Matthew Gregory
Chief Executive in charge of Entertainment
- Joined
- Jan 12, 2005
- Messages
- 6,402
...well, not actually my chef knife, as just like every other knife that's supposed to be mine, it's invariably sold to someone that's likely going to appreciate it even more than I would, and better still it forces me to continue striving for "the next one".
Anyway, I've been making this style for several months, and with a bunch of them out in the field, feedback has been spectacular. The first few went to my troop of Hardcore Curmudgeonly Critical Bastards, and the results were way beyond my expectations. The profile and handle lend themselves to a variety of comfortable grips, the blades are fully distally tapered, the point is very pointy and useful, and the last inch or so at the heel is flat to allow complete cuts on the rock or chop.
Steel so far has been .098" AEB-L, heat treated using my own recipe including extended cryogenic treatment, and a highly polished edge that seems to last and last. I'm experimenting with other steels, but AEB-L has been the winner, so far.
I'm using a machine satin finish on these to reduce 'sticktion', with an almost impossibly small amount of convexing. The edges are ground to .004" previous to sharpening.
Here's a few examples, and you can see a few detail changes as the profile and grind evolved:
Spalted Curly Maple:
A straight handled iteration in red G10:
Curly Honduran Mahogany and a modified heel:
Hawaiian Koa:
Curly Claro Walnut with yet another heel variation:
The most figured olive wood I've ever seen - curls, even!
Goncalo Alves - one of my personal favorites. Understated, but tasteful:
My most recent one, for a good friend and BF member, in his favorite Magic Curly Claro Walnut:
Knuckle clearance is increased with a delicately upturned handle. I've expanded on this basic premise with a version I'm calling my 'PLB' model. I never name knives. Just something I don't do. This one, however, is different. A good friend with a background in culinary arts as well as knifemaking was critical of my design, stating that there's never enough knuckle clearance. I, personally, feel this is absurd, but in an effort to try to 'see the other side' I made one with his input, and sure enough it's great. Almost identical in all other respects, the Pudgy Lil Buddy model features an additional 3/8" height at the heel, for those insistent on more air betwixt their hands and the cutting board. I must admit, I like the change, but I'm not above having my revenge by naming it after my waistline-challenged pal.
PLB in Figured Tzalam - holy shit this wood is gorgeous. My photo does it NO justice. Almost a perfect cross between black walnut and koa, with chocolate mixed with oranges and tangerines in the chatoyance:
PLB in Thuya Burl, with reduced dimensions handle:
With any luck I'll have a couple done soon to offer for sale. So far, almost every one of these has been spoken for before getting a chance to post them. I don't take orders, but I do keep lists of interested buyers. Email me - sometimes hearing what someone wants influences WHAT I end up making, without even knowing it did until it's done and I look through my list!
Thanks for looking, gang.
Anyway, I've been making this style for several months, and with a bunch of them out in the field, feedback has been spectacular. The first few went to my troop of Hardcore Curmudgeonly Critical Bastards, and the results were way beyond my expectations. The profile and handle lend themselves to a variety of comfortable grips, the blades are fully distally tapered, the point is very pointy and useful, and the last inch or so at the heel is flat to allow complete cuts on the rock or chop.
Steel so far has been .098" AEB-L, heat treated using my own recipe including extended cryogenic treatment, and a highly polished edge that seems to last and last. I'm experimenting with other steels, but AEB-L has been the winner, so far.
I'm using a machine satin finish on these to reduce 'sticktion', with an almost impossibly small amount of convexing. The edges are ground to .004" previous to sharpening.
Here's a few examples, and you can see a few detail changes as the profile and grind evolved:
Spalted Curly Maple:
A straight handled iteration in red G10:
Curly Honduran Mahogany and a modified heel:
Hawaiian Koa:
Curly Claro Walnut with yet another heel variation:
The most figured olive wood I've ever seen - curls, even!
Goncalo Alves - one of my personal favorites. Understated, but tasteful:
My most recent one, for a good friend and BF member, in his favorite Magic Curly Claro Walnut:
Knuckle clearance is increased with a delicately upturned handle. I've expanded on this basic premise with a version I'm calling my 'PLB' model. I never name knives. Just something I don't do. This one, however, is different. A good friend with a background in culinary arts as well as knifemaking was critical of my design, stating that there's never enough knuckle clearance. I, personally, feel this is absurd, but in an effort to try to 'see the other side' I made one with his input, and sure enough it's great. Almost identical in all other respects, the Pudgy Lil Buddy model features an additional 3/8" height at the heel, for those insistent on more air betwixt their hands and the cutting board. I must admit, I like the change, but I'm not above having my revenge by naming it after my waistline-challenged pal.
PLB in Figured Tzalam - holy shit this wood is gorgeous. My photo does it NO justice. Almost a perfect cross between black walnut and koa, with chocolate mixed with oranges and tangerines in the chatoyance:
PLB in Thuya Burl, with reduced dimensions handle:
With any luck I'll have a couple done soon to offer for sale. So far, almost every one of these has been spoken for before getting a chance to post them. I don't take orders, but I do keep lists of interested buyers. Email me - sometimes hearing what someone wants influences WHAT I end up making, without even knowing it did until it's done and I look through my list!
Thanks for looking, gang.
