just made with an edge ground especially thin for the finest cutting on vegetables. I use a slightly thicker edge for the general purpose blades, eg.- can be used for slicing frozen meats, cartilage, etc. Handles are industrial densified wood, similar to Pakkawood and Dymondwood, but with heaps for character.
Feedback always appreciated. Thanks for looking. Jason.
This is one I just made with an edge ground especially thin for the finest cutting on vegetables. I use a slightly thicker edge for the general purpose blades, eg.- can be used for slicing frozen meats, cartilage, etc. Handles are industrial densified wood, similar to Pakkawood and Dymondwood, but with heaps for character.
Feedback always appreciated. Thanks for looking. Jason.