- Joined
- May 5, 2010
- Messages
- 622
We'll be heading south in a few day to the Seattle international knife show. We attended this show last year for its debut and were pleasantly surprised with its immediate success. Daniel O'malley and The crew from BladeGallery, and Epicurean Edge, along with ABS Mastersmith Bill Burke worked hard to put on a very dynamic show. The diversity of the table holders and attendees made for an exciting atmosphere all around. The Pre-funk at Dave Lisch's Studio 4 shop was a fantastic pre-show event and we are looking forward to an even better time this year. Look out Seattle! I've even been practicing my tomahawk throwing for the competition at the Pre-Funk!
Now for the juicy knife details!
For the first time ever, and in keeping with the Seattle"foodie" scene, and the Epicurean edge connection, I will be offering a small selection of high performance culinary knives.
These first two are milk brothers, forged from the same bar of CruforgeV high carbon, vanadium enhanced blade steel. They are fully hardened and tempered to 63.5 RC. I have spent over a year in the development of the heat treat process that allows these blades to be used at this high hardness, and yet remain extremely tough and flexible. This process,combined with this excellent steel has yeilded the finest and most abrasion resistant edges I have yet produced.
Both blades are approximately 8" long and2-1/4" wide, extremely thin at a mere .065" average spine thickness.The blades are parkerized for optimal corrosion protection and minimal food stickage. The blade geometries are both hybrid styles with one favoring the Japanese edge profile, and one favoring the European Classic edge profile. The handles are solid black G-10, and Sitka Spruce burl respectively.
My last culinary offering is a little more traditional. A9 integral gyuto forged from W-2. It is differentially hardened with the Martensitic zone a vicious 64RC. The transition zone is obvious and beautiful even through the parkerized blade treatment. With an average spine thickness of just .053 this is the proverbial kitchen laser. Stabilized Maple burl and silicone bronze accent makes for a rugged, beautiful and ergonomic grip.
More typical of my work is a 10-1/4x2-1/4Brute-de-forge chopper. The fire textured blade of O-1 tool steel inspires confidence for the extreme adventure for which it was born. A dedicated user, is given a classy touch by its exquisite gun-stock walnut handle and rich, silicone bronze furniture.
These and another surprise will be available in Seattle this next weekend.
Haley has been very busy with her special knives for Blade show, but has taken the time to make a couple sweet pieces for Seattle.
First from Haley is an exquisite Damascus Gyuto. A treasure for the executive chef, or the discerning collector. The classic shimmer of 1084/15n20, laddered damascus, gem grade stabilized Koa, hand-hammered bronze accent, and sleek octagonal lines are the swanky disguise for a stone cold, culinary killer. Flat ground to a super fine edge of .003 then convexed for effortless slicing, this blade is all business in the kitchen. With peak performance and timeless beauty, this working, art knife will delight for generations.
Check out this video of Haley testing her blades in the kitchen by slicing free-standing grapes.
[video=youtube;h7cpuX_bObQ]https://www.youtube.com/watch?app=desktop&persist_app=1&v=h7cpuX_bObQ[/video]
Spring is coming, and with it, fishing season. This bird and trout is just the thing to bring a little class to the field for the sportsman in all of us. The1084/15n20, twisted W Damascus blade is bold and beautiful. Its compact sizeand rugged construction make it a pleasure to carry in the Alaskan river country and its rich materials and flowing lines would make it a classy addition to the executive desk. The 3-1/4x1 blade is up for any outdoor task, and the desert ironwood and silicone bronze accent give it a luxury look that is timeless.
Haley will also be exhibiting the fantastic Ladysmith International Collaboration knife that was recently featured on the cover of Blade magazine. To get a look at this conspiracy of art and all the other amazing work on display by this collection of talent from the far corners of the globe, Do yourself a favor and get to Seattle for this show.
See you there.
A.
Now for the juicy knife details!
For the first time ever, and in keeping with the Seattle"foodie" scene, and the Epicurean edge connection, I will be offering a small selection of high performance culinary knives.
These first two are milk brothers, forged from the same bar of CruforgeV high carbon, vanadium enhanced blade steel. They are fully hardened and tempered to 63.5 RC. I have spent over a year in the development of the heat treat process that allows these blades to be used at this high hardness, and yet remain extremely tough and flexible. This process,combined with this excellent steel has yeilded the finest and most abrasion resistant edges I have yet produced.
Both blades are approximately 8" long and2-1/4" wide, extremely thin at a mere .065" average spine thickness.The blades are parkerized for optimal corrosion protection and minimal food stickage. The blade geometries are both hybrid styles with one favoring the Japanese edge profile, and one favoring the European Classic edge profile. The handles are solid black G-10, and Sitka Spruce burl respectively.
My last culinary offering is a little more traditional. A9 integral gyuto forged from W-2. It is differentially hardened with the Martensitic zone a vicious 64RC. The transition zone is obvious and beautiful even through the parkerized blade treatment. With an average spine thickness of just .053 this is the proverbial kitchen laser. Stabilized Maple burl and silicone bronze accent makes for a rugged, beautiful and ergonomic grip.
More typical of my work is a 10-1/4x2-1/4Brute-de-forge chopper. The fire textured blade of O-1 tool steel inspires confidence for the extreme adventure for which it was born. A dedicated user, is given a classy touch by its exquisite gun-stock walnut handle and rich, silicone bronze furniture.
These and another surprise will be available in Seattle this next weekend.
Haley has been very busy with her special knives for Blade show, but has taken the time to make a couple sweet pieces for Seattle.
First from Haley is an exquisite Damascus Gyuto. A treasure for the executive chef, or the discerning collector. The classic shimmer of 1084/15n20, laddered damascus, gem grade stabilized Koa, hand-hammered bronze accent, and sleek octagonal lines are the swanky disguise for a stone cold, culinary killer. Flat ground to a super fine edge of .003 then convexed for effortless slicing, this blade is all business in the kitchen. With peak performance and timeless beauty, this working, art knife will delight for generations.
Check out this video of Haley testing her blades in the kitchen by slicing free-standing grapes.
[video=youtube;h7cpuX_bObQ]https://www.youtube.com/watch?app=desktop&persist_app=1&v=h7cpuX_bObQ[/video]
Spring is coming, and with it, fishing season. This bird and trout is just the thing to bring a little class to the field for the sportsman in all of us. The1084/15n20, twisted W Damascus blade is bold and beautiful. Its compact sizeand rugged construction make it a pleasure to carry in the Alaskan river country and its rich materials and flowing lines would make it a classy addition to the executive desk. The 3-1/4x1 blade is up for any outdoor task, and the desert ironwood and silicone bronze accent give it a luxury look that is timeless.
Haley will also be exhibiting the fantastic Ladysmith International Collaboration knife that was recently featured on the cover of Blade magazine. To get a look at this conspiracy of art and all the other amazing work on display by this collection of talent from the far corners of the globe, Do yourself a favor and get to Seattle for this show.
See you there.
A.
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