Kitchen Sabre

[SteelSlaver]

Eveer notice how the mechanic drives the ratty car? Well same thing, girl friend remarked on how all my kitchen knives were my old reject knives and it would be nice to have a decent carving knife. So

Here it is already used. Desert Ironwood with a 10" blade of 3/16" D2 with continual distal taper.

A D2 kitchen knife you say???

Well, she isn't the best about cutting boards, etc. and it will take cutting on a ceramic plate and still hold an edge and i can get it hair shaving sharp.
Besides I have a lot of 3/16 Bolher K110 D2 to use up.

 

[rjdepedro]

That is one impressive piece of kitchen cutlery! I can imagine it carving a spit-roasted pig with ease, or anything else in it's path. That's a true kitchen master you've made. While I'm sure it could serve anyone well, it will probably separate the true chefs from the cooks.

It reminded me of the knives I saw once, in use by an invited master chef in the Japanese Iron Chef original. His family had been from the Samurai class or swordmakers (I can't remember which), and his knives were outrageously long (longer than a wakizashi), but he wielded them expertly and applied them with grace and ease. This is certainly the western counterpart to those knives.

Superb job!

 

[milesofalaska]

Nice knife! Is it a 'woman thing?' (smile) Mine likes to let the custom knife sit in the hot dishwater to soak. Curious how you heat treat this D2 - if you cyro treated it - and if you do that yourself.

 

[SteelSlaver]

Yes, I do it myself and although not a actual Cyro, I do give it a couple baths in dry ice and kerosene. Once afte plate quench and another after 1st temper. Jim

 

[TaskForce3Tango]

I would love to do this for my wife who is a chef. I've got a lot to learn if I ever want to do this though. Not to mention the tools it will take to get started. I guess I have to start somewhere.