JK Galley Wag Passaround: 1/16" 01 steel for kitchen work

[KYenglish]

Hey all, so I've been lucky enough to take part in some great passarounds and two most recently with Jk's 1/16" thick 01, thought I'd share the, with you as well, I've always enjoyed my Jk knives but this 1/16" has had me questioning if I shouldn't order it next time instead of the 1/8" or 3/32.

The first one has been posted here about using the 1/16 as more of an outdoor knife.

this one is thanks to the graciousness of our benefactor Protourist, who offered out his prized galley Wag (his own design) as a passaround item, HERE.

Before i got a hold of it Unit put a hair spitting (literally) edge on it...I have to keep checking my hands to make sure I haven't cut myself. It's the kind of knife where you wouldn't know it until someone pointed out your finger on the floor.

some pictures, if nothing else this passaround has convinced me I need a JK in ebony,

lefty model or not it fits my hand pretty well, and I like the sheath very well



Specs:
9 3/4" overall
5" blade
1/16" thick O1

I tried it out as a kitchen knife today while de-boning a chicken. The other one is a JK knife I just put a handle on it has 1/16" 01 as well because I was so sold by the last passaround i had to have a kitchen style knife in it. It's here to learn from the master galley wag about it's future trade.


I found the exercise incredible suited tot he design, the point worked fantastic for eeking out he fat lines and slicing through them. the 1/16" with a nice edge it simple unstoppable. I remember being shown how to de-bone a chicken once and being told to try and get as much meat off the bone as I could. With this it was like i got the chose "exactly which cut would you like me to make, sir, and it shall be done, exactly. Any fault int he method, fyi, is entirely my own

best of all the tip comes into this deep and thick section at the back right where you have to most control for some serious chopping duty should a bone prove difficult.

I liked it. Anyway, pictures:

Problem..kind of, i nearly split the thing in half while trying to get the packing off it, damn edge grumble grumble

it was

scary easy

to re-bone

a chicken

with this

knife

. i babied it clean, still pretty scared of the edge. (FYI, love this ebony, first time I've held it - I know, i know ) and I'll have to add that to the list of things I want now to.

coated it in a flour/herb combo I use sometimes, no real method to it other then it makes it all crinkly and tasty, we will be eating well tonight.



thanks for looking

 

[unit]

Nice review. That knife really likes chicken (I used it to cut strips of chicken for a fajita feast for my extended family).

I arrived at similar conclusions. It's a nice blade.

 

[Mack]

Great review.:thumbup: Thanks, it made me laugh out loud and smile seeing it do it's job.

 

[mqqn]

Another nice review!

That GW just has a great style - it is a very useful and beautiful knife, especially in Ebony.

I have grown to love the JK 1/16" 01 - when slicing is the name of the game, that is the steel to have.

Nice job on the chicken too - I would like to have some!

Hey unit - what sharpening system do you use? Nice work on the 'Wag -

best

mqqn

 

[unit]

Two hands and a few hones. It's a fairly basic system, but it has served me well for many years.

Thanks. That knife likes to be sharp

 

[mqqn]

Two hands and a few hones. It's a fairly basic system, but it has served me well for many years.

Thanks. That knife likes to be sharp

That's how I do it - very nice work on that Galley Wag - noticeable!

best

mqqn

 

[KYenglish]

thanks guys! it was a lot of fun to do to

 

[Mack]

Ny the way, yes, you do need to start a collection of ebony handled knives. There is really something special about the look and feel. I don't like black tools because the get lost in my luggage all the time but I am addicted to ebony so I will put up with the difficulty in finding them.

 

[Mack]

The GW makes a pretty good tater cutter,

and an excellent steak knife.:thumbup:

The plan was to take a bunch of outside photos, but it was cloudy most of the day. With any lucky, it will be sunny in the morning when I get off work.

Had some sunshine earlier today, so I took the opportunity to snap some photos with other knives.

When I see a knife on the internet, I often wonder what it would feel like in hand. While there is no substitute for actually holding the knife, I took some photos that will hopefully give a little perspective as to the size of the knife.\

First, my JK Fish Knife.

These two are virtually the same length, both are 1/16" thick.

Scrapyard 460. I got this knife for hunting, but I can see it being replaced by a GW.

Cooper's Hawk. Not really comparable, but here it is.

Benchmade Griptilian.

ZT 0560

One of two ebony knives that I have. GEC #72.

Buck 110 that I got from John at the Michigan Gathering. Thanks John!

A couple close up shots comparing the differences of two different ebony handles.

I much prefer the subdued beauty of the grain in the Galley Wag. It can really only be appreciated in natural light.

An in hand shot.

This knife feels fantastic in my hand. Like the Ultralight Hunter, the edge comes all the way back to the handle. Some folks find this a little dangerous, but I would rather have it like this sometimes, rather than always snagging it on the material being cut.

Next up is some "glamor" shots. May bring out some of my Great Grandfather's old tools. That could make or some interesting photos.

Thanks Cooper. I'm glad you like it.