Last of the Chrismas Orders

[NDallyn]

These are the last three knives of '09 for me (or at least the last three orders)

All three are 8" chef's knives ground in a continuous taper from 3/32" CPM154CM stock, heat-treat and cryo by me to 60-61Rc, with hand-sanded flats and mirror polished spines.

The first pic is not actually a christmas order (just one I hadn't posted up yet). The customer ordered this one as a wedding present for a friend. Handled in desert ironwood burl with a curly maple block inlaid with the same ironwood as the handle. My fiancee, Holly, helped me design the stencil which I developed and then etched onto the blade (my mark is on the other side). The scales are secured with two 1/4" stainless corby fasteners.

Second up is the same pattern with WSSI stabilized maple burl scales fastened with 1/4" brass corby fasteners. I'm not usually a fan of brass, but I find it works well with certain woods, especially maple.

Lastly, probably the best of the group (at least to my tastes), is the same pattern again, this time handled in WSSI stabilized beng burl with white spacers between the scales and tang with 1/4" stainless corby fasteners. I obtained one block of this wood about 4 years ago, and have been afraid to use it until now. This picture does not do this one justice. I wish I could find more of this burl, but haven't been able to yet.

Anyway, hope you like the pics, have a good one,

Nathan

As always, constructive criticism is welcome and appreciated.

 

[Kohai999]

These are the last three knives of '09 for me (or at least the last three orders)

As always, constructive criticism is welcome and appreciated.

Nicely proportioned knives with great wood afaics from the pics.

What is up with the scallop at the heel?

Best Regards,

STeven Garsson

 

[NDallyn]

Nicely proportioned knives with great wood afaics from the pics.

What is up with the scallop at the heel?

Best Regards,

STeven Garsson

The scallop at the heel of the blade is part function, part aesthetics. The first few chef's knives I made without it and found that there was a danger of slicing open the users index finger because the edge terminated along the curve up to the handle (if your finger ran down the curve from the handle, you would slice open the end of it - did it to myself more than once, just to make sure). By putting that small scallop at the heel, you effectively move the end of the cutting edge about 1/4" forward, so if your finger should slip, you won't be running for the band-aids.

I was turned onto this by my uncle Kelly (after cutting myself a couple times). He puts a 45 degree chamfer at the heel, I grind the scallop on a 1/2" wheel because I like it as a design point.

Thanks for the question, no one has actually ever asked me that one yet,

Nathan