My weekend's work

[stephanfowler]

finished up this bad boy, I am sending this one to Dave to see how it sells.

Wrought Iron over 52100 SanMai
Ebony and Stag octagon wa-ish handle
270mm edge
57mm at the heel
3mm spine at ferrule, tapered

trying to show the really cool grain of the wrought iron, it almost looks like tamahagane

Also finished this one, I had intended to keep it for my kitchen but I was given an offer my wife couldn't refuse

Forged W2
Cocobolo handle with stabilized birdseye maple spacer
235mm edge
48mm tall at the heel
2.1mm thick - distal tapered

and lastly a little santoku

still trying to wrap my head around a proper Santoku.

Forged 52100
Cocobolo Handle
195mm edge
53mm at the heel

 

[Skeptikos]

All beautiful, but the second one left me drooling. Superb work.

 

[jhakken]

Very nice. I especially like the rustic look of the 270mm. I looked over on Dave's site for it yesterday. I'll keep my eyes open for its arrival.

 

[RossChristensen]

I mean no offence here while I love the second knife, I don't like the first one since (as a culinary instructor) the first knife looks "dirty" and might bother some people. I'll admit the handle is gorgeous and everything about it is great, it's just the blade that looks "iffy"
Again, I don't want to insult, so please don't take it as such, I just wonder what my students would think if I was using it.

 

[Pensacola Tiger]

I mean no offence here while I love the second knife, I don't like the first one since (as a culinary instructor) the first knife looks "dirty" and might bother some people. I'll admit the handle is gorgeous and everything about it is great, it's just the blade that looks "iffy"
Again, I don't want to insult, so please don't take it as such, I just wonder what my students would think if I was using it.

Somehow I'd hope that as a culinary instructor you'd impart to your students some knowledge about the different types of steel used in kitchen cutlery. What will they think the first time they come across a carbon steel knife with patina?

 

[ADD]

I mean no offence here while I love the second knife, I don't like the first one since (as a culinary instructor) the first knife looks "dirty" and might bother some people. I'll admit the handle is gorgeous and everything about it is great, it's just the blade that looks "iffy"
Again, I don't want to insult, so please don't take it as such, I just wonder what my students would think if I was using it.

No offense or insult to me (but I am not the maker) however, please take the time to know the tools of your trade.

This is particularly important as teacher.

 

[tonimang]

Great Job!!

 

[thombrogan]

Those look awesome, Stephan!

 

[JMCNEES]

Great looking work as usual, Stephen!

 

[omniviking]

Outstanding, :thumbup: :thumbup: :thumbup:

They ain't no stainless steals from B, B, & Beyonder. some folk don't even know what you put in to these.

 

[Kevin Wilkins]

No offense or insult to me (but I am not the maker) however, please take the time to know the tools of your trade.

This is particularly important as teacher.

One of the first things you'd learn as a professional cook is that carbon steel blades are prohibited in commercial kitchens. Only stainless blades are allowed. I know that's the way it is in EU and 99.9% sure that's also the case in the US.

 

[Mossyhorn]

Excellent fit and finish. They sure would look good in the kitchen.

 

[stephanfowler]

One of the first things you'd learn as a professional cook is that carbon steel blades are prohibited in commercial kitchens. Only stainless blades are allowed. I know that's the way it is in EU and 99.9% sure that's also the case in the US.

actually I know of several chef's using carbon blades in a commercial kitchen.

 

[somber]

actually I know of several chef's using carbon blades in a commercial kitchen.

+1
Mr. Wilkins is right concerning the EU, though. In France it is prohibited to own a carbon steel knife in a commercial kitchen.
As far as the knife, I think that because it is not a uniform lamination - more organic - that it does look like it's not meant to be and could be construed as "dirty looking" from a distance.

I like your take on a wabocho, it'd be perfect if the spine came to the point a little bit steeper - give you a nice point!

 

[foxx]

I worked in the culinary industry here in the US for 12 years. I took a class for food safety, and the carbon steel topic never came up. Everyone I ever worked with had stainless blades anyway.
Well, nice looking cutlery! I keep seeing santoku style knives around here, mine is okay, but would love to try a custom, someday.