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- Oct 19, 2011
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Back in June of 2015 a friend of mine commissioned me to make some kitchen knives for her to gift to a friend of hers. Well I finally finished them a couple of days before Christmas. Could be a slow poke record, I'll have to check. Anyway, we agreed on three knives and I thought these would be the way to go. And since I couldn't just hand her a brown paper bag full of sharp knives I made her the box too. Details below. Comments and criticism welcomed.
Box
Pine with black fabric covered foam inserts with finger reliefs for extracting the knives. I didn't have time to make anything fancier but it would have been a waste anyhow. The knives are going to live in a knife block so the box will just get stored in a closet somewhere.
Knives
Blade Steel: AEB_L (Uncle Aldo). Approximately 61.5-62Rc.
Pins and Spacers: 316SS
Handles: Black Corian and Stabilized Curly Hawaiian Koa (Koa from Mark at Burl Source)
The blades are all radiused at the spines and choils. Blade bevels are finished to 600X to aid in food separation. Handles are sanded to 2500X. The Koa is finished with TruOil. The 253mm Gyuto and 210mm Western Deba balance at the front of the bolster and have generous height for knuckle clearance. Naturally, the 140mm petty is handle biased due to the smaller blade. The Gyuto has a long constant taper to the spine and ground very thin. The Deba is left full thickness much farther down the spine to leave weight and strength for chopping tasks. It's ground fairly thin as well but left a bit thicker behind the edge for a more durable cutting edge. The petty is somewhere in between. The cutting edges on all three models have a nice straight section for completing the cut.
Photos
Box
Pine with black fabric covered foam inserts with finger reliefs for extracting the knives. I didn't have time to make anything fancier but it would have been a waste anyhow. The knives are going to live in a knife block so the box will just get stored in a closet somewhere.
Knives
Blade Steel: AEB_L (Uncle Aldo). Approximately 61.5-62Rc.
Pins and Spacers: 316SS
Handles: Black Corian and Stabilized Curly Hawaiian Koa (Koa from Mark at Burl Source)
The blades are all radiused at the spines and choils. Blade bevels are finished to 600X to aid in food separation. Handles are sanded to 2500X. The Koa is finished with TruOil. The 253mm Gyuto and 210mm Western Deba balance at the front of the bolster and have generous height for knuckle clearance. Naturally, the 140mm petty is handle biased due to the smaller blade. The Gyuto has a long constant taper to the spine and ground very thin. The Deba is left full thickness much farther down the spine to leave weight and strength for chopping tasks. It's ground fairly thin as well but left a bit thicker behind the edge for a more durable cutting edge. The petty is somewhere in between. The cutting edges on all three models have a nice straight section for completing the cut.
Photos
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