New 10 inch chef's knife

Jetzler1

Jetzler1

Joined
Jan 12, 2010
Messages
286
I recently completed this chef's knife. I started with 1/8 AEB-L. It has a very thin flat ground with a hand rubbed finish and has a nice distal taper. The height at the heal is 2 1/8 inches. Stabilized Koa scales with stainless pins and a tapered tang. It was heat treated to a rockwell of 63.
It is the big brother to a similar 6.500 inch chef's knife I posted not to long ago.
I hope you like it and thanks for looking.
John


[video=youtube_share;XmowdseZveQ]http://youtu.be/XmowdseZveQ[/video]​
 
looks nice. what is the benefit of a tapered tang? also noticed you run your finger down the length of the knife, that didn't slice you? what angle bevel?
 
Thank you.
Chado
The benefit (as I see it anyway) is that I can remove unnecessary metal from that area to aid in obtaining a good balance while you hold the knife as well as reduce the overall weight.
I get small cuts from time to time but I don't notice them very often as the 50 years my hands have seen have made them pretty tough and less sensitive. I do touch the edge a bit, but I am pretty careful to not slide the fingers on it. That wouldn't end well for me. :D
John
 
You must log in or register to reply here.
Back
Top