- First "I'll take it" posted in this sale thread followed by PM or e-mail gets it.
- Paypal goods payment (no gift option) or USPS money order accepted. Paypal fees included in asking prices.
- USPS First Class shipping with tracking included with asking prices.
- You must be 18+ to purchase a knife and know your local laws etc.
From Joe's description:
7" overall length
blade- 3" long, .060" thick at the spine, and .005" thick behind the edge, measured at the edge's shoulder. 5/8" wide
steel- 1095 high carbon, differentially hardened. heat treat includes a double normalize, double anneal, double edge quench { most of the blades width on these narrow blades} and triple temper for a really nice performing blade that takes and holds a great edge and yet is easy to resharpen!
grind- a full flat grind, sharpened on a Norton Fine India stone with micro bevels, to an agressive razor edge
finish- 400 grit finish on the bevels under scotchbrite belt finish
the tests below were on the first ones of my 1095 kitchen knife line. They are a good representation of this line, of course they will vary from parrers to the chefs types, but give a good baseline for the performance you can expect.
"I haven't come up with a standard of tests for kitchen knives yet, but I did test this one out on a 1/2" manila rope that I use on my hunters. this is very coarse and abrasive rope that is very hard on an edge. this knife went 101 cuts on the rope before it required a 2 pound gain in force to complete each cut. the first cut required 14 pounds, and the 101th cut took 16 pounds on my cutting board scale {14 pounds includes the weight of the cutting board, the rope, and the weight of my hand to hold the rope}. It also passed several edge flexes on the brass rod test. she fell through carrots and potatoes, cut straight to the board, with very little pressure, Im going to have to make me one of these now!
the prototype of this knife design did very close to the same in cutting performance, and then after we cooked lunch with it to check performance in the kitchen, we cut more rope, did 12 edge flexes on each side with no chipping or rolling, and then clamped her in a vise and she did 4- 90 degree flexes { 2 in each direction, I cant tell how many foot pounds of torque were required as my torque wrench is set for narrow tang hunters and couldn't attach it to the handle} without breaking or the edge cracking. after the last flex, I straightened her out, put on a Bocote handle, and she now resides in my kitchen knife block."
Used for fruit and vegetable prep in my kitchen, lightly sharpened and stropped a couple times, always dried and oiled after use.
Nice patina. The bocote covers have darkened and taken a pleasing sheen.
Maker's mark etched on one side, "1095" etched on the other, a bit faint from use and hard to see in the pictures.
I have several of Joe's kitchen knives, they fit like a glove in hand, they are ground crazy thin, take a lightsaber edge with minimal effort, and hold it for quite some time.
No sheath.
Asking $35 shipped CONUS **SOLD**
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