Kitchen utility knife

[Gossman Knives]

Well I finished up the knife the lady at work asked me to make. It's 1/16" thick by 1" wide D2, convex grind, convex edge, black linen micarta scales with brass pins. This thing is razor, I mean razor sharp I guess because of the thin stock. I hope she likes it. What do ya think? Thanks for looking.

Scott

 

[silenthunterstudios]

Looks good, first looking at it, it looks like just another knife one can get at Wally World or the grocery store, but after enlarging the image and looking at it for a while, I can tell that she is beefy enough for hard use. What is this lady cooking, roasted wildebeest? Wow, it looks pretty good man. I definitely have to see you about a knife in Westminster!

 

[blgoode]

Scott - That may be your best handle / blade ratio yet IMHO. Drop the edge lower on 1 1/2" x 3/16" stock and you have a nice camping knife

 

[tknife]

I think it could easily go from the kitchen, right out into the field. That is my preffered blade shape for a utility blade. I love the big choppers, but those utility blades get the most use.

 

[Gossman Knives]

Thanks guys. I'm liking this size/thickness the more I handle it. Looks like I'll be making one for myself. It will be great for butchering deer in the fall. Nice thin blade for filleting the sinew off of the backstraps and slicing the hind quarters into steaks.
Scott

 

[Chiro75]

Will she know how to sharpen it? Looks cool. I need to get some 1/16" stock. I need 10xx so I can clay heat treat it, though.

 

[Gossman Knives]

Will she know how to sharpen it? Looks cool. I need to get some 1/16" stock. I need 10xx so I can clay heat treat it, though.

I have lifetime free sharpening with all the knives I sell. I don't think steeling it on occasion would be a problem.
Scott

 

[Will52100]

I like that, it should make a very handy kitchen tool. Good shape and form follows function ect.

 

[silenthunterstudios]

It will be great for butchering deer in the fall. Nice thin blade for filleting the sinew off of the backstraps and slicing the hind quarters into steaks.
Scott

Hmmmmm, venison chili and steaks on the grill! (Eyes rolling back in my head and tongue hanging out)

 

[Don Powell]

Great job, Scott, I think she is going to fall in love with it. I really like 1/16" blades for kitchen use. I made a fillet knife for my son out of 1/16" ATS34, and he uses it all the time for butchering deer. He say's that it cuts so well, that the flex is not a problem.